Grab a small sauce pan, heat the fire to a medium to high heat and add about 2 cups of water, add the lima beans and cook for at least 20 minutes or until soft

Cut the red bell pepper into thin strips

Cut the zuchinni down the middle and cut into thin slices

Cut the mushrooms into thin slices

Using a paella pan or any other type of frying pan, turn your burner to a medium heat and add the ½ cup extra virgin olive oil

Once the oil gets hot, season the oil with some sea salt and add the two cloves of garlic to the pan

after about 30-45 seconds take he garlic out (we did this to flavor the oil with garlic)

Add the red bell pepper strips, zuchinni slices and mushrooms slices to the pan, and mix all together

After cooking the veggies for about 7 minutes, make room on the pan and add the minced garlic, after cooking the garlic for about 30 seconds then mix everything together

Add the ½ cup of tomato puree and a generous pinch of sea salt and mix together

After about 3 minutes add the 1 Tsp of smoked paprika and mix together

Add the 3 cups of water and turn the fire to a high heat

Once it begins to boil add the vegetable bouillon cube, the saffron in powder and mix all together

Drain the remaining water from the small sauce pan with the lima beans, and add the lima beans to the paella pan

About 5 minutes after adding the lima beans add the rice to the pan, spreading it out evenly

Use a small wooden spoon to create pockets to evenly distribute the rice throughout the pan, do not mix the rice

Once there is almost no broth left, turn your burner off, cover the pan with some foil paper and add put a cloth on top to seal

After letting it rest between 5-7 minutes remove the cloth and the foil paper

Garnish with some lemon wedges