Finely mince 4 cloves of garlic, finely dice ½ of an onion, peel 1 carrot and roughly dice it, roughly dice ½ of a red & ½ of a green bell pepper and season 12 raw jumbo shrimp with sea salt & black pepper

Heat a paella pan with a medium-high heat and add a ¼ cup of extra virgin olive oil, after 2 minutes add the diced bell peppers and the diced carrot and mix around with the oil, after 5 minutes make a well in the middle and add the diced onions and minced garlic, mix with the oil, 2 minutes later add ½ tsp of sweet smoked paprika and season everything with sea salt & black pepper, mix it all together until well combined

Next add ½ cup of canned tomato sauce, ½ cup of frozen broad beans and season again with sea salt, mix it all together until well combined, 2 minutes later add 2 ¼ cups of vegetable broth and pinch in ½ tsp of saffron threads, give it a gentle mix and let it come to a boil, then add 1 cup of round rice and gently mix it all together so everything is evenly distributed, after this no more mixing the rice, but you can give the pan a quick shake once in a while

About 8 minutes after adding the rice, add the shrimps into the paella pan, 2 minutes later lower the fire to a low-medium heat and simmer for 5 minutes, then hit it back to a medium-high heat to achieve the socarrat, the famous layer of caramelized rice underneath, after 1-2 minutes remove the pan from the heat and cover with a dish cloth, after 5 minutes uncover the paella and garnish with lemon slices, enjoy!