Roughly chop ½ onion, thinly slice 4 cloves of garlic, cut ½ red & ½ green bell pepper into thin strips that are 2 inches (5.08 cm) long, cut ½ zucchini into rounds that are ¼ inch (.635 cm) thick and then into half shapped moons, cut the ends of 15 fresh green beans and then in half, roughly chop 1 tomato and reserve 1 cup of fresh broccoli

Heat a large fry pan with a medium-high heat and add in ⅓ cup extra virgin olive oil, after 1 minute add in all the cut vegetables, mix with the olive oil, after 8 minutes and the onion & zucchini are translucent and the rest of the veggies are tender, add in 1 tsp sweet smoked paprika, ¼ tsp saffron threads and season generously with sea salt & black pepper, mix together until well combined, then add in 1 cup round rice and 1 ½ tbsp freshly chopped thyme, mix together once again, then add in 3 cups vegetable broth and ¼ cup frozen peas, give it one last mix and simmer on a medium-high heat

After about 10 minutes and you can see a lot of the broth has been incorporated into the rice, lower the fire to a low-medium heat and simmer for another 3 to 5 minutes or until all the broth has been incorporated into the rice, then remove the pan from the heat, cover with a dishcloth and let it rest for a couple minutes, remove the dishcloth and serve at once, enjoy!