Step 1

Add the broth into a sauce pan, pinch in the saffron threads and heat with a medium-high heat

Step 2

in the meantime, finely chop the onion, roughly chop the garlic, finely chop the red bell pepper, finely chop the carrot (peeled) and finely grate the tomatoes

Step 3

Heat a paella pan with a medium-high heat and add in the olive oil

Step 4

After a couple of minutes add in the chopped vegetables, except for the tomatoes, mix continuously, after 3 to 4 minutes and vegetables are lightly sauteed, add in the paprika, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and then simmer without mixing

Step 5

Once the grated tomato has slightly thickened, about 3 minutes, add in the rice, mix together until well mixed, then add in the butter beans and the simmering broth, give it one final mix so everything is evenly distributed, do not mix the rice again after this step

Step 6

After 9 to 10 minutes and most of the broth has been absorbed, but there is still some broth left, lower it to a low-medium heat, simmer for 4 to 5 minutes or until all the broth has been absorbed, then raise it to a medium-high heat and go for 2 to 3 minutes, this is to achieve the socarrat, which is the caramelized burnt rice underneath, then remove the pan from the heat and cover with a dishcloth

Step 7

After a couple of minutes uncover the pan and top off with chopped fresh parsley, enjoy!