1/2 onion
5 cloves garlic
1/2 green bell pepper
1/2 red bell pepper
1 tsp sweet smoked Spanish paprika 2.30 grams
1 cup tomato sauce 225 grams
3 cups vegetable broth 710 ml
1/2 cup canned lima beans 85 grams
1/4 tsp saffron threads .17 grams
2 cups uncooked penne pasta 200 grams
pinch sea salt
dash black pepper
handful finely chopped parsley
1 lemon
Heat a 12-inch (30 cm) paella pan with a medium-high heat and add in 3 tbsp extra virgin olive oil. After 2 minutes, add in 1/2 onion roughly chopped, 1/2 green & 1/2 red bell pepper roughly chopped and 5 cloves garlic roughly chopped, mix the vegetables continuously with the olive oil so they all evenly sautee. After 5 to 6 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked paprika and quickly mix together, then add in 1 cup tomato sauce and season with sea salt & black pepper, mix together and simmer, after 3 minutes and the tomato sauce has thickened up, add in 3 cups vegetable broth, 1/2 cup precooked lima beans and 1/4 tsp saffron threads, mix together and bring to a boil. Once the broth comes to a full boil, add in 2 cups uncooked penne pasta, after 7 to 9 minutes and most of the broth has been absorbed, but there is still plenty of broth left, lower the fire to a low-medium heat, simmer for another 3 to 4 minutes or until almost all the broth has been absorbed, then remove from the heat and cover with a dishcloth, after a couple minutes uncover the pan and serve at once, sprinkled with finely chopped parsley and some lemon wedges, enjoy!