Paella valenciana without meat

Heat a 12 inch paella pan over medium heat and add the olive oil.

Cut the green beans into two inch pieces.

Finely chop the garlic and finely grate the tomatoes to half a cup of sauce.

Add the green beans to the hot oil, mix to coat and cook 3 to 4 minutes until lightly sauteed.

Add the chopped garlic and mix 15 to 30 seconds until fragrant without browning it.

Add the paprika and mix quickly to coat the green beans and garlic.

Add the grated tomato, season with sea salt, mix, and simmer 3 to 4 minutes without stirring until thickened.

Drain the butter beans into a colander and rinse under cold running water.

Add the half cup of butter beans and the vegetable broth.

Add the saffron threads and the rosemary sprigs, raise to high heat, mix and bring to a boil.

Add the rice and give one final mix; do not overmix or the rice releases its starch.

Simmer about 9 minutes until most of the broth is absorbed.

Lower to low medium heat and simmer another 4 to 5 minutes until the broth is absorbed.

Raise to medium heat for 2 to 3 minutes to form the socarrat underneath.

Remove from the heat, cover with foil paper and a dishcloth and rest 4 to 5 minutes.

Uncover and garnish with lemon wedges.