1. Peel the garlic cloves for the seasoning paste and cut them into small pieces. Add them to a mortar with a pinch of salt and some saffron threads. Grind until you get a paste. Set aside.

2. Peel the onion and remove the insides of the red and half green bell peppers. Cut the onion and bell peppers into small cubes. Keep some of the red bell pepper cubes on the side for decoration. Clean the chicken and pat it dry.

3. Add about 2-3 tablespoons of olive oil to a paella pan (paellera) or a regular frying pan and heat it up. Add the chicken and sear it until nicely browned on all sides – you don’t have to cook the chicken completely, you just want some roasting flavors. Take the chicken out of the pan and set it aside.

4. Add another 1-2 tablespoons of olive oil to the pan. Add the onion and bell peppers and fry for several minutes. Next, add the garlic and saffron paste and mix it in. Let everything fry/cook for a moment but make sure nothing burns. Add the tomato passata and pimentón. Let everything cook for 1-2 minutes. Next, add the water and stir. Season with some salt and pepper. Finally, add the lima beans and the chicken (you kept on the side) and bring everything to a boil and let it cook for about 5 minutes.

5. Next, add the paella rice and stir until everything comes to a boil again. Reduce the heat and let the paella simmer for about 15 minutes. Add some more water for adjustment if you see it is gone too fast. After the 15 minutes add the peas and let the paella simmer for another 5 minutes. The water should be absorbed completely by the rice. You want the rice to be cooked but not mushy. Decorate your paella with the remaining bell pepper pieces and serve in the pan with some lemon wedges on the side.