Creating Spanish Vegetarian Paella can be an enjoyable and rewarding process when you follow these simple steps:

1. Prepare Broth: In a saucepan, heat the vegetable broth. Add saffron threads to infuse the broth with flavor.
2. Sauté Vegetables: In a large paella pan or skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent.
3. Add Peppers: Stir in the diced red and green bell peppers. Cook for about 5 minutes until softened.
4. Incorporate Green Beans and Zucchini: Add the green beans and zucchini, cooking for another 3-4 minutes until slightly tender.
5. Add Rice and Spices: Stir in the rice, smoked paprika, salt, and black pepper. Mix thoroughly to coat the rice in the oil and vegetables.
6. Add Broth: Pour the infused vegetable broth into the pan. Stir gently to combine, ensuring the rice is evenly distributed.
7. Cook without Stirring: Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a lid or aluminum foil and let it cook for about 20 minutes without stirring.
8. Add Tomatoes: After 20 minutes, scatter the halved cherry tomatoes on top of the rice. Cover again and continue cooking for an additional 10-15 minutes until the rice is tender and has absorbed the liquid.
9. Let it Rest: Once the paella is cooked, remove it from the heat and let it sit for 5 minutes. This allows the flavors to meld.
10. Garnish and Serve: Top with freshly chopped parsley and serve with lemon wedges on the side.