Heat 3 tablespoons of extra virgin olive oil in a paella pan over medium heat. Add the garlic clove and the pork secreto cut into bite-sized pieces. Cook until browned, then set the meat aside.

While the meat cooks, chop the green pepper and mushrooms into small pieces. Sauté them in the paella pan. Season with freshly ground black pepper (to taste) and add chopped parsley.

Add the ñora pepper paste, roasted red bell pepper, and tomato sauce. Stir to combine.

Return the browned meat to the pan, mixing it in so the flavors blend. Pour in the white wine.

Add the smoked paprika, green beans, and butter beans. Pour in the vegetable broth and bring to a boil over high heat.

Cook for 6 minutes over medium-high heat, then 9 minutes over medium-low, and finish with 3 minutes over medium-high. Add a splash of broth if needed, but this method should yield the right consistency.

Remove from heat, cover, and let rest for 5 minutes. Serve and enjoy.