Heat 1½ tablespoons of Primo's Madagascar Black Pepper Olive Oil in a pan on medium until shimmering.
Add cauliflower and ¼ teaspoon salt and cook 3 to 5 minutes.
Add green beans and ¼ teaspoon salt, and cook 2 to 4 minutes longer. Transfer vegetables to bowl.
Heat remaining 1½ tablespoons of Primo's Madagascar Black Pepper Olive Oil in the now-empty skillet on medium until shimmering. Add bell pepper and remaining ¼ teaspoon salt and cook 7 to 10 minutes.
Add tomato paste and stir for 1 minute. Add garlic, paprika, and saffron and stir for 30 seconds. Add sherry and stir for 1 to 2 minutes.
Add rice and stir until combined. Off heat, smooth into even layer.
Scatter butter beans, cauliflower and green beans evenly over rice. Pour broth in, ensuring rice is fully submerged.
Bring to boil on high. Adjust heat to maintain a simmer and cook until the broth is just below the top of the rice (12 to 17 minutes.) Cover and cook until rice is cooked through, about 5 minutes.
Uncover and cook until rice pops and all excess moisture has evaporated (to test, use butter knife to gently push aside rice and vegetables), 3 to 7 minutes.
Let rest off heat for 5 minutes.
Right before serving, add fresh-squeezed lemon juice, and enjoy!