Paella style rice with salmon and peas

Heat an 11 inch pan over medium heat with 45 ml extra virgin olive oil.

Pat two salmon fillets dry, season one side with sea salt and black pepper and cut each into two even pieces.

Sear the salmon one minute per side, two minutes in total, for a light crust without cooking it through, then set aside.

In the same pan saute one finely chopped small onion and four roughly chopped cloves of garlic, mixing continuously two to three minutes until translucent.

Add 2.5 g sweet smoked Spanish paprika and mix to coat.

Add two finely grated tomatoes, season with sea salt and simmer three to four minutes until slightly thickened.

Add 720 ml fish broth and 0.17 g saffron threads, turn to high and mix gently.

Once it boils add 200 g Spanish round rice, distribute it evenly and do not stir it again or it releases starch and loses its texture.

Cook 9 to 10 minutes until much of the broth is absorbed.

Lower to low-medium, scatter 80 g frozen peas evenly, return the salmon in a single layer and simmer 4 to 5 minutes until the broth is gone.

Raise to medium one to two minutes to form the socarrat, the caramelized layer of rice underneath.

Off the heat, cover with foil and a dishcloth and rest two to three minutes so the trapped steam finishes the rice.

Uncover and garnish with lemon wedges and chopped fresh parsley.