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Heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, meanwhile finely dice 1/2 of an onion, once the oil get´s hot add the onions to the pan
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While the onions are cooking, finely dice 5 sundried tomatoes, after cooking the onions for about 5 minutes, add 1/2 teaspoon of smoked paprika, mix with the onions, then add 1 cup of round rice and the diced sundried tomatoes into the pan and mix everything together, cook for about 4-5 minutes
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Next add 2 1/2 cups of water to the pan, turn the heat to a medium-high, season with sea salt and mix everything
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While the rice is cooking, finely mince 1 clove of garlic and add it to a mortar, also add a 1/4 cup of capers and about 6 anchovies (roughly chop them) and a 1/4 cup of fresh parsley into the mortar, using a pestle mash everything until you form a paste
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Next add 1/2 teaspoon of fresh lemon juice to the mortar, along with 2 tablespoons of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper, and mix everything together until well mixed
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After cooking the rice for about 10 minutes, lower the fire to a LOW heat and place a lid on top
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After about 4-5 minutes, turn the fire off, remove the lid and add the anchovy and caper mixture into the pan, mix everything together until well mixed
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Serve straight out of the pan!
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Enjoy :)