Finely chop the onion, roughly chop the garlic, finely chop the carrot (peeled), finely chop the zucchini and pat dry the salmon fillets with paper towels, season them with sea salt & black pepper and cut them into bit sized pieces
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
After 1 minute add in the pieces of salmon, mix with the olive oil and saute for 1 to 2 minutes, you don´t want to fully cook them through, just lightly brown them, then remove from the pan and set aside covered with foil paper
Using the same pan with the same heat, add in the cut vegetables, mix with the olive oil, after 3 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in 2 tomatoes finely grated, season with sea salt & black pepper, mix together and simmer
Once the grated tomatoes have slightly thickened, about 3 minutes, add in 3 cups vegetable broth and 1/4 tsp saffron threads, turn up the heat to a high heat and bring to a boil, then add in 1 cup rice, give it one final mix, place a lid on the pan and lower to a low-medium heat
After 10 minutes, remove the lid and add the pieces of salmon back into the pan, place the lid back on the pan and simmer for 5 minutes or until all the broth has been absorbed by the rice, then remove the pan from the heat
Using a fork gently fluff the rice, transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!
Get the Saffron Threads I used to make this Recipe