Heat a large fry pan with a medium heat and add in the olive oil

While the oil is heating, finely chop the onion, roughly chop the garlic and finely chop the red bell pepper

Add the cut vegetables into the hot fry pan, mix continuously, after 3 to 4 minutes and they're lightly sauteed, add in the paprika, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer

Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the broth and saffron, raise to a high heat and give it a gentle mix

While the broth is heating, add the rice into a fine sieve and rinse under water until it starts running clear underneath, about 1 to 2 minutes

Once the broth comes to a boil, add the rice, give it a mix so everything is evenly distributed, then place a lid on the pan and lower to a low-medium heat

In the meantime, drain the can of salmon into a fine sieve with a bowl underneath and gently flake the salmon

After cooking the rice for 15 minutes, that's about 3 minutes shy of the rice being fully cooked (check package instructions on rice), add in the frozen peas, all evenly spaced out, place the lid back on the pan and simmer for 3 to 4 more minutes or until the peas are tender, then remove from the heat

Add in the drained salmon, using a fork gently fluff the rice, this is to help separate the grains of rice and to ensure all the ingredients are well mixed together

Serve directly out of the pan or transfer into serving dishes, garnished with fresh parsley, enjoy!