Add the vegetable broth and saffron into a saucepan and heat with a medium heat

At the same time, heat a large oven-proof pan with a medium heat and add in the pine nuts, mix continuously, after 3 to 4 minutes and the pine nuts are lightly pan-roasted, remove them from the pan and set aside

Using the same pan with the same heat, add in the olive oil

In the meantime, cut the potatoes into rounds that are 1 cm thick (0.40 inches)

Add the sliced potatoes into the hot pan, all in a single layer, and fry for 3 to 4 minutes per side, then remove them from the pan and season with salt & pepper

Once again, using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onions are translucent, add in the paprika and quickly mix together, then add in the chopped tomatoes and season with salt & pepper, mix together, then mix every 1 to 2 minutes

In the meantime, drain the cans of tuna into a fine sieve with a bowl underneath, and then gently flake the tuna

After 5 to 6 minutes and the tomatoes are lightly sautéed, add in the rice, canned tuna, and the pan-roasted pine nuts, mix together until well mixed, then add in the simmering broth and mix together so everything is evenly distributed, then turn off the heat

Add the sliced potatoes back into the pan, all in a single layer, and the head of garlic (cut side down) in the middle

Add the pan into a preheated oven, 200°C / 400°F, for 20 minutes or until all the broth has been absorbed and the rice is just cooked through

Serve directly out of the pan, garnished with chopped parsley, enjoy!