Add the broth into a sauce pan, pinch in the saffron threads and heat with a medium-high heat

Drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna to remove any excess olive oil, finely chop the onion, roughly chop the garlic, finely chop the red bell pepper and finely chop the carrot (peeled), also finely grate the tomatoes

Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) of the drained olive oil from the canned tuna

After a couple of minutes, add in the chopped onion, garlic, red bell pepper and carrot, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the paprika, quickly mix together, then add in the grated tomato, mix together and then simmer

Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the rice and season everything with sea salt & balck pepper, mix continuously, after 2 minutes gently add in the simmering saffron infused vegetable broth, mix every 2 to 3 minutes to help release the starch from the rice

After about 15 minutes and the rice is just cooked through (check package instructions in the rice that you are using), add in the drained tuna, mix together, then place a lid on the pan and remove the pan from the heat

After 2 to 3 minutes remove the lid, transfer into serving dishes and garnish with fresh parsley, serve at once, enjoy!