Step 1

Finely chop the onion, roughly chop the garlic and finely chop the red bell pepper & carrot

Step 2

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

Step 3

After a couple of minutes add in the chopped vegetables, mix continuously, after 3 to 4 minutes and the veggies are 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, then simmer without mixing the mixture

Step 4

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

Step 5

When the broth comes to a boil add in the rice, give it one final mix so everything is evenly distributed, simmer without mixing

Step 6

After 9 to 10 minutes and most of the broth has been absorbed by the rice but there is still plenty of broth left, lower to a low-medium heat, add in the frozen peas over the rice, making sure they´re evenly spread around and the canned sardines, I like to add them in a circular design as it gives the dish a beautiful presentation, continue to simmer without mixing

Step 7

Once there is virtually no broth left, about 5 minutes, turn it up to a medium-heat and simmer for 2 to 3 minutes, this is to achieve the socarrat, which is that layer of burnt caramelized rice underneath, then remove from the heat, cover the pan with foil paper and a dish cloth and let it sit for a couple of minutes, the uncover the pan

Step 8

Garnish with lemon wedges and serve at once, enjoy!