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Pour the oil from the anchovy can into a large saucepan over a low heat, then add the onion and garlic and cook for 5 minutes until softened.
Make some vegetable stock and keep it warm
Stir the anchovies, rice and tomatoes into the onion pan and cook for 2 minutes. Add 300ml (two ladles) of the stock, stirring until absorbed. Continue to add the stock, 300ml at a time, until the rice is creamy and tender.
Stir in the capers, olives and parsley, then check the seasoning and serve.