Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

Meanwhile, finely dice the onion, finely chop the carrot (peeled) and roughly chop the garlic

Add the cut vegetables into the hot pan, mix continuously, after 3 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in the can of diced tomatoes, season with sea salt & black pepper, mix together, then raise the heat to a high heat and simmer without mixing

Once the juices from the canned diced tomatoes have thickened, about 3 minutes, add in 2 cups water, mix together and bring to a boil

Meanwhile, add in 1 cup long grain rice into a sieve and rinse under cold water

Once the water comes to a boil, add in the rice, mix together, place a lid on the pan and lower to a low-medium heat, simmer until all the water has been absorbed (15 minutes in my case), then remove the pan from the heat and let it for a couple minutes with the lid on, this will ensure all the rice grains are fully cooked

Meanwhile, add the canned tuna into a sieve, flake the tuna to remove any excess oil

After a couple minutes remove the lid from the pan, add the drained tuna and fluff the rice with a fork

Transfer into serving dishes, finely grate a kiss of Manchego cheese over the rice and sprinkle with finely chopped fresh parsley, enjoy!