Heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, meanwhile finely dice ½ of an onion, once the oil get´s hot add the onions to the pan

While the onions are cooking, finely dice 5 sundried tomatoes, after cooking the onions for about 5 minutes, add ½ teaspoon of smoked paprika, mix with the onions, then add 1 cup of round rice and the diced sundried tomatoes into the pan and mix everything together, cook for about 4-5 minutes

Next add 2 ½ cups of water to the pan, turn the heat to a medium-high, season with sea salt and mix everything

While the rice is cooking, finely mince 1 clove of garlic and add it to a mortar, also add a ¼ cup of capers and about 6 anchovies (roughly chop them) and a ¼ cup of fresh parsley into the mortar, using a pestle mash everything until you form a paste

Next add ½ teaspoon of fresh lemon juice to the mortar, along with 2 tablespoons of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper, and mix everything together until well mixed

After cooking the rice for about 10 minutes, lower the fire to a LOW heat and place a lid on top

After about 4-5 minutes, turn the fire off, remove the lid and add the anchovy and caper mixture into the pan, mix everything together until well mixed

Serve straight out of the pan!

Enjoy :)