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

Meanwhile, add the salmon fillets over some paper towels and pat dry, then season with sea salt & black pepper and cut each fillet into 2 pieces for a total of 4 pieces of salmon

Add the pieces of salmon into the hot paella pan, all in a single layer, cook for 1 minute per side, then remove from the pan and set aside (at this stage you don´t want to cook the salmon all the way through, just give the salmon a light sear on each side)

Using the same pan with the same heat, add in the onion finely chopped and the garlic roughly chopped, mix continuously, after 3 minutes and the onion is translucent, add in the paprika, quickly mix together, then add in the tomatoes finely grated and season with sea salt, mix together and then simmer for a couple of minutes

Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the fish broth and saffron, raise to a high heat and gently mix together

When it comes to a boil add in the rice, give it one final mix so everything is evenly distributed, after this step do not mix the rice again, but you can give the pan a gentle mix once in a while

After 9 to 10 minutes and most of the broth has been absorbed but there´s still plenty of broth left, lower the fire to a low-medium heat, then add in the peas, making sure to evenly spread them around, and the salmon fillets in a single layer, simmer for 4 to 5 minutes or until all the broth has been absorbed, then raise to a medium heat and go for 2 to 3 minutes to achieve the socarrat (burnt caramelized rice underneath), then remove the pan from the heat

Cover the pan with a dish cloth and let it sit for a couple of minutes, then uncover the pan and garnish with lemon wedges and finely chopped fresh parsley, enjoy!