First, start the Spanish rice by frying a chopped onion until softened, then add a crushed clove of garlic, 3–4 skinned and chopped
tomatoes, a tsp smoked paprika and a cup of rice (for 2–3 servings). Stir to coat the rice grains with the oil, then add 2½ cups
of water and a couple of chopped sundried tomatoes, if you have them. Season with a little sea salt and freshly ground black pepper,
and simmer very slowly for about 10-12 minutes with a lid on top. Stir in a squeeze of lemon juice and some chopped parsley and let
sit off the heat for a few minutes before serving. Meanwhile, score the skin of salmon fillets with a very sharp knife. Take the leaves
off a couple of sprigs of fresh thyme and mix these with a crushed clove of garlic, some sea salt and freshly-ground black pepper,
and rub this into the scored skin. Heat a little olive oil in a frying pan and, when just starting to smoke a little, put the
salmon fillets in, skin side down, pressing lightly to ensure all the skin is in contact with the hot oil. Let the salmon sizzle
for 3–4 minutes on the skin side, until the flesh has turned a milky pink about 2/3 way up the salmon, then flip over and cook
the other side for another minute or two. Serve with the Spanish rice.