Arroz de tomate with grilled salmon

Cross the tomatoes, put them in boiling water, peel them and cut them into cubes without seeds.

Heat 4 tablespoons oil and fry the onion and garlic. Scoop the tomato cubes through and bake for about 2 minutes.

Add the bay leaves (fresh leaves first), stock, salt and pepper and bring to the boil.

Stir in the rice and leave on the pan with the lid on the pan for about 20 minutes at a low setting until the water is absorbed. Meanwhile, cook the peas.

Heat a grill pan. Brush the salmon fillets with the rest of the oil and grill them for about 3 minutes per side until done. Season with salt and pepper.

Scoop the peas through the cooked rice and lay the grilled salmon on it. Garnish with some parsley.