When the rice is filling the paella and most of the liquid is absorbed slide the salmon, with the skin side down, on top then circle the filet with shrimp and peas. Pour the last of the cold cook sauce on the top of the salmon. When the rice is cooked, it should look a little shiny on top. Add the sprigs of rosemary and then turn the heat up for 40 seconds until you can smell slightly toasted rice – then it’s perfecto. The ideal paella has a slightly toasted rice bottom called socarrat, or concón in other countries. Remove and let it rest for 5 minutes. Garnish with cilantro and citrus wedges. Serve to good friends and with an Albariño, a lovely Spanish white wine that goes great with this dish. Buen provecho!