Sauté the finely chopped onion in the hot olive oil and a little water, keep cooking until golden. Add the cleaned, washed and drained rice and cook until it gains a glassy appearance.
Sprinkle with paprika and while stirring nonstop dilute with hot water (about 1 2/5 cups (350 ml)).
After the rice softens, add the olives and continue to cook for 10-15 minutes.
Finally, season the dish to taste with salt and finely chopped parsley.