This is a dish that completely works on its own, but also nicely complements chorizo, rabbit or lamb.
1kg/2lb waxy potatoes, peeled and cubed
60ml/21/2fl oz Spanish extra-virgin olive oil
1 yellow onion, peeled and cut into eight
2 cloves of garlic, peeled and finely chopped
2 strands of saffron
1 tsp sweet paprika
1 dried red chilli, crumbled
1 handful of flat-leaf parsley
Sea salt and freshly ground black pepper
A dozen little black olives
Start by placing the potatoes in a pan of salted cold water. Place over a medium heat and cook until the potatoes are just tender. Drain and set aside.
Place a large heavy-based frying pan over a medium heat. When the pan is hot, add half of the olive oil, followed by the onions and a pinch of salt and sweat for five minutes.
Add the garlic, saffron, paprika and chilli and continue to cook over a low heat for a further 10 minutes.
Add the rest of the olive oil and the potatoes and cook, turning every now and then until the potatoes are tender and golden-brown.
Add the parsley and olives, check for seasoning, adding a little more if necessary, and serve. Finish with a sprinkling of black pepper.