From Casa Moro by Sam and Sam Clark

Serves 4

200ml olive oil

2 large mild Spanish onions, thinly sliced

Sea salt and black pepper

5 cloves garlic, peeled and sliced

1/2tsp sweet paprika

4 bay leaves

1/2tbsp finely chopped fresh rosemary

1kg firm potatoes (such as Cyprus), peeled

50 threads of saffron, infused in 4tbsp of hot water

1 Heat half the olive oil in a large saucepan, add the onions and a pinch of salt and cook for about 10-15 minutes, until golden brown. Then add the garlic, paprika, bay leaves and rosemary, and cook for a further 5 minutes.

2 Meanwhile, cut the potatoes into half lengthways, then each half into 2 or 3 wedges. Put them in a bowl, salt them lightly and pour over the saffron infusion. Toss well and leave for about 5 minutes before adding to the saucepan.

3 Let everything simmer gently, covered, stirring occasionally and scraping the bottom of the pan, until the potatoes are cooked, about 30 minutes.

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