INGREDIENTS

• 6 tbsp extra virgin olive oil 90 ml
• 1 onion
• 6 cloves garlic
• 1 green bell pepper
• 1 red bell pepper
• 1 carrot
• 8 white mushrooms
• 4 small potatoes
• 2 tomatoes
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1 tsp fresh thyme 1 gram
• 1 tbsp sherry vinegar 15 ml
• 2 slices baguette
• 1/4 tsp saffron threads .17 grams
• 2 tbsp chopped parsley 8 grams
• 2 bay leaves
• pinch sea salt
• dash black pepper

DIRECTIONS

1. Roughly chop the onion, thinly slice 4 cloves of garlic, cut the bell peppers into small bite-sized pieces, thinly slice the carrot (peeled) and slice the mushrooms (cleaned) into 1/4 inch (.635 cm) thick slices
2. Heat a stock pot with a medium-high heat and add in 1/4 cup (60 ml) extra virgin olive oil
3. After 1 minute add in all the chopped vegetables, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the paprika, thyme and sherry vinegar, quickly mix together, then add in the 2 tomatoes finely grated, mix together and simmer
4. Meanwhile, cut the potatoes (peeled) into small 1/2 inch (1.25 cm) thick pieces
5. Once the grated tomatoes have thickened, about 4 minutes, add in the potatoes and season generously with sea salt & black pepper, mix together, then add in enough cold water to cover the ingredients by 1/2 inch (1.25 cm) and add in the bay leaves
6. Once the water comes to a boil, place a lid on the stock pot and lower to a low-medium heat
7. Meanwhile, heat a small fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, cut the slices of baguette into small squares and remove the skins from 2 cloves of garlic, add the garlic and baguette pieces into the hot pan, mix continuously and go for 3 minutes or until the ingredients are golden fried
8. Add the fried garlic and baguette pieces into a mortar, along with the saffron, chopped parsley and a kiss of sea salt, using a pestle pound down on the ingredients until you form a paste like texture
9. After simmering the stew for about 20 minutes and the potatoes are cooked through, add the garlic and bread paste, give it one final mix, then remove from the heat
10. Transfer into shallow bowls and garnish with fresh parsley, serve at once, enjoy!