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 ¼ inch (.635 cm) thick slices

Heat a stock pot with a medium-high heat and add in ¼ cup (60 ml) extra virgin olive oil

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

Meanwhile, cut the potatoes (peeled) into small ½ inch (1.25 cm) thick pieces

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 ½ inch (1.25 cm) and add in the bay leaves

Once the water comes to a boil, place a lid on the stock pot and lower to a low-medium heat

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

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

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

Transfer into shallow bowls and garnish with fresh parsley, serve at once, enjoy!