Roughly dice ½ onion, thinly slice 4 cloves garlic, roughly chop ½ red & ½ green bell pepper, finely grate 2 tomatoes and cut 2 large potatoes (peeled) into ½ inch (1.25 cm) pieces

Heat a large fry pan with a medium-high heat and add in ¼ cup (60 ml) extra virgin olive oil, after 1 minute add in the diced onion, sliced garlic and chopped bell peppers, mix with the olive oil, after 5 minutes and the onion is translucent, add in the grated tomato, give it a mix and cook for 1 to 2 minutes or until the tomato has thickened up, then add in the chopped potatoes, 1 teaspoon (2.30 grams) sweet smoked paprika and season with sea salt & black pepper, mix together until well combined, then add in about 2 ½ cups (600 ml) vegetable broth, just enough to slightly cover the potatoes, a ¼ tsp (.17 grams) saffron threads and 1 bay leaf, give it a quick mix so everything is evenly mixed together

Once the broth comes to a boil, place a lid on the pan and lower the fire to a low-medium heat

After 20 to 25 minutes the potatoes should be perfectly cooked, you can always pierce them with a toothick to ensure they are fully cooked through, remove from the heat and sprinkle with freshly chopped parsley, enjoy!