Fill a stock pot a little over half ways with cold water, season with sea salt and heat with a high heat

At the same time, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

Meanwhile, finely dice 1 small onion and roughly chop 6 cloves of garlic, then add into the pan with the hot olive oil, mix together, after 3 minutes and the onion is translucent, add in ½ tsp sweet smoked Spanish paprika, quickly mix together, then add in a 14.5 oz can of tomato sauce, a 14.5 oz can of diced tomatoes, 1 tsp dried oregano, 2 tbsp finely chopped fresh parsley and season with sea salt, black pepper and a little sugar, mix together until well combined, lower the fire to a low-medium heat and simmer

Once the water comes to a boil in the stock pot, add in 16 ounces of uncooked spaghetti, mix with the water as it cooks so all the spaghetti is covered in the boiling water

Once the pasta is cooked al dente, transfer it into the pan with the simmering sauce, make sure to use tongs and shake off any of the excess water as you add it into the sauce

Turn off the burners and mix the spaghetti with the sauce until well mixed

Add half of the spaghetti into a casserole dish (8 inches x 12 inches / 20 cm x 30 cm) that´s been greased with 1 tbsp olive oil, then add in 1 ball fresh mozzarella thinly sliced over the spaghetti, making sure the slices are evenly spread out, add in the other half of the spaghetti over the cheese and finely grate in 1 cup of manchego cheese

Add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F

Once the cheese is fully melted, between 6 to 8 minutes, remove from the oven, sprinkle with finely chopped fresh parsley and serve at once, enjoy!