Cut the onion into ¼ inch (.635 cm) thick rounds, roughly chop the garlic, finely grate the tomatoes and rinse the mushrooms for 4 to 5 seconds under water, then pat them completely dry, making sure to remove any excess dirt

Heat a large fry pan with a medium high heat

After a couple of minutes add in 3 tbsp (45 ml) extra virgin olive oil and the mushrooms, mix together, then place the mushrooms in a single layer and cook for 2 minutes without mixing, after 2 minutes mix the mushrooms and once again place in a single layer and go for 2 minutes, continue to cook the mushrooms in this method until they´re lightly golden brown, about 6 to 8 minutes

Once the mushrooms are lightly golden brown, season with sea salt & black pepper, mix together, then remove the mushrooms from the pan and set aside

Using the same pan, lower to a medium heat, add in 2 tbsp (30 ml) extra virgin olive oil and the sliced onion, mix together, after 6 to 7 minutes and the onion is lightly browned, add in the garlic, continue to mix, after 1 minute add in the paprika and saffron, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and then simmer without mixing

After 3 to 4 minutes and the grated tomato has slightly thickened, add the mushrooms back into the pan, mix together, then simmer for 2 to 3 minutes

Transfer into a large serving dish and sprinkle with chopped fresh parsley, enjoy!