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Serves 6

• 6 tablespoons olive oil
• 1 large onion, finely chopped
• 3 1/4 pounds red-skinned potatoes, cut into medium-size pieces
• 1 teaspoon paprika
• 1 chicken bouillon cube
• pinch of saffron threads
• 1 tablespoon chopped fresh parsley
• salt

Heat the oil in a pan.

Add the onion and cook over medium heat stir ring occasionally for 4-6 minutes until beginning to brown. Add the potato and cook stirring frequently for 5 minutes then stir in the paprika. Cook stirring constantly for 2 minutes more, then pour in water to cover-about 4 cups - crumble in the bouillon cube and season lightly with salt. Crush the saffron in a mortar or small bowl and stir in 2-3 tablespoons water, then pour into the pan with the potato and mix well.

Cook over medium heat for about 20-30 minutes until the potato is tender.

Sprinkle with the parsley, stir and serve immediately in a soup tureen.

Chef with red wine glass

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