• 1 medium Spanish onion , minced
• 1 tsp. saffron threads
• 1/2 cup olive oil
• 3 Tbsp. sherry vinegar
• 1/2 cup coarsely chopped flat-leaf parsley leaves
• 1 Tbsp. sweet paprika
• 1 clove garlic , minced
• Pinch of cayenne pepper
• 3/4 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

Put onion and saffron threads in a small, heavy saucepan with 1/2 cup water. Heat over medium heat until saffron turns water red, about 4 minutes. Pour mixture into a bowl and let cool.

Add remaining ingredients to the saffron mixture, and stir to combine.

Adapted from Michy's restaurant and Cuisine à Latina by Michelle Bernstein. Copyright © 2008 (with permission from Houghton Mifflin).