Servings: Makes about 1 1/2 cups
Ingredients 1 medium Spanish onion , minced1 tsp. saffron threads1/2 cup olive oil3 Tbsp. sherry vinegar1/2 cup coarsely chopped flat-leaf parsley leaves1 Tbsp. sweet paprika1 clove garlic , mincedPinch of cayenne pepper3/4 tsp. kosher salt1/2 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).