Servings: Makes about 1 1/2 cups
- 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).