Spanish green beans and potatoes

Cut the peeled potatoes into 2 cm bite-sized pieces.

Lay them in a flat layer in a stock pot, cover with water to about 5 cm above them, season generously with sea salt and heat on high.

Rinse the green beans in a colander, trim the ends and cut each one in half. Roughly chop the garlic.

About 15 minutes in, when the potatoes are almost cooked through, add the green beans, cover and lower to a low-medium heat for another 5 minutes.

After 20 minutes total the potatoes should be al dente — pierce with a toothpick to check. Overcooked, they break apart and the beans go mushy.

Remove from the heat and drain into a colander.

Heat a large frying pan over medium heat and add the extra virgin olive oil.

After a couple of minutes add the chopped garlic and mix continuously so it evenly sautes; after 20 to 30 seconds, when fragrant and before it browns, add the vinegar.

Add the dried parsley and smoked paprika and mix.

Add the potatoes and green beans, season with sea salt and freshly cracked black pepper and mix gently.

Keep the heat on while mixing so the warm potatoes absorb the flavours, then remove from the heat and transfer to a serving dish.