Saffron-braised potatoes with paprika

Serves 4

1/4	cup olive oil
1 1/2	pounds small potatoes
3	garlic cloves, crushed
1	tablespoon tomato paste
1	tablespoon coriander seeds
1/2	teaspoon hot Spanish paprika or regular paprika
1	large pinch saffron threads
	Salt, to taste
3	cups chicken stock, heated to boiling
1	tablespoon chopped cilantro

1. In a large, flame-proof casserole, heat the oil over medium-high heat. Add the potatoes and cook for 3 minutes without letting them color.

2. Add the garlic and cook 1 minute. Stir in the tomato paste, coriander, paprika, saffron, and salt.

3. Pour in the boiling stock. Cover and simmer over medium heat for 30 minutes or until the potatoes are tender.

4. Uncover the pan, turn up the heat, and let the stock boil until it reduces to a thick sauce, turning the potatoes occasionally.

5. Sprinkle with the cilantro and serve at once.

Adapted from''A Passion for Vegetables"