Smoked Spanish Lentil Stew (Lentejas Estofadas)

Clean the leeks thoroughly to remove any grit between layers, then slice into half-moons. Peel the potatoes and prepare them using the 'chasquido' method: insert the knife and snap the potato piece off rather than slicing cleanly. This releases starch to thicken the broth.

Heat the olive oil in a Dutch oven over medium heat (175°C/350°F). Add the sliced leeks, diced carrots, and a pinch of salt. Sauté gently until the leeks are soft and translucent, about 8-10 minutes. Do not brown them deeply.

Add the minced garlic and sauté for another 1 minute until fragrant. Stir in the tomato puree and cook for 2-3 minutes to cook out the raw acidity and deepen the color.

Remove the pot from the direct heat briefly (or lower heat significantly) and stir in the smoked paprika. Stir constantly for 30 seconds to release the oils without burning the spice, which would turn it bitter.

Return the pot to heat. Add the rinsed lentils, prepared potatoes, and bay leaf. Pour in the vegetable broth (or water). Bring the mixture to a boil.

While the soup comes to a boil, crush the saffron threads in a mortar or small bowl and dissolve in a tablespoon of warm water or broth. Add this saffron liquid to the pot.

Reduce heat to a gentle simmer (low heat, around 85-90°C/185-195°F). Cover loosely and cook for 40-50 minutes, or until the lentils are tender and the potatoes are cooked through.

Remove from heat. Taste and adjust salt. Let the stew rest for at least 15 minutes before serving to allow the starch to set the texture. For best results, cool completely and refrigerate to serve the next day.