• 100 ml (3½ fl oz) extra virgin olive oil, plus extra, to drizzle
• 100 g (3½ oz) jamón fat, roughly chopped
• 1 large brown onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 kg (2 lb 4 oz) roasting potatoes, such as sebago, peeled
• 180 g (6 oz) flat pancetta, cut into strips (lardons)
• 2 teaspoons sweet smoked paprika
• sea salt flakes

Heat half the olive oil in a large heavy-based saucepan over low-medium heat. Add the jamón fat and cook for 10–15 minutes, or until rendered. Remove and discard any jamón pieces and reserve the fat in the pan. Add the onion and garlic, season with a pinch of sea salt, then reduce the heat to low. Cover and cook, stirring occasionally, for 30 minutes, or until the onion is very soft.

Cut the potatoes into large chunks by almost cutting through with a knife, then twisting the knife to break the potato apart. (This creates a rough surface on the potato that releases starch, giving a smooth texture to the dish.) Add the potato to the onion mixture with 220 ml (7½ fl oz) water, then cover and simmer for 45 minutes, or until the potato is very tender, shaking the pan occasionally.

Meanwhile, heat the remaining olive oil in a frying pan, add the pancetta and cook over low-medium heat for 10 minutes, or until golden and crisp. Drain on paper towel.

Sprinkle the paprika over the potatoes and roughly mash with a fork. Season with sea salt flakes and drizzle with a little more olive oil. Transfer to a warm serving dish, scatter with the warm pancetta lardons and serve.