• ½ teaspoon pimenton dulce (sweet smoked paprika)
• 1 garlic clove, finely chopped
• ½ teaspoon fresh thyme leaves
• 5 tablespoons extra-virgin olive oil
• 1½ tablespoons red wine vinegar
• 2 pinches of salt

Place the pimenton, garlic, thyme and 2 tablespoons of the oil in a small pan and place over a moderate heat. Cook, stirring continuously, until the garlic has coloured slightly.

Add the vinegar and salt, bring to the boil, then tip into a bowl or jar and stir in the remaining oil.