Spanish Pork Stew with Pancetta and Potatoes (Super Easy - 10 Minutes Prep)

Ingredients

• 28 oz. (800g) potatoes, cubed into 1-inch pieces
• 21 oz. (600g) pork, cubed into 1-inch (2.5cm ) pieces
• 5 oz. (150g) Pancetta Ibérico, cut into small chunks
• 3 1/2 oz. (100g) Serrano Ham (either slices or a large piece)
• 1 large red onion (sliced fine)
• 4 carrots (cut into 1-inch pieces)
• ⅓ cup green Olives (optional)
• 1 jar roasted Piquillo Peppers (7 oz. (200g))
• Can of crushed tomatoes (approx. 9 oz. (250g))
• 4 garlic cloves (loosely chopped)
• 5 fl oz. (150 ml) white wine (or red wine)
• 10 threads of Saffron
• 1 tablespoon Jerez Sherry Vinegar (for the saffron)
• 1 Tbsp Spanish La Vera smoked paprika
• 6 sprigs of fresh thyme
• 4 sprigs of fresh rosemary
• 2 bay leaves
• 4 cups water (or chicken broth)
• Salt and pepper (to taste)
• Fresh chopped parsley (for garnish)