Spanish chicken pie

Step 1: Begin by preheating your oven to 200°C (fan 180°C, gas mark 6). Place the potatoes in a pot of boiling water and cook them for 15 to 20 minutes until they become tender and easily pierced with a fork. Once cooked, drain the potatoes well and return them to the pot. Mash the potatoes smoothly, seasoning them with salt and pepper to taste, then stir in 2 teaspoons of vibrant paprika for a delicious smoky flavor and a beautiful color. Step 2: While the potatoes cook, warm the olive oil in a large frying pan over medium heat. Add the sliced onions and minced garlic, frying gently for a few minutes until the onions soften and become translucent, releasing their sweet aroma. Stir in the remaining teaspoon of paprika and cook for an additional minute to awaken its smoky essence. Next, pour in the tinned tomatoes and allow the mixture to come to a gentle simmer, letting the flavors meld together. Transfer this rich tomato sauce into a large ovenproof dish. Fold in the chicken pieces, roasted peppers, green olives, and season with salt and pepper to taste, ensuring everything is well combined and evenly distributed. Step 3: Carefully spoon the paprika-infused mashed potatoes over the chicken and tomato mixture, spreading an even layer to cover the filling. Slide the dish into the preheated oven and bake for about 15 minutes, or until the mashed potato topping turns a beautiful golden brown and the sauce beneath bubbles eagerly at the edges. This golden crust not only adds a lovely texture but also locks in the savory juices beneath, promising a satisfying bite. Tip: For an even silkier mash, consider adding a splash of milk or cream before mashing the potatoes. Additionally, if you prefer a bit of heat, a pinch of cayenne pepper mixed with the paprika can add a subtle kick to the dish.