Add 2 1/2 cups vegetable broth into a sauce pan, along with 1/4 tsp saffron theads and heat with a medium-high heat

Meanwhile, heat a large fry pan with a medium heat and add in 3 tbsp extra virgin olive oil

While the olive oil is heating, grab 1 head of garlic, remove the skins from the cloves and chop the garlic into small pieces

After heating the olive oil for 3 minutes, add in the chopped garlic, mix with the olive oil so all the chopped garlic is coated in the olive oil, then add in 2 cups of Spanish fideos and mix together, cook for 3 to 4 minutes while mixing so the ingredients evenly sautee and they don´t brown to quickly

After 4 minutes, add in 1 tsp sweet smoked Spanish paprika and lightly season with sea salt & black pepper, mix together until well mixed, then slowly pour in the hot saffron infused vegetable broth into the pan, turn up the fire to a high heat, mix every 1 to 2 minutes so all the noodles are evenly cooked and they don´t stick to each other

After 5 to 6 minutes and most of the broth has been absorbed by the noodles, but there is still some broth left, place a lid on the pan and lower the fire to a low-medium heat

After simmering for about 4 minutes, remove the lid from the pan, there should be no broth left in the pan, remove the pan from the heat

Add 1/2 cup finely grated Manchego cheese and mix together until well combined

Add to serving dishes and sprinkle with finely chopped parsley, enjoy!