Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

At the same time, heat a large fry pan with a medium heat and add in the olive oil

In the meantime, finely chop the onion and roughly chop the garlic

Add the chopped onion and garlic into the hot fry pan, mix the ingredients around continuously, after 3 to 4 minutes and the onion is translucent, add in the flour, mix continuously, after 1 to 2 minutes add in the milk, vegetable broth and saffron, continue to gently mix the ingredients and go for 3 to 4 minutes or until you end up with a slightly creamy sauce, then season with sea salt and black pepper, mix together and lower to a low heat

While the sauce is simmering, go back to the stock pot, once the water comes to a boil, add in the spaghetti, mix it in with the water and cook until just al dente (check package instructions), then transfer directly from the stock pot into the pan with the creamy sauce

Turn off the heat and mix the spaghetti with the sauce, then remove from the stove top

Add in the grated cheese and parsley, mix together until well mixed, transfer into serving plates, top each one off with a kiss of sweet smoked Spanish paprika and garnish with parsley, serve at once, enjoy!