Peel and finely slice the onion and 1 garlic clove. Heat 1 tbsp olive oil in a deep pan. Add the onion. Cook for 5 mins till just soft. Add 1 tsp smoked paprika and the sliced garlic clove. Cook for 1 min.

Tip the pork into the pan and cook, stirring till golden brown. Drain the beans and tip into the pan. Add a pinch of saffron powder. Season.

Pour in 500ml boiling water. Add the saffron and stir. Pop on a lid and simmer on a low heat for 15 mins. Tear the spinach leaves into small pieces. Slice the stalks into 1 cm pieces. Set aside.

Using a peeler, remove the skin from the lemon. Using a sharp knife, remove any bitter white pith from the back of the peelings. Slice into thin matchsticks. Peel and thinly slice the garlic.

Heat 1 tbsp olive oil in a small pan. Add the sliced garlic and the lemon strips. Cook for 2 mins till the garlic is light brown. Lift out onto kitchen paper using a slotted spoon. Save the garlicky lemon oil for later.

Spoon 4 tbsp of the cannellini beans out of the pan and place in a bowl. Crush to a smooth paste with a fork and tip back in to the stew. Add the spinach stalks to the pan. Cook for 2 mins.

Add the spinach leaves and cook for 2 more mins till they’re wilted. Squeeze in the juice from half the lemon. Taste and season generously.

Spoon the fabada into warm bowls. Top with the crispy lemon and garlic. Drizzle a little of the lemony oil on top. Serve with a lemon wedge.