4 red bell peppers
1 jalapeño, seeds removed
2 medium cloves garlic
¼ cup (60ml) olive oil
1 tablespoon sherry vinegar (or red wine vinegar)
1 small lemon, zest and juice
2 teaspoons smoked paprika
1 cup (140g) toasted almonds
1 large handful fresh cilantro leaves (about ¼ cup chopped)

20 tiny potatoes (preferably purple), boiled in salted water until just tender, drained and cooled
Olive oil
Sea salt
Black pepper
Spanish smoked paprika

About ½ lemon, zest and juice