Ecuadoran Angel Hair Soup

1. 1 small onion, finely chopped
2. 2 garlic cloves, finely chopped
3. 1 tablespoon paprika powder or achiote powder
4. 3 tablespoons olive oil
5. 5 cups water
6. 2 small red potatoes, peeled and cut into tiny squares
7. 1 cup angel hair, broken into aprx. 2-inch pieces
8. 1/3 cup evaporated milk
9. 2 tablespoons fresh, finely chopped parsley
10. Salt – to taste
11. 2 Hass avocado (optional)

Put the chopped onion and garlic cloves into a medium to large sized pot, and pour the olive oil over the onion and garlic. Turn on the stove to the highest temperature, and wait until the oil starts to sizzle. Take a spoon and mix the ingredients until they are lightly fried – then put the paprika/achioate into the pot and mix it. When the onions and garlic are colored red, pour the water into the pot. Put the chopped potatoes into the pot, and let it cook until the potatoes are well done, even a little mushy. Add the evaporated milk and angel hair, and wait until the angel hair is nearly done. Then add the fresh parsley and salt to your taste, and serve as soon as the angel hair is done.