Trim any excess fat from the chicken and cut the thighs into thirds. Combine the paprika with some salt and pepper in a bowl, add the chicken and toss to coat.

Heat the oil in a large frying pan over high heat and cook the garlic cloves for 1 to 2 minutes, until fragrant and beginning to brown; do not burn. Remove garlic from the pan. Working in batches if necessary, add the chicken to the garlic-infused oil and cook, turning occaionally, until brown all over about five minutes. When all the chicken is browned, return it to the pan, add the sherry; boil for 30 seconds then add the chicken stock and bay leaf. Reduce the heat and simmer, covered, over low heat for 10 minutes.

Meanwhile, squeeze the garlic cloves from their skins and pound with the parsley into a paste using a mortar and pestle or a small bowl and the back of a spoon. Stir into the chicken, then cover and cook for 10 more minutes until tender. Serve hot.