Rinse the saffron milk cap mushrooms thoroughly under running water, making sure to clean between the gills to remove any dirt. Trim off the base where they touched the soil, then cut them into bite-sized pieces.

In a large pot, heat a generous amount of olive oil over medium heat. Add the washed and finely chopped green and red bell peppers. When they start to soften, add the finely chopped onion, minced garlic, and the dried cayenne pepper.

Sauté everything until softened, then add the peeled and diced tomato. Cook until the tomato releases its juices and softens. Add the diced cured ham and stir for a couple of minutes.

Add the mushrooms, stir well, and let them release their liquid. Allow the mixture to cook down until the sauce thickens slightly. Stir in the sweet paprika and the peeled, chopped potatoes (break the potatoes by starting to cut and then snapping them to help thicken the stew). Sauté everything together for a couple of minutes.

Pour in the white wine, add enough water to cover the ingredients, and sprinkle in the chopped parsley. Simmer for about 20 minutes, or until the potatoes are tender. Serve hot.