I made this dish last week, it's was originally a recipe from BBC Good Food. I have to say mine looked nothing like the picture did in the magazine. Theirs was a bit more brown and bronzed rather than Day-Glo orange and red but it tasted fine so will ignore that fact shall we?
This was nice but I felt it was missing something. I can't put my finger on quite what it was. Perhaps it needed a little more cayenne pepper? I'm not sure but the tomato felt quite over-powering. That could possibly be because neither Mr M or myself are hugely keen on tomato based meals but whatever it was, it all still got gobbled up so can't be all bad, can it!
I'm not sure it's the perfect patatas bravas recipe but as an after-work dinner, it was quick, simple and tasty so it ticked all my boxes.
This would serve 2-3 as a main meal.
Patatas Bravas and Chorizo
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 red chilli, finely chopped
pinch cayenne pepper
pinch smoked paprika
400g chopped tomatoes
1kg new potatoes, halved (or quartered if large)
250g cooking chorizo (diced, sliced, whatever you like)
Heat a little olive oil in a large frying pan and fry the onion, garlic and chilli together until the onion starts to soften. Mix in the cayenne pepper and paprika.
Add the chopped tomatoes and bring to a simmer. Leave to simmer for around 20 minutes. You're looking to get the consistency of a thick paste.
Season well, adding more cayenne if you'd like it hotter. If you prefer a smooth sauce you can use a hand blender to blitz out the lumps.
Meanwhile, steam the new potatoes for around 10 minutes. Put the chorizo into a frying pan to slowly cook and release some of its oil. Tip off the excess red oil from the chorizo and 1 tbsp olive oil to the pan. Tip to the steamed potatoes into the pan and fry everything together. Turn up the heat so that the potatoes and chorizo brown slightly.
When cooked tip the potatoes and chorizo into a bowl and spoon over the tomato sauce. Serve immediately.
Voila! Speedy patatas bravas.