Chorizo Patatas Bravas
Chorizo adds extra smoky warmth and texture to an already full of flavour recipe. The aioli is creamy and cooling.
Ingredients
- 125g cooking chorizo sliced into discs
- 1 tbsp olive oil plus 0.5 tsp
- 600g baby new potatoes larger ones halved if required
- sea salt flakes
- 1 onion finely chopped
- 1 clove garlic crushed
- a pinch of cayenne pepper
- 1 tsp smoked paprika
- 400g tin chopped tomatoes
- 1 tsp caster sugar
- 1 tsp sherry vinegar
- salt and freshly ground black pepper
- a small handful of parsley chopped
For the aioli:
- 3 cloves garlic crushed
- 1 tbsp lemon juice
- a pinch of sea salt
- 120g mayonnaise
- 1 tsp Dijon mustard
Instructions
- Preheat the oven to 220C/fan 200C/gas 7. Heat 0.5 tsp of olive oil in a frying pan and fry the chorizo slices until crisp on both sides, about 5 to 7 minutes. Transfer to a bowl with a slotted spoon.
- Toss the new potatoes with 1 tbsp of olive oil and a good pinch of sea salt flakes in a shallow roasting tin. Spread out in a single layer and roast for 25 minutes, or until crisp, golden and tender.
- While the potatoes are roasting, add the onion to the fat remaining in the chorizo pan and cook for 5 minutes, until softened. Stir in the garlic, smoked paprika and cayenne pepper and cook for 1 minute. Add the tinned tomatoes, caster sugar and sherry vinegar with some seasoning. Return the chorizo slices to the pan and simmer for 12 to 15 minutes until the sauce has thickened.
- Meanwhile, make the aioli – in a small bowl, combine the garlic, lemon juice and a pinch of sea salt. Set aside for 10 minutes. Press through a fine sieve into another bowl, leaving the garlic behind. Stir through the mayo and mustard until combined.
- Pile the potatoes into a serving bowl and spoon over the tomato and chorizo sauce. Garnish with the parsley, and serve with the aioli.
Notes
- This chorizo patatas bravas recipe can easily be adapted if you’re cooking for less or more people.