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Patatas bravas with chorizo

Patatas bravas with chorizo

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 as an appetiser

Bring a Spanish flavour to the table with this intense, smoky starter. Just add crusty bread to serve

Nutrition: per serving
NutrientUnit
kcal342
fat19g
saturates7g
carbs32g
sugars6g
fibre3g
protein12g
salt1.91g
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Ingredients

  • 1 tbsp olive oil
  • 1 onion , chopped
  • 2 garlic cloves , sliced
  • 1 red chilli , chopped
  • pinch cayenne pepper
  • pinch smoked paprika
  • 400g can chopped tomato
  • 1kg new potatoes , halved or quartered
  • 250g small cooking chorizo

Method

  • STEP 1

    Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir. Add the tomatoes and bring to a simmer, then cook the whole mixture down for about 20 mins until you have a thick paste. Season well and, if you prefer a smooth sauce, blitz it with a hand blender.

  • STEP 2

    Meanwhile, steam the potatoes for 10 mins and put the chorizo in a frying pan to slowly cook and release some of its oil. Tip off the excess red oil and add 1 tbsp olive oil. Add the potatoes and fry everything together, turning the heat up as you go so both the potatoes and chorizo brown in patches. Tip into a bowl. Season the sauce – if it isn’t hot enough add a few more pinches of cayenne. Spoon the sauce over the potatoes and chorizo to serve.

Goes well with

Recipe from Good Food magazine, May 2010

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Overall rating

A star rating of 4.7 out of 5.49 ratings
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