Patatas bravas with chorizo
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 as an appetiser
Skip to ingredients
Showing items 1 to 3 of 6
- 1 tbsp olive oil
- 1 onionchopped
- 2 garlic clovessliced
- 1 red chillichopped
- pinch cayenne pepper
- pinch smoked paprika
- 400g can chopped tomato
- 1kg new potatoeshalved or quartered
- 250g small cooking chorizo
Nutrition: per serving
- kcal342
- fat19g
- saturates7g
- carbs32g
- sugars6g
- fibre3g
- protein12g
- salt1.91g
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.
