Patatas Bravas with Chorizo Oil
Spain's most-ordered tapa, reimagined
Crispy fried potatoes drenched in a smoky bravas sauce made with fried tomato and pimentón, finished with rendered chorizo ibérico crumbles. Spain's most-ordered tapa, rebuilt with real ingredients instead of shortcuts.
Ingredients
- Finest Artisanal Chorizo Ibérico de Bellota | 1.1lb
- Award winning Majorero semi-cured goat cheese with Paprika. Small wheel 2.2lb.
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Premium Smoked Paprika from La Vera. 2.5 oz
- The World's Finest Fried Tomato Sauce 12.5 oz Jar
Preparation
- Cut potatoes into rough 3cm chunks (don't peel them — the skin adds texture). Par-boil in salted water for 8 minutes until just tender, then drain and let steam dry for 5 minutes.
- For the bravas sauce: sauté minced garlic in EVOO, add fried tomato sauce, smoked paprika (hot and sweet), a splash of sherry vinegar, and a pinch of cayenne. Simmer for 10 minutes until thick and concentrated.
- Fry the potatoes in olive oil at 190°C until golden and crunchy — about 6 minutes. Meanwhile, remove chorizo ibérico from its casing and crumble into a dry pan over medium heat until the fat renders and the edges crisp.
- Pile the hot potatoes on a plate, ladle the bravas sauce generously over the top, and scatter the chorizo crumbles. Finish with a drizzle of EVOO and flaky salt.
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