This is a classic Spanish tapas dish that is best enjoyed with friends and a bottle of your favourite vino.
- Serves: 4-6 |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 30 mins
6 large potatoes, peeled and cubed into bite-size blocks
2 litres canola oil for frying
a digital thermometer
2 garlic cloves, finely chopped
1 ½ tsp (7,5 ml) smoked sweet paprika
½ C (125 ml) good quality tomato paste
½ red chilli, finely chopped
1 C (250 ml) beef stock
2 Tbsp (30 ml) sherry vinegar
1 tsp (5 ml) brown sugar
1 C (250 ml) good quality mayonnaise
a squeeze of lemon juice
sea salt and freshly ground pepper
Half-full a large pot with water; set it over high heat and bring it to a boil. Add the bicarbonate of soda then add the potatoes. Boil the potatoes for 1 ½ half minutes and then scoop them out into a colander to drain.
The baking soda solution helps to break down the outer layer of the potato which will fry up super crispy later. Toss the potatoes in the colander to rough up the outside – the potatoes will develop a pasty crust on the exterior. Spread the hot potatoes onto a baking sheet to cool completely.
To fry the potatoes, use 2 large pots or Dutch ovens and pour a litre of oil into both. Heat the oil until it reaches 190 ºC. You can do this step in one pot/Dutch oven but doing in two will speed the process up.
Split the potatoes into 2 batches and carefully add a batch to each pot. The potatoes are going to cook for 15-20 minutes until they are golden brown. Gently stir the potatoes during the frying to ensure an even fry.
When golden brown and crispy, remove from the oil with a slotted spoon and drain on kitchen towel. Season with sea salt immediately.
Heat a generous glug of olive oil in a large frying pan over medium-high heat.
Slice the chorizo into slices about 0,5 cm thick. You can choose to do this on the diagonal for nicer looking pieces. Fry the chorizo until the fat starts to render out and the chorizo becomes crispy.
Drain the chorizo on a piece of kitchen towel and set aside until needed.
To make the bravas sauce, set a medium-sized pot over medium heat and add a generous glug of olive oil. Add the onions and fry until softened. Add the garlic and paprika and fry for another minute until fragrant.
Add the tomato paste and chilli and fry for 2 minutes to cook out the paste. Add the stock, sherry vinegar and sugar and mix well to combine. Simmer the sauce slowly for 8-10 minutes until it has thickened slightly. Remove from the heat until needed.
Mix the ingredients together and set aside until needed.
Heat up the bravas sauce and serve the potatoes topped with crispy chorizo, bravas sauce and aioli.