Amazing Patatas Braavas
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 60 minutes
- 1kg/2.2lbs potatoes, peeled or unpeeled (I'm lazy so I rarely peel potatoes)
- 200g/7ozs. chorizo
- 1/4 cup extra virgin olive oil
- 2 tablespoons polenta
For bravas sauce
- 4 tablespoons extra virgin olive oil
- 1 red onion, peeled and diced
- 2-3 cloves garlic, peeled and sliced
- 400g/14oz. tin tomatoes
- 4 tablespoons tomato paste
- 1 tablespoon sugar
- 1/2 teaspoon smoked paprika
- Salt and pepper for seasoning
- 1-2 chillies, sliced
- Garlic aioli to serve
Step 1 - Preheat oven to 220C/440F and line a tray with parchment. Cut the potatoes into bite sized pieces and boil for 5 minutes. Then drain well and toss in polenta and olive oil. Bake until starting to turn golden (30-45 minutes depending on how big you've cut them). Then add the chorizo and bake for another 15 minutes. The potatoes should be crispy and golden and the chorizo cooked through.
Step 2 - While the potatoes are baking make the bravas sauce. Heat 3 tablespoons of oil in a saucepan and saute the onion until starting to become translucent. Add the garlic and extra tablespoon of oil and saute for 30 seconds or so. Add the tomatoes and tomato paste and cook on high uncovered (it will splatter somewhat, sorry!). After 5 minutes add the sugar, paprika, chillis and salt and pepper. Allow to reduce until scarlet red and the sauce is really reduced. Then puree with a stick blender.
Step 3 - Serve the potatoes and chorizo with a few tablespoons of the bravas sauce and aioli.