Patatas Bravas with Chorizo
Originally, tapas are meant as snacks in between drinks. The hot summer in Spain calls for light meals. Sharing a variety of fresh homemade tapas with friends for dinner leaves nobody hungry. Baked potato cubes with a spicy sauce or homemade mayonnaise are a standard item. Since access to Spanish sausages is rare in the US, try our spicy chorizo sauce instead.
- 10 oz sausages * (optional) cut into bite-size slices
- 4 medium potatoes cut into bite-sized cubes
- 1 cup tomato sauce unflavored
- 2 cloves garlic chopped
- 1 tbsp lemon juice
- 1 egg room temperature
- olive oil
- salt & pepper
Chorizo Culinary Spice Kit
- Ancho chili peppers, cumin, garlic, coriander, salt, black peppercorn, oregano, thyme, cinnamon, cloves, bay leaves
- Gazpacho cold vegetable soup
- Pa amb tomàquet tomato bread
- Escalivada grilled vegetable salad
- Preheat OVEN to 400°F.
- In a BOWL, mix potato cubes with 2 tbsp oil and salt to taste.
- Spread potato cubes onto a non-sticking BAKING SHEET.
- Bake for 15 to 20 minutes until they are crisp and golden outside. Turn halfway.
- In a POT, heat 2 tbsp oil over medium heat.
- Add tomato sauce.
- Season with salt and Chorizo spices to taste. Mix well.
- Cover and cook over low heat for 1 hour.
- In a tall BEAKER, add 1 cup of oil, egg, garlic, lemon juice, and salt to taste.
- Place an IMMERSION HAND BLENDER on the ground of the beaker.
- Run the blender on medium speed (without moving the blender) until the oil transformed into a mayonnaise.
- Serve potatoes, chorizo sauce, alioli, sausages and your preferred sides on separate plates.
* For instance: beef, pork, chicken, or vegetarian.