Patatas bravas with chorizo

Contains pork – recipe is for non-Muslims only
Bring a Spanish flavour to the table with this intense, smoky starter. Just add crusty bread to serve

  • Prep:10 mins
    Cook:40 mins
  • Easy

Nutrition per serving

  • kcal 342
  • fat 19g
  • saturates 7g
  • carbs 32g
  • sugars 6g
  • fibre 3g
  • protein 12g
  • salt 1.91g

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, sliced
  • 1 red chilli, chopped
  • pinch cayenne pepper
  • pinch smoked paprika
  • 400g can chopped tomatoes
  • 1kg new potatoes, halved or quartered
  • 250g small cooking chorizo
MPU 2

Method

  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.

  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.

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