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Home Seafood Gumbo With Rice

Patatas Bravas Recipe

Ingredients

How to make it

  • POTATOES
  • Drop the potato chunks into a large pan of lightly salted water and cook for some 6 to 7 minutes or so, or until just tender;
  • Drain well and dry on kitchen towel;
  • Heat oil in large frying pan and shallow-fry in a single layer for some 10 to 12 minutes or so, turning them regularly, until crisp and golden-brown
  • BRAVAS SAUCE
  • Make the Tomato Sauce
  • Heat the oil in a frying pan over a low to medium heat;
  • Add the onions, red pepper and garlic and sauté for some 10 minutes or so, stirring occasionally, until onions soft and light gold in colour;
  • Add the tomatoes, basil, salt and sugar, bring to the boil, lower the heat and simmer gently, stirring occasionally, for some 30 to 45 minutes or so or until the sauce has thickened to a thick rich texture;
  • Leave to cool slightly then “Blitz” to a smooth consistency.
  • THEN
  • Pour the Tomato sauce into a small serving bowl, add the mustard and combine well together;
  • Add the Tabasco and paprika, and mix everything together well;
  • Taste the sauce and adjust as necessary with salt, more Tabasco, etc.
  • TO SERVE
  • As Tapas
  • Spoon the potatoes into one large or small individual serving plates, drizzle over the sauce, sprinkle with a pinch or so of paprika and serve with some toothpicks
  • As a Side Dish
  • Spoon the potatoes into a large serving dish with the sauce in a bowl alongside

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The Cook

DonSpain Marbella, Spain

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