Hello, lovely readers!
It’s always a delight to experiment with new recipes in our cozy kitchen, and today, I’m thrilled to share a Spanish-inspired dish that promises to become a family favorite: Sizzling Patatas Bravas with Smoky Chorizo.
Ever since my wife and I visited Spain, we’ve been captivated by its rich culinary tapestry. The vibrant street markets, the delightful tapas bars, and the way Spanish cuisine effortlessly blends simple, high-quality ingredients to create explosions of flavor. Among all the delicious tapas we tried, patatas bravas quickly won our hearts. These crispy potatoes with their fiery, tangy sauce were a staple in every town we visited.
So, for today’s dish, I wanted to pay homage to this beloved Spanish classic by adding a touch of smoky chorizo. The result? A comforting yet bold combination that packs a punch while still feeling like a warm hug on a plate.
### Ingredients
– 500g baby potatoes, quartered
– 200g chorizo, sliced
– 1 large onion, finely chopped
– 2 garlic cloves, minced
– 400g canned chopped tomatoes
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1 teaspoon hot paprika
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Fresh parsley, for garnish
### Method
1. **Preheat the oven** to 200°C (392°F).
2. **Prepare the Potatoes**: Toss the quartered baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet. Bake for 25-30 minutes until they are golden and crispy. It’s the perfect time to sip on a glass of your favorite wine and enjoy the wonderful aromas filling your kitchen.
3. **Cook the Chorizo**: While the potatoes are baking, heat the remaining 1 tablespoon of olive oil in a large frying pan over medium heat. Add the sliced chorizo and cook for 4-5 minutes until it begins to brown and release its flavorful oils. Remove the chorizo from the pan and set aside.
4. **Sauté the Aromatics**: In the same pan, add the finely chopped onion and sauté for 4-5 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute. This is where the magic starts!
5. **Toast the Spices**: Stir in the smoked paprika, hot paprika, and dried oregano, cooking for another 1-2 minutes to toast the spices.
6. **Make the Bravas Sauce**: Add the canned chopped tomatoes to the pan and mix well. Let the sauce simmer for about 15 minutes until it thickens, stirring occasionally. Your kitchen will be filled with the most enchanting, mouth-watering aromas.
7. **Combine and Serve**: Return the cooked chorizo to the pan, stirring to combine, and cook for another 2-3 minutes. Once the potatoes are done, transfer them to the frying pan and mix gently to coat them in the spicy tomato and chorizo sauce.
8. **Garnish and Enjoy**: Serve hot, garnished with fresh parsley. Pair it with a crisp Spanish white wine, and you’ve got yourself a feast.
Every bite of these Sizzling Patatas Bravas with Smoky Chorizo brings back memories of warm, sun-drenched plazas, lively conversations, and the spirit of Spain’s culinary traditions. Don’t be surprised if you find yourself making this dish a regular at home.
Happy cooking, and let me know how it turns out for you!
Cheers,
Al
Ingredients
– 500g baby potatoes, quartered
– 200g chorizo, sliced
– 1 large onion, finely chopped
– 2 garlic cloves, minced
– 400g canned chopped tomatoes
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1 teaspoon hot paprika
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Fresh parsley, for garnish
Method
1. Preheat the oven to 200°C (392°F).
2. Toss the quartered baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet.
3. Bake the potatoes for 25-30 minutes until they are golden and crispy.
4. While the potatoes are baking, heat the remaining 1 tablespoon of olive oil in a large frying pan over medium heat.
5. Add the sliced chorizo and cook for 4-5 minutes until it begins to brown and release its oils. Remove chorizo from the pan and set aside.
6. In the same frying pan, add the finely chopped onion and sauté for 4-5 minutes until it becomes translucent.
7. Add the minced garlic and cook for an additional 1 minute.
8. Stir in the smoked paprika, hot paprika, and dried oregano, cooking for another 1-2 minutes to toast the spices.
9. Add the canned chopped tomatoes to the pan and mix well. Let the sauce simmer for 15 minutes until it thickens, stirring occasionally.
10. Return the cooked chorizo to the pan, stirring to combine, and cook for another 2-3 minutes.
11. Once the potatoes are done, transfer them to the frying pan and mix gently to coat them in the tomato and chorizo sauce.
12. Serve hot, garnished with fresh parsley.
