What you'll need: 1 tbsp quality olive oil 2 garlic cloves, sliced 1 white onion, chopped A pinch of cayenne pepper 1 red chilli, chopped 400g can chopped tomatoes 1 kg new potatoes, halved or quartered 250g chorizo Pinch of smoked paprika Serves: 4 Time: 40 minutes Method First Heat
What you'll need:
- 1 tbsp quality olive oil
- 2 garlic cloves, sliced
- 1 white onion, chopped
- A pinch of cayenne pepper
- 1 red chilli, chopped
- 400g can chopped tomatoes
- 1 kg new potatoes, halved or quartered
- 250g chorizo
- Pinch of smoked paprika
Time: 40 minutes
Heat your oil in a large pan. Soften the garlic, onion and chilli for a few minutes, then stir in the cayenne pepper and paprika, and stir well. Add the tomatoes, bring the heat up to a simmer, then cook for 20 minutes to thicken and reduce. Season to taste.
While your sauce is thickening, steam your potatoes for 10 minutes until slightly tender. Put your chopped chorizo in a frying pan on medium heat, and allow it to start releasing those delicious oils. Add a splash more olive oil, and then fry the potatoes alongside the chorizo, so both turn brown and go a bit crispy. Tip the whole lot into a bowl, and serve with the tomato mixture poured all over the top. Delicious!
This tasty dish is going to pair beautifully with the Mas Que Vinos 'Ercavio' Tempranillo 2014. This great Spanish wine is perfect for spicy, flavourful, and rustic dishes!
There you have it -- an easy recipe for Chorizo Patatas Bravas!
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