Chorizo patatas bravas
Serves: 4-6
Prep time: 25 minsTotal time: 
Recipe photograph by Toby Scott
Chorizo patatas bravas
Everyone’s favourite – tinned tomatoes – makes an appearance in this twist on the classic Spanish tapas dish
Serves: 4-6
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
513Kcal
Fat
36gr
Saturates
6gr
Carbs
32gr
Sugars
10gr
Fibre
5gr
Protein
12gr
Salt
1.8gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1⁄2 x 250g pack cooking chorizo*
- 1 tbsp olive oil, plus 1⁄2 tsp
- 600g baby new potatoes
- sea salt flakes
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 tsp smoked paprika
- pinch cayenne pepper
- 1 x 400g tin chopped tomatoes
- 1 tsp caster sugar
- 1 tsp sherry vinegar
- small handful of chopped parsley
For the aïoli
- 3 garlic cloves, crushed
- 1 tbsp lemon juice
- 120g mayonnaise*
- 1 tsp Dijon mustard
Step by step
-
Preheat the oven to 220°C, fan 200°C, gas 7. Slice each chorizo sausage into discs. Heat 1⁄2 teaspoon olive oil in a frying pan and fry the chorizo slices until crisp on both sides; about 5-7 minutes. Transfer to a bowl with a slotted spoon.Tip*Check your chorizo is gluten- and dairy-free and that your mayonnaise is dairy-free, if required.
- Toss the new potatoes with 1 tablespoon olive oil and a good pinch of sea salt flakes in a shallow roasting tin. Spread out and roast for 25 minutes or until crisp, golden and tender.
- Add the onion to the fat remaining in the chorizo pan and cook for 5 minutes until softened. Stir in the garlic, smoked paprika and cayenne pepper and cook for 1 minute. Add the tinned tomatoes, caster sugar and sherry vinegar with some seasoning. Return the chorizo slices to the pan and simmer for 12-15 minutes until the sauce has thickened.
- Meanwhile, make the aïoli. In a small bowl, combine the garlic, lemon juice and a pinch of sea salt. Set aside for 10 minutes. Press through a fine sieve into another bowl, leaving the garlic behind. Stir through the mayo and mustard until combined.
- Pile the potatoes into a serving bowl and spoon over the tomato and chorizo sauce. Scatter over the parsley and serve with the aïoli.
