Margi Cintrano
Washing Up
Patatas Bravas - Brave Spicy Potatoes
This Spanish Tapa ( appetiser, minature plate or small plate, meze or mezedes ) is one of the most sought after.
Here is my family recipe:
1 kilo potatoes for frying - cut into thick chunks
extra virgin olive oil ( I use: 100% hojiblanca for its fruitiness and non bitterness )
2 tblsps all purpose flour
1/2 teaspoon smoked paprika piquant or sweet or a mix; or La Vera Pimentón available in Latin American Groceries from Spain ( La Vera, EXtremadura )
Home made beef stock ( 8 Fl. ounces )
2 tblsps vinegar white wine variety
1 dried variety of chili pepper ( cayenne flakes can be used ) and / or a variety of a green and a red fresh chili pepper, sliced very thin and prepared in the sauce.
salt
1 tomato ripe peeled, seeded and mixed by blender to create a coulis thick sauce
a) fry the potato chunks on low heat, 30 minutes.
b) just before the end of the cooking time, turn up the flame on the potatoes to golden brown crisp the potato chunks
c) transfer to platter after draining oil and placing on absorbent paper towelling
d) prepare the sauce as follows: heat 1 tblsp of olive oil in skillet and add flour, paprika and beef stock stirring constantly
e) then add the vinegar, chili pepper and cook 8 to 10 mins. stirring with wooden spoon constantly
f) check seasoning and then add the coulis of tomato and remove from stove
g) serve this hot sauce with the potatoes and the Spanish Omelette on Thread prior, with an ice cold beer of choice and / or a red wine of choice.
*** note: Brava Sauce should be thick, like a salsa consistency, not liquidy.
This Spanish Tapa ( appetiser, minature plate or small plate, meze or mezedes ) is one of the most sought after.
Here is my family recipe:
1 kilo potatoes for frying - cut into thick chunks
extra virgin olive oil ( I use: 100% hojiblanca for its fruitiness and non bitterness )
2 tblsps all purpose flour
1/2 teaspoon smoked paprika piquant or sweet or a mix; or La Vera Pimentón available in Latin American Groceries from Spain ( La Vera, EXtremadura )
Home made beef stock ( 8 Fl. ounces )
2 tblsps vinegar white wine variety
1 dried variety of chili pepper ( cayenne flakes can be used ) and / or a variety of a green and a red fresh chili pepper, sliced very thin and prepared in the sauce.
salt
1 tomato ripe peeled, seeded and mixed by blender to create a coulis thick sauce
a) fry the potato chunks on low heat, 30 minutes.
b) just before the end of the cooking time, turn up the flame on the potatoes to golden brown crisp the potato chunks
c) transfer to platter after draining oil and placing on absorbent paper towelling
d) prepare the sauce as follows: heat 1 tblsp of olive oil in skillet and add flour, paprika and beef stock stirring constantly
e) then add the vinegar, chili pepper and cook 8 to 10 mins. stirring with wooden spoon constantly
f) check seasoning and then add the coulis of tomato and remove from stove
g) serve this hot sauce with the potatoes and the Spanish Omelette on Thread prior, with an ice cold beer of choice and / or a red wine of choice.
*** note: Brava Sauce should be thick, like a salsa consistency, not liquidy.