Patatas bravas with chorizo

Contains pork – recipe is for non-Muslims only
Bring a Spanish flavour to the table with this intense, smoky starter. Just add crusty bread to serve

Prep:10 mins
Cook:40 mins

Easy

Nutrition per serving

kcal 342
fat 19g
saturates 7g
carbs 32g
sugars 6g
fibre 3g
protein 12g
salt 1.91g

Ingredients

1 tbsp olive oil
1 onion, chopped
2 garlic cloves, sliced
1 red chilli, chopped
pinch cayenne pepper
pinch smoked paprika
400g can chopped tomatoes
1kg new potatoes, halved or quartered
250g small cooking chorizo

Method

Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir. Add the tomatoes and bring to a simmer, then cook the whole mixture down for about 20 mins until you have a thick paste. Season well and, if you prefer a smooth sauce, blitz it with a hand blender.
Meanwhile, steam the potatoes for 10 mins and put the chorizo in a frying pan to slowly cook and release some of its oil. Tip off the excess red oil and add 1 tbsp olive oil. Add the potatoes and fry everything together, turning the heat up as you go so both the potatoes and chorizo brown in patches. Tip into a bowl. Season the sauce – if it isn’t hot enough add a few more pinches of cayenne. Spoon the sauce over the potatoes and chorizo to serve.