Friday, 16 May 2014

Patatas bravas - Gluten free

My memories of Patatas Bravas aren't the most romantic of all... it reminds me of my summer holidays with my family, travelling around Europe in our caravan. We had to travel through Spain regardless. It was a very hot, very dry, almost desert like journey sometimes, specially if you're in the interior... the stops were usually in very small petrol stations and my memories are essentially of lots of flies, the smell of dark tabaco - Ducados - and ... patatas bravas... or tortilla... or a new donut we didn't have in Portugal... there was always a bull somewhere too. You see, it's not a romantic scenery, but I enjoyed it! It was the adventure of summer holidays - discovering new worlds!
My parents never really made patatas bravas at home... although my mum makes the best tortilla in the world! How she can flip it i am still to learn, but really it's something else!
It was only when I moved to London and going to the famous" Spanish Tapas Bars" that I discovered this very simple but wonderful dish. I make it at home as a main and add a nice bowl of leafy salad.
The first thing to do is to get the best quality chorizo you can afford - the bad chorizo is the one that has more fat than meat... those are a rip off...

150 gr chorizo
cayenne pepper
smoked sweet paprika
4 medium baking potatoes
1 can of tomatoes/ 200 gr fresh tomatoes/ 1 cup of tomato pulp
1 red pepper

First prepare the potatoes - peel them and slice them into cubes, then par boil for 8 minutes. Pre-heat the oven on 200 degrees - gas mark 7. Heat up a couple of table spoons of olive oil on a baking tray, and once it's sizzling hot, add the potatoes. Bake the potatoes for 45 minutes until crispy. a trick is to put the tray on the top shelf of the oven.
Now for the sauce - heat up a couple of tablespoons of olive oil and had about 150 gr of chorizo sliced thinly. Fry for a few minutes until it starts smelling wonderfull. Then add one sliced onion and the red pepper and cook together for a few minutes. Now had half a tea spoon of good quality smoked sweet paprika, a sprinkle of cayenne pepper and a can of chopped tomatoes (or fresh tomatoes would be even better!). If you don't have chopped tomatoes, a cup of tomato pulp works very well. Check for seasoning and let simmer for  10-15 minutes on a low heat.
Serve with a sprinkle of fresh parsley.

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