Patatas bravas, also known as papas bravas here in Andalucía, is a traditional dish to be found in most of Spain’s autonomous regions, and is usually taken accompanied by a beer or glass of wine. Served as a portion (ración) or tapa, it is considered to be one of the cheapest tapas to make, due to the low cost of its ingredients.
But say ‘NO’ to just a blob of mayonnaise with a jet of tomato ketchup, as the REAL brava sauce has among its main ingredients olive oil, vegetable or chicken broth, wheat flour and paprika.
Ingredients:
2 tablespoons of paprika: one of sweet paprika and one of spicy paprika (pimentón picante & pimentón dulce)
250gr of water
20gr of flour
A large clove of garlic
3 tablespoons of virgin olive oil
1 large onion
2 stock cubes either chicken or meat
Salt to taste
The sauce:
Finely chop the onion and simmer until gold in a large pan with the three tablespoons of olive oil.
Add the sweet and spicy paprika, mixing well with a spoon.
Incorporate the flour and cook for a further two minutes.
When it starts to form a roux, slowly add the chicken broth as if making a béchamel and cook for another ten minutes.
Finally, blitz the sauce in a blender.
The potatoes:
Peel and cut into irregular shaped cubes.
Heat olive oil and fry them over medium heat until they begin to brown.
Drain the potatoes well on kitchen paper and slightly cover them with three tablespoons of the brava sauce, or as some prefer, serve in a side dish.
Sprinkle with a pinch of chopped parsley and serve very hot!
Cooking time: 40 minutes
Difficulty: Easy
Tell us your favourite place to eat Patatas Bravas in San Pedro!