"Patatas Bravas" is another tapa staple of Spain, they are known simply as "bravas." Everyone has their own recipe for the brava sauce. I just want to emulate the flavors of my favorite bravas and those ones are in the "Bar Tomás" in Barcelona on Calle Mayor de Sarria and They are worth a trip to eat a few plates of bravas with a tooth pick. The potatoes come with two sauces one made of vinegar and hot paprika and this is my guess; the other is just an alioli (a garlic mayonnaise.)
Ingredients:
2 Large Potatoes
Vegetable Oil to cover 1/2 of a quart pan
salt
Red Sauce:
1/2 Tablespoon Olive Oil
1 Garlic Clove
1/2 Tablespoon Flour or any other thickener
1/2 Tablespoon Hot Paprika
2 Tablespoons Vinegar
Water
In a sauce pan put the olive oil and the garlic clove when the garlic turns golden brown remove it from the pan. Make sure that the pan is on low heat. Add the flour, paprika and vinegar, about 2 tablespoons, leave them about 10 to 15 minutes and finally add the water and stir to thicken.
Alioli Sauce:
2 Garlic Cloves
2 Egg Yolks
Olive Oil
Salt
4 drops of lemon
In a blender, on the lowest speed, we put the garlic until it is puréed, add the yolks and the olive oil little by little. It has to get the consistency of mayonnaise, when this is done add salt and lemon.
Cut the potatoes in cubes or in this case I used an apple core peeler to give that round look.
Heat the oil and add the potatoes until done. Remove from the pan and let them sit on a paper towel, add the salt.
Serve on a plate any way you like.
Ingredients:
2 Large Potatoes
Vegetable Oil to cover 1/2 of a quart pan
salt
Red Sauce:
1/2 Tablespoon Olive Oil
1 Garlic Clove
1/2 Tablespoon Flour or any other thickener
1/2 Tablespoon Hot Paprika
2 Tablespoons Vinegar
Water
In a sauce pan put the olive oil and the garlic clove when the garlic turns golden brown remove it from the pan. Make sure that the pan is on low heat. Add the flour, paprika and vinegar, about 2 tablespoons, leave them about 10 to 15 minutes and finally add the water and stir to thicken.
Alioli Sauce:
2 Garlic Cloves
2 Egg Yolks
Olive Oil
Salt
4 drops of lemon
In a blender, on the lowest speed, we put the garlic until it is puréed, add the yolks and the olive oil little by little. It has to get the consistency of mayonnaise, when this is done add salt and lemon.
Cut the potatoes in cubes or in this case I used an apple core peeler to give that round look.
Heat the oil and add the potatoes until done. Remove from the pan and let them sit on a paper towel, add the salt.
Serve on a plate any way you like.
Si se puede , recomiendo utilizar pimenton de la Comarca de La Vera, en la provincia de Cáceres, tiene un sabor muy característico que hace que la receta mejore.
ReplyDeleteIf is posible, i recomed spanish paprika (pimenton español) from La Vera shire, in Cáceres region, it has a special taste giving a special flavour to the recipe.
ReplyDeleteGracias Manu por la aclaración y sugerencia. Es exactamente el pimentón que uso yo, de la Vera. Tiene un sabor ahumado.
ReplyDeleteTiene ese sabor ahumado que da un toque muy especial a las bravas, yo las he provado con otro tipo de pimenton y no es lo mismo.
ReplyDeleteYo cociné mal, no saber que patatas bravas. Me gusta les vi con una demora.
ReplyDeleteRyan Knishka de clase de Sra. Anderson.
Me gusta las patatas bravas, la salsa con la patatas eres perfecto.Mi clase gusta las patatas bravas
ReplyDeletePaco Gamble Sra. Anderson