Authentic Spanish Patatas Bravas Food

AUTHENTIC SPANISH PATATAS BRAVAS RECIPE

Steps:

• Peel 2 medium sized yukon gold potatoes, rinse them under cold running water and pat them completely dry, then cut each one into 4 quarters and cut each quarter into 6 evenly sized pieces and transfer into a large bowl, drizzle in a generous tablespoon of extra virgin Spanish olive oil, season with sea salt and a kiss of freshly cracked black pepper and toss together until well combined, transfer the potatoes into a baking tray lined with foil paper, make sure the potatoes are all in a single layer, add into a pre-heated oven bake/broil option at 250 C - 480 F between 22-23 minutes
• While the potatoes are cooking make the aioli and brava sauce, to make the aioli mince 2 cloves of garlic and add them to a mortar, using a pestle pound down on the garlic until you form a paste, then add 1 organic egg yolk, 1 teaspoon of fresh lemon juice and season with sea salt, start slowly pouring in about 1/2 cup of extra virgin Spanish olive oil while you stir everything together with the pestle, once all the oil is incorporated and you have achieved a mayonnaise like consistency (this takes between 3 to 4 minutes), cover the mortar and set aside
• To make the brava sauce finely mince 1 clove of garlic and deseed a spicy pepper and finely dice it, heat a small nonstick frying pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil, about 1 minute later add the diced peppers and minced garlic and mix with the oil, 30 seconds later add a generous 1/4 teaspoon of smoked paprika and mix it all together, then add 1/2 cup of tomato puree and season with sea salt, freshly cracked black pepper and a kiss of white sugar, lower the fire to a low heat and mix until well combined and let it simmer until the potatoes are done
• Once the potatoes are cooked transfer them into a shallow bowl, then add the brava sauce on top of the potatoes and add a couple spoonfuls of the aioli, garnish with freshly chopped parsley, enjoy!

EMPANADAS

Steps:

• For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
• In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
• Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.
• In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
• Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
• Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.
• For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)

AUTHENTIC PATATAS BRAVAS

Steps:

• Combine potatoes, 2 cups olive oil, and 3 teaspoons salt in a large cold skillet. Heat on low and cook until potatoes are softened, 12 to 15 minutes. Increase heat to high and fry until golden, 5 to 6 minutes. Drain on paper towels.
• Heat 3 tablespoons olive oil in a large saucepan over medium heat. Cook and stir onion with 1 teaspoon salt in the hot oil until onion has softened, 3 to 4 minutes. Add garlic, chile, and smoked paprika; simmer for 1 to 2 minutes. Stir in tomatoes and return to a simmer. Transfer tomato mixture to a blender, cover, and puree until tomato sauce is smooth.
• Serve patatas bravas with tomato puree and and mayonnaise for dipping.

PATATAS BRAVAS - POTATOES FOR THE BRAVE, SPANISH STYLE!

Steps:

• (Serves 10-12 with other dishes).
• Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, two types of paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours.
• To serve, preheat the oven to 200C/gas 6/fan oven 180°C Cut the potatoes into small cubes and pat dry with kitchen paper.
• Spread over a roasting tin and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden.
• Tip the potatoes into dishes and spoon over the reheated sauce.
• Sprinkle with the parsley. Serve with cocktail sticks.