Patatas Bravas With Chorizo Food

PATATAS BRAVAS WITH CHORIZO

Steps:

• 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.

CHORIZO-STYLE BURGER WITH PATATAS BRAVAS

Steps:

• Preheat the oven to 220c/200c fan/gas 7.
• For the patatas bravas, toss the potatoes in the oil to coat; arrange on a nonstick baking tray. Roast for 1 hr until golden.
• Meanwhile, heat the other 1/2 tbsp oil in a pan and cook the shallot until soft. Add the garlic, 1/2 tsp chilli flakes and 1 tsp paprika. Cook over a low heat for 1 minute Add the passata and vinegar. Simmer uncovered for 15-20 mins until it is thick. Set aside; keep warm.
• For the burgers, mix the pork with the shallot, garlic and chilli flakes, 3tsp of the paprika and the fennel seeds. Shape into 4 patties. Heat a nonstick pan over a medium heat; fry the burgers for 5-6 mins each side until cooked through.
• Mix the mayo with the remaining paprika. Split and toast the ciabatta rolls, spread with the mayo, then add lettuce, a burger, the manchego, onion slices, and the tops of the rolls.
• Pour the tomato sauce over the potatoes, and serve with the burgers.