4.8 Tiendas de confianza 22.167 reseñas

🍂 Ofertas de otoño 🍁 Hasta un 90 % de descuento – ¡Compra ahora!

Entrega fiable desde nuestro propio stock

Pedido hoy = entrega rápida

Envío gratuito en pedidos superiores a 99 €.

Entrega fiable desde nuestro propio stock

4.8 Tiendas de confianza 22.167 reseñas

Ayuda y contacto

Entrega fiable desde nuestro propio stock

Inicio Patatas Bravas met Aioli en Chorizo

Tapas Spanish Drinks Sharing Quick Savory

Imagine: a cool evening, a glass of red wine, and a table full of steaming little dishes. That's exactly the atmosphere you can create at home with this patatas bravas recipe. Serve everything in small bowls and put a few tapas bowls out for the sauces and extras so everyone can help themselves. This dish comes together quickly, is full of flavor and works just as well for a cozy night in as for a larger table event.

x_ckl_recipe_markerPatatas Bravas with Aioli and Chorizo Crispy patatas bravas with a spicy tomato sauce, creamy aioli and juicy chorizo. Perfect for sharing at the table, with small bowls for everyone. How to make patatas bravas with aioli and chorizo? Tapas / Drinks Spanish 4 servings 20 min 35 min 55 min

Preheat the oven to 220°C (200°C fan).
Peel the potatoes and cut them into roughly 2 cm cubes. Pat them dry with paper towels.
Place the potato cubes in a bowl, add 3 tablespoons of olive oil and season with salt, paprika powder and garlic powder. Mix well so everything is evenly coated.
Spread the potatoes in a single layer over a baking sheet lined with parchment paper. Roast for 30 to 35 minutes in the oven until golden and crispy. Turn once halfway through.
Meanwhile make the spicy tomato sauce. Heat a splash of olive oil in a small saucepan over medium heat. Sauté the chopped onion and garlic gently for 3 minutes. Add the can of peeled tomatoes, smoked paprika powder, cayenne pepper, a pinch of sugar and salt. Let the sauce simmer on low for 15 minutes. Puree until smooth with an immersion blender.
Make the aioli by mixing mayonnaise with crushed garlic, lemon juice and a pinch of salt. Taste and adjust as needed.
Fry the chorizo slices in a dry frying pan over medium heat for 2 to 3 minutes per side until crisp and the fat has rendered.
Divide the crispy potatoes between small bowls. Spoon the tomato sauce over generously and add a few spoons of aioli. Place the fried chorizo alongside and garnish with fresh parsley. Serve immediately.

Tapas Spanish Drinks Sharing Quick Savory 800 g waxy potatoes 3 tbsp olive oil (plus extra for the sauce) 1 tsp smoked paprika powder 0.5 tsp garlic powder Salt to taste 150 g chorizo, sliced A handful of fresh parsley, roughly chopped For the tomato sauce: 1 small onion, finely chopped 2 garlic cloves, finely chopped 1 can peeled tomatoes (400 g) 1 tsp smoked paprika powder 0.25 tsp cayenne pepper 1 pinch of sugar Salt to taste For the aioli: 100 g mayonnaise 2 garlic cloves, pressed 1 tbsp lemon juice Salt to taste Oven Baking sheet Parchment paper Mixing bowl Small saucepan Immersion blender Frying pan Small bowls Cutting board Chef's knife Cuencos para tapas cuencos-para-tapas Tablas de tapas tablas-de-tapas Mesa de tapas mesa-de-tapas-1 Tabla para servir tabla-para-servir Cuencos pequeños Cosy & Trendy Streetfood ø 12 cm / 270 ml - 10 piezas Cosy & Trendy ["Cuenco pequeño"] Cuencos pequeños Streetfood 11 x 8 cm / 120 ml - 10 piezas Cosy & Trendy Cosy & Trendy ["Cuenco pequeño"] Cuencos Cosy & Trendy Streetfood ø 16 cm / 700 ml - 10 unidades Cosy & Trendy ["Cuenco"] Pappardelle con chorizo y queso de cabra foodies-pappardelle-con-chorizo-y-queso-de-cabra Roasted pepper bites with ricotta and basil foodies-geroosterde-paprika-hapjes-met-ricotta-en-basilicum Bocados de chorizo y dátil con manchego y miel foodies-chorizo-dadel-hapjes-met-manchego-en-honing Tapas Bodega-stijl foodies-sizzling-tapas-bodega-stijl

Receta

Patatas Bravas with Aioli and Chorizo

Crispy patatas bravas with a spicy tomato sauce, creamy aioli and juicy chorizo. Perfect for sharing at the table, with small bowls for everyone.

Pandilla	Tapas / Drinks
Cocina	Spanish
Porciones	4 servings

Tiempo de preparación

Tiempo de preparación	20 min
Tiempo de horneado	35 min
Total	55 min

Materiales necesarios

Oven
Baking sheet
Parchment paper
Mixing bowl
Small saucepan
Immersion blender
Frying pan
Small bowls
Cutting board
Chef's knife

Ingredientes

800 g waxy potatoes
3 tbsp olive oil (plus extra for the sauce)
1 tsp smoked paprika powder
0.5 tsp garlic powder
Salt to taste
150 g chorizo, sliced
A handful of fresh parsley, roughly chopped
For the tomato sauce:
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 can peeled tomatoes (400 g)
1 tsp smoked paprika powder
0.25 tsp cayenne pepper
1 pinch of sugar
Salt to taste
For the aioli:
100 g mayonnaise
2 garlic cloves, pressed
1 tbsp lemon juice
Salt to taste

How to make patatas bravas with aioli and chorizo?

Preheat the oven to 220°C (200°C fan).
Peel the potatoes and cut them into roughly 2 cm cubes. Pat them dry with paper towels.
Place the potato cubes in a bowl, add 3 tablespoons of olive oil and season with salt, paprika powder and garlic powder. Mix well so everything is evenly coated.
Spread the potatoes in a single layer over a baking sheet lined with parchment paper. Roast for 30 to 35 minutes in the oven until golden and crispy. Turn once halfway through.
Meanwhile make the spicy tomato sauce. Heat a splash of olive oil in a small saucepan over medium heat. Sauté the chopped onion and garlic gently for 3 minutes. Add the can of peeled tomatoes, smoked paprika powder, cayenne pepper, a pinch of sugar and salt. Let the sauce simmer on low for 15 minutes. Puree until smooth with an immersion blender.
Make the aioli by mixing mayonnaise with crushed garlic, lemon juice and a pinch of salt. Taste and adjust as needed.
Fry the chorizo slices in a dry frying pan over medium heat for 2 to 3 minutes per side until crisp and the fat has rendered.
Divide the crispy potatoes between small bowls. Spoon the tomato sauce over generously and add a few spoons of aioli. Place the fried chorizo alongside and garnish with fresh parsley. Serve immediately.

Modo cocina Evita que la pantalla se apague

Small bowls aren't a side note in tapas but rather the secret behind a beautifully set table. Everyone gets their own portion of sauce or snack, without anyone having to scramble for the last bite. Feel free to set out extra bowls with olives, manchego or roasted peppers. That way you can eat your way through a complete Spanish bodega, right at home.

Tip: want to make the bravas even more exciting? Add a splash of sherry vinegar to the tomato sauce for extra depth. And serve everything warm, because cold patatas bravas are simply not an option. A set of sturdy ceramic bowls holds the heat well and also looks appetizing on the table.

Recetas relacionadas

Pappardelle con chorizo y queso de cabra

Pappardelle con chorizo y queso de cabra es un plato de una sola cazuela, sencillo y delicioso. La combinación de chorizo picante, tomates frescos, pesto rosso y el queso de cabra cremoso convierte este plato en una opción muy recomendable.

Ver receta

Roasted pepper bites with ricotta and basil

These roasted pepper bites with creamy ricotta and fresh basil are the perfect start to a cosy evening. Quick to make, beautiful to serve and delicious to enjoy together.

Ver receta

Bocados de chorizo y dátil con manchego y miel

Estos aperitivos combinan el toque ahumado del chorizo con la suave dulzura del dátil y la textura ligeramente nuez del manchego. Perfectos para una velada agradable con amigos.

Ver receta

Tapas Bodega-stijl

Vier klassieke Spaanse tapas op één serveerset: gambas al ajillo, chorizo in rode wijn, patatas bravas en manchego met honing. Perfect voor een avond vol gezelligheid en smaak.

Ver receta