Recipes: Patatas bravas with chorizo

Bring a Spanish flavour to the table with this intense, smoky starter. Just add crusty bread to serve

Ingredients

• 1 tbsp olive oil
• 1 onion , chopped
• 2 garlic cloves , sliced
• 1 red chilli , chopped
• pinch cayenne pepper
• pinch smoked paprika
• 400g can chopped tomatoes
• 1kg new potatoes , halved or quartered
• 250g small cooking chorizo

  

  1. 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.
  2. 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.

  Per serving

  342 kcalories, protein 12g, carbohydrate 32g, fat 19 g, saturated fat 7g, fibre 3g, sugar 6g, salt 1,91 g