Chorizo Patatas Bravas
with Baby Plum Tomatoes, Rocket and Garlic Aioli
Eva's Chorizo Patatas Bravas has been specially selected as part of our Chef’s Pick recipe range. Smoky and full of the flavours of Spain, these crispy potatoes and chorizo sauce - in Eva’s words - is “tapas made easy”. A super tasty addition to your midweek menu to tuck in to.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
700 grams
Potatoes
1 sachet(s)
Smoked Paprika
1 unit(s)
Red Onion
125 grams
Baby Plum Tomatoes
2 unit(s)
Garlic Clove
60 grams
Diced Chorizo
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 sachet(s)
Mixed Herbs
64 grams
Mayonnaise
(Contains Egg, Mustard)
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the smoked paprika, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve and peel the red onion, then cut each half into 3 wedges.
Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Pop the onion wedges onto one side of a medium baking tray. Drizzle with oil and season with salt and pepper.
Roast on the middle shelf until tender, 18-20 mins.
When the onion has been roasting for 5 mins, pop the tomato and garlic parcels onto the tray alongside the onion. TIP: Use two baking trays if necessary.
Roast for the remaining time until softened, 12-15 mins.
Meanwhile, pop a medium saucepan on medium heat (no oil). When hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Once browned, add the passata, red wine stock paste, mixed herbs and sugar (see pantry for amount). Bring to the boil, then simmer until thickened, 4-5 mins.
Stir through the butter (see pantry for amount) until melted, then remove from the heat.
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In a small bowl, combine the garlic and mayonnaise. Loosen with a splash of water until you get a nice drizzling consistency.
When everything's ready, reheat the tomato sauce if needed.
Share the roast potatoes, onion wedges and tomatoes between your bowls.
Spoon over the tomato and chorizo sauce. Drizzle over the garlic aioli.
Top with the rocket to finish.
Enjoy!
