Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Patatas Bravas

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Patatas Bravas Empty Patatas Bravas

    Post by Lobo Mon 18 Jan 2016, 10:04 pm

    Patatas Bravas Img75l
    Patatas Bravas
    Patatas Bravas Rating

    Read Reviews

    Write a Review
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Servings: 8
    No one can resist these spicy potatoes. A favorite throughout Spain, they are especially popular in the lively tapas bars of Madrid. Some versions omit the broth, cooking the potatoes in a tomato mixture spiked with chilies. Other recipes, such as ours, call for adding aioli to the sauce to produce a smoother, richer consistency. Pour glasses of ice-cold beer to temper the heat of the peppers.






    • 179

    Ingredients:


    • Olive oil for frying
    • 2 lb. new potatoes, cut into 2-inch chunks
    • Salt, to taste
    • 2 Tbs. all-purpose flour
    • 1 tsp. sweet paprika
    • 1 cup beef stock
    • 2 Tbs. red wine vinegar
    • 1/2 to 1 tsp. red pepper flakes
    • 1/4 cup tomato sauce
    • 1/4 cup aioli, or to taste

    Related Recipes


    Patatas Bravas Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    Preheat an oven to 200°F.

    In a large sauté pan over medium heat, pour in olive oil to a depth of 1 1/2 inches. When the oil is hot, add the potatoes and more oil if necessary to cover them. Cook the potatoes, turning them with tongs as needed, until tender, crispy and brown, 20 to 30 minutes. Using a slotted spoon, transfer the potatoes to a baking dish, season with salt and keep warm in the oven.

    Drain off all but 1 Tbs. of the oil from the pan. Set the pan over low heat, add the flour and paprika and stir for a few minutes. Slowly add the stock, stirring constantly. Add the vinegar and red pepper flakes and simmer, uncovered, for about 10 minutes. Stir in the tomato sauce and season with salt. Transfer to a small bowl and stir in the aioli. Serve immediately with the potatoes. Serves 8.
    Adapted from Williams-Sonoma Savoring Series, Savoring Spain & Portugal, by Joyce Goldstein (Time-Life Books, 2000).

      Similar topics

      -

      Current date/time is Thu 28 Mar 2024, 6:58 pm