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Patatas Bravas
Small plate
1 hour

Patatas bravas is a classic Spanish tapa, and this version from Barrafina Executive Chef Angel Zapata Martin is surely one of the best.

To make this vegetarian just sub the chicken stock for vegetable stock.

Recipe courtesy of

Patatas bravas

  • 2 large potatoes
  • vegetable oil, for deep-frying
  • flaky sea salt

Allioli (this will make more than you need but you can keep refrigerated for up to 3 days)

  • 1 garlic bulb
  • 2 garlic cloves
  • 3 egg yolks
  • 500ml of pomace oil
  • 1 handful of parsley, chopped (plus a handful saved togarnish)
  • salt

Brava sauce

  • 750g of plum tomatoes, blended
  • 100ml of arbequina olive oil, plus 2 tbsp to cook the tomatoes
  • 1 bunch of spring onions
  • 4 garlic cloves
  • 3 dried chillies, hydrated in hot water then drained
  • 1 choricero dried pepper, hydrated in hot water then drained
  • 1/2 red pepper
  • 80ml of honey
  • 120ml of cider vinegar
  • 40g of flour
  • 1 tsp tomato purée
  • 200ml of chicken stock (sub for vegetable stock for vegetarian)
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  1. Preheat the oven to 165°C/gas mark 3
  2. To begin, make the allioli. Rub the garlic bulb with oil andsalt, wrap in tin foil and roast in the oven for 1 hour
  3. Meanwhile, make the brava sauce. Cook the blended tomatoeswith 2 tbsp olive oil over a low heat until the mixture has reduced to 500ml.Set aside
  4. Blend the spring onion, garlic, chillies, choricero pepperand red pepper with 100ml of oil to a smooth paste
  5. Cook out the paste in a pan with a dash of olive oil. Stirin the honey, then deglaze with the vinegar
  6. Add the flour and cook out slowly. Add the tomato sauce,tomato purée and chicken stock and simmer for 30 minutes before blending to asmooth sauce
  7. To make the allioli, squeeze the roasted garlic out of theskins into a blender. Add the raw garlic cloves and egg yolks, blend to a pastefor a minute or two, then slowly drizzle in the oil until it emulsifies. Addsalt and parsley to season
  8. Preheat a deep-fryer to 175°C
  9. Chip the potatoes into pieces using a paring knife
  10. Fry the potatoes slowly until crunchy on the outside andsoft on the inside. Drain and excess oil on kitchen paper and season with seasalt
  11. Serve hot, covered in both sauces and sprinkled with choppedparsley and flaky sea salt

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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