Patatas Bravas
Serves 4
- Oil for frying
- Salsa Brava (recipe to follow)
- Red Pepper Aioli (recipe to follow)
- 2 pounds russet potatoes, peeled and cut into 1½-inch chunks
- Chopped cilantro, for garnish
Salsa Brava
- 3 tablespoons olive oil
- 1 small onion, small diced
- 2 cloves garlic, minced
- 1 tablespoon flour
- 1 teaspoon smoked paprika
- 1 teaspoon hot paprika
- ¼ teaspoon cayenne pepper
- ½ cup tomato puree
- 1 cup vegetable or chicken stock
- 1 teaspoon sherry vinegar
- Salt, to your taste
Red Pepper Aioli
- 4 cloves garlic, pasted
- 1 large egg yolk
- 2 teaspoons lemon juice, divided
- ½ cup light olive oil
- ½ teaspoon sweet paprika
- 1 tablespoon roasted red pepper puree
- 1 teaspoon water
- Salt, to your taste
Preheat frying oil to 300 degrees F.
To make the Salsa Brava, preheat olive oil over medium heat. Cook onions in oil until translucent. Add garlic and cook for 1 minute. Reduce to low heat, and stir in flour. Cook for 1 to 2 minutes. Turn off heat, stir in paprika and cayenne pepper. Bloom spice for 30 seconds before stirring in the tomato puree and stock. Return to medium heat, simmer for 8 to 10 minutes. Stir often until the sauce thickens. Add vinegar and season with salt to your taste. Blend sauce until smooth.
To create the aioli, in a mixing bowl, whisk together garlic and egg yolk with 1 teaspoon lemon juice. Slowly add the olive oil while whisking until all the oil is incorporated. Whisk in the paprika, remaining lemon juice, red pepper puree, and water. Season with salt to your taste.
Rinse potatoes under cold water to remove starch, then pat dry. Fry potatoes for 7 to 10 minutes, until tender but still pale. Remove from oil and transfer to a plate in a single layer to steam for 2 to 3 minutes.
Increase the frying oil temperature to 375 degrees F. Fry coated potatoes until golden brown, approximately 3 to 5 minutes. Remove and toss the potatoes in the salsa bravas, serve with a side of aioli, or drizzle on top of the potatoes before serving. Garnish with chopped cilantro.
Aioli Origins: Aioli is a delicious sauce from the Mediterranean region that can add flavor and texture to any dish.
Grilled Tomatoes & Burrata
Serves 4
- ½ cup good extra-virgin olive oil, divided
- 10 ounces rainbow blend cherry tomatoes
- 1 (4-ounce) ball burrata
- 1 sprig thyme + more for garnish
- 6 cloves garlic, smashed
- ½ teaspoon sweet paprika
- Pinch salt
- Crostini, for serving
Preheat a grill or grill pan to medium-high heat. Toss the cherry tomatoes in 1 teaspoon olive oil to coat. Grill the tomatoes for 3 to 5 minutes, turning occasionally, until the skins blister and slightly char but still maintain shape. Remove from the grill and plate with the burrata.
Place a saucepan over moderate heat. Add the remaining oil, thyme, and garlic.
Cook the oil until the garlic is browned but not burned. Add the paprika and season with salt. Let the paprika bloom for 30 seconds before removing from heat. Let cool slightly before drizzling over burrata and grilled tomatoes. Make a small incision in the burrata, then slowly part the outer shell to reveal the creamy stracciatella center. Garnish with additional thyme, and serve immediately with crostini.
Recipes and Photographs by Kristel Matousek — www.photoricalfood.com / @photoricalfood