Take six cloves of garlic, one small red onion and two tins of chopped tomatoes. Chop garlic and onions. Set aside. Open cans of tomatoes and put in saucepan. Gently fry onions and latterly the garlic and drain off surplus oil. Add into tomatoes and add one heaped teaspoonful of hot smoky paprika or as the Spanish say - pimenton. Mix well. If the mix appears too watery might well be worth reducing it until less so. Put into a food mixer and blitz until pulpy. Ideally leave to strengthen in fridge overnight but if in a rush you can use it straight away.
For other great Spanish dishes I recommend Rick Stein's fabulously tempting Spanish book and accompanying DVD also available at Amazon.co.uk.
|Patatas Bravas with spicy chicken.|
Par boil as many potatoes as you feel you need ( I did two large potatoes for one serving) then roast in oven until crispy and brown. Empty oil out of roasting tin and set potatoes aside. Time the rest of the meal around putting sauce mixture liberally over the roast potatoes and warm through in a medium oven for half an hour. Delish!
|home made tapas selection|