BCN style patatas bravas

If there is something that we Spaniards like, it is tapas and if there is a tapa par excellence, it is patatas bravas. There are many types of bravas, but there is clearly a rivalry between those made in Barcelona and those made in Madrid. Today we show you the ones from Barcelona.

3-4 people

difficulty: medium

Time: 40 minutes

Ingredients:

3 "sour" variety potatoes

Extra virgin olive oil

Salt

For the brava sauce:

1/2 onion

2-3 cayenne

1 teaspoon of spicy La Vera paprika

1 tablespoons tomato concentrate

125 g of crushed tomato

500 g of assorted tomatoes (pear, ripe and cherry)

40ml white wine

Extra virgin olive oil

Salt

For the aioli:

1 organic egg

Juice of 1/2 lemon

1-2 garlic

Extra virgin olive oil variety "arbequina"

Salt

To garnish: fresh chives

Preparation:

We start by preparing the sauce that, of course, we can have made in advance, just as we can make more and freeze it. Finely chop the onion. In a 24 cm high FOODIE saucepan, add a good splash of extra virgin olive oil and fry the onion. Add a pinch of salt and 2 or 3 cayenne peppers. Let cook for 10 minutes over medium-high heat, then add the concentrated tomato and the hot Vera paprika, mix for 30 seconds and add the crushed tomato and the rest of the washed and chopped tomatoes. Let cook over medium heat for 20 minutes, stirring occasionally. We rectify the point of salt if necessary.

Pour in the white wine and let it reduce for 5 minutes over high heat. Lower the heat and let cook for 10 more minutes. We pass the sauce through a masher and ready to enjoy. Prepare the aioli by pouring all the ingredients into the blender glass and emulsifying. We reserve in the fridge.

Peel and cut the potatoes into not very large wedges. Let soak for 15 minutes. In the same pot where we have cooked the sauce, add a good amount of extra virgin olive oil and fry the potatoes, first over medium-low heat so that they are poached and then over high heat to make them golden and crispy to our liking.

Once cooked to our liking, remove on kitchen paper to release the excess and salt to taste.

Serve on a plate, add a couple of good spoonfuls of aioli and a couple of good spoonfuls of our brava sauce, garnish with chopped fresh chives