The combination of garlic, pimentón and chili pepper in the seasoning is difficult to marry with a wine but the rounded fruitiness of a Syrah from La Mancha successfully rises to the challenge.
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Patatas bravas (Potatoes in Spicy Tomato Sauce)
Preparation
Peel the potatoes and cut them into medium-size chunks. Heat the Spanish olive oil gently in a frying pan and add the potatoes. Fry the potatoes gently for about 20 minutes, making sure that they are cooked through. Then turn up the heat and cook the potatoes for 3 o 4 minutes more to give them a nice golden colour. Put them on a plate with some kitchen paper to drain them well, transfer them to a serving dish and pour the sauce over them. To make the sauce, heat a little olive oil in a pan and add the chopped onion, tomatoes and garlic along with the pimentón. Allow the ingredients to soften for a few minutes and them sprinkle in the flour and stir well. Cook the mixture for a short time before adding the water. Then, whizz the sauce in a blender until smooth. You can serve it either hot or at room temperature.
Preparation: Sonia Fuentes/©ICEX.
30 minutes to 1 hour
- 3 o 4 medium-sized potatoes
- 3 l Spanish olive oil
- 125 gr chopped onion
- 125 gr chopped tomato
- 1 small garlic clove
- 15 gr hot or sweet pimentón
- 15 gr flour
- 500 ml water
- 3 o 4 medium-sized potatoes
- 5.279 pint Spanish olive oil
- 4.409 oz chopped onion
- 4.409 oz chopped tomato
- 1 small garlic clove
- 0.529 oz hot or sweet pimentón
- 0.529 oz flour
- 17.723 fl. oz water
- 3 o 4 medium-sized potatoes
- 12.805 cup Spanish olive oil
- 0.605 cup chopped onion
- 0.605 cup chopped tomato
- 1 small garlic clove
- 0.099 cup hot or sweet pimentón
- 0.099 cup flour
- 2.113 cup water
Wine match