Patatas Bravas with shallots and chorizo
- Serves 4
This Spanish tapas dish is a carby delight and will certainly have you coming back for seconds!
Recipe courtesy of www.ukshallot.com
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Ingredients
- Shallots 20, peeled
- New potatoes 750g, washed and halved
- Chorizo 100g
- Olive oil 1 tbsp
- Garlic 1 clove, crushed
- Smoked paprika 1-2 tsp
- Parsley 1 tbsp, finely chopped
- Ready-made tomato and chilli sauce 350g tub
- Greek yogurt to serve
Method
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Step 1
Preheat the oven 200ºC/400ºF/Gas Mark 6.
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Step 2
Place the shallots, new potatoes and chorizo onto a roasting tray or in an ovenproof dish, sprinkle over the olive oil, garlic and smoked paprika, toss until lightly coated.
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Step 3
Cook for about 30 minutes turning at regular intervals, the shallots and potatoes should be cooked and lightly golden. Sprinkle with the parsley.
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Step 4
Heat the tomato and chilli sauce.
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Step 5
Serve the yoghurt and sauce in bowls alongside the roasted shallots, potatoes and chorizo so you can dip into them.
