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Patatas Bravas with Shallots, New Potatoes and Chorizo


Patatas Bravas with Shallots, New Potatoes and ChorizoThis recipe for Patatas Bravas with Shallots, New Potatoes and Chorizo, crispy chorizo, piquant shallots and waxy potatoes, is published courtesy of A delicious combination of flavours and textures, smoky paprika, tender roasted shallots and new potatoes make this an easy, inexpensive crowd pleaser.

There is nothing quite like shallots for adding a uniquely delicate, sweet, piquant flavour. With their superior taste, shallots transform everyday meals into something extra special.

Shallots form a vital part of the chef's mise en place and are at the heart of many classic dishes. Professional chefs and passionate home cooks know that shallots are a crucial ingredient in stews and casseroles but they are also fantastic in stir fries, breads, sauces, tarts, soups, salads and curries.


20 shallots, peeled
750g new potatoes, washed and halved
100g chorizo, cut into chunky pieces
1 tbsp olive oil
1 clove garlic, crushed
1 - 2 tsps smoked paprika
1 tbsp parsley, finely chopped.
1 x 350g tub ready-made tomato and chilli sauce
Greek yoghurt, to serve


  • Pre heat oven to 200°C / Gas 6.

  • Place the shallots, new potatoes and chorizo onto a roasting tray or in an oven-proof dish, sprinkle over the olive oil, garlic and smoked paprika, toss until lightly coated.

  • Cook for approximately 30 minutes turning at regular intervals, the shallots and potatoes should be cooked and lightly golden.

  • Sprinkle with the parsley.

  • Heat the tomato and chilli sauce.

  • Serve, the yoghurt and sauce in bowls alongside the roasted shallots, potatoes and chorizo so you can dip in to them.

Serves 4

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