Patatas bravas with chorizo

• olive oil↗1 tbsp tbsp
• onion↗1

  chopped

• garlic cloves↗2

  sliced

• red chilli↗1

  chopped

• pinch cayenne pepper↗
• pinch smoked paprika↗
• can chopped tomato400g g
• new potatoes↗1kg kg

  halved or quartered

• small cooking chorizo↗250g g

Step-by-step instructions

1. 1

   Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir. Add the tomatoes and bring to a simmer, then cook the whole mixture down for about 20 mins until you have a thick paste. Season well and, if you prefer a smooth sauce, blitz it with a hand blender.

2. 2

   Meanwhile, steam the potatoes for 10 mins and put the chorizo in a frying pan to slowly cook and release some of its oil. Tip off the excess red oil and add 1 tbsp olive oil. Add the potatoes and fry everything together, turning the heat up as you go so both the potatoes and chorizo brown in patches. Tip into a bowl. Season the sauce – if it isn’t hot enough add a few more pinches of cayenne. Spoon the sauce over the potatoes and chorizo to serve.