Albondigas y patatas bravas (meatballs and spicy potatoes)

Last Monday evening I made another dish from the Tapas cookbook. (Sorry it has taken me so long to update this – busy week!) Well, the recipe for the meatballs is certainly from there. For the patatas I had two recipes – one from Tapas and one from the BBC Good Food website. The Good Food one suggested roasting the potatoes in the oven, whereas the Tapas one calls for steaming and shallow frying. Alberto offered the third option of deep frying. I didn’t have enough oil for the deep frying option, and roasting didn’t appeal, so I opted for steaming and shallow frying. The end result wasn’t especially satisfactory I’m afraid. Maybe I steamed them for too long beforehand. Next time I shall follow Alberto’s advice and deep fry them! He knows best!

Serves 4

450 of pork mince
1 small brown onion, peeled and finely chopped
1 garlic clove, peeled and crushed
1 tablespoon of freshly chopped parsley
3-4 tablespoons of fresh, white breadcrumbs
1 medium egg, beaten
Sea salt and freshly ground black pepper
1-2 tablespoons of plain flour, for coating
2-3 tablespoons of olive oil for frying

For the sauce:

1 small onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 tablespoon of freshly chopped parsley
1-2 teaspoons of paprika
300g of cored and chopped tomatoes
¼ of a teaspoon of saffron strands
125g of frozen peas

Place all the ingredients for the meatballs, including salt and pepper to taste, in a bowl and mix together with your hands. As ever, the smaller you can make the pieces of onion, the easier it will be to form your balls. And all the squeezing can be quite therapeutic!

Once the mixture is well combined shape it into small balls. Dust with a little flour.

Heat a tablespoon of oil in a large saucepan or frying pan and gently fry the meatballs, turning to seal on all sides, until cooked through and golden.

Set the meatballs aside and start to make the sauce.

Fry the onion and garlic over a medium heat for 5 minutes or so, until the onions are soft. Add the parsley, paprika, tomatoes and saffron and pour in 300ml of water. Stir well to combine and brign to the boil.

Reduce the heat and simmer for 5 minutes or so, until the sauce starts to thicken. Season to taste and then add the meatballs and peas to the sauce

Simmer for 10 minutes or so, to warm through, and then serve.

For the patatas

1 tbsp olive oil
1 onion, chopped
2 garlic cloves, sliced
1 red chilli, chopped
pinch cayenne pepper
pinch smoked paprika
400g can chopped tomatoes
1kg new potatoes, halved or quartered
250g small cooking chorizo

Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens.

Add the cayenne and paprika and stir well to combine the spices with the onions. Add the tomatoes and bring to a simmer, and cook for about 20 minutes until you have a thick paste. Season well. (If you prefer a smooth sauce, blitz it with a hand blender.)

Meanwhile, steam the potatoes for 10 minutes.

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 tablespoon of 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 and then spoon over the potatoes and chorizo to serve.

 

 P1050932

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About neilche

Hi. My name's Neil. I live in Brighton with my flatmate Alberto and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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