Anyone who knows me knows that I absolutely love churros, so imagine my excitement when I saw a sponsorship advert on Britain’s Got Talent for these new M&S churros! Of course, the best ones I’ve tried were in Barcelona, but how do these ultra-convenient oven baked ones compare? I rushed to my nearest Marks & Spencer the following morning to find out… Continue reading
If there’s one recipe to bring some Spanish sunshine onto the dinner table at any time of the year, it’s this one! Ok, so chicken and chorizo isn’t an authentic flavour for paella, but it’s a widely-known combination and I think it’s delicious. When I visited Barcelona a few years ago, I did manage to track down a chicken & chorizo paella in a tourist restaurant in the seaside neighbourhood of Barceloneta, so it’s not unheard of in Spain. There are a lot of ingredients here, but key to it is to prepare and chop all of the ingredients before you fire up the stove. If you follow this recipe to the letter then you’re guaranteed to be onto a winner! Make sure you use a wooden spoon because a metal one would break the rice apart and you’ll end up with a plate of sludge. Buen provecho! Continue reading
Nestled between the sun-drenched slopes of the Montserrat mountains and the glistening Mediterranean Sea, the very cosmopolitan city of Barcelona screams foodie-paradise and it doesn’t fail to disappoint. Here are 5 snapshots essential for any foodie trip to Spain’s second city. Continue reading
Inspired by a trip to Barcelona, Spain, here’s my interpretation of a Catalan classic. Patatas Bravas are roasted potato cubes in a tomato, paprika and garlic sauce.You can find different variations of this in all of Barcelona’s tapas bars and it’s all too easy to become addicted!! It’s not normally made with rosemary but I think it adds a nice herby flavour 🙂
For the sauce:
1 tablespoon olive oil
Pinch dry chilli flakes
1 tin peeled plum tomatoes
1 tablespoon paprika/pimenton (smoked, hot or sweet)
For the potatoes:
6-7 medium Maris Piper potatoes
1 tablespoon olive oil
Small sprig rosemary
For the garlic aioli:
I fresh egg yolk (optional)
2 small garlic cloves
¼ teaspoon salt
Approx 125ml olive oil
Heat oven to 220C
1. For the sauce, heat olive oil in small pan on a medium heat, add chilli flakes then quickly add tin of tomatoes with juices and simmer gently for 10 minutes. Reduce to lowest heat then stir in the paprika, cover and allow approx 90 minutes. Make sure you stir it every 10-15 minutes. Once cooled slightly pass sauce through a fine mesh sieve over a microwave-safe bowl. Make sure you do this thoroughly and you should be left with a dry pulp in the seive to discard.
2. Meanwhile for the potatoes, peel and cut them into 3cm2 cubes and boil in plenty of salted water for no longer than 5 minutes. Drain and allow to steam for a couple of minutes for placing into bowl and mixing in the oil. If using, finely chop the rosemary and stir in. Place onto a large baking tray lined with greaseproof paper and bake for 45-50 minutes or until golden.
3. Meanwhile for the garlic aioli, chop the garlic finely then place into a mortar and pestle along with the salt. Mash until a fine paste then add to a large bowl. If using, thoroughly whisk in the egg yolk. In a steady, THIN stream pour in the olive oil whisking continuously until you have a thick consistency. You may need a second pair of hands or an electric whisk to do this!!
4. Add one tablespoon of the aioli to the tomato sauce and place into a microwave on its lowest/keep warm setting for a couple of minutes. Place potatoes on a plate and pour over the sauce.
Serve and enjoy!!