| Prep: 45 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 275 | 9g | 1g | 45g |
| sugars | fibre | protein | salt |
| 5g | 5g | 6g | 0.75g |
Why I Love Spanish Spicy Roasted Piquillo Pepper and Tomato Sauce over Patatas Bravas
A Fiesta of Flavor in Every Bite
Introducing one of my absolute favorites, the Spicy Roasted Piquillo Pepper and Tomato Sauce over Patatas Bravas. This quintessentially Spanish recipe, with its intoxicating aroma and tongue-tickling taste represents the passion, life and color of my Hispanic lineage. It’s a delightful medley of lively flavors that are vibrant and warm, much like the city of Miami where I now reside, and which continues to inspire and inform my culinary adventures.
The Spicy Roasted Piquillo Pepper and Tomato Sauce over Patatas Bravas reflects the rich boldness of Spanish and Caribbean cuisine. The combo of sweet, smoky Piquillo peppers and ripe tomatoes creates a luscious, vibrant sauce full of depth and complexity while the Yukon Gold potatoes provide a comforting base that perfectly complements the intense sauce. Add a sprinkle of smoked paprika and a hint of cayenne, and you’ve got an unforgettable Spanish dish that dances between savoury and spicy, hitting all the right notes.
Inspiration From The Masters
While developing this recipe, the techniques and flavors of the renowned Spanish chef, José Andrés, were a source of inspiration. Andrés is known for his innovative approach to traditional Spanish foods, and his influence can certainly be felt in the way this dish balances tradition with a twist of new.
This recipe may echo the flavors of Spanish patatas bravas and the Caribbean’s sofrito, but it carved a unique niche for itself in my rotation, becoming a standout star in its own right. It dovetails delightfully with tapas like gambas al ajillo (garlic shrimp) and albondigas (meatballs), and its robust flavor profile makes it an excellent companion to a simple green salad or fresh seafood. Prefect for turning any meal into a fiesta.
Now, doesn’t that sound like a dish that deserves a spot on your dinner table? So get adventurous in the kitchen and turn up the volume on flavor with this Spicy Roasted Piquillo Pepper and Tomato Sauce over Patatas Bravas. Once you experience the exquisite flavors harmoniously coming together in this classic Spanish fare, I promise it’s going to be a staple in your recipe repertoire too. Enjoy!
What You’ll Need
- 18 Piquillo peppers, jars
- 5 ripe tomatoes
- 6 cloves of garlic, minced
- 1 red onion, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 2 tablespoons olive oil
- Salt, to taste
- 1 tablespoon white vinegar
- 1 tablespoon tomato paste
- 1/4 cup Vegetable broth
- 3 pounds Yukon Gold potatoes, diced to 1 inch cubes
- 4 tablespoons olive oil for frying
Method
Step One: Prepare the Ingredients
Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). Rinse the Piquillo peppers and tomatoes, pat dry, then place the peppers on a baking sheet in a single layer. Keep aside for now. Dice the onion, mince the garlic, and cut the tomatoes into quarters. Set these aside for later use. Meanwhile, peel and dice the Yukon Gold potatoes into 1-inch cubes.
Step Two: Blister the Piquillo Peppers
Place your prepared Piquillo peppers in the preheated oven. Roast them for about 10-15 minutes, or until they start to blister and char slightly. Once done, remove from the oven and let them cool.
Step Three: Make the Tomato Sauce
While the peppers are cooling, heat up 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add in the diced onion, minced garlic, smoked paprika, and cayenne pepper. Cook these until they become tender. Further add in the quartered tomatoes, tomato paste, and vegetable broth. Cook until tomatoes are softened.
Step Four: Blend the Sauce
Once the Piquillo peppers are cooled down, remove their stems and seeds. Add these to the saucepan and mix well. Cook for another five minutes. Then, blend this mixture using an immersion blender or stand blender until it achieves a smooth consistency. Taste and adjust with salt and vinegar.
Step Five: Fry the Potatoes
While the sauce is cooling, heat the remaining 4 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the cubed potatoes. Fry these until they are golden brown and crispy from all sides. You may have to do this in batches.
Step Six: Putting It All Together
Finally, ladle some of the spicy roasted Piquillo pepper and tomato sauce over your fried potatoes. Season with additional salt if needed. Then serve your Patatas Bravas hot and enjoy!
