For the overachiever…
some of our favorite dishes to serve alongside the Paella- for those who just can’t wait to get cooking! Pro tip: these are perfect to graze on while you’re creating the big meal!
Patatas Bravas
2 russet potatoes
4 oz chorizo
2 cups canola oil
1 TBSP hot smoked Spanish paprika
Salt
Salsa brava (recipe below)
In a medium pot, combine the potatoes with just enough water to cover them and bring the pot to a boil. Turn the heat down to a simmer and cook the potatoes for 10 minutes. Remove them from the water and let them cool all the way. Dice the potatoes in about 1-inch cubes and slice the chorizo into coins.
Heat a deep pan on medium-high heat, and cook the chorizo until crispy and the fat has rendered out. Remove the chorizo from the pan and add ½ inch oil, and heat it until it reaches smoke point. Add the potatoes and fry them until golden and crispy, about 3-5 minutes. Mix the potatoes and chorizo and season with the paprika and some salt. Place the mixture in a serving dish and drizzle salsa brava and aioli on top.
Salsa Brava
2 TBSP olive oil
½ onion, small diced
3 cloves garlic, minced
1 tsp hot smoked spanish paprika
½ tsp aleppo pepper
14oz crushed canned tomatoes
1 TBSP sherry vinegar
Salt
Heat a saucepan on medium heat. Add the olive oil, and when it is hot and shimmering add the onions. Saute the onions until they are tender and translucent, about 8 minutes, then add the garlic. Cook until fragrant, 30-60 seconds then stir in the smoked paprika and aleppo pepper. When the onions and garlic are coated well with the spices, carefully pour in crushed tomatoes. Season with salt and simmer for 20 minutes. Add the sherry vinegar and remove from heat.
Pan con Tomate
1 baguette, halved lengthwise (ideally slightly stale)
3 TBSP olive oil
4 cloves garlic
4 tomatoes, halved
2 TBSP sherry vinegar
Salt
Pepper
Preheat an oven to 500F on the broil setting. Brush both halves of the baguette with 1 tablespoon of olive oil, and microplane one clove of garlic over each. Place the bread on the top rack of the oven and bake it for 3-5 minutes or until golden brown and crispy on the top. Meanwhile, grate the tomatoes with a box grater (trying to avoid grating the skin) into a bowl and microplane the remaining garlic in as well. Add the sherry vinegar and 1 more tablespoon of olive oil to the mixture. Stir it well, taste it, and adjust the seasoning with salt, pepper, vinegar, and garlic. Spread the tomato mixture over the bread, and garnish it with the remaining olive oil.