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4
Easy
By Samantha Clark and Samuel Clark
Published 2014
Only recently have we started to serve patatas bravas with a generous dollop of alioli. Goodness knows why we haven’t done it before – it’s a classic.
For the bravas sauce, heat the oil in a saucepan over a medium heat, add the garlic, rosemary, thyme, bay leaves and chillies and fry gently until you begin to smell the aromas from the herbs. Add the wine and tomatoes, season with salt, then add the sugar and both paprikas.