
"The core of our program is simple, ingredient-forward dishes; so the ingredients we use must be of the best quality with the greatest depth of flavor. We use La Dalia Pimentón, which has earned its DO (Denominación de Origen), letting us know it passes the highest quality standards. Starting with a product we trust, we mix sweet and hot Pimentón, creating a custom blend highlighting the peppers' spicy, sweet, smoky, and deeply rich notes."
Fried potato chunks dipped in mayonnaise are as traditional as Spanish food gets. The addition of the spicy red sauce (Salsa Brava) makes the bravas, or “fierce”. You can play with the colored sauces to vary the presentation. We bake the potatoes in this recipe, but if you prefer authenticity, you can deep fry them (see notes).
Serves 4-6
FOR THE BRAVAS
Preheat the oven to 450°F.
Put the potatoes in a large pot and add enough cold water
to cover by an inch. Add 4 tablespoons of salt and bring to a boil over high heat. Reduce the heat slightly and simmer for about 20 minutes, or until just fork tender. Drain the potatoes and set aside to cool. When cool, cut the potatoes into wedges or, if using fingerling potatoes, cut them in half lengthwise.
3. In a large bowl, toss the cooled potatoes with the 1 cup of olive oil and season to taste with salt and pepper. Spread the potatoes and the oil in a shallow baking pan and turn and roast for 12 to 15 minutes, or until the potatoes are nicely browned and crisp on one side.
FOR THE SALSA BRAVA
4. Meanwhile, in a large saucepan, heat the extra virgin olive oil over medium heat. Add the onions and cook for about 10 minutes, or until they soften but have not colored. Add the garlic and cook gently for 6 to 8 minutes, or until the garlic is tender and aromatic. Stir in both the hot & sweet pimentón, the cumin and the cayenne. Season to taste with pepper.
5. Put the tomatoes and their juices in a bowl and, using your hands, crush the tomatoes slightly. Add the tomatoes, their juice, and the vinegar to the saucepan and season to taste with salt and pepper. Bring to a simmer over medium heat and cook for about 20 minutes, or until the sauce is heated through.
6. Let the tomato sauce cool a little then, working in batches, purée it in a blender until smooth. As one batch is puréed, transfer it to a bowl or a container with a tight-fitting lid. Use the tomato sauce right away or refrigerate for up to 3 days.
FOR THE GARLIC AIOLI
7. In a small saucepan, combine the garlic cloves and 1⁄2 cup of the olive oil and bring to a simmer over medium heat. Cook for 5 - 7 minutes, or until the garlic is tender and honey gold. Watch the garlic carefully so that it does not overcook. Lift the garlic cloves from the oil with a slotted spoon and set aside on paper towels to cool. Discard oil.
8. In a food processor fitted with a metal blade, purée the garlic cloves, mayonnaise, lemon juice, and remaining tablespoon of olive oil until smooth. Taste, season with salt and pepper, and pulse to mix.
9. Scrape the aioli into a lidded storage container and chill up for up to 3 days.
10. Spoon a liberal amount of cool tomato sauce in the center of 4 appetizer. Mound the potatoes on top of the sauce and garnish with sea salt. Spoon aioli on top and garnish with pimentón.
NOTE:
If you prefer fried potatoes, heat about 10 cups of canola or another vegetable oil in a deep, heavy pot until it registers 375°F on a deep fat thermometer. If you don’t have a thermometer, drop a small piece of potato into the oil, and if it bubbles around the edges of the potato, it’s hot enough.
BIO EMILIO GARCÍA
Chef Emilio Garcia is the Culinary Director of Barcelona Wine Bar, supporting and leading the Executive Chefs across Barcelona’s nineteen restaurants. Each of Barcelona Wine Bar’s restaurants features an individual, ever-changing menu - this menu is reflective of their respective Executive Chef’s current inspiration and seasonal ingredients supported by long-developed relationships with local farmers. In addition to working with his chefs in-restaurant, Chef Emilio also leads annual gastronomy immersion trips across Spain- introducing his team to artisans, winemakers, chefs and iconic restaurants.
He is constantly in search of our most important culinary ingredients, especially those that we source from Spain, such as Molí Coloma olive oil and Monte Nevado Serrano and Mangalica. Previously, Chef Emilio served as Executive Chef of Barcelona Wine Bar in Brookline, Massachusetts. Before joining Barcelona in 2012, Garcia was at the award-winning Italian restaurant Via Matta in Boston for several years, where he worked with then-Chef Adam Halberg, whom he later reunited with at Barcelona Wine Bar when Halberg came on as Culinary Director.
Chef Emilio Garcia brings incredible passion, over ten years of experience with Barcelona, and first-hand experience from Spain to the Barcelona Culinary program.