Imagine savoring a classic Spanish tapa that is elevated to new heights with the rich and smoky flavors of Ibérico chorizo. This exquisite combination not only brings out the authentic taste of Spain but also adds a unique depth that will tantalize your taste buds.

Recipe For Patatas Bravas with Chorizo

Ingredients: 

• 1 pack Campo Grande Chorizo
• 1 onion, diced
• 3 garlic cloves
• 1¼ cups crushed tomatoes
• 1¼ cups chicken or beef broth
• 2 Tablespoons vinegar
• 2 lbs potatoes
• 1 teaspoon sweet paprika
• 1 teaspoon hot paprika
• Salt
• Extra-virgin olive oil
• Black pepper
• Chives (optional)
• Aioli (optional)
• 1 Egg
• 2 garlic cloves
• ¾ cup neutral oil, like sunflower 
• Salt
• Lemon juice (optional)
• Fresh parsley (optional)

Preparation

For the Aioli sauce: 

1. Blend egg, garlic, half the oil and salt with immersion blender, moving to incorporate all the ingredients until you have the thick consistency of an aioli
2. While immersion blender is running, slowly add the remaining oil until completely emulsified. Taste for salt. 
3. For for acidic and herbal note, stir in a few drops of lemon juice or a sprinkle of minced parsley. 

For the Brava sauce:

1. Drizzle extra-virgin olive oil in a medium sauce pan and and cook onions until they’re soft and translucent. 
2. Add the chorizo, paprika, salt, and pepper, and stir for 1 minute.
3. Add the tomatoes and broth, and cook for about 20-30 minutes. Stir frequently to make sure the onion doesn't stick to the bottom of the pot.
4. Once it's ready, blend everything together until smooth and adjust the seasoning if necessary.

For the potatoes:

1. Wash the potatoes well since they will be cooked with the skin on and fry them until they are soft on the inside and crispy on the outside.
2. Serve the potatoes in a dish with the sauce on top and add a sprinkle of chives and aioli if you’re using. ¡Buen provecho!