Part of Home Bar: Food and Drink Tips to Survive Social Distancing.
The Spanish word brava literally translates to English as “brave” or “rough.”
And yet, while Spain’s bravas sauce often (but not always) has a spicy kick to it, the flavor is not as stringent as the name implies.
Usually incorporating a hefty dose of Paprika, chicken broth and tomato sauce, bravas is simultaneously pungent and delicate. It is intensely fragrant, and rich in flavor, without overpowering the taste buds. If condiments were paintings, bravas would be the Mona Lisa.
In Spain, restaurants only serve bravas with potatoes, as part of a tapas plate.
But I’ve found it goes equally well on rice, pasta and (Mexican) tortilla chips.
Here is my recipe.
- 1 large Garlic Clove, minced
- 2 tablespoons of unseasoned Tomato Sauce
- 1-2 tablespoons of Olive Oil
- 2 1/2 Teaspoons of Paprika*
- 1/2 Teaspoon Black Pepper**
- 1/3 cup Chicken Broth
Cooking Time: 5 minutes. Makes enough for two servings of Patatas Bravas + two servings of Pasta
- Heat Olive Oil in a small saucepan. Add minced Garlic and saute for 1 minute.
- Add Tomato Sauce and Paprika and stir for 30 seconds.
- Add Chicken Broth and stir. Let simmer for three minutes.
- After this you have two options:
- To make Patatas Bravas: Pour sauce over roasted or fried potatoes. Mix 2 tablespoons of mayonnaise with 1/2 teaspoon of minced garlic to make a garlic aioli. Add aioli to the potatoes with sauce, toss and serve.
- For other uses: Pour over rice, pasta, chips or whatever else serves your fancy…!