Recipe courtesy of an article in Psychologies Magazine (June 2020) and taken from a recipe book called Big Night In: Delicious Themed Menus to Cook & Eat at Home by Ryland, Peters & Small.
This classic Spanish tapas dish worked beautifully with a selection of other little dishes – frittata, salads, olives and dips – or enjoy on its own as a starter.
Serves : 4
300g waxy potatoes, peeled
2 tblsp olive oil
1 shallot, chopped
1 garlic clove, chopped
1 dried chilli
1 tblsp sherry vinegar
1 x 400g can plum tomatoes
1 tsp hot smoked paprika
Salt and freshly ground black pepper
Chopped parsley, to garnish
Boil the potatoes in salted boiling water until just tender. Drain, cool and dice.
Meanwhile, prepare the spicy tomato sauce. Heat 1 tablespoon of the oil in a small, heavy-bottomed frying pan. Add the shallot and garlic and crumble in the dried chilli. Fry, stirring for 1-2 minutes until fragrant. Add the sherry vinegar and continue to cook for 1 minute until syrupy. Add the canned tomatoes and mix well. Season with salt and pepper and add the smoked paprika.
Turn up the heat and bring to a boil. Cook the sauce, uncovered, stirring often to break down the tomatoes, for 10-15 minutes until reduced.