Destination of Focus: Barcelona
The dynamic nature of Barcelona’s restaurant scene mirrors the energy and identity of the city itself. Just as residents celebrate the eclectic mix of past and present architecturally, so too do they embrace the combination of cutting edge cuisine and traditional fare that exists in its dining culture. After indulging in the classic flavors of Catalan cooking, you will find yourself craving the tastes once you return home.
To satisfy this longing for Barcelona’s food, our menu focuses on tapas—small plates with big flavors—that you and friends can savor over wine as the weather heats up and days get longer. Now, let’s shift our focus to an incredible Patatas bravas with smoked paprika aioli recipe…
Patatas bravas with smoked paprika aioli recipe:
These potatoes are served in tapas bars throughout Spain, and when matched with smokey paprika, (a spice common to Catalan cooking) they are an ideal cocktail snack. Prepared this way, the potatoes are surprisingly light, while the aioli adds a creamy contrast. The lemon juice and parsley tie all the flavors together.
Yield: 6 servings
Ingredients:
3 cups canola oil
3 lbs. russet potatoes, peeled and cut into 1-inch cubes
Kosher salt, to taste
1 tablespoon parsley, minced
Two egg yolks
Two cloves garlic, minced
2 teaspoons Dijon mustard
1 teaspoon smoked Spanish paprika
2 teaspoon lemon juice
8 oz. extra virgin olive oil
Directions:
Place potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until just tender, about 5 to 6 minutes. Drain well.
In large sauté pan, add 1 cup of oil and heat to 350˚F. Add 1/3 of the potatoes until they form an even layer in the pan, but are not overcrowded. Sauté for 5 to 6 minutes, until the potatoes are golden brown and crispy on all sides. Then, remove them from the pan, drain on paper towels, and season with salt. Repeat procedure with remaining oil and potatoes. Garnish with fresh parsley.
In a medium-sized bowl, add egg yolks, garlic, mustard, paprika, lemon juice and a pinch of salt. Slowly drizzle in oil, whisking constantly, until the mixture has emulsified. When all the oil has been added, whisk an additional 15 seconds. Finally, serve with potatoes.
