Lactose-free Papas Bravas Recipe

If we were asked to make a ranking of the most famous tapas in Spain, the top ten could not miss the Papas Bravas, a classic of our terraces. Today we present our recipe to prepare this jewel Spanish gastronomy.

For many years my family had a bar, the typical neighborhood bar where tapas and enjoying friends went hand in hand, well one of the tapas that could not be missing was the "Papas Bravas". I have seen on different pages and blogs that there are hundreds of versions of this recipe, some even include Ketchup as an ingredient? (hehehe a most traditional ingredient). One of the good things about this recipe is that you choose the level of spiciness, (if you prepare it for a bar, remember more spicy, more beer, hehehe).

Lactose-free papas bravas

Ingredients bravas potatoes

• Potatoes for frying, the best sour ones.
• 1 medium onion
• 1 glass of broth.
• 2 generous tablespoons of flour.
• 10 grams of paprika (sweet and spicy)

prescription information

• Preparation : 10 minutes
• cook  18 minutes
• idle  5 minutes
• total  33 minutes
• quantity  2-4 people

Prepare bravas potatoes without lactose

Peel and cut the potatoes into large cubes, somewhat larger than a chocolate, and boil them in a saucepan with water and a little salt.

After a few minutes we will prick a potato with a pointed knife and if it comes off easily it is that they are ready. 

Meanwhile, in a salten pan, we will fry the finely chopped onion until it begins to brown, then we will add the flour and cook for a few seconds and the paprika mix, with which we will have the same treatment as the flour, that is, we will cook it for a few seconds without that it will burn.

At this point we will add the glass of broth, the typical stew broth, or chicken broth as you like and with the help of a rod we will stir until it reaches a more or less thick texture.

Meanwhile, fry the potatoes in abundant oil and reserve.

When our sauce acquires the desired texture, we grind it so that there are no lumps and that's it.

For the presentation there is a wide variety of combinations, the most traditional being potatoes, a couple of generous tablespoons of mayonnaise and a tablespoon of brava sauce, although we can also find them without mayonnaise, only with brava sauce or with mild aioli and brava sauce.

As for the potato, you have to choose small potatoes and present them in segments with the skin. For me personally, the way I like them the most is how I describe them in the recipe, although I usually like them all…

An advice. The proportion of the mix is ​​what will give you the level of spiciness if you like spicy paprika, ideally 6 grams of hot paprika and 4 of sweet. You can keep the sauce in a closed jar in the refrigerator for three to four weeks.