What you need:
1.5kg peeled floury potatoes
180ml olive oil, for shallow frying
FOR THE SALSA BRAVA:
3 tbsp olive oil
1 tsp smoked hot Spanish paprika (pimentón picante), plus a bit extra
½ tsp crushed dried chilli flakes
½ tsp Tabasco sauce
1 tbsp red wine vinegar
125 ml tomato sauce (see below)
125ml olive oil
225g onions, finely chopped
2 garlic cloves, crushed
400g can of chopped tomatoes
3 fresh bay leaves
¾ tsp salt
¾ tsp sugar
What you do:
First make the tomato sauce:
Heat the olive oil in a wide shallow pan over a medium heat. Add the onions and garlic and sauté for 15 minutes until soft and very lightly coloured.
Add the tomatoes, water and bay leaves, salt and sugar, then bring to the boil, lower the heat and simmer very gently, uncovered, for 45 minutes to 1 hour. Stir occasionally – you are aiming for almost a purée consistency.
Leave to cool a bit then remove the bay leaves and blend in a food processor until smooth.
Next make the salsa brava:
Heat the olive oil over a low heat, then add the pimentón, chilli flakes, Tabasco and vinegar and mix together well. Stir in the tomato sauce and adjust the seasoning to taste. Thin with up to 3 tbsp of water if the salsa is too thick.
Now fry the potatoes:
Cut the potatoes into small even-sized chunks and cook in a large pan of well-salted water for 6-7 minutes or until just tender, then drain well.
Heat the olive oil in two large non-stick frying pans, divide the potatoes between them and shallow-fry in a single layer for 10-12 minutes, turning regularly, until crisp and golden.
Spoon the potatoes onto warmed plates, drizzle over the sauce, sprinkle with the pimentón and serve with cocktail sticks and napkins.