PATATAS BRAVAS WITH PAPRIKA CRICKETS
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PATATAS BRAVAS WITH PAPRIKA CRICKETS


Patatas bravas with paprika crickets.

This recipe is incredible – absolutely packed with flavour. Combine that with an aioli and you've got the perfect silky backdrop to contrast the crunchy spiced crickets.

 

Serves: 2

Time: 1 hour


INGREDIENTS


Potatoes:

Charlotte Potatoes - 400g

Olive oil - 3 tbsp


Bravas Sauce:

Olive Oil - 2 tbsp

Onion - 1

Garlic Cloves - 3

Smoked Paprika - 1/2 tsp

Mild Chilli Powder - 1/2 tsp

Tomato Puree - 2 tbsp

Vegetable Stock - 225ml

Sherry Vinegar - 1/2 tsp

Olive Oil - 1 tsp

Salt and Black pepper


Crickets:

Vegetable Oil - 2 tsp

Hot Paprika - 1 tsp


Aioli:

Egg - 1

Garlic Cloves - 2

Lemon Juice - 4 tsp

Dijon Mustard - 1/4 tsp

Vegetable Oil - 30ml

Olive Oil - 40ml

Salt and Black pepper


Garnish:

Eggs - 2

Parsley - 2 tbsp


METHOD


FOR THE POTATOES | 60 mins

  • Heat the oven to 220°C /200°C fan.

  • Halve or quarter the potatoes into bite-sized pieces.

  • Put them into a pan filled with cold water, and set them over a high heat.

  • As soon as they come to the boil, drain them and let cool for a few minutes.

  • Turn the potatoes into a roasting tin and toss them with olive oil, then sprinkle liberally with sea salt.

  • Roast in the oven, turning half way, for 50-60 minutes, or until the potatoes are golden and really crispy.


PREP THE BRAVAS SAUCE | 20 mins

  • Finely dice the onion and the garlic.

  • Add them to a pan on a medium-high heat and sauté with the tomato puree in the olive oil until soft and translucent.

  • Add the smoked paprika and the chilli powder, and continue to cook, stirring constantly, for 1-2 minutes longer.

  • Add the vegetable stock, then return it to the boil, reduce the heat, and simmer it for 20 minutes.

  • Remove it from the heat, and use a stick blender to blitz it until completely smooth.

  • Add the olive oil, sherry vinegar and seasoning to taste.

PREP THE AIOLI | 5 mins

  • In the jug of a stick blender, combine the egg with the lemon juice, garlic, dijon mustard, vegetable oil and olive oil.

  • Use a stick blender to blitz it until smooth and emulsified, then season to taste with salt and black pepper.


PREP THE CRICKETS | 3 mins

  • Heat the vegetable oil in a frying pan.

  • Add the crickets then stir fry for 1-2 minutes.

  • Remove from the heat and stir in the hot paprika.

  • Transfer the crickets to a separate bowl.


FRY THE EGG | 5 mins

  • Add a splash more vegetable oil to the pan you fried the crickets in, and put it back on the heat.

  • Crack the eggs into the hot pan and fry until crispy on the underside with a runny yolk.


ASSEMBLE | 5 mins

  • Divide the potatoes between two plates, then scatter the crickets all over.

  • Sit the fried egg on top of the potatoes and crickets.

  • Drizzle the bravas sauce over everything first, then drizzle the aioli on top of that - use about half as much aioli as bravas sauce.

  • Garnish with the chopped parsley and a sprinkle of extra smoked paprika on the egg.

  • Serve immediately.


Cook this recipe with our Ready to Cook Dried Crickets.

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