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.
Time: 1 hour
Charlotte Potatoes - 400g
Olive oil - 3 tbsp
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
Vegetable Oil - 2 tsp
Hot Paprika - 1 tsp
Egg - 1
Garlic Cloves - 2
Lemon Juice - 4 tsp
Dijon Mustard - 1/4 tsp
Vegetable Oil - 30ml
Olive Oil - 40ml
Salt and Black pepper
Eggs - 2
Parsley - 2 tbsp
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.
Cook this recipe with our Ready to Cook Dried Crickets.