I looove Spanish food. It’s probably my favourite of the European cuisines though I don’t tend to make Spanish food too often as the food I mostly know is Tapas which are a bit of a pain to try and put together as a whole meal. This great idea from BBC Good Food resolves this as it’s one traybake of potatoes, topped with smoked paprika enriched tomato sauce and (veggie) meatballs. I mixed in also some squid rings as I didn’t have enough meatballs for four portions which tasted nice but they don’t reheat very well. Serve with drizzles of aioli and you have a complete dinner.
- olive oil
- 3 cloves garlic
- 2 tsp smoked paprika
- 400g passata
- 2 tsp sugar
- 100g pitted black olives
- enough frozen veggie meatballs for 4 people
- 10g parsley
- 1kg potatoes
- aioli to serve
1.) Preheat the oven to 200 degrees C fan
2.) Peel the potatoes and chop into cubes
3.) Add them to a baking tray and toss with 1 1/2 tbsp olive oil
4.) Sprinkle with salt, roast for 20 minutes, turn over then roast for another 20 minutes.
5.) In the meantime, peel and finely dice the garlic and onion
6.) Heat some oil in a pan and cook the meatballs until defrosted. Set aside on a plate.
7.) Heat some more oil in a pan and fry the onion until soft, add the garlic and cook for another couple of minutes.
8.) Stir in the tomatoes and the sugar and cook on a low heat until the sauce thickens slightly.
9.) Dice the parsley finely and set to one side.
10.) Put the meatballs in the baking tray with the potatoes and spoon over the tomato sauce.
11.) Bake for another 10 minutes.
12.) Top with the parsley and lashings of aioli.