These Catalan Potato Bombas are the bomb! Frank Camorra MoVida shows us how to make this amazing tapas dish, featuring lovely fluffy potato and the spicy fire of chorizo.
- 500g Chorizo
- 1 tsp Paprika sweet
- 1 pinchPaprika hot
- 1 Brown onion, finely sliced
- Fino sherry
- Olive oil
- 1 kg Potato russet
- 25ml Olive oil
- Salt, to taste
- 4 Eggs
- 500g Flour
- Panko Japanese bread crumbs.
MOJO PICON SAUCE
- 3 Red capsicums
- 2 Garlic cloves
- 3 tbs Sweet paprika
- 5 tbs Cumin seeds
- 5 tbs Fennel seeds
- 1 tsp Hot paprika
- 450ml Olive oil
- 200ml Sherry vinegar
- Salt to taste
- Oil for frying
- Sauté the finely diced onion gently in a little olive oil until translucent.
- Meanwhile peel the chorizo out of its skin and finely break apart with your hands.
- Slowly sweat the chorizo pieces with the onions, 10 minutes
- Add the fino sherry, bring to the simmer for a minute
- Add the paprika both sweet and hot, season to taste
- cook on medium until the wine has evaporated
- allow to cool a few minutes, blend coarsely in a food processor
- place in refrigerator or blast chiller to cool quickly
- cook russet potatoes, skin on, in a combi oven on 100% steam until cooked through but not over cooked
- peel and push through a ricer
- measure out 750 grams of the processed potato into a bowl; add olive oil and season to taste
- portion balls mix into balls of around 40 to 50 grams
- take one ball and penetrate with an index finger half way in, take about ½ a teaspoon of the cooled chorizo filling and fill the hole
- close the potato mixture around the chorizo and smooth into a ball
- allow to firm up in the fridge.
- toss balls in a little seasoned flour, dip into whipped eggs, drain quickly and coat in panko bread crumbs, repeat until desired number of serves
- Store in refrigerator until ready to cook
- toast spices separately in a pan, allow to cool slightly then grind very finely, strain through a fine sieve
- Roast capsicum sprinkled with a little olive oil and sea salt in a moderate oven until blistered and cooked through 180 C 40 to 45 minutes
- cover in a bowl with wrap, allow to cool and peel
- place flesh of peppers in a blender, add 2 tablespoons of ground cumin and 2 tablespoons of fennel seeds add paprika and hot paprika, olive oil, vinegar and puree until smooth, season to taste.
- heat deep fryer to 170 degrees, cook bombas until golden leave in basket above hot oil for a minute to ensure they are warm in the middle, season
- on a plate place a small amount of brava sauce place bomba on top,
- garnish with brava sauce then mojo picon.