Spicy Bravas Sauce, Spain's Most Beloved Smoky Sauce (Easy 10-Min Recipe)
Drizzle it on potatoes, as a sauce to simmer chicken pieces in the oven, or use it to spice up some breakfast eggs, this versatile sauce is sure to get your tastebuds going! This recipe makes enough sauce (around 6.7fl. Oz / 200ml) to serve 4 people as part of a tapas dish, but it can be easily scaled to suit any recipe requirements.
Equipment
- 1 large pan 12-inch skillet (30cm)
- 1 medium-sized bowl
- 1 pan (for the stock)
- Ladle and Sieve or mesh strainer
Ingredients
- ΒΌ cup extra virgin olive oil
- 2 garlic cloves sliced
- 2-3 tablespoons tomato paste
- 1 tablespoon Spanish La Vera smoked paprika
- 1 teaspoon crushed red pepper chili flakes
- 1-2 tablespoons all-purpose flour add more for a thicker consistency
- 1-2 cups vegetable or chicken stock
- 1 tablespoon Jerez sherry vinegar
Instructions
Step 1 - Prepare stock
- Prepare and heat your vegetable or chicken stock. Once boiling, turn down low and allow to simmer until needed.
Step 2 - Prepare sauce
- In a large pan or skillet, heat the extra virgin olive oil over medium heat, if it is smoking it is too hot. Add the garlic slices and cook for 1 minute or until golden.
- Remove the garlic from the pan and discard. Reduce heat to low.
- Add the tomato paste and stir through, then add the smoked paprika, red pepper (chili) flakes. Mix into the oil until you get a paste.
- Add a little of the all-purpose flour at a time and stir to combine. Once the flour is absorbed, slowly add some of the vegetable broth and keep stirring constantly until the broth is incorporated. This should take around 3 minutes.
Step 3 - Check consistency and serve
- Add more of the stock if you want the sauce thinner and stir for another minute or so. Remove from the heat once you have the desired consistency. Add the sherry vinegar, and stir through. Your sauce will thicken slightly while standing.
