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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":503,"pronunciation":535,"substitutions":536,"slug":549,"title":550,"shortTitle":551,"nativeName":552,"countrySlug":553,"region":554,"baseServings":555,"prepMinutes":431,"cookMinutes":556,"restMinutes":557,"difficulty":558,"course":559,"diet":563,"mainIngredients":568,"images":569,"keywords":579,"publishedAt":587,"updatedAt":587,"authorSlug":588,"summary":589,"localeSlug":549,"alternates":590},[394,397,400,403,406],{"answer":395,"question":396},"Three usual culprits. The potatoes went into the oil wet, so the surface steamed rather than fried; the oil was not hot enough on the second fry, which should be at least 190°C and should bubble aggressively the moment the potatoes go in; or too many pieces went in at once and dropped the oil temperature. Frying in two or three batches and drying the cubes properly on a towel fixes almost every case.","Why did my potatoes go soggy instead of crisp?",{"answer":398,"question":399},"It depends who you ask, and both answers are defensible. The older Madrid sauce is built on a flour-and-oil roux, pimentón, stock and vinegar with no tomato at all. Tomato-based versions are now far more common across Spain and abroad, and this recipe uses a small amount for body and a little sweetness while keeping the paprika and vinegar dominant. What no version should be is sweet and ketchup-like.","Is salsa brava supposed to contain tomato?",{"answer":401,"question":402},"Floury or all-purpose potatoes — Maris Piper, Russet, King Edward, or Spanish Agria. They have low moisture and high starch, so the inside goes fluffy and the outside dries into a crust. Waxy salad potatoes like Charlotte or new potatoes stay dense and never develop the same shell, and they are the reason home bravas sometimes taste like fried potato salad.","Which potatoes work best?",{"answer":404,"question":405},"Partly, and that is how bars do it. Make the sauce up to five days ahead. Do the first low-temperature fry hours in advance, spread the cubes on a tray and leave them uncovered at room temperature. When people arrive, heat the oil to 190°C and give them the second fry — six minutes and they are ready. Never fully fry them ahead and reheat, because the crust collapses.","Can I make patatas bravas ahead for guests?",{"answer":407,"question":408},"Noticeably hot, but not painful. Brava means fierce, and in Madrid the sauce is expected to make your mouth tingle and build over three or four bites, which is why it is served with beer. It should never be so hot that you cannot taste the smoked paprika underneath. Start with the quantity here, taste, and add cayenne a pinch at a time — you can always add heat, and you cannot take it out.","How spicy should the sauce actually be?",[410,411,412,413,414,415],"Cut the potatoes into rough 3 cm cubes with sharp corners and edges. Neat, rounded pieces have less surface to crisp.","Rinse the raw cubes under cold water until it runs clear, then dry them thoroughly on a towel. Surface starch steams and wet potato spits violently in hot oil.","The first fry should be quiet, at around 140°C, and the potatoes should come out pale and floppy but cooked through. If they colour at this stage, the oil is too hot.","Let them cool for at least 15 minutes between fries. This is not optional — the pause lets steam escape and is what makes the second fry crisp instead of leathery.","Sauce the potatoes at the table, or serve the sauce alongside. Bravas sitting under sauce lose their crunch within about three minutes.","Taste the sauce hot and again cool. Chile heat reads differently at different temperatures, and a sauce that seems fierce in the pan often lands mild on a potato.","🥔","Patatas bravas are cubes of potato fried until the outside is hard and blistered and the inside stays fluffy, then covered in salsa brava — a smooth, brick-red sauce whose flavour comes from pimentón, garlic and vinegar rather than from tomato. The word brava means fierce, and the sauce is supposed to have a real, warming chile bite that builds after a couple of forkfuls. It is the tapa every Spanish bar serves and the one by which regulars quietly judge the kitchen, because it is impossible to hide behind: soggy potatoes and a sweet, ketchup-like sauce are immediately obvious. Made well, it is one of the great things to eat standing up with a beer, and it takes about forty minutes at home.","Patatas bravas are a Madrid invention, and unlike most Spanish classics they are recent enough that people still argue about who did it first. Several Madrid bars claim the original, with Casa Pellico and the long-vanished bars of the Lavapiés and La Latina districts among the names that come up; what is generally agreed is that the dish took shape in the capital in the middle of the twentieth century and spread outward from there. That timeline matters, because it explains why the sauce is not a tomato sauce. Old-school madrileño brava is built on olive oil, flour, pimentón, stock and vinegar — the technique of a roux-thickened paprika sauce that Spanish cooks already used for other things — and tomato was a later, easier addition that spread with the dish.\n\nWhat then happened to patatas bravas across Spain is a small case study in how regional versions form. In Barcelona and much of Catalonia they arrive with two sauces, a spicy red one and a thick garlic allioli, often striped or dolloped side by side, and Catalans will tell you the combination is the correct one. In Madrid the traditionalist position is red sauce only, and putting allioli on bravas is regarded roughly the way a Roman regards cream in carbonara. Elsewhere the sauce shades toward tomato and sweet paprika with barely any heat at all, which is how it usually appears abroad and is the reason many people outside Spain have never eaten a genuinely fierce one.\n\nThe potato itself has its own orthodoxy. Bars fry them twice — once at a low temperature to cook the inside, once hot to build the crust — and cut them into chunky, irregular cubes with plenty of corners, because corners are where the crunch lives. Some kitchens boil first and fry after; some parboil in salted water with a splash of vinegar to firm the surfaces. All of them are chasing the same target: a shell hard enough to survive being sauced, and an interior soft enough to eat with a toothpick. This recipe uses the two-stage fry, which is the most reliable route to that texture in a home kitchen.","The sauce keeps 5 days refrigerated and freezes for 3 months; it actually improves after a day as the paprika hydrates. The potatoes do not keep well once fried — they go leathery within an hour and never recover. What does work is doing the first fry ahead: cooled, blanched potato cubes hold for up to 6 hours at room temperature or 2 days in the fridge, and go straight into hot oil for the second fry when you need them. Never store sauced potatoes.",[421,422,423,424],"Two-stage frying at two temperatures — the only home method that reliably gives a crust that survives the sauce.","A Madrid-style brava sauce led by pimentón and vinegar, not a sweet tomato sauce wearing a paprika hat.","Sauce and potatoes can be made hours apart, so the frying happens only in the last ten minutes.","Gives the Catalan allioli option honestly, and explains why Madrid considers it heresy.",[426,427,428,429],"Deep heavy pan or fryer","Kitchen thermometer","Slotted spoon","Wire rack or tray lined with paper",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},20,44,5,620,6,380,[438],"A cold caña of beer and a couple of other tapas — pan con tomate, olives, boquerones — so the table has something acidic to cut the fried potato.",[440,443,446],{"name":441,"description":442},"Bravas barcelonesas","The Catalan service: the same potatoes given a stripe of fierce red sauce and a stripe of thick garlic allioli, so each bite gets heat and creaminess together.",{"name":444,"description":445},"Salsa brava sin tomate","The old Madrid sauce: olive oil and flour cooked to a blond roux, whisked with pimentón, hot stock and vinegar and nothing else. Sharper, darker, and considerably more assertive.",{"name":447,"description":448},"Patatas a lo pobre bravas","A softer, oil-poached take — potatoes cooked slowly in olive oil with onion and green pepper until yielding rather than crisp, then finished with the same brava sauce.",[450,456,460,464,470,474,477,481,485,488,492,495,500],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},900,"potato","floury potatoes, peeled and cut into 3 cm cubes","g","For the potatoes",{"qty":457,"name":458,"unit":459,"group":455,"noScale":8},1,"sunflower or mild olive oil, for frying","l",{"qty":461,"name":462,"unit":463,"group":455},null,"coarse salt","to taste",{"qty":465,"ref":466,"name":467,"unit":468,"group":469},3,"olive-oil","olive oil","tbsp","For the brava sauce",{"qty":465,"ref":471,"name":472,"unit":473,"group":469},"garlic","garlic cloves, thinly sliced","clove",{"qty":457,"ref":475,"name":476,"unit":468,"group":469},"smoked-paprika","sweet pimentón de la Vera",{"qty":457,"name":478,"note":479,"unit":480,"group":469},"hot pimentón or cayenne pepper","start with half if you are unsure","tsp",{"qty":482,"ref":483,"name":484,"unit":454,"group":469},200,"tomato","tomato passata",{"qty":482,"name":486,"unit":487,"group":469},"hot chicken or vegetable stock","ml",{"qty":489,"ref":490,"name":491,"unit":468,"group":469},1.5,"vinegar","sherry vinegar",{"qty":493,"name":494,"unit":480,"group":469},2,"cornflour, slaked in 2 tbsp cold water",{"qty":457,"ref":496,"name":497,"unit":498,"group":499,"optional":8},"eggs","egg, for allioli","piece","For the allioli (optional)",{"qty":501,"name":502,"unit":487,"group":499,"optional":8},150,"mild olive or sunflower oil, for allioli",[504,508,513,517,521,524,528,532],{"tip":505,"text":506,"title":507},"Paprika burns at frying temperature in under 10 seconds and turns bitter. Off the heat, every time.","Warm the 3 tablespoons of olive oil in a small pan over low heat and cook the sliced garlic for 3–4 minutes until it turns pale gold and smells sweet. Pull the pan off the heat completely, then stir in both paprikas so they sizzle in the residual heat without scorching.","Make the brava sauce",{"tip":509,"text":510,"title":511,"timerSeconds":512},"Blend it smooth with a stick blender if you want the glossy bar-counter texture. Taste for salt and heat now, while you can still fix it.","Return the pan to medium heat, add the passata and stock, and simmer for 12 minutes until it reduces by about a quarter and darkens to a deep brick red. Stir in the vinegar, then the slaked cornflour, and cook 1 minute more until the sauce coats the back of a spoon.","Simmer and thicken it",720,{"tip":514,"text":515,"title":516},"Any water left on the surface will spit in the oil and steam the crust before it can form.","Cut the potatoes into rough 3 cm cubes, leaving plenty of sharp corners. Rinse them in a colander under cold running water until the water runs clear, then spread them on a tea towel and pat completely dry.","Rinse and dry the potatoes",{"text":518,"title":519,"timerSeconds":520},"Heat the frying oil to 140°C. Fry the potatoes in two batches for 8–9 minutes each — the oil should murmur rather than roar, and the cubes should stay pale ivory. A skewer should slide into a cube with no resistance while the outside is still soft.","First fry, low and quiet",510,{"text":522,"title":523,"timerSeconds":451},"Lift the potatoes onto a wire rack and leave them to cool and steam off for at least 15 minutes. They will look unpromising and slightly wrinkled — this is exactly right, and it is what makes the second fry work.","Rest them",{"tip":525,"text":526,"title":527},"Everything must be at room temperature or the emulsion splits. If it does split, blend a fresh yolk in a clean jar and drip the broken sauce into it.","Put the egg, a peeled garlic clove and a pinch of salt in a tall jar, pour the 150 ml of oil on top and lower a stick blender to the bottom. Blitz without moving it until the base turns white and thick, then raise it slowly to pull the rest of the oil in.","Whip the allioli, if using",{"text":529,"title":530,"timerSeconds":531},"Raise the oil to 190°C and fry the potatoes again in batches for 4–5 minutes, until they are deep gold and the corners have gone hard and blistered — they should rattle audibly against the slotted spoon. Drain briefly and salt straight away.","Second fry, hot and fast",270,{"text":533,"title":534},"Pile the potatoes into a warm bowl, spoon the hot brava sauce over the top and add stripes of allioli if you are going Catalan. Serve immediately with toothpicks, before the crust has time to soften.","Sauce at the last second","pah-TAH-tahs BRAH-vahs",[537,541,545],{"note":538,"swap":539,"original":540},"Smoked Spanish paprika is the backbone of the sauce. Plain sweet paprika gives colour but almost no flavour, so you will need to compensate elsewhere.","Sweet paprika plus a pinch of smoked salt or ground chipotle","Pimentón de la Vera",{"note":542,"swap":543,"original":544},"This is closer to how some Spanish kitchens build the heat, and gives a fruitier warmth than dry cayenne.","A dried ñora or guajillo chile, soaked and blended into the sauce","Hot pimentón \u002F cayenne",{"note":546,"swap":547,"original":548},"Genuinely good, and much less oil, but the crust is thinner and more brittle than a proper double fry. Do not skip the parboil.","Toss parboiled cubes in 3 tbsp oil and roast at 220°C for 35–40 minutes, turning twice","Deep frying","patatas-bravas","Patatas Bravas (Crisp Fried Potatoes with Brava Sauce)","Patatas Bravas","Patatas bravas","spain","Madrid",4,35,15,"easy",[560,561,562],"side","appetizer","snack",[564,565,566,567],"vegetarian","dairy-free","gluten-free","nut-free",[452,475,471,466],[570,573,575,577],{"alt":571,"src":572},"Bowl of golden fried potato cubes covered in red brava sauce with a stripe of white garlic allioli","\u002Fimages\u002Frecipes\u002Fpatatas-bravas\u002Fhero.jpg",{"alt":571,"src":574},"\u002Fimages\u002Frecipes\u002Fpatatas-bravas\u002Fhero-16x9.jpg",{"alt":571,"src":576},"\u002Fimages\u002Frecipes\u002Fpatatas-bravas\u002Fhero-1x1.jpg",{"alt":571,"src":578},"\u002Fimages\u002Frecipes\u002Fpatatas-bravas\u002Fhero-4x3.jpg",[580,581,582,583,584,585,586],"patatas bravas","tapas","brava sauce","fried potatoes","pimenton","allioli","madrid","2026-08-19","dishroute-kitchen","The bar-counter benchmark across Spain: potato cubes fried until the corners shatter, buried under a paprika-heavy brava sauce that carries heat rather than tomato sweetness.",{"en":591},"\u002Frecipe\u002Fpatatas-bravas",{"items":593,"total":632,"page":457,"limit":855,"hasMore":856},[594,627,658,686,717,741,771,795,805,832],{"slug":595,"title":596,"shortTitle":596,"nativeName":597,"countrySlug":553,"region":598,"baseServings":555,"prepMinutes":599,"cookMinutes":600,"restMinutes":433,"difficulty":601,"course":602,"diet":604,"mainIngredients":605,"images":609,"keywords":619,"publishedAt":626,"updatedAt":626,"authorSlug":588},"paella","Chicken and Shrimp Paella","Paella","Valencia (adapted)",25,45,"medium",[603],"main",[566,565],[606,607,608],"rice","chicken","shrimp",[610,613,615,617],{"alt":611,"src":612},"A wide pan of saffron-yellow paella topped with seared chicken, pink shrimp and lemon wedges","\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero.jpg",{"alt":611,"src":614},"\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero-16x9.jpg",{"alt":611,"src":616},"\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero-1x1.jpg",{"alt":611,"src":618},"\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero-4x3.jpg",[595,620,621,622,623,624,608,625],"spanish rice","saffron","socarrat","valencia","bomba rice","one-pan","2026-08-18",{"slug":628,"title":629,"shortTitle":630,"nativeName":631,"countrySlug":553,"baseServings":555,"prepMinutes":431,"cookMinutes":599,"restMinutes":632,"difficulty":601,"course":633,"diet":636,"mainIngredients":637,"images":642,"keywords":652,"publishedAt":587,"updatedAt":587,"authorSlug":588},"churros-con-chocolate","Churros con Chocolate (Spanish Fried Dough and Drinking Chocolate)","Churros con Chocolate","Churros con chocolate",10,[634,562,635],"breakfast","dessert",[564],[638,639,640,641],"flour","milk","cornstarch","cinnamon",[643,646,648,650],{"alt":644,"src":645},"Ridged golden fried churros stacked beside a small cup of thick dark drinking chocolate and a dish of sugar","\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero.jpg",{"alt":644,"src":647},"\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero-16x9.jpg",{"alt":644,"src":649},"\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero-1x1.jpg",{"alt":644,"src":651},"\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero-4x3.jpg",[653,654,655,656,586,657],"churros","chocolate a la taza","spanish breakfast","fried dough","churreria",{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"countrySlug":553,"region":663,"baseServings":435,"prepMinutes":557,"cookMinutes":431,"restMinutes":664,"difficulty":601,"course":665,"diet":666,"mainIngredients":667,"images":669,"keywords":679,"publishedAt":587,"updatedAt":587,"authorSlug":588},"crema-catalana","Crema Catalana (Catalan Lemon and Cinnamon Custard)","Crema Catalana","Crema catalana","Catalonia",240,[635],[564,566],[639,496,640,668],"lemon",[670,673,675,677],{"alt":671,"src":672},"Shallow earthenware dish of pale set custard under a cracked amber burnt sugar crust with a spoon breaking through","\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero.jpg",{"alt":671,"src":674},"\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero-16x9.jpg",{"alt":671,"src":676},"\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero-1x1.jpg",{"alt":671,"src":678},"\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero-4x3.jpg",[680,681,682,683,684,685],"crema catalana","catalan custard","burnt sugar","sant josep","spanish dessert","cinnamon lemon custard",{"slug":687,"title":688,"shortTitle":689,"nativeName":690,"countrySlug":553,"region":691,"baseServings":555,"prepMinutes":431,"cookMinutes":692,"restMinutes":512,"difficulty":601,"course":693,"diet":694,"mainIngredients":695,"images":700,"keywords":710,"publishedAt":587,"updatedAt":587,"authorSlug":588},"fabada-asturiana","Fabada Asturiana (Asturian Bean and Chorizo Stew)","Fabada Asturiana","Fabada asturiana","Asturias",180,[603],[],[696,697,698,699],"chorizo","blood-sausage","smoked-pork","paprika",[701,704,706,708],{"alt":702,"src":703},"Earthenware pot of fabada asturiana with fat white beans in orange broth, sliced chorizo and dark morcilla on top","\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero.jpg",{"alt":702,"src":705},"\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero-16x9.jpg",{"alt":702,"src":707},"\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero-1x1.jpg",{"alt":702,"src":709},"\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero-4x3.jpg",[711,712,713,696,714,715,716],"fabada","asturias","bean stew","morcilla","compango","spanish stew",{"slug":718,"title":719,"shortTitle":720,"nativeName":721,"countrySlug":553,"baseServings":555,"prepMinutes":632,"cookMinutes":722,"difficulty":558,"course":723,"diet":724,"mainIngredients":726,"images":727,"keywords":737,"publishedAt":626,"updatedAt":626,"authorSlug":588},"gambas-al-ajillo","Gambas al Ajillo (Sizzling Garlic Shrimp)","Gambas al Ajillo","Gambas al ajillo",8,[561],[725,565,566],"pescatarian",[608,471,466],[728,731,733,735],{"alt":729,"src":730},"Garlic shrimp sizzling in bubbling olive oil in an earthenware cazuela with sliced garlic and parsley","\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero.jpg",{"alt":729,"src":732},"\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero-16x9.jpg",{"alt":729,"src":734},"\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero-1x1.jpg",{"alt":729,"src":736},"\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero-4x3.jpg",[738,739,581,553,740,467,561],"gambas","garlic shrimp","seafood",{"slug":742,"title":743,"shortTitle":744,"nativeName":745,"countrySlug":553,"region":746,"baseServings":555,"prepMinutes":431,"cookMinutes":9,"restMinutes":692,"difficulty":558,"course":747,"diet":749,"mainIngredients":751,"images":754,"keywords":764,"publishedAt":587,"updatedAt":587,"authorSlug":588},"gazpacho","Gazpacho Andaluz (Chilled Spanish Tomato Soup)","Gazpacho Andaluz","Gazpacho andaluz","Andalusia",[748,561],"soup",[750,564,565,567],"vegan",[483,752,753,466,471],"cucumber","bell-pepper",[755,758,760,762],{"alt":756,"src":757},"Glass of chilled coral-pink gazpacho topped with diced cucumber and green pepper, olive oil drizzled on top","\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero.jpg",{"alt":756,"src":759},"\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero-16x9.jpg",{"alt":756,"src":761},"\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero-1x1.jpg",{"alt":756,"src":763},"\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero-4x3.jpg",[742,765,766,767,768,769,770],"cold soup","andalusia","tomato soup","summer soup","raw","spanish",{"slug":772,"title":773,"shortTitle":774,"nativeName":775,"countrySlug":553,"region":663,"baseServings":555,"prepMinutes":632,"cookMinutes":433,"difficulty":558,"course":776,"diet":778,"mainIngredients":779,"images":780,"keywords":790,"publishedAt":587,"updatedAt":587,"authorSlug":588},"pan-con-tomate","Pan con Tomate (Catalan Tomato-Rubbed Bread)","Pan con Tomate","Pa amb tomàquet",[777,561,562],"bread",[750,564,565,567],[483,471,466],[781,784,786,788],{"alt":782,"src":783},"Grilled slice of country bread stained orange with rubbed tomato, scattered with salt flakes and glossy olive oil","\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero.jpg",{"alt":782,"src":785},"\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero-16x9.jpg",{"alt":782,"src":787},"\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero-1x1.jpg",{"alt":782,"src":789},"\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero-4x3.jpg",[791,792,793,794,581,467,655],"pan con tomate","pa amb 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