Chorizo patatas bravas salad

Chorizo patatas bravas salad

A recipe to bring on the holiday mood in the kitchen, whatever the weather is doing.

4 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseLunch
  • Prepare5 mins
  • Cook30 mins
  • Total time35 mins

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  • 75g Waitrose Duchy Organic Mayonnaise
  • 1 tsp Cooks’ Ingredients Smoked Paprika, plus extra to serve
  • 375g pack seasoned Charlotte potatoes
  • 60g Cooks’ Ingredients Diced Chorizo
  • 1 tbsp 100% Spanish extra virgin olive oil
  • 2 Essential Little Gem Lettuces, each cut into 4 wedges


  1. Preheat the oven to 200ºC, gas mark 6. Mix together the mayonnaise and paprika and set aside, stirring occasionally

  2. Place the potatoes into a medium roasting tin with the butter discs from the pack and the chorizo, then toss in 1/2 the oil. Roast for 30 minutes, turning halfway, until golden.

  3. Brush the lettuce wedges with the remaining oil and griddle for 2-3 minutes, cut surfaces down, until slightly charred.

  4. Transfer to 2 plates and top with the potatoes and chorizo. Discard any excess oil. Spoon over the paprika mayonnaise, then sprinkle with a little extra paprika to serve.

Cook’s tip

If you like Spanish alioli, add some crushed garlic into the mayonnaise. To make the recipe more substantial, try adding a pack of chicken mini fillets to the roasting tin with the chorizo and potatoes – or griddle them before cooking the lettuce. Either way, make sure that the chicken is cooked through, has no pink meat and the juices run clear.


Typical values per serving when made using specific products in recipe


2,568kJ/ 619kcals



Saturated Fat












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4 out of 5 stars1 rating