Refresh
    Chipolatas à l' Espagnole

    This Chipolata Dish does possess a Spanish vibe to it. Extremely simple to do, being a one Tray wonder, the Chipolatas à l'Espagnole is a comfort Food Dish full of warmth. With the mild spiciness of the Chipolatas and the subtle heat of Chilli going through the generous Tomato Sauce this is a Dinner to tickle the Tastebuds. This is an Autumn plate of Food which we are doing in September and October.

    Putting it all Together
    Chipolatas à l' Espagnole
    Timing
    • Preptime: 10 to 15 minutes
    • Cooktime: 45 minutes.
    • Servings: 2-4 portions
    Ingredients

    Chipolatas, 12.

    Baby New Potatoes, 400g.

    Plum Tomatoes, 6, chopped.

    Tin of Plum Tomatoes within their Juice, 1 of 400g.

    Garlic Cloves, 2, peeled and chopped.

    Spanish Onion, 1, peeled and chopped.

    Red Chilli, 1, deseeded or not, chopped.

    One pinch of Chilli Flakes.

    Smoked Paprika, 1 tsp.

    Peas, 400g.

    Parsley, a Bunch, chopped.

    Olive Oil, a drizzle.

    Smoked Sea Salt.

    Cracked Black Peppercorn.

    Optional: Red Wine Vinegar 1 tbsp, 150ml of Red Wine Rioja, 1 Red Sweet Bell Pepper deseeded and chopped, a handful of pitted Black Olives.

     

    Steps

    Pre-heat the oven to gas mark 5. Put a pan of Water upon the hob to boil. Add a pinch of Salt in the Water. You can also add a Veg Stock pot or a Paprika one to give some flavours to the boiling Water. 

    Peel and chop the large Onion. Drizzle a deep baking tray with Olive Oil and place the chopped Onion within evenly. Peel and chop the Garlic and add to tray.

    Place the Chipolatas within the tray making they are separated from one another and not linked together. Space the Sausages a little to ensure that they will cook evenly.

    Deal with the Chilli by chopping it then add to the tray. Put the baking tray on the top shelf of the oven, to give a good coloration to the Chipolatas. This stage takes 25 minutes.

    Peel the Baby Potatoes and cut them in half. Place them in the pan of boiling Water to part-boil for 10 to 15 minutes.

    Chop the Plum Tomatoes, drizzle a pan with Olive Oil and place your Tomatoes within, along with the chopped second Garlic Clove. It is to prepare the Tomato Sauce on the hob upon a gentle heat. Add to the pan the entire content of the tin of Plum Tomatoes. Stir, breaking down a little the tinned Tomatoes, before adding to the Sauce, the Seasoning: the Smoked Paprika, the Chilli Flakes, Salt and Pepper, a tbsp of Herbes de Provence.

    If using, add the tbsp of Red Wine Vinegar, and the Rioja. Stir and while reducing the Tomato Sauce check its balance of flavours by tasting it and adjust if required. A teaspoon of light Brown Sugar can rectify the balance if the Tomato Sauce is a little acidic.

    Drain your Potatoes. Take the Baking tray out of the oven. Turn each Sausage on their other side. Add to Tray the Potatoes, the Tomato Sauce, and the Peas either frozen or fresh. Mix well together and return the Chipolatas Tray in the oven for another 20 minutes.

    When ready it is time to enjoy the Chipolatas à l'espagnole. It is a very non pretentious Dinner, filling and generous in its serving. It can be eaten on its own however this simple Dish can be easily part of a Dinner with Friends. The theme could have a Latino Party (Spanish/Mexican/Portuguese/Brasilian/Argentinian) vibe for the night. It could also be done in October close to Halloween when the occasion of wearing costumes could make it a dressing up party (disguises can be aplenty like a Signorita, a Tango dancer, a Torreador, a Mexican with a sombrero, a Spanish Pirate, the 'Good' à la Clint Eastwood with the Poncho, or a Bandito and even someone may turn up disguised as Maradonna...)

    To keep the Latino theme with the Menu, it is fairly simple:

    Cocktail: Sangria, served with a selection of Tapas.

    Starter: Spicy Pumpkin Soup, with Pumpkin Seeds and Manchego Cheese sharing Bread.

    Fish Course: Paella.

    Main Course: Chipolatas à l'espagnole.

    Desserts: Portuguese Custard Tarts. (Pasteis de Nata)

    Spanish Cheese Board and Port.

        

     

     

    Other recipes