Patatas Bravas

Place the potato chunks in a pot, cover with cold salted water, and bring to a boil. Cook for 8 minutes until just tender but not falling apart. Drain and spread on a rack or tray to steam-dry for 10 minutes.

Make the brava sauce: heat the olive oil in a small saucepan over medium heat. Add the garlic and cook for 1 minute without browning. Add both types of pimenton and the chilli flakes, stir for 30 seconds, then immediately add the water and vinegar to stop the paprika from burning. Season with salt, simmer for 5 minutes, and blend until smooth. Keep warm.

Heat the sunflower oil in a deep, heavy pot to 160°C. Fry the potatoes in two batches for 6 minutes until cooked through but barely coloured. Remove with a spider and drain on paper.

Raise the oil temperature to 190°C. Return all the potatoes at once and fry for 3–4 minutes until deep golden and audibly crisp. Lift out, drain briefly, and season immediately with sea salt.

Pile the potatoes onto a plate or wooden board. Spoon the brava sauce generously on top — or serve it on the side for dipping.