La bomba

Cook it at home: Barceloneta bombas with aioli and salsa brava

The potato has to be dry and the balls cold before frying, or they split. Make the filling and the brava sauce while the potatoes cook.

Pans and tools

• Large pot for boiling
• Potato masher or ricer
• Skillet
• Small saucepan
• Heavy pot for frying and a deep-fry thermometer
• Wire rack

You’ll need

• 2 lb (900 g) floury potatoes (russet or Maris Piper), unpeeled
• 2 tbsp olive oil, plus 3 tbsp for the sauce
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 10 oz (280 g) ground beef (or half beef, half pork)
• 1 tsp sweet smoked paprika (pimentón dulce)
• 1/4 tsp ground cumin
• 1/2 cup (120 ml) crushed tomato
• 1 1/2 tsp kosher salt, divided, plus more to taste
• 1/4 tsp black pepper
• For the brava: 3 tbsp olive oil, 1 tbsp flour, 1 tbsp sweet pimentón, 1/2 to 1 tsp hot pimentón or cayenne, 1 cup (240 ml) chicken stock, 1 tsp sherry vinegar, salt
• For the aioli: 1 egg yolk, 1 small garlic clove grated, 1 tsp lemon juice, 3/4 cup (180 ml) mild olive oil, salt
• 2 eggs, beaten
• 1 cup (60 g) panko or fine dry breadcrumbs
• 1/2 cup (65 g) flour
• About 6 cups (1.5 l) sunflower or peanut oil, for frying

Steps

1. Put the potatoes in a pot of cold salted water, bring to a boil and simmer 25 to 30 minutes, until a knife slides through. Drain, peel while warm, and mash smooth with 1 tsp salt. Spread on a tray and let cool and steam dry.
2. Meanwhile, heat 2 tbsp olive oil in a skillet over medium heat. Cook the onion 8 minutes until soft and golden, add the garlic for 30 seconds, then the beef. Break it up and cook until no pink remains, 5 minutes.
3. Stir in the paprika, cumin, tomato, 1/2 tsp salt and pepper. Simmer 8 to 10 minutes until thick and dry, with no liquid in the pan. Cool completely.
4. Make the brava: warm the olive oil in a small saucepan over medium-low heat, whisk in the flour and both pimentóns and cook 1 minute without browning. Whisk in the stock and simmer 5 minutes until it coats a spoon. Add the vinegar and salt to taste.
5. Make the aioli: whisk the yolk, garlic, lemon and a pinch of salt in a bowl. Add the oil a few drops at a time, then in a thin stream, whisking until thick and glossy. Thin with a teaspoon of water if it's stiff.
6. Divide the potato into 12 balls (about 2 1/2 oz / 70 g each). Flatten one in your palm, put a heaped tablespoon of filling in the middle, close the potato around it and roll into a smooth ball. Repeat.
7. Roll each ball in flour, then beaten egg, then breadcrumbs, pressing so the crumbs stick. Chill on a tray for at least 1 hour; cold balls hold their shape in the oil.
8. Heat the frying oil in a heavy pot to 350F (175C). Fry 3 or 4 at a time, turning, for 3 to 4 minutes, until deep golden all over. Drain on a rack.
9. To serve, put each bomba on a plate, spoon aioli over the top and a line of brava over that. Eat hot, with a fork.

Contains: Wheat, egg.