Originally hailing from La Cova Fumada (one of chef Frank Camorra's favourite bars in Barcelona) the bomba represents all of what should be in an excellent tapas dish: it may be smaller in size but it's the perfect bite. "It's a great way to start because of the acid content and big flavours," says Camorra. His iteration is served with a mojo picón, Camorra's interpretation of a classic Canary Island sauce. "It's one of our go-to sauces." This versatile sauce can also be made in double batches and served with other tapas dishes. "It can be used in so many things, with fish or grilled veggies."
Ingredients
- 4 russet and Desiree potatoes (250gm each)
- 1½ tbsp olive oil
- 75gm plain flour
- 2 eggs
- 75gm panko crumbs
Chorizo filling:
- 2 chorizo (125gm each)
- 2 tbsp olive oil
- 1 small brown onion, finely chopped
- 100ml fino Sherry
- ½ tsp sweet paprika
- Pinch of hot paprika
Mojo picón sauce:
- 1 large red capsicum
- 160ml olive oil
- 50ml Sherry vinegar
- 3 tsp sweet paprika
- 3 tsp toasted cumin seeds
- 3 tsp toasted fennel seeds
- Pinch of hot paprika
- 1 garlic clove
Step 1
For chorizo filling, remove and discard casings from 2 chorizo (125gm each). Heat 2 tbsp olive oil in a large frying pan over medium-high heat. Add 1 small finely chopped brown onion; cook, stirring frequently until starting to soften (3-4 minutes). Add chorizo; cook, breaking apart with a wooden spoon, until lightly browned (8-10 minutes). Add 100ml fino sherry and bring to a simmer for 1 minute. Add ½ tsp sweet paprika and a pinch of hot paprika; cook until sherry evaporates (3-4 minutes). Allow to cook slightly, season to taste, then blend in a food processor to a coarse texture; refrigerate until cooled.
Step 2
Preheat oven to 200°C. For mojo picón sauce, place 1 large red capsicum on a small oven tray, drizzle with a little oil; roast, turning occasionally, until skin listers and blackens (20-25 minutes). Transfer to a heatproof bowl cover with plastic wrap and stand until cool enough to handle (30 minutes). Remove skin and seeds and discard. Place capsicum in a blender with 160ml olive oil, 50ml Sherry vinegar, 3 tsp each sweet paprika, toasted cumin seeds and toasted fennel seeds, a pinch of hot paprika and 1 garlic clove. Blend until smooth; season to taste.
Step 3
Boil 4 russet or Desiree potatoes (250gm each) until tender (15-20 minutes); drain and stand until cool enough to handle. Peel skins from potatoes then push through a ricer set over a large bowl (you should have 750gm potato). Add 1½ tbsp olive oil to bowl and season to taste. Divide mixture into 25 balls (30gm each).
Step 4
Using an index finger, make a small hole halfway into each potato ball and fill with about 1 tsp of chorizo filling. Close potato mixture around chorizo and smooth into a ball. Place a tray lined with baking paper and refrigerate for 20 minutes to firm up.
Step 5
Place 75mg plain flour in a bowl; season. Beat 2 eggs in a second bowl and place 75gm panko crumbs in a third bowl. Coat bomba in flour, egg, then crumbs, ensuring they are well coated. Refrigerate until ready to cook.
Step 6
Half fill a large saucepan with vegetable oil and heat to 170°C. Deep-fry bomba, in batches, gently turning frequently, until golden and cooked (1-1½ minutes); drain on paper towel and season with salt flakes.
Step 7
To serve, place mojo picón on a serving platter with bomba and garnish with micro parsley.
