Patatas Bravas — The King of Spanish Tapas at Taperia La Mina
No tapas menu in Spain is complete without Patatas Bravas, and at Taperia La Mina in Benidorm, we make them the way they were meant to be. Crispy cubes of fried potato are crowned with our signature salsa brava — a smoky, slightly spicy sauce made with sweet and hot paprika, caramelized onions, and a splash of sherry vinegar. A drizzle of creamy garlic aioli adds the finishing touch to this iconic dish.
The Authentic Madrid Recipe
Our patatas bravas follow the traditional Madrid-style recipe, where the brava sauce is paprika-forward rather than tomato-based. The sauce begins with slowly caramelized onions, which are then blended with both sweet smoked paprika (pimentón dulce) and hot smoked paprika (pimentón picante) for a complex, layered flavor. A touch of sherry vinegar brightens the sauce, while a small amount of flour gives it a silky, clingy texture that coats every potato cube perfectly.
How We Prepare Our Bravas
The potatoes are cut into generous cubes, soaked to remove excess starch, then fried in premium olive oil until golden and crispy on the outside while remaining fluffy inside. We season them immediately with sea salt the moment they come out of the oil, then ladle the warm brava sauce over the top. The contrast between the crunchy potatoes and the smooth, smoky sauce is what makes this dish absolutely addictive.
Pairings and Recommendations
Patatas bravas are the ultimate social tapa — perfect for sharing with friends over a cold beer or a glass of Rioja red wine. At Taperia La Mina, we love serving them alongside our Croquetas de Jamón for a truly authentic Spanish spread. They also pair beautifully with a crisp Albariño white wine or a traditional Spanish cider. Explore the flavors of Costa Blanca gastronomy at our restaurant.