Spanish Nachos with Orange Paprika Aioli

Lynnda Cloutier


A different type of nacho for your next party.


★★★★★ 1 vote



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1 cup mayonnaise
1 tbsp. minced garlic
1/4 tsp. smoked paprika
minced zest and juice of 1/2 an orange
salt and pepper to taste
6 oz. spanish chorizo, cut into 1/4 inch thick half moons
1 jar pimento stuffed green olives, sliced, 5 oz
1/2 cup chopped roasted red peppers
2 cups shredded manchego or monterey jack cheese
1 gallon peanut or vegetable oil
3 large russet potatoes, about 1 3/4 lbs.

How to Make Spanish Nachos with Orange Paprika Aioli


  • 1For the aioli, whisk together mayonnaise, garlic, paprika, zest and orange juice; season with salt and pepper. For the toppings, brown chorizo in skillet about 5 minutes; drain on paper towel lined plate. Heat peanut oil in 7 to 8 quart pot over high until it registers 375 on candy/deep fry thermometer. Preheat broiler with rack 6 to 8 inches from element. For chips, slice potatoes into 1/4 inch thick rounds using a mandoline or sharp knife. Rinse slices in water; pat dry before frying. Fry potatoes in 6 batches until golden about 4 minutes per batch. The oil temperature will drop dramatically when potatoes are added, but continue frying until the temperature returns to 375 and the chips are golden. Transfer chips to a bowl using a slotted spoon, toss with salt to season, then transfer to clean baking sheet lined with wire rack while frying remaining potatoes. Top chops with aioli, chorizo, olives, red peppers, and cheese. Broil nachos until cheese melts, 1 to 2 minute. Serve at once.
    Cuisine At Home

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