Recreate these Spanish inspired recipes at home

Here are some recipes for Patatas Bravas and paella. Aldi’s Patatas Bravas and Eggs Ingredients 1kg Maris Piper Potatoes 50ml Solesta Sunflower Oil 1 Large Mild Onion 25ml Solesta Olive Oil 3 Cloves Garlic 1 x 400g tin Sweet Harvest Chopped Tomatoes with Herbs 1 flat tsp Stonemill Chilli Flakes 1 heaped tsp Stonemill Paprika 1 heaped tsp Stonemill Dried Basil 4 Large Eggs Sea Salt and Black Pepper Method Pre-heat the oven to 200°C/400°F/Gas Mark 6. Peel the potatoes and cut into small chunks. Put into a roasting dish – sprinkle over the sunflower oil and roast for about 35-40 minutes, turning once during the cooking, until crisp and golden. Meanwhile, make the sauce. Peel, halve and finely chop the onion. Peel and finely dice the garlic. Put the onions a saucepan with the olive oil – cook on a gentle heat for 5-6 minutes – until softened – then add the garlic, chilli flakes, paprika, basil and season with some sea salt and black pepper. Cook for a further 2 minutes to release all the flavours. Add the tinned tomatoes and cook for another 10 minutes. When the potatoes are cooked, pour over the tomato sauce. Make 4 wells in the mixture and break an egg into each. Return to the oven for about 5 minutes – just until the eggs have set – then serve. Great accompanied with some Specially Selected Parma Ham. Aldi’s Seafood and Chorizo Paella Ingredients 300g Basmati Rice 1 Red Onion 450g pack Mussels in White Wine Sauce 150g pack Cooked and Peeled Prawns 400g tin Chopped Tomatoes 1 Pepper 2 Lemons 1 200g Chorizo Ring 2 cloves of Garlic 1 heaped tsp Paprika 30ml Olive Oil Salt and Black Pepper Method Peel and finely chop the onion. Then, chop the green pepper into small chunks, discarding of any seeds. Also, peel and mince the garlic. In a large saucepan, sauté the onion, pepper and the garlic for 2 minutes. Add the tinned tomatoes, juiced lemon, paprika and the rice. Pour over 300ml of boiling water and cook gently for 15 minutes, stirring as you cook. Chop the chorizo into small chunks and dry fry in a frying pan for 5 minutes on a low heat. Add the mussels to the pan with their juices and simmer for 5 minutes. Then, add the prawns and cook for a further minute. Stir the chorizo mixture through the rice and serve with wedges of lemon. Why not wash it down with some Sangria.... Ingredients: 3 parts Spanish Monastrell (£5.99) (red wine) 1 part orange juice 2 parts lemonade Ice Fresh mint Sliced fruit such as oranges and lemons Method: Simply mix all the ingredients together in a large jug and feel free to add more of Aldi’s Spanish Monastrell (£5.99), orange juice or lemonade depending on preference. Ya está! Pour into glasses and garnish with mint sprigs and fruit.