Crispy, saucy, and perfect for pairing with drinks.
In a 3-quart saucepan, heat oil over medium heat until shimmering. Add onion and garlic, season lightly with salt, and cook, stirring frequently, until onion is softened and just beginning to brown on the edges, 5 to 7 minutes.Reduce heat to medium-low. Add sweet and hot pimentón, stir to combine, and cook until fragrant, about 30 seconds. Add tomato paste, and cook, stirring constantly, until tomato paste turns dark brick red, about 30 seconds.
If you would like to keep the dish vegetarian, use water or vegetable stock in place of chicken stock in the salsa brava.This dish is best enjoyed immediately. The salsa brava and allioli can be made in advance and refrigerated in separate airtight containers for up to 5 days .
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