How to make MoVida's famous chorizo bomba

MoVida's Frank Camorra guides us through making his famous Catalan potato bomba.

By Frank Camorra
Movida's chorizo-filled potato bomba
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."


  • 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

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

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

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.