Recreate the vacation vibe at home with a little help from chef Omar Allibhoy. The founder of Tapas Revolution has just re-released his book Spanish Made Simple as a compact edition, featuring 100 foolproof recipes for everyday cooking. The recipes showcase Spanish cuisine’s deep flavours and vibrant colours: learn how to make a paella that packs a punch without spending hours in the kitchen, create a tapas feast for friends, and even whip up a delectable Spanish dessert in minutes. Here, Omar shares a favourite for feasting al fresco with friends. He says: “I am yet to meet someone who doesn’t like chicken wings. Traditionally this recipe was made using the whole chicken, however it is so much more shareable when made with wings.” 100 Foolproof Spanish Recipes for Every Day by Omar Allibhoy (Quadrille, £14.99)
400g (14oz) chicken wings | 1 lemon | 3 tbsp extra virgin olive oil | 4 sprigs fresh thyme | 1 garlic bulb, cut in half | a pinch of sweet pimentón (sweet smoked paprika) | 3 tbsp honey | 2 tbsp chopped fresh coriander leaves | sea salt and freshly ground black pepper
- Bring a pan of water to the boil, add the chicken wings and boil for 5 minutes. Remove and drain on kitchen paper for 5 minutes.
- Meanwhile, zest the lemon, halve it and squeeze out the juice, but don’t throw the rest of it away.
- Heat the oil in a frying pan over a high heat. Add the thyme sprigs, chicken wings, squeezed lemon halves and the garlic, and fry for a couple of minutes on each side. Sprinkle the pimentón over the chicken and after 10 seconds drizzle the lemon juice and honey into the pan. Season with salt and pepper.
- Continue to sauté the chicken, allowing the liquid to reduce while making sure the wings are fully coated in the glaze. Add the lemon zest right at the end as it turns bitter if added too early and loses its fragrance quite quickly.
- Sprinkle with the chopped coriander and sea salt before serving.