Who doesn’t like slow-cooked, soft pork belly? And if, to something this scrumptious, you add the Mojo Dulce sauce that hundreds of customers in my tapas bars have asked me to bottle and sell, then I think we have a winner.
Chef Omar Allibhoy's friends and family say his is one of the very best seafood paellas they have tasted. The intensity of flavour in the stock you make will be the most important thing, as well as how wide your paella pan is. Believe it or not, it makes all the difference.
This takes just 15 minutes to make and I cook it very often at home because it’s simple, light and healthy and it’s full of flavour. This is a Spanish version of a Chinese stir-fry.
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.
Cava has always been a celebration drink in Spain, but with prices being so affordable these days I thought I could make a sangria with it. The result is so refreshing, fruity and sharp.