If you’ve recently been lucky enough to visit Spain, or are planning to, this superb newly published book will really whet your appetite for all that delicious Spanish food. 

Celebrated Spanish chef Omar Allibhoy returns with his latest cookbook, Spanish Made Easy, a no-fuss guide to bold, vibrant home cooking rooted in the everyday dishes of Spain.

Omar Alliboy

Madrid born Allibhoy is the founder of the critically-acclaimed Tapas Revolution – the largest Spanish restaurant group in the UK.

He began his career training under legendary chef Ferran Adrià, then with Gordon Ramsay in London, who dubbed him the ‘Antonio Banderas of cooking’.

Omar is committed to being at the forefront of representing the wonderful food of Spain in the UK and has picked up multiple awards along the way.

As well as running a successful business, Omar maintains a career as a successful TV chef.

About the Book

Packed with accessible Mediterranean ingredients, including unearthed® found in UK supermarkets, smart shortcuts and the warmth of a Spanish family kitchen, this cookbook is made for people who love cooking but don’t want the faff. 

With so many of us trying to eat a more Mediterranean diet, this is the perfect summer cookbook. 

This icolourful hardback, published by Quadrille at £22, with lovely photography by  © Martin Poole is packed with simple, modern recipes for everyday cooking. 

Here are some recipes to show you how tempting they are, and easy:

 

TOSTA DE HIGOS CON JAMÓN /

PAN-FRIED FIGS, SERRANO HAM, CREAM CHEESE AND WALNUTS ON TOAST

“Tapas are much easier to make at home than people think, and these days you can find most Spanish ingredients in your local supermarket so there is no excuse. Figs are at their peak in early autumn; make sure you buy soft and sweet ones.”

Serves 4 as a tapa

100g (1/2 cup) cream cheese

50g (1/2 cup) walnut halves

4 slices rustic bread, toasted

8 figs

extra virgin olive oil

1 tbsp brown sugar

a splash of sherry vinegar

a pinch of rock or sea salt

8 thin slices of unearthed® Spanish Serrano Ham 90g

 

Mix the cream cheese with three-quarters of the walnuts, crumbling them between your hands and beating them into the cheese with a fork. Spread generously over the bread. Open your figs by cutting a cross at the pointed end and opening them out like a flower with your fingers.

Drizzle some olive oil into a pan over a medium heat and add the brown sugar. Add the figs and fry the bases only, without turning them; we only want to cook the bottoms of the figs. Watch that the caramel that forms in the pan doesn’t burn. 

Add the sherry vinegar and turn off the heat.

Place your hot figs over the toasts and drizzle with the hot vinaigrette from the pan. Top with a good drizzle of extra virgin olive oil, a pinch of salt and the slices of Serrano ham. Sprinkle with the remaining walnuts.

Easy swap: Try this recipe with melon instead of figs – it will be equally great.

 

HABAS CON CHORIZO /  BEANS WITH CHORIZO  

“Broad (fava) beans are widely consumed all over Spain. We love to eat them in many ways: in stews, soups and paellas, or even raw and salted as a snack. The tender seeds within the pod are delicious. The younger they are, the better, but obviously the more expensive, too.”

Serves 4 as a tapa

250g (2 cups) shelled broad (fava) beans (if you find baby broad beans, even better)

3½ tbsp extra virgin olive oil

¼ onion, finely chopped

5 garlic cloves, skin on but crushed

1 sprig fresh oregano

1 unearthed®, Spanish Smoked Cooking Chorizo Sausage 

  (about 90g/3 1/4oz), chopped

grated zest and juice of ½ lemon

sea salt and freshly ground black pepper

bread, to serve

 

Bring a large pan of salted water to the boil. Add the beans, bring back to the boil and then cook for 2 minutes. Drain and rinse with cold running water. Set aside.

Heat the olive oil in a frying pan over a medium heat and add the onion, garlic, oregano and chorizo.

Sweat for 5 minutes, or until the onion is transparent and soft. Increase the heat to high, add the broad beans and sauté for a couple of minutes.

Add 2 tablespoons of water, the lemon zest and juice, season with some salt and pepper and serve with some good bread.

 

CARPACCIO DE ATÚN / TUNA CARPACCIO WITH OLIVE, MANGO AND CAPER DRESSING

“In Spain we fish tuna off both the north and south coasts of the peninsula. it is very highly regarded, a real delicacy that’s pricey but worth every penny. Whether preserved in a glass jar, stewed or served raw, its particular taste and texture transform any recipe into a treat. On a hot summer’s day, this lean dish will bring you a smile.”
Serves 4
300g (101/2oz) fresh tuna loin, about 4cm (11/2in) wide and 20cm (8in) long
1 lemon
1/2 mango, peeled and diced small
6 pitted black olives, halved
1 fresh red chilli pepper,
finely chopped
1 tbsp finely chopped fresh chives
2 tbsp capers, drained
6 tbsp extra virgin olive oil
a few fresh coriander leaves
a pinch of salt
Cut the tuna into 2 smaller loins about 4cm (11/2in) wide and 10cm (4in) long.
Heat a dry frying pan over a high heat.
When it’s very hot, add the tuna and sear very lightly on all sides for about 10 seconds on each side.
Wrap in plastic wrap and freeze for 2 hours.
Remove the plastic wrap from the chilled tuna and cut into 5mm (¼in) slices with a sharp knife. Arrange on a plate.
Zest the lemon and then remove the peel and cut the flesh into small cubes. Place in a bowl with the mango, olives, chilli pepper and chives. Add the capers and olive oil, mix well and then use to dress the tuna.
Garnish with the coriander, season with a bit of salt and enjoy.

Wine News

Not jetting off this summer? No problem.  You can still have your holiday taste of Spain ready to pour.
From the sun-soaked coast of Spain here are a couple of great value Spanish wines currently on offer at Tesco, that will pair beautifully with these recipes.