Fiesta para mi Familia

Inside the Alhambra. Granada, Andalusia

Rather than bring back a suitcase full of tchotchkes - destined to gather dust and take up space - Phineas and I decided to cook some of our favorite tapas from our trip for my family. So, on Saturday, we trekked into Brooklyn, laden with a mobile pantry of Spanish treats - cheese and jamon, chorizo in cider, spring onions with romesco, asparagus and mushrooms each cooked a la plancha, patatas bravas, garlic chicken wings and pork with a citrusy sauce. We ended the evening with the marzipan that I bought in Toledo and chocolate con aceite y sal (dark chocolate, melted over bread with a drizzle of fruity olive oil and a sprinkle of sea salt).

Here is the recipe for Pollo al Ajillo (garlic chicken). The beauty of this dish is the amount of flavor that you get few ingredients and simple preparation.

• 12 chicken wings, cut into wingettes and drums (24 pieces)
• 5 cloves garlic, smashed open, skin removed
  
• 1/4 cup sherry
• 1/4 cup chicken stock
• 3 sprigs thyme
• bay leaf
  
• salt and pepper to taste
• olive or other oil

Heat 2 tbsps of oil in a large skillet and brown garlic. Remove garlic. Season chicken wings with salt & pepper, and add to pan, browning on boths sides (about 5 min each side or 'til appealingly golden). Add the sherry, bay leaf and thyme, along with the garlic. Stir until the pan drippings and sherry have emulsified (1min). Add chicken stock and cook for another 1-2 minutes. Serve with crusty bread to sop up the juices.

If you don't have sherry, you could use dry vermouth or another white wine. Also, you could use dried thyme instead of fresh - about 1/2 tsp should be ample.

Enjoy!