TAPAS 3 WAYS

Not one but three delicious tapas dishes! Gambas pil pil is a traditional tapas dish, originating from the Basque region, while boquerones are fresh anchovies. The chicken is roasted in honey, vinegar, pimentón and lemon and scattered with parsley for a smoky, sweet, spicy flavour.

SERVES 4

FOR THE CHICKEN

16 skin-on, bone-in chicken wings

50ml (2fl oz) olive oil 1 lemon, sliced

2tbsp honey

1tbsp sherry vinegar A few sprigs of flatleaf parsley, chopped A pinch of pimentón ahumado (smoked paprika)

FOR THE GAMBAS PIL PIL

16 prawns, peeled A pinch of salt

A pinch of chilli flakes

Rind of 1 lemon 1 garlic bulb, roasted 100ml (3½fl oz) olive oil

A pinch of pimentón ahumado

Sea salt

FOR THE ANCHOVIES

18 boquerones (fresh anchovies, from supermarkets or online)

1 lemon, segmented 1 garlic clove

A pinch of salt A few sprigs of flatleaf parsley, chopped 100ml (3½fl oz) olive oil Baguette, to serve

Preheat the oven to 200°/ fan 180°C/ gas 6 or heat a pizza oven to 400°C (750°F). Start by making the chicken. On a metal tray, roll the chicken wings in the oil and lemon pieces and season with salt. Roast in the oven for 20 minutes, or the pizza oven for 10 minutes, then finish with the honey, vinegar, parsley and pimentón, or smoked paprika. Roll the chicken around again on the tray, then pop the tray on the hob to reduce until the sauce is sticky.

For the gambas pil pil, divide the prawns into two ovenproof dishes. Season with the salt, pop in the chilli flakes, lemon rind and roasted garlic and cover in the oil and pimentón (smoked paprika). Roast in the oven for 8 minutes, or in the pizza oven for 2-3 minutes.

For the anchovies, lay the boquerones onto a plate. Then, in a pestle and mortar, pound the lemon, garlic and salt together. Add the parsley and olive oil and mix through. Spoon over the boquerones and serve alongside the chicken and prawns, with slices of baguette.