Omar Allibhoy – King Of Tapas

Patrick interviews Celebrity Spanish Chef, Omar Allibhoy. Known as the “King of Tapas”, Omar is the Chef and Founder of the critically acclaimed “Tapas Revolution” and the author of... See More

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Omar Allibhoy – King Of Tapas Omar Allibhoy – King Of Tapas

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Patrick interviews Celebrity Spanish Chef, Omar Allibhoy. Known as the “King of Tapas”, Omar is the Chef and Founder of the critically acclaimed “Tapas Revolution” and the author of the world’s best selling Spanish cookbook, also titled “Tapas Revolution”! On today’s podcast, Omar assesses the UK’s 3rd lockdown and its effect on the restaurant industry and its people as a whole. Chef Omar lists some key ingredients used in making traditional Spanish cuisine, as well as sharing his Spanish Seafood Paella recipe (see below). Look for coming attractions, including several new projects coming up, including his highly anticipated new cookbook!

-Check out Chef Omar @omarallibhoy on Instagram and enjoy some of his remarkable recipe sharing on his YouTube Channel – Omar Allibhoy The Spanish Chef!

Seafood Paella | Paella De Marisco

This is a showstopper of a langoustines, prawns, squid and clams paella! One dish that will transport you straight into the Mediterranean coast of Spain, sun glasses on, holiday mood on, over 30 degrees, a light breeze to make it easier (I give you that) , vino blanco to hand and your family around the table. I mean, I am getting excited as I write this! This dish is a jewel of our gastronomy which should be truly celebrated. I share it with all of you with the hope that it brings you a lot of happiness around the the table. Salud!

INGREDIENTS:
-120ml extra virgin olive oil
-300g squid, cleaned and roughly chopped
-2 dried ñora peppers (or 2 tsp of dried pepper flakes)
-2 tomatoes, blended
-8 garlic cloves, finely chopped
-0.4g saffron
-1 teaspoon smoked paprika
-Salt to season
-440g Spanish rice
-250g clams
-500g prawns, head and shell removed
-500g langoustines, head and shells removed
-3 litres shellfish stock (if cooked at super high heat)

PREPARATION:
Infuse the crumbled the saffron in the shellfish stock. Keep warm over the lowest heat.

Place a paella pan over low heat with the olive oil and the ñora pepper. Fry for 2 minutes, remove from the oil, blend with the tomatoes and reserve for later. Bring the heat up to it’s highest setting and add the squid. Sauté for about 7 minutes or until golden in colour. Season with salt.

Add the garlic, closely followed by the pimenton and the blended tomatoes with the ñora peppers, cook for about 2 minutes until the oil starts separating from the tomato paste. Add the rice and stir all together for a couple of minutes, making sure the rice gets coated with the oil and sears.

Carefully add the hot stock to the pan and give it a good stir distributing the rice evenly. Taste the stock and adjust the seasoning if necessary. Cook on a high heat for the first 10 minutes and on medium for the next 5 minutes without stirring. Add your clams, prawns and langoustines. Fold them through the rice and shake the pan to flatten the paella. Let it cook for the last 4 minutes and let it rest off the heat for 5 minutes before eating it. Buen provecho!

TIP: If you want to have whole langoustines on top for decoration, just fry them in the oil at the start for a couple of minutes and then place them on top of the paella for the last 5 minutes of cooking

Patrick interviews Celebrity Spanish Chef, Omar Allibhoy. Known as the “King of Tapas”, Omar is the Chef and Founder of the critically acclaimed “Tapas Revolution” and the author of the world’s best selling Spanish cookbook, also titled “Tapas Revolution”! On today’s podcast, Omar assesses the UK’s 3rd lockdown and its effect on the restaurant industry and its people as a whole. Chef Omar lists some key ingredients used in making traditional Spanish cuisine, as well as sharing his Spanish Seafood Paella recipe (see below). Look for coming attractions, including several new projects coming up, including his highly anticipated new cookbook!

-Check out Chef Omar @omarallibhoy on Instagram and enjoy some of his remarkable recipe sharing on his YouTube Channel – Omar Allibhoy The Spanish Chef!

Seafood Paella | Paella De Marisco

This is a showstopper of a langoustines, prawns, squid and clams paella! One dish that will transport you straight into the Mediterranean coast of Spain, sun glasses on, holiday mood on, over 30 degrees, a light breeze to make it easier (I give you that) , vino blanco to hand and your family around the table. I mean, I am getting excited as I write this! This dish is a jewel of our gastronomy which should be truly celebrated. I share it with all of you with the hope that it brings you a lot of happiness around the the table. Salud!

INGREDIENTS:
-120ml extra virgin olive oil
-300g squid, cleaned and roughly chopped
-2 dried ñora peppers (or 2 tsp of dried pepper flakes)
-2 tomatoes, blended
-8 garlic cloves, finely chopped
-0.4g saffron
-1 teaspoon smoked paprika
-Salt to season
-440g Spanish rice
-250g clams
-500g prawns, head and shell removed
-500g langoustines, head and shells removed
-3 litres shellfish stock (if cooked at super high heat)

PREPARATION:
Infuse the crumbled the saffron in the shellfish stock. Keep warm over the lowest heat.

Place a paella pan over low heat with the olive oil and the ñora pepper. Fry for 2 minutes, remove from the oil, blend with the tomatoes and reserve for later. Bring the heat up to it’s highest setting and add the squid. Sauté for about 7 minutes or until golden in colour. Season with salt.

Add the garlic, closely followed by the pimenton and the blended tomatoes with the ñora peppers, cook for about 2 minutes until the oil starts separating from the tomato paste. Add the rice and stir all together for a couple of minutes, making sure the rice gets coated with the oil and sears.

Carefully add the hot stock to the pan and give it a good stir distributing the rice evenly. Taste the stock and adjust the seasoning if necessary. Cook on a high heat for the first 10 minutes and on medium for the next 5 minutes without stirring. Add your clams, prawns and langoustines. Fold them through the rice and shake the pan to flatten the paella. Let it cook for the last 4 minutes and let it rest off the heat for 5 minutes before eating it. Buen provecho!

TIP: If you want to have whole langoustines on top for decoration, just fry them in the oil at the start for a couple of minutes and then place them on top of the paella for the last 5 minutes of cooking

Host Info

Patrick Honeywell

Patrick Honeywell has 30 years of experience in the Food and Pastry Industry. Formerly served as Pastry Chef for Westin Hotels and Resorts where he assisted in new hotel openings and creating pastries and providing recipes for the cookbook, “Food and Wine the Westin Way.”

Patrick works closely with food industry experts- Las Vegas Casino Pastry Chefs, Hotel Chefs, European and American Consulting Chefs, Master Artisan bakers. Working together, sharing each others passion ideveloping new products and menus.