Puerro escabechado y grasa de alitas de pollo (pickled leeks with chicken wing schmaltz)

This leek dish from Malaga-based chef Dani Carnero consists of lightly pickled leeks served on top of smoky, paprika-infused schmaltz and garnished with labneh. Try and get the highest quality chicken wings you can for this - their fat will have a much better flavour.

First published in 2023




Pickled leeks

  • 2 medium leeks
  • 1l water
  • 500ml of extra virgin olive oil
  • 500ml of apple cider vinegar




Preheat the oven to 150°C/gas mark 2


Add all the pickled leek ingredients to a pan and bring to the boil. Simmer for 20 minutes, then set aside

  • 2 medium leeks
  • 1l water
  • 500ml of extra virgin olive oil
  • 500ml of apple cider vinegar

Mix the chicken wings with the oil and paprika and roast for 30 minutes


Once the chicken wings are browned, mix them and all the fat and fond with the vegetable stock. Simmer the mixture until it is reduced by half, then strain through a fine sieve and emulsify with an immersion blender

  • 1l vegetable stock

Cut the leeks into 2-3 cm lengths, and serve on top of a spoonful of the schmaltz emulsion. Season each plate with a pinch of salt, then finish with a dot of labneh and some cress

Dani Carnero began his career working in some of Spain’s greatest kitchens, including under Ferran Adrià at El Bulli and has since gone on to open a number of restaurants of his own in Málaga, including the Michelin-starred Kaleja. There, he aims to showcase the traditional cookery style of Málaga, using the exquisite local produce to do so.

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