Tempt your guests with a little taste of Spain

Place the chocolate between two slices of bread. Heat the olive oil in a skillet over medium heat. Grill the sandwich for a few minutes on each side until golden. Drizzle with olive oil, sprinkle a little salt on top, and serve.

Combine the pimentón, salt, sugar and thyme. Rub the chicken leg quarters with the spice mixture. Let rest for a few hours up to overnight in the refrigerator.

Place the chicken in a large pot with enough olive oil to cover. You want the oil to cover the chicken by at least a half inch. Slowly bring the temperature of oil to 150-170 degrees. Maintain at that temperature. You want the oil to barely simmer. The key is to cook slow and low, slowly over low temperature. Cook the chicken for 2-3 hours or until the meat is cooked and falling off the bone. This will depend on the size of the leg quarter.

The chicken is ready to eat at this point. If you prefer a crisper chicken, preheat a skillet in a 450 degree oven. Add the leg quarters skin side down and return the skillet to the oven for 5-6 minutes until crisp.