The Spanish Pantry – Did you know that the key to Spanish cooking lies with 12 ingredients? In this just published book, José Pizarro invites you into his home to share these key ingredients that form the building blocks of Spanish flavour. ‘The Spanish Pantry is a tapestry of flavours, colours and textures, deeply rooted in local traditions and enriched by a history of global influence.’ says Pizarro.
Championing the ingredients over 100 recipes, he transforms the simple pantry into a portal to this vibrant world of Spanish cuisine and a celebration of these humble, yet mighty, ingredients. From ingenious ways to use tomatoes, peppers and almonds to Manchego, chorizo and jamón, The Spanish Pantry offers an authentic taste of Spain with José’s signature style – short on ingredients yet punchy on taste. Taking inspiration from all over Spain, the book champions ingredients that are integral to the countries’ dishes and heritage, a testament to the land and people who have nurtured them through the generations. The book is filled with menu ideas for weeknight meals, or feasts with friends, as well as beautiful location photography.
José Pizarro is an award-winning chef and bestselling author, dubbed ‘The Godfather of Spanish Food’ in the UK. He runs three successful restaurants on London’s Bermondsey Street: José, his original sherry and tapas bar; Pizarro; and his most recent opening, Lolo. Alongside this, José also runs The Swan in Claygate, two restaurants at The Royal Academy of Arts, and José by Pizarro at the Conrad Hilton in Abu Dhabi. He is also very proud to have his food on P&O Cruises, bringing Spanish flavours to the sea. José regularly appears on Channel 4’s Sunday Brunch and James Martin’s Saturday Morning on ITV. This is his seventh cookbook. The Spanish Pantry is an essential addition to any cookbook collection or to anyone, like me, who’s longing for a trip to Spain! Here are a couple of recipes from this lovely book: The Spanish Pantry by José Pizarro (Quadrille, £28) Photography © Emma Lee.
Aubergine and bean dip (serves 6-8) Takes one hour
“Enjoying this gorgeous dip sitting outside Iris, our home in Andalusia, watching the sunset with a glass of amontillado in hand, is a spiritual experience. When I prepare this dip with tahini instead of yoghurt, it transforms into a brilliant vegan treat. It certainly enhanced the joy of overlooking the waters towards Tangier from my home. It really shows the versatility and richness that beans can bring to our diet, providing texture, nourishment and depth to so many recipes. The combination of creamy, smoky roasted aubergine with the hearty beans creates a simple but satisfying snack. This dip is all about the flavours best enjoyed with home-made tortilla chips or crudités. A good Amontillado is the perfect accompaniment.”
1 aubergine (eggplant)
1 tbsp olive oil
700g (1lb 9oz) jar of gigante or butter (lima) beans, drained
2 garlic cloves, crushed
1 tsp ground cumin
good pinch of smoked hot pimentón
3–4 tbsp extra virgin olive oil
1 tbsp thick plain or Greek yoghurt
squeeze of lemon juice
flaky sea salt and freshly ground black pepper
crisps, tortilla chips or crudités, to serve
Preheat the oven to 170°C fan (190°C/375°F/gas 5).
Rub the aubergine in olive oil, pierce with a knife in several places and place in a small roasting tin. Roast for 40–45 minutes until really tender and squishy. Allow to cool enough to handle.
Scoop the insides out of the aubergine into a food processor and add the beans, garlic, spices and extra virgin olive oil. Whiz together, then add the yoghurt and whiz again. Add lemon juice and salt and pepper to taste, then serve with crisps, tortilla chips or crudités.
Crispy fried Manchego salad (serves 4) Takes 30 mins
“This recipe is inspired by my much-loved Fried gordal olives stuffed with Manchego, a big favourite at Pizarro restaurant. Here, the creamy, nutty Manchego is fried until perfectly golden and crisp, bringing a warm, savoury crunch to the salad. Paired with peppery rocket and the vibrant sweetness of fresh blood oranges, the result is a dish that is both refreshing and deeply comforting. A simple honey-mustard dressing ties everything together, adding a zesty punch that balances the sweet, savoury and tangy flavours in every bite. For the best experience, serve the cheese straight from the pan while it’s still hot and melting. While it definitely shines in this salad, the fried Manchego also makes a fantastic tapa on its own, perfect for sharing or as an indulgent snack.”
150g (5oz) rocket (arugula)
2 oranges (or blood oranges, when in season), segmented
250g (9oz) Manchego, cut into cubes
2 tbsp plain (all-purpose) flour
1 free-range egg, beaten
100g (31⁄2oz/2 cups) panko breadcrumbs
300ml (10fl oz/11⁄4 cups) olive oil, for deep-frying
1 tbsp honey
1 tsp Dijon mustard
juice of 1⁄2 lemon
3–4 tbsp extra virgin olive oil
flaky sea salt and freshly ground black pepper
Put the rocket and orange segments in a large serving bowl.
Dust the Manchego cubes in flour. Dip in the beaten egg, then coat all over in panko.
Heat the olive oil in a small, deep pan to 170°C (340°F). Fry the cubes of cheese a few at a time until golden and crispy. Drain on paper towels.
Blend half the honey with the mustard, lemon juice, salt and pepper, then whisk in the extra virgin olive oil to form a dressing. Pour it over the leaves and toss together. Drizzle the rest of the honey over the cheese and scatter over the salad and serve straight away.
Pisto-stuffed tomatoes
This stunning dish is my ode to summer vegetables, capturing the essence of the season. Traditionally, my pisto (ratatouille) recipe requires a few hours of very slow cooking to achieve the deepest caramelisation and a delightful mushy texture. However, this quicker version doesn’t skimp on flavour; a stint in the oven allows the vegetables to meld perfectly. There’s something about this recipe that makes me happy, and warms my heart – maybe it’s the charming, rustic style or the old-fashioned comfort it provides. Whatever the reason, it’s nostalgic and rich, ideal for family gatherings or buffets.
It’s particularly enjoyable with an ice-cold beer on a hot summer evening outdoors.
- Serves 6
- Takes 1 hour
5 tbsp olive oil
1 medium aubergine (eggplant), diced
1 banana shallot, finely sliced
2 garlic cloves, bashed
1 courgette (zucchini), chopped
1 red (bell) pepper, chopped
200g (7oz) cherry tomatoes, halved
4 sprigs of oregano
finely grated zest of 1 lemon
2 tbsp sherry vinegar
6 beef tomatoes
4 tbsp extra virgin olive oil
lots of fresh basil leaves
salt and freshly ground black pepper
Heat the olive oil in a sauté pan or shallow casserole and fry the aubergine for 10 minutes, turning occasionally until they are lightly coloured and have released the oil back into the pan.
Add the shallot and fry for 5 minutes until softened, then add the garlic, courgette and pepper. Fry for 5 minutes, before adding the cherry tomatoes, oregano, lemon zest and vinegar, and stir to combine.
Cut the top off the beef tomatoes and scoop out the insides. Chop these scooped-out bits and add to the pisto. Season well with salt and pepper and simmer gently for 15–20 minutes; the tomatoes will relax and soften, creating the juice.
Preheat the oven to 160°C fan (180°C/350°F/gas 4).
Spoon the pisto into the tomatoes. Drizzle with some of the extra virgin olive oil and bake for 15 minutes, then serve with a good scattering of basil leaves and some extra virgin olive oil.
The Seasoned Gastronome