New & amazing recipes from Spanish chef José Pizarro
José feels that tapas is for everyone, and that home chefs shouldn't be intimidated by the prospect of preparing a variety of meals — it's all about preparation and keeping things simple. José's charisma, excitement, and passion for Spanish food, along with his philosophy of simplicity have led to his appearance on many of our beloved gourmet TV shows. José has been on Sunday Brunch, This Morning on ITV, Weekend Kitchen with Waitrose, Rick Stein's Christmas, and James Martin's Saturday Morning and, just last week on James Martin's Saturday Morning.
Before becoming the Head Chef of a Michelin-starred restaurant, he spent his early career working at top restaurants in Spain. In the UK, he is known as the Godfather of Spanish cookery. José launched his first solo venture, José Tapas Bar, on Bermondsey Street in 2011.
José has authored a number of books, the most recent being Andalusia: Recipes from Seville and Beyond, which was released in 2019.
We appreciate José's generosity in sharing his Spanish recipes with us. The recipes below can be found on the Plate Up app so download for free today.
Caldereta Del Cordero
The word caldereta comes from caldero, which is a big pan normally used on an open fire. Stews are very popular all over Spain, and can be made with meat, like this version with lamb, or fish. In the Balearic Islands, they make a caldereta with lobster, which is my absolute favourite.
I always get so excited about the start of British asparagus season; I think I inherited this from my late dad, who loved going to pick asparagus, especially the wild variety. Walking around Aracena Sierra collecting wild asparagus, which grow randomly on the mountains, is an unforgettable thing.
Huevos a la Flamenca
In my opinion, this is a perfect breakfast, brunch, lunch or dinner, popular throughout Andalusia. I tried to find out the exact origin of this, but it was impossible as there are so many different varieties, and so many places laying claim to it. Note: You will need to roast the red peppers beforehand.
Fideos Con Caballa
This is a very popular recipe from Cádiz and San Fernando, and was traditionally eaten by fishermen. Using fish bones to make the stock, this isn’t a complicated dish, but it’s packed with flavour. The acidity and the sweetness from the tomatoes, onions and garlic are great levellers for the oily mackerel.
Chickpea & Spinach Stew
Before and during Easter, Catholic people don’t eat meat on Fridays, so this vegetarian stew, traditionally eaten during this period, has a long history, with distinct nods to the Moorish culture that predated Catholicism. Regardless, this stew is warming, filling, and wonderful to eat at any time of the year.