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
‘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,
About José Pizarro
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 few recipes from this lovely book: The Spanish Pantry by José Pizarro (Quadrille, £28) Photography © Emma Lee.
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.
Ajo blanco with roasted grapes
“Ajo blanco is one of Spain’s oldest dishes. It’s made by blending almonds, garlic and bread into a creamy, flavourful soup. Garlic, one of the key ingredients, likely arrived in Spain with the Phoenicians, and the Romans helped make it a staple in Spanish cooking. Long before we fell in love with gazpacho, ajo blanco was the go-to dish for beating the Andalusian heat, with its simplicity and flavour making it perfect for the climate. It soon became a timeless favourite.
“In this version, I’ve added roasted grapes for a contemporary twist, bringing sweetness and warmth to the nutty, chilled soup. To dress, traditionally fresh grapes are used, but I like to finish it with toasted flaked almonds for a little extra texture.”
Serves 4–6. Takes 45 minutes plus chilling
250g (9oz/scant 2⁄3 cup) blanched almonds
1 bunch of white or blush grapes
100ml (31⁄2fl oz/scant 1⁄2 cup) extra virgin olive oil, plus extra for drizzling
3 garlic cloves, peeled
750ml (26fl oz/generous 3 cups) cold water
175g (6oz) stale bread
3 tbsp whole milk
1 tbsp sherry vinegar
handful of chives, snipped
flaky sea salt and freshly ground black pepper
Soak the almonds overnight in cold water, then drain.
Preheat the oven to 160°C fan (180°C/350°F/gas 4). Drizzle the grapes in a little extra virgin olive oil and roast for 30 minutes until tender and lightly golden.
Put the garlic and water in a blender and blitz together until smooth and creamy looking. Soak the bread in the milk for a few minutes, then add to the blender and blitz again before adding the drained almonds, the vinegar and the 100ml (31⁄2fl oz/scant 1⁄2 cup) of extra virgin olive oil. Season well with salt and pepper and blitz all together until smooth. Chill for at least 30 minutes.
Pour the soup into bowls, top with the grapes and chives as well as a good grating of black pepper and a drizzle of extra virgin olive oil.
Orange-roast peaches with honey and lavender
“The arrival of stone-fruit season always brings me so much joy–it’s a time of anticipation and celebration. Although it takes a couple of weeks for the very best of the season to reach its peak, the wait is well worth it. This recipe has quickly become a firm favourite at Iris, our home in Andalusia, loved by both our friends and guests. We often pair it with my partner Peter’s almond cake (page 108) and a carefully curated cheese board featuring some of the finest cheeses from the region, making it the perfect centrepiece for a shared table.
“When it comes to honey, I’m particularly fond of the exceptional varieties from Prado del Rey in Cádiz and Las Hurdes in Extremadura. Their deep, rich, sophisticated flavours are unparalleled and since they’re not overly sweet, as honey should be, they complement the natural sweetness of stone fruits beautifully, adding an extra layer of indulgence to this simple yet stunning dish.”
Serves 6. Takes 30 minutes
6 ripe yellow peaches
2 oranges
3 tbsp honey
2 sprigs of lavender, leaves picked
vanilla ice cream, to serve
Preheat the oven to 160°C fan (180°C/350°F/gas 4).
Cut a cross on the bottom of the peaches, then plunge them into a pan of boiling water for 20 seconds, then scoop out with a slotted spoon into a bowl of iced water.
Peel the peaches and put them in a small roasting tin. Zest one of the oranges and juice both. Blend the juice and zest with the honey, then pour over the peaches. Scatter with the lavender.
Roast for 20–25 minutes until sticky and tender. Serve with vanilla ice cream.
