Catalonia: Recipes from Barcelona and Beyond by José Pizarro

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  • Escudella, my way (page 16)

    from Catalonia: Recipes from Barcelona and Beyond Catalonia by José Pizarro

    • Categories: Stews & one-pot meals; Main course; Catalan
    • Ingredients: onions; carrots; celery; bay leaves; parsley; black peppercorns; ham hocks; chicken legs; butifarra sausages; beef short-ribs; small shape pasta
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  • Black pudding & apple croquetas

    Black pudding & apple croquetas (page 19)

    from Catalonia: Recipes from Barcelona and Beyond Catalonia by José Pizarro

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  • Rabbit rice (page 22)

    from Catalonia: Recipes from Barcelona and Beyond Catalonia by José Pizarro

    • Categories: Rice dishes; Stews & one-pot meals; Main course; Catalan
    • Ingredients: wild rabbit; onions; celery; red chillies; saffron; chicken stock; paella rice
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  • Fresh butifarra with beans (Butifarra amb mongetes) (page 25)

    from Catalonia: Recipes from Barcelona and Beyond Catalonia by José Pizarro

    • Categories: Main course; Catalan
    • Ingredients: onions; carrots; celery; butifarra sausages; parsley; dried beans; leeks; bay leaves; black peppercorns
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  • Meatballs with cuttlefish (page 28)

    from Catalonia: Recipes from Barcelona and Beyond Catalonia by José Pizarro

    • Categories: Main course; Catalan
    • Ingredients: minced pork; minced beef; parsley; thyme sprigs; white breadcrumbs; cuttlefish; onions; tomatoes; chicken stock
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  • Trotter sliders (page 30)

    from Catalonia: Recipes from Barcelona and Beyond Catalonia by José Pizarro

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  • Civet of venison with ceps (page 35)

    from Catalonia: Recipes from Barcelona and Beyond Catalonia by José Pizarro

    • Categories: Dressings & marinades; Stews & one-pot meals; Main course; Winter; Catalan
    • Ingredients: venison haunch; Spanish beer; carrots; celery; onions; bay leaves; thyme sprigs; chorizo sausages; beef stock; dried ceps mushrooms
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  • Chicken stew with langoustines (page 36)

    from Catalonia: Recipes from Barcelona and Beyond Catalonia by José Pizarro

    • Categories: Stews & one-pot meals; Main course; Catalan
    • Ingredients: langoustines; chicken thighs; onions; tomatoes; bay leaves; sherry vinegar; chicken stock; tarragon sprigs
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  • Pollo with chocolate (page 40)

    from Catalonia: Recipes from Barcelona and Beyond Catalonia by José Pizarro

    • Categories: Stews & one-pot meals; Main course; Catalan
    • Ingredients: whole chicken; onions; vin de rancio; tomatoes; bouquet garni; cinnamon sticks; chicken stock; stale white bread; chicken livers; saffron; parsley; dark chocolate; hazelnuts
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  • Roast goose with dried fruit sauce (page 41)

    from Catalonia: Recipes from Barcelona and Beyond Catalonia by José Pizarro

    • Categories: Sauces for poultry; Main course; Catalan
    • Ingredients: whole goose; apples; oranges; mixed herbs; mixed dried fruits; sweet wine; shallots; chicken stock; parsley
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  • Warm duck, pumpkin & Pardina lentil salad (page 43)

    from Catalonia: Recipes from Barcelona and Beyond Catalonia by José Pizarro

    • Categories: Dressings & marinades; Salads; Main course; Winter; Fall / autumn; Catalan
    • Ingredients: pumpkins; Pardina lentils; cinnamon sticks; chicken stock; duck breasts; wild rocket; parsley; sherry vinegar
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  • Bermondsey bomb (La bomba de la Barceloneta)

    Bermondsey bomb (La bomba de la Barceloneta) (page 46)

    from Catalonia: Recipes from Barcelona and Beyond Catalonia by José Pizarro

    • Categories: Main course; Small plates - tapas, meze; Catalan
    • Ingredients: potatoes; onions; chilli flakes; canned tomatoes; minced pork; breadcrumbs; olive oil
    • Accompaniments: Alioli
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  • Fricandó of beef with pied bleu mushrooms & black olives (page 49)

    from Catalonia: Recipes from Barcelona and Beyond Catalonia by José Pizarro

    • Categories: Stews & one-pot meals; Main course; Catalan
    • Ingredients: beef shins; onions; carrots; celery; tomatoes; brandy; beef stock; pied bleu mushrooms; black olives; bread; hazelnuts; almonds
    • Accompaniments: Whole roasted cauliflower with anchovy sauce
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  • Snails with garlic & parsley oil (page 50)

    from Catalonia: Recipes from Barcelona and Beyond Catalonia by José Pizarro

    • Categories: Appetizers / starters; Catalan
    • Ingredients: snails; garlic; parsley; olive oil
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  • Pan-fried pork belly with courgettes, fennel & preserved lemon salad (page 55)

    from Catalonia: Recipes from Barcelona and Beyond Catalonia by José Pizarro

    • Categories: Salads; Main course; Catalan
    • Ingredients: pork belly; lemon thyme; fennel seeds; chicken stock; courgettes; fennel; preserved lemons
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  • Slow-cooked lamb shoulder with asparagus & samphire (page 57)

    from Catalonia: Recipes from Barcelona and Beyond Catalonia by José Pizarro

    • Categories: Main course; Spring; Catalan
    • Ingredients: marjoram; parsley; anchovies; lemons; capers; sherry vinegar; lamb shoulder; fino sherry; asparagus; samphire
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  • Chicken cannelloni (page 60)

    from Catalonia: Recipes from Barcelona and Beyond Catalonia by José Pizarro

    • Categories: Pasta, baked; Main course; Catalan
    • Ingredients: chicken breasts; minced beef; smoked bacon lardons; butifarra sausages; raw foie gras; onions; bay leaves; double cream; dry sherry; cannelloni pasta sheets; mature cheese; chicken stock; single cream; nutmeg; aged Manchego cheese
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  • Slow-cooked ox cheek in spicy tomato sauce (page 63)

    from Catalonia: Recipes from Barcelona and Beyond Catalonia by José Pizarro

    • Categories: Stews & one-pot meals; Main course; Catalan
    • Ingredients: ox cheeks; onions; carrots; celery; anchovies; sweet smoked paprika; hot smoked paprika; thyme sprigs; red wine; canned tomatoes
    • Accompaniments: Chicory & pomegranate salad
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  • Suquet (page 68)

    from Catalonia: Recipes from Barcelona and Beyond Catalonia by José Pizarro

    • Categories: Stews & one-pot meals; Main course; Catalan
    • Ingredients: onions; canned tomatoes; fish stock; new potatoes; monkfish; turbot; bream; garlic; sourdough bread; dark chocolate; blanched almonds; parsley
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  • Sardines on toast with suquet (page 71)

    from Catalonia: Recipes from Barcelona and Beyond Catalonia by José Pizarro

    • Categories: Small plates - tapas, meze; Appetizers / starters; Catalan
    • Ingredients: onions; green peppers; pimentón; waxy potatoes; dried choricero peppers; fish stock; fresh sardines; lemons; parsley; olive oil; sourdough bread
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  • Arroz negro with cuttlefish & butifarra (page 74)

    from Catalonia: Recipes from Barcelona and Beyond Catalonia by José Pizarro

    • Categories: Rice dishes; Stews & one-pot meals; Main course; Catalan
    • Ingredients: butifarra sausages; cuttlefish; bomba rice; fish stock; onions
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  • Bacallà a la llauna, spinach & piquillo peppers (page 77)

    from Catalonia: Recipes from Barcelona and Beyond Catalonia by José Pizarro

    • Categories: Main course; Small plates - tapas, meze; Catalan
    • Ingredients: cod loins; coarse sea salt; olive oil; garlic; pimentón; sherry vinegar; piquillo chillies; raisins; pine nuts; baby spinach
    • Accompaniments: Gambas carpaccio; Pan con tomate
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  • Mussels in escabeche (Mejillones en escabeche) (page 78)

    from Catalonia: Recipes from Barcelona and Beyond Catalonia by José Pizarro

    • Categories: Main course; Catalan
    • Ingredients: onions; carrots; celery; pimentón; thyme sprigs; bay leaves; vermouth vinegar; shellfish stock; mussels
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  • Deep-fried eel (Xapadillo) (page 82)

    from Catalonia: Recipes from Barcelona and Beyond Catalonia by José Pizarro

    • Categories: Main course; Small plates - tapas, meze; Catalan
    • Ingredients: eels; coarse sea salt; oranges; olive oil
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  • Xató (page 85)

    from Catalonia: Recipes from Barcelona and Beyond Catalonia by José Pizarro

    • Categories: Sauces for fish; Main course; Catalan
    • Ingredients: tomatoes; Marcona almonds; blanched hazelnuts; garlic; white bread; sherry vinegar; frisée lettuce; salt cod; black olives
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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Explore the beauty of Catalonia and experience the dishes that this region of Spain is known for.

    Full review

  • Ms Marmite Lover

    Beautifully designed book on a very news-worthy topic, Catalonia...Recipes somehow both traditional and unusual...

    Full review
  • ISBN 10 1784881163
  • ISBN 13 9781784881160
  • Published Oct 17 2017
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom, United States
  • Publisher Hardie Grant

Publishers Text

In Catalonia, José Pizarro shows readers how to create some of the best-loved dishes from the Catalonian region at home. Dispelling the myth that creating tapas and traditional Spanish fare is scary, he shows us how to take the experience of eating in the little bars of Barcelona to your own kitchen. Set to the backdrop of the stunning views of Barcelona and the rest of Catalonia, you'll really feel like you're on a magical holiday in Spain. The book also includes menus and drinks suggestions to help you plan, shop, cook and, most importantly, enjoy this wonderful way of eating and socializing.

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