Andalusia: Recipes from Seville and Beyond by José Pizarro

Search this book for Recipes »

  • Slow-cooked oxtail (page 18)

    from Andalusia: Recipes from Seville and Beyond Andalusia by José Pizarro

    • Categories: Stews & one-pot meals; Main course; Spanish
    • Ingredients: lard; oxtail; onions; carrots; celery; tomato purée; pimentón de la Vera; pimentón de la Vera picante; palo cortado sherry; canned tomatoes; chicken stock; bread; chips (UK)
    show

  • Oxtail croquetas (page 20)

    from Andalusia: Recipes from Seville and Beyond Andalusia by José Pizarro

    • Categories: Appetizers / starters; Spanish
    • Ingredients: lard; oxtail; onions; carrots; celery; tomato purée; pimentón de la Vera; pimentón de la Vera picante; palo cortado sherry; canned tomatoes; chicken stock; milk; hazelnuts; eggs; breadcrumbs; olive oil
    show

  • Pollo emapanao & tomato salad (page 24)

    from Andalusia: Recipes from Seville and Beyond Andalusia by José Pizarro

    • Categories: Dressings & marinades; Salads; Main course; Picnics & outdoors; Summer; Spanish
    • Ingredients: chicken breasts; lemons; eggs; breadcrumbs; egg yolks; olive oil; vine tomatoes; garlic; sherry vinegar
    show

  • Slow-cooked pork cheeks with oloroso sherry (page 26)

    from Andalusia: Recipes from Seville and Beyond Andalusia by José Pizarro

    • Categories: Stews & one-pot meals; Main course; Spanish
    • Ingredients: pork cheeks; jamón Ibérico; oloroso sherry; carrots; onions; bay leaves; rosemary; black peppercorns; chicken stock
    show

  • Flamenquín with mustard mayo & chips (page 31)

    from Andalusia: Recipes from Seville and Beyond Andalusia by José Pizarro

    • Categories: Main course; Spanish
    • Ingredients: pork fillets; serrano ham; eggs; breadcrumbs; egg yolks; olive oil; potatoes; payoyo cheese
    show

  • Lomo en manteca (page 35)

    from Andalusia: Recipes from Seville and Beyond Andalusia by José Pizarro

    • Categories: Main course; Spanish
    • Ingredients: pork loin; oregano; lemons; pork lard; pimentón de la Vera; crusty bread; green olives
    show

  • Platos de los montes (page 36)

    from Andalusia: Recipes from Seville and Beyond Andalusia by José Pizarro

    • Categories: Breakfast / brunch; Main course; Spanish
    • Ingredients: potatoes; cooking chorizo sausages; morcilla sausages; pork loin; oregano; lemons; pork lard; pimentón de la Vera; eggs
    show

  • Venison fillet with wild mushrooms & chestnuts (page 41)

    from Andalusia: Recipes from Seville and Beyond Andalusia by José Pizarro

    • Categories: Main course; Lunch; Appetizers / starters; Spanish
    • Ingredients: venison fillets; milk; black peppercorns; whole star anise; juniper berries; wild mushrooms; thyme; chestnuts; sherry vinegar; membrillo paste; rocket
    show

  • José’s mum's pork ribs (page 42)

    from Andalusia: Recipes from Seville and Beyond Andalusia by José Pizarro

    • Categories: Main course; Spanish
    • Ingredients: dried oregano; lemons; pork ribs
    show

  • Roast chicken with orange, cumin & apricot rice (page 47)

    from Andalusia: Recipes from Seville and Beyond Andalusia by José Pizarro

    • Categories: Stews & one-pot meals; Rice dishes; Main course; Spanish
    • Ingredients: anchovies; whole chicken; banana shallots; cumin seeds; pimentón de la Vera; pimentón de la Vera picante; Calasparra paella rice; oranges; dried apricots; bay leaves; rosemary; chicken stock; parsley
    show

  • Lamb sweetbreads with chilli & rosemary (page 49)

    from Andalusia: Recipes from Seville and Beyond Andalusia by José Pizarro

    • Categories: Main course; Cooking for 1 or 2; Spanish
    • Ingredients: lamb sweetbreads; chilli flakes; rosemary; fino sherry; parsley; crusty bread
    show

  • Caldereta del cordero (page 52)

    from Andalusia: Recipes from Seville and Beyond Andalusia by José Pizarro

    • Categories: Stews & one-pot meals; Main course; Spanish
    • Ingredients: lamb shoulder; onions; red peppers; bay leaves; rosemary; thyme; tomatoes; tomato purée; chicken stock; stale bread; blanched almonds; choricero peppers; crusty bread
    show

  • Moorish wild boar stew (page 55)

    from Andalusia: Recipes from Seville and Beyond Andalusia by José Pizarro

    • Categories: Stews & one-pot meals; Main course; Spanish
    • Ingredients: wild boar; palo cortado sherry; onions; garlic; cumin seeds; coriander seeds; ground cinnamon; muscatel raisins; dark chocolate; oranges; chicken stock; couscous; lemons; parsley
    show

  • Pringás (page 58)

    from Andalusia: Recipes from Seville and Beyond Andalusia by José Pizarro

    • Categories: Dips, spreads & salsas; Breakfast / brunch; Main course; Spanish
    • Ingredients: beef drippings; onions; celery; carrots; black peppercorns; bay leaves; chicken wings; pork belly; cooking chorizo sausages; beef shins; morcilla sausages; crusty bread; pimentón de la Vera dulce
    show

  • Tenderloin with pears & hazelnuts (page 61)

    from Andalusia: Recipes from Seville and Beyond Andalusia by José Pizarro

    show

  • Fried rabbit (page 64)

    from Andalusia: Recipes from Seville and Beyond Andalusia by José Pizarro

    • Categories: Main course; Spanish
    • Ingredients: wild rabbit; ground cumin; ground coriander; ground cinnamon; whole star anise; sherry vinegar; eggs; pimentón de la Vera picante; persimmons; vine tomatoes; red chillies; spring onions; mint; coriander leaves; limes
    show

  • Perdiz encebollada (page 67)

    from Andalusia: Recipes from Seville and Beyond Andalusia by José Pizarro

    • Categories: Stews & one-pot meals; Main course; Spanish
    • Ingredients: partridges; onions; carrots; leeks; white wine; bay leaves; thyme; garlic; black peppercorns; chicken stock; crusty bread
    show

  • Prawns baked in salt with mango, chilli & coriander salsa (page 74)

    from Andalusia: Recipes from Seville and Beyond Andalusia by José Pizarro

    • Categories: Dips, spreads & salsas; Main course; Spanish
    • Ingredients: manaroli beans; red chillies; limes; oranges; coriander leaves; coarse sea salt; egg whites; coriander seeds; carabineiros prawns
    show

  • Sopa bullabesa de Almería (page 79)

    from Andalusia: Recipes from Seville and Beyond Andalusia by José Pizarro

    • Categories: Soups; Spanish; French
    • Ingredients: onions; fennel; pimentón de la Vera; saffron; Pernod; tomatoes; oranges; shellfish stock; monkfish; clams; prawns; crusty bread
    show

  • Fried anchovies with allioli (page 80)

    from Andalusia: Recipes from Seville and Beyond Andalusia by José Pizarro

    • Categories: Sauces for fish; Main course; French; Spanish
    • Ingredients: fresh anchovies; olive oil; lemons; egg yolks
    show

  • Espeto (page 84)

    from Andalusia: Recipes from Seville and Beyond Andalusia by José Pizarro

    • Categories: Quick / easy; Main course; Spanish
    • Ingredients: fresh sardines; rosemary; baby gem lettuce; spring onions; lemons; parsley; chives
    • Accompaniments: Orange & oregano salad
    show

  • Beer-battered hake (page 87)

    from Andalusia: Recipes from Seville and Beyond Andalusia by José Pizarro

    • Categories: Main course; Spanish
    • Ingredients: sunflower oil; Pilsner lager; hake fillets
    show
  • Fideos con caballa

    Fideos con caballa (page 90)

    from Andalusia: Recipes from Seville and Beyond Andalusia by José Pizarro

    • Categories: Pasta, doughs & sauces; Main course; Spanish
    • Ingredients: bay leaves; mackerel fillets; fideos noodles; onions; tomatoes
    show

  • Tuna with onions & tomatoes (page 93)

    from Andalusia: Recipes from Seville and Beyond Andalusia by José Pizarro

    • Categories: Main course; Small plates - tapas, meze; Spanish
    • Ingredients: onions; bay leaves; tomatoes; oregano; sushi grade tuna
    show

  • Papas con choco (page 97)

    from Andalusia: Recipes from Seville and Beyond Andalusia by José Pizarro

    • Categories: Main course; Spanish
    • Ingredients: cuttlefish; onions; pimentón de la Vera dulce; bay leaves; rosemary; canned tomatoes; saffron; stock of your choice; waxy potatoes; parsley
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Fideos con caballa

    • Rinshin on May 07, 2019

      The photo caught my eye in making this recipe with some additions (chopped green and red pepper, smoked paprika, shimeji mushrooms and bit of sugar) after looking at other fideos con caballa recipes for ideas. This one is a simpler recipe but using pan fried mackerel to keep the skin crisp instead of just including fresh pieces into the soup portion like most other recipes is a nice touch. Made for light dinner with simple salad.

  • Slow-cooked pork cheeks with oloroso sherry

    • JuneHawk on July 30, 2022

      The recipe has an error. It never mentions the rosemary in the instructions. I added the rosemary to the marinade since the instructions tell you to add the ingredients that come immediately before and after it at this point.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Eat Your Books

    José's books are a gift borne of his love of his homeland with content that is guaranteed to spark creativity for home cooks everywhere.

    Full review
  • ISBN 10 1784882267
  • ISBN 13 9781784882266
  • Linked ISBNs
  • Published May 01 2019
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries Australia, United States, United Kingdom
  • Publisher Hardie Grant

Publishers Text

This book is part of our EYBDigital platform. Buy the book before 9/30/2019 and you get digital access to the complete book on EYB. Read more in our Help pages

In Andalusia, José Pizarro takes you along on a journey through the cuisine of this southern Spanish region. Influenced by its Moorish past, and its proximity to the sea, Andalusia is becoming more known for its delicious food. The authentic recipes will be accompanied by beautiful location photography.

Other cookbooks by this author