Recipes from Andalusia (Eat Around Spain) by José Pizarro

  • Slow-cooked oxtail (page 18)

    from Andalusia / Recipes from Andalusia (Eat Around Spain): Recipes from Seville and Beyond Andalusia / Recipes from Andalusia (Eat Around Spain) 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)
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Notes about this book

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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.

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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 1784886327
  • ISBN 13 9781784886325
  • Published Jul 13 2023
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Hardie Grant

Publishers Text

Not just a feast for the eyes, Andalusia is also a food-lover's paradise. In Recipes from Andalusia, award-winning chef José Pizarro takes readers on a journey through it's most delicious dishes. Many of the dishes go back to Moorish times – or earlier – and each of the eight provinces has their own special dish. Try your hand at Pork loin with pear and hazelnuts, Prawns baked in salt with mango, chilli, coriander salsa, and a rather boozy Barbary fig margarita. Written in José's signature fuss-free style, this is genuine, bold-tasting Spanish food, easily made at home. A beautiful keepsake that provides an impressive, fresh look at the region's cuisine and set to the backdrop of beautiful location shots, Recipes from Andalusia is a must for anyone who loves authentic, simple Spanish food.

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