Seasonal Spanish Food by José Pizarro

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Notes about Recipes in this book

  • Baked brown trout with bacon and herb salad

    • Breadcrumbs on May 13, 2012

      p. 84 – Wonderful! I picked up some lovely freshly caught Ontario rainbow trout at the market and was keen to find a Spanish preparation to try. Prep for the recipe is straightforward, 2 slices of bacon are placed lengthwise inside the cleaned cavity of each fish. The fish is salted then placed on an oiled pan and baked at 400F until done. In addition to the strips of bacon (which I’d partially cook ahead next time since the cooking time for the fish doesn’t allow the bacon to crisp), I mixed together some chopped pimento-stuffed green olives, sliced almonds, lemon zest and a little fresh garlic and placed that atop the bacon in the cavity of the fish. This was truly outstanding and although I didn’t eat the limp bacon, it had infused the other ingredients with its smoky flavour. I’ll definitely make this again, would also be good w Serrano ham vs the bacon. Quick & delicious. Photos here:

  • Tuna empanada

    • veronicafrance on March 15, 2012

      These turned out terribly dry. They weren't inedible but it was close :( They'd be improved with bechamel stirred into the filling, but I'm not even tempted to make them again.

  • Pork fillet with piquillo peppers

    • greedyrosie on June 08, 2016

      I used leg fillet steaks, and dried oregano. I suspect not as good as the original recipe but a very quick and tasty weeknight tea.

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Reviews about this book

  • Nord1jus

    Just reading through his stories makes me dream about all the beautiful places in Spain and want to visit them. I’ve made some savoury dishes from the book which all turned out great...

    Full review

Reviews about Recipes in this Book

  • Turrón mousse

    • Nord1jus

      Although it’s called a mousse, it’s more gooey than the name suggests – it’s rich, so better to serve in small portions – but it’s totally addictive.

      Full review
  • ISBN 10 1856268497
  • ISBN 13 9781856268493
  • Published Oct 22 2009
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Cathie
  • Imprint Kyle Cathie

Publishers Text

Pizarro's infectious enthusiasm for Spanish cooking permeates every page. His message couldn't be simpler - use fresh, good-quality, seasonal ingredients and they will speak for themselves. Season by season, he explores his favourite ingredients from different Spanish regions, the culture and history behind them and how best to use them with his exceptional and yet simple recipes. With anecdotes about typical Spanish pastimes and stories from his youth growing up on a farm in Extremadura, this is a truly Spanish approach to the cuisine, which has integrity and charm. From Scallops with Serrano Ham in autumn to Chocolate Pimenton Puddings in spring, you will turn to this book again and again for recipe ideas for any occasion.

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