José Pizarro’s Two Ways with Prawns
In this recipe José Pizarro shares two delicious ways to cook prawns using simple seasonings to make an easy light dish
Makes
Be the first to log a make
No makes logged yet — log yours using the button above.
You may also like
José Pizarro’s Hake Croquetas
José Pizarro · The Spanish Home Kitchen
This recipe by José Pizarro for fish croquetas, a classic Spanish tapa, are freezer friendly and pair perfectly with a tasty aioli dip.
José Pizarro’s Baked Orange Rice Pudding with Strawberry Compote
José Pizarro · The Spanish Home Kitchen
Served with a strawberry compote, this zesty rice pudding recipe by José Pizarro is a delicious take on a classic dessert.
José Pizarro’s Santiago Cake with PX Cream
José Pizarro · The Spanish Home Kitchen
Follow José Pizarro's recipe for a classic Spanish almond cake with the added touch of a sherry whipped cream.
Tortas De Aceite
José Pizarro · Andalusia: Recipes from Seville and Beyond
These crisp biscuits, made largely with extra virgin olive oil, are a legacy of Spain’s Moorish heritage. Arabs ruled the south of the country for a long time, during the period of Al-Andalus, until 1492, when Catholics conquered the Kingdom of Granada, the last Moorish state. During this period, the settlers came up with many inventions that have had a lasting impact on Spanish culture, but perhaps the most important was the Almazara (oil press) system – or, as I like to say, the extraction of liquid gold from olives. For US cup measures, use the toggle at the top of the ingredients list.
Creamy Milk and Roast Garlic Soup with Manchego and Green Olive Toast
José Pizarro · The Spanish Home Kitchen: Simple, Seasonal Recipes and Memories from My Home
In Spain, garlic is the king of the herbs, and it’s very important in our cooking. So, this recipe is all about the garlic – turn the page if you’re not a fan! There is truly nothing like this soup. If you’ve never tried it, stop what you’re doing and make it now! It’s a favourite recipe of my mum’s, although her version is much simpler: she just fries the garlic, sometimes with a little jamón, then adds a bay leaf, a bit of water and milk, some salt and the bread. She brings it to the boil – and it’s ready. She has an amazing gift for bringing out fantastic flavours with just a few simple but great ingredients. Here, I’ve developed the dish a little further, adding a bit of my chef’s touch, but still honouring the essence of it.
José Pizarro’s Chicken Cannelloni
José Pizarro · Recipes from Catalonia
Discover a classic Catalan dish with this José Pizarro recipe for cannelloni: baked pasta sheets filled with meat and topped with béchamel.