Chef José Pizarro’s three-course summer Spanish feast
With six restaurants in the UK (five in London, one in Surrey), it’s no surprise that José Pizarro is often referred to as the ‘godfather of Spanish cuisine’ in the UK.
Living in London for over 20 years, Pizarro opened his first tapas bar in Bermondsey, south-east London, in 2011, and has gone from strength to strength ever since, with his latest restaurant, José Pizarro at the Royal Academy of Arts, receiving enthusiastic reviews.
As well as wowing customers with his famous Iberian pork, Pizarro has written several cookbooks about his native Spain, including three regional ones on Andalusia, Catalonia and the Basque Country.
His last, however, is the most personal. In Spanish home cooking (Hardie Grant, £27), Pizarro reveals the recipes he ate growing up on a farm in Extremadura and the memories surrounding them.
Carajamandanga (cold tomato, zucchini and cucumber soup)
The name of this recipe really makes me laugh. I have no idea where it comes from because it makes no sense in Spanish. You have to move every muscle in your mouth and tongue to pronounce it!
This soup is basically part of the gazpachos family. Normally you chop all the ingredients together, but here I suggest making a smooth mixture with some of the ingredients as a dressing for the rest – it’s just delicious. Perfect for a hot day, or just when you’re in the mood – why not?