A taste of Andalusia

By PA/TPN, in Food and Drink · 16-08-2019 01:00:00 · 0 Comments

Discover the taste of Andalusia with recipes from chef Jose Pizarro…

Strawberry Gazpacho

"It is undeniable that gazpacho is one of the star dishes of Andalusia," says chef Jose Pizarro. "When I travelled to Malaga, I discovered that they add fruits such as grapes and melon to make it more nutritious and complex in flavour.

"Strawberry gazpacho sounds like an unusual incarnation of the traditional recipe, but the berries are very popular in Huelva, and the result is just terrific."


(Serves 6)

300g vine-ripened tomatoes, chopped

700g ripe strawberries, with a few reserved for garnish

1 roasted red pepper, sliced

1 small shallot, finely chopped

1 small garlic clove, crushed

1tbsp sherry vinegar

75ml extra virgin olive oil, plus extra for drizzling

Sea salt and freshly ground black pepper

Olive oil, for frying

2 slices sourdough, diced

Basil leaves and edible flowers, to garnish

To serve:

Cold sherry, preferably amontillado or palo cortado


1. In a large bowl, combine all the ingredients except the olive oil, sourdough and garnishes and leave to infuse overnight.

2. The next day, add the olive oil and whizz together with a hand blender or in a food processor until smooth, adding a splash of water if it's too thick. Season to taste.

3. Pour a little olive oil into a frying pan over a medium heat and fry the sourdough croutons for four to five minutes, until golden. Drain on kitchen paper and sprinkle with sea salt.

4. Divide the gazpacho between individual soup bowls and garnish with basil leaves, edible flowers and croutons. Finish with a drizzle of extra-virgin olive oil and some sea salt.

5. Serve with a cold glass of sherry.

Clams with chorizo

"I love clams, whether served with jamon or just on their own with a splash of sherry or white wine," says restaurateur and chef, Jose Pizarro. "I always thought that chorizo would overpower the delicate sweetness of the clams, but to my delight, I was wrong - this is a must-try.

"The crispy chorizo adds a lovely texture and the smoky flavour from the pimenton de la Vera is a perfect match for fino sherry."


(Serves 4)

1kg clams

75g chorizo picante, chopped into 1cm cubes

1tbsp extra-virgin olive oil

1 small onion, finely chopped

1 garlic clove, finely chopped

Large sprig of thyme

100ml fino sherry

To serve:

Crusty bread


1. Place the clams in a bowl under cold running water forfive minutes. Discard any that won't close.

2. In a lidded saucepan over a high heat, cook the chorizo in a little olive oil for six minutes, until caramelised. Using a slotted spoon, remove the chorizo from the pan and place in a bowl.

3. Add the onion, garlic and thyme sprig to the chorizo fat in the pan and fry for 10 minutes, or until softened. Increase the heat, add the clams and chorizo back to the pan, pour in the sherry, then cover with a lid. Cook for three minutes, or until all the clams have steamed open, discarding any clams that haven't.

4. Tip into a large bowl and serve with crusty bread to mop up the juices.

Honey pastries with baked figs

"This is my kind of dessert - packed with interesting flavours, and a stunning centrepiece for the table," says chef and restaurateur Jose Pizarro.

"It's hard to beat roasted figs, bursting with sweetness straight from the oven, with just a touch of soft goat's cheese and honey for balance."


(Serves 10-12)

125g caster sugar

50ml honey

1/2tsp orange blossom water

225ml water

150g mixed nuts such as walnuts, almonds, pistachios, finely chopped

1/2tsp ground cinnamon

100g unsalted butter, melted

6-8 sheets of filo pastry

For the figs:

8 ripe figs, halved

Good drizzle of honey

4tbsp Pedro Ximenez sherry

Handful of flaked almonds, toasted

To serve:

Creme fraiche (optional)


1. Preheat the oven to 180°C (350°F/Gas 4).

2. In a small saucepan, melt the sugar, honey and orange blossom water with the water, then simmer gently for 10-15 minutes, until slightly reduced and syrupy.

3. Mix the chopped nuts with the cinnamon. Lightly grease an 18-20cm square shallow tin with a little of the melted butter. Lay a sheet of filo in the bottom (trim if necessary) and brush with the butter, scatter with the nuts then add another layer of filo and melted butter.

4. Repeat four times, ending with a final layer of filo. Butter the top generously and use a sharp knife to cut into diamond shapes. Bake for 25-30 minutes, until golden and crisp.

5. Spoon half of the cooled syrup over the pastries as they come out of the oven. Let stand for five minutes, then spoon over the rest of the syrup. Allow to cool completely in the tin.

6. As the pastries are cooling, place the figs in a small baking dish and drizzle with honey and sherry. Bake in the oven for 15-20 minutes until tender. Serve the pastries with the baked figs and a dollop of creme fraiche, if you like.

ANDALUSIA: Recipes From Seville And Beyond by Jose Pizarro, photography by Emma Lee, is published by Hardie Grant.


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