Viva España

ANYONE can master the basics of Spanish cuisine at home, says famed chef José Pizarro with some key ingredients, done right.

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“We know Spanish food is very popular now, since so many very creative chefs have been doing more irregular food but the reality of Spanish cuisine is the simplicity,” says the restaurateur.

“It’s all about ingredients that are top bar by themselves.”

Originally from a rural village near Caceres, Extremadura, José has lived in London for almost 25 years and now has eight restaurants under his name.

A regular guest on BBC's Saturday Kitchen, ITV’s This Morning and Channel 4’s Sunday Brunch, he’s become known to many as the Godfather of Spanish cuisine in the UK. José’s latest book, The Spanish Pantry, focuses on ingredients key to the cuisine, from chorizo, jamon and Manchego to almonds, chickpeas and saffron.

Cutting it down to just 12 items was “challenging” he says, but everything included is accessible, easy to find, and “the recipes are very easy for people to cook”.

So what's his advice for using some of these ingredients?

Choose the right tomatoes

Tomatoes are at the heart of so many Spanish classics, from gazpacho to pan con tomate, and you'll often find them alongside fish dishes. But how do you pick the right ones?

“There are so many bad tomatoes around,” says José. “For me, the tomato is about the juice and the smell. If you can see all the tomatoes looking a little different [rather than uniform] then it’s a good tomato. They are not made in a laboratory.

“But wait until the season comes and just buy the tomatoes where they grow in their proper place.