The Spanish Pantry With José Pizarro

In The Spanish Pantry, award-winning chef and beloved ambassador of Spanish cuisine José Pizarro invited readers into the heart of his kitchen to explore the essential ingredients that define the rich culinary heritage of Spain.

More than just a cookbook, this is a love letter to 12 humble yet powerful staples, including tomatoes, peppers, almonds, chorizo and Manchego – that form the backbone of Spanish flavour. With over 100 vibrant, flavour-packed recipes, José shows how a thoughtfully stocked pantry can become the foundation for extraordinary meals.

Rooted in regional tradition but enriched with José creative flair, The Spanish Pantry takes readers on a journey across Spain – from sun-soaked coasts to rustic inland villages – celebrating the people, places, and ingredients that make the country’s food culture so distinct. Whether it’s a hearty Griddled Spring Onion Tortilla, beautiful Prawn Croquetas, summer-perfect Jamón and Watermelon Salad or sweet Orange-roasted Peaches with Honey and Lavender, each dish offers an authentic taste of Spain with José’s signature style – short on ingredients yet punchy on taste.

About José Pizarro

Pizarro is an award-winning chef and best-selling author, known to many as ‘The Godfather of Spanish Food‘ in the UK. Running three successful restaurants on London’s Bermondsey Street: José , Pizarro and Lolo, he also runs The Swan in Surrey, with two restaurants at The Royal Culinary of Arts and José by Pizarro at the Conrad Hilton in Abu Dhabi. Most recently, his is very proud to have his food on P&O Cruises, brining Spanish flavour to the sea. You’ll also see José regularly appearing on Channel 4 Sunday Brunch and James Martin’s Saturday Morning on ITV.

In Conversation with José Pizarro

José, we are loving The Spanish Pantry so much at Maldon – so many delicious recipes! The book celebrates 12 key ingredients. What was the most surprising or underrated ingredient in your list that you think home cooks should embrace more often?

Thank you so much! I would say chickpeas. They’re such a humble ingredient, but they’re incredibly versatile and full of flavour when treated well. From hearty stews to fresh salads, they really show how simple ingredients can become the backbone of truly satisfying dishes.

You describe this book as “tapestry of flavours, colours and textures”. Can you share how your travels across Spain shaped the final recipes and ingredient choices?

For me, Extremadura was a huge inspiration. It’s where I’m from, and it’s a region that really represents the soul of Spanish cooking, simple, honest food made with what the land gives you. From the incredible ibérico pork to the rich paprika from La Vera, Extremadura is at the heart of many of the recipes in this book. Travelling around Spain just deepened my appreciation for how every region has its own unique flavours and traditions, and I wanted that diversity to shine through.

From casual weeknight tortilla to a vibrant feast with friends, The Spanish Pantry has a wide range of recipes to choose from. Do you have a personal favourite dish from the book- Why?

Yes, one of my favourite is atún encebollado (tuna with onions) (however all of them mean something very special to me). It’s one of my mum’s recipes, so it’s very close to my heart. It reminds me of home, of family meals, and it’s the kind of dish that’s simple but full of love and flavour.

With your restaurants, cookbooks, and now your presence at sea with P&O cruises, you’re introducing Spanish cuisine to more people than ever! What do you hope readers can take away from this book beyond the recipes?

I really want people to cook from the book,  to use it, to get it dirty in the kitchen, and not just let it sit beautifully on the shelf. I hope it inspires confidence to embrace Spanish cooking and create meals that bring people together. Beyond the recipes, I want readers to feel the culture and generosity that Spanish food represents.

What does a normal day in the life look like for you, José?

No day is ever the same! I always start the day by walking our dogs, Conchi & Pie. Then some mornings I’m in the markets choosing the best ingredients, other times I’m in the kitchens with my team, or travelling for events. But food is always at the centre of it all, and I always find time for a proper coffee to start the day!

Name three things in the kitchen you can’t live without!

Good olive oil, good salt and a mortar and pestle. There’s nothing like doing things by hand; it’s real craftsmanship and you can taste the difference. Salt is really underrated and it is always very important for me. 

Do you have a current favourite cookbook that you’re reading? We’d love to know!

There are so many books I carry close to my heart however one of my all-time favourites is Claudia Roden’s The Food of Spain. She’s not only a dear friend but someone I deeply admire. The way she weaves history, culture, and recipes together is truly inspiring.

Crispy Fried Red Mullet with Chickpea and Red Onion Salad Recipe

Red mullet is one of the gems of the sea, one that José adores for it’s distinctive flavour, delicate texture and the charming ‘smile’ it seems to wear the fish market – always a sight that bring José joy! This highly prized fish, particularly revered in the Andalusian coastal town of Barbate, is known for it’s range of sizes and for the versatility it offers in cooking methods.

Best known for the way it’s sweet, nutty flavour – which some liken to a cross between crab and lobster – stands out whether its grilled or pan-fried, red mullet is a winner. This recipe celebrates this delightful fish by pairing it with a wonderful chickpea salad, complementing the natural flavours with the freshness of the lemon and aromatic fennel seeds. The contrast between the warm fish and the cool herbaceous salad created a food experience that is balanced and exciting.

Serves: 4

Takes: 30 minutes

Ingredients:

• 4 tbsp chickpea (gram) flour
• 1 tsp smoked pimentón
• 8 red mullet fillets
• 75ml (2½fl oz/scant ⅓ cup) olive oil
• Maldon Sea Salt flakes
• freshly ground black pepper
• For the salad:
• 1 tbsp olive oil
• 1 garlic clove, bashed
• 1 tsp fennel seeds
• 2 × 400g (14oz) tins of chickpeas (garbanzos), drained and rinsed
• 1 red onion, finely chopped
• juice of 1 lemon
• 3 tbsp extra virgin olive oil
• large handful of flat-leaf parsley, leaves picked and chopped

Method:

1. Prepare the salad. Heat the oil, garlic and fennel seeds in
   a frying pan (skillet). Add the chickpeas and gently cook for
   3–4 minutes, stirring, then tip into a large serving bowl and
   season well with Maldon Sea Salt and pepper.
2. Add the onion and lemon juice and set aside while you
   prepare the fish.
3. Mix the chickpea flour with the pimentón and plenty of Maldon Sea Salt
   and pepper. Dredge the red mullet fillets in the flour.
4. Heat the oil in a large frying pan (skillet) until it shimmers,
   then add the fillets and fry for 4–5 minutes until golden and
   crispy, turning once. Drain on paper towels.
5. Add the parsley to the salad and serve with the crispy red
   mullet fillets.

Where can you buy red mullets in the UK?

Whether you prefer a quick online order or enjoy chatting with your local fishmonger, you’ll find red mullet available to purchase across the UK. Online retailers which offer nationwide delivery include; The Fish Society, offering wild-caught red mullet fillets, butterflied or trimmed. Rick Stein Online Fishmongers delivers Cornish red mullet fillets across the UK and Trident Fish Sales stock both whole and filleted red mullets.

Tips for buying red mullet

• Seasonality – Red mullet is typically plentiful in the UK from Spring to early Winter. Check stock freshness online.
• Whole vs. Fillets – Many vendors offer both, whole fish is great for roasting, fillets are quick for pan-frying.
• Delivery – Most offer next-day UK delivery (sometimes excluding remote regions like Scottish islands or Northern Ireland).
• Local catch – Brixham and Cornish day boats are top sources – look for vendors sourcing from these areas.

Where to Buy The Spanish Pantry

You can find where to purchase José NEW cookbook here and start being creative with food and flavours in the comfort of your kitchen.

Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.

Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on José’s recipes!