Hake with garlic chips and white beans

This recipe is inspired by my much-loved fried gordal olives stuffed with manchego, a big favourite at Pizarro restaurant. Here, the creamy, nutty manchego is fried until perfectly golden and crisp, b

The Rías Baixas wine region is in Galicia, on the northwest tip of Spain. Its proximity to the Atlantic means high rainfall and cool temperatures, and with its deeply verdant landscapes and wild cragg

In his new book The Spanish Pantry , José Pizarro celebrates the ingredients and recipes at the heart of Spanish cuisine

Keep that holiday feeling alive at home

By Thomasina Miers Serves 4 | Prep 20 mins | Cook 30-40 mins 5 cloves of garlic,2 left whole and3 finely chopped1 tsp sea salt1 tsp cumin seeds1 tsp fennel seeds3 tbsp harissa paste2 tbsp tomato purée

Ingredients (Serves 2) ◆ 2 x 250g pouches microwaveable Spanish-style grains ◆ 150ml vegetable stock ◆ 200g frozen cooked mixed seafood (prawns, squid, mussels) ◆ 1tsp paprika (optional) ◆ 200g mussel