Spain’s culinary landscape is rich with iconic ingredients, from the rice foundational to paella to the famous jamón that symbolizes the country’s high craftsmanship. Reducing Spain’s venerable ingredients to just twelve was a task undertaken by chef José Pizarro, an expert in Spanish cooking who has spent 25 years showcasing this vibrant cuisine.

In his new book, The Spanish Pantry, Pizarro compares the process of choosing his favorite ingredients to selecting a favorite child. Essential items include jamón and the versatile potato, crucial for dishes like patatas bravas. Here’s a glimpse into some of his selected recipes, courtesy of Tony Turnbull.

1. Roasted Pumpkin and Chickpeas with Lemon and Oregano

This hearty salad combines the natural sweetness of roasted pumpkin with protein-packed chickpeas. Infused with garlic, lemon, oregano, and a hint of chili, this dish is comforting and flavorful, ideal as either a main dish or a side. Top it off with a drizzle of olive oil and a squeeze of fresh lemon juice.

Serves 4-6. Cooking time: 1 hour.

Ingredients

• 1 pumpkin (approximately 1.6kg) • 3 tbsp olive oil • 1 bulb garlic, cloves separated • Pinch of chili flakes • Grated zest of 1 lemon • Flaky sea salt and freshly ground black pepper • 6 sprigs oregano, leaves stripped • 400g chickpeas, drained and rinsed • 2 tbsp extra virgin olive oil • Lemon wedges, for serving

Method

1. Preheat the oven to 180C fan/gas 6.
2. Cut the pumpkin into wedges, discarding the seeds. Place in a large roasting dish and toss with a portion of olive oil, adding the garlic, chili flakes, and lemon zest. Season generously with salt and pepper.
3. Roast for 30 minutes, turn the wedges, then add oregano and chickpeas, along with another drizzle of olive oil. Roast for an additional 20 minutes. Finish with extra virgin olive oil and serve with lemon wedges.

2. Fried Potatoes with Jamón Ibérico, Prawns, and Crispy Eggs

This dish, known as huevos fritos rotos, centers on broken fried eggs paired with jamón ibérico. Pizarro enhances this classic by adding garlic and chili sautéed king prawns for added depth of flavor. Enjoy with a refreshing beer or cider.

Serves 4. Cooking time: 1 hour.

Ingredients

• 700ml olive oil, plus 3 tbsp extra for frying • 700g starchy potatoes, peeled and thinly sliced • Flaky sea salt • 300g large raw shell-on prawns • 4 medium free-range eggs • 120g jamón ibérico • Freshly ground black pepper

Method

1. Heat oil in a deep pan until shimmering, around 140C. Add potatoes and fry for 5 minutes until translucent. Remove with a slotted spoon onto kitchen paper.
2. Increase oil temperature to 180C, return potatoes to fry until golden and crispy, about 3-4 minutes. Drain and season with salt.
3. Boil prawns until pink, then drain.
4. In a separate pan, heat 3 tbsp oil, crack in the eggs, and cook for about a minute until the whites are crispy and yolks remain runny.
5. Serve crispy potatoes topped with jamón, prawns, and a fried egg, garnished with sea salt and black pepper.

3. Roasted Potatoes with Manchego and Pepper Crust

Perfect roast potatoes are a beloved dish, and this version features the nutty richness of manchego cheese along with a hint of smoky warmth from pimentón de la Vera (sweet paprika). The addition of lemon zest and a drizzle of honey enhances the sweetness, making this an ideal companion for Sunday roasts or impressive meals.

Serves 4. Cooking time: 1 hour.

Ingredients

• 3 tbsp olive oil • 800g potatoes, peeled and cubed • Flaky sea salt • 2 garlic cloves, grated • Grated zest of 1 lemon • 1 tbsp extra virgin olive oil • 75g manchego cheese • Pinch of pimentón de la Vera • ½ tsp freshly ground black pepper • 1 tbsp honey for drizzling

Method

1. Preheat the oven to 180C fan/gas 6 and warm the olive oil in a roasting tray.
2. Boil potatoes in salted water for 3-4 minutes. Drain and return to low heat to dry out.
3. Place potatoes in the hot oil and roast for 45 minutes, turning once, until golden and crispy.
4. Combine garlic, lemon zest, and extra virgin olive oil and toss with the roasted potatoes. Sprinkle with manchego, pimentón, and black pepper, then return to the oven for another 10 minutes until the cheese is melted and golden.
5. Serve seasoned with salt and drizzled with honey.

4. Warm Gigante Beans on Toast

Simple meals often bring the greatest comfort. This gourmet take on beans on toast features gigante beans infused with Mediterranean flavors, including pimentón, fresh herbs, and sherry vinegar, prepared in just 20 minutes.

Serves 2. Cooking time: 20 minutes.

Ingredients

• 4 tbsp olive oil • 2 garlic cloves, sliced • 1 tsp smoked pimentón • 2 tbsp tomato purée • 5 sprigs oregano • 1 sprig rosemary • 2 tbsp sherry vinegar • 1 jar (700g) gigante beans, drained • Flaky sea salt and freshly ground black pepper • 2 slices of bread • Extra virgin olive oil for drizzling

Method

1. Warm olive oil in a frying pan over medium heat and gently sauté the garlic for a couple of minutes. Add the pimentón, tomato purée, oregano, rosemary, and vinegar, and cook for one minute before introducing the beans, seasoning with salt and pepper. Heat through for 3-4 minutes until beans are hot.
2. Toast the bread and drizzle with extra virgin olive oil, then spoon the seasoned beans over each slice, garnishing with more olive oil, oregano leaves, and pepper before serving.

5. Salted Anchovy and Onion Tart

This tart highlights the wonderful synergy of garlic and onions, staples in Spanish fare. A touch of chili flakes adds a satisfying kick. This dish is perfect for gatherings or as a delightful starter, showcasing the robust flavors of anchovies, especially when their rich oil caramelizes the onions.

Serves 6. Cooking time: 1 hour.

Ingredients

• 3 tbsp olive oil • 3 medium onions, thinly sliced • 3 garlic cloves, thinly sliced • 5 sprigs oregano, leaves stripped • Pinch of chili flakes • Flaky sea salt and freshly ground black pepper • 375g sheet of puff pastry • 2 cans (29g each) anchovies in olive oil, drained • Green salad, for serving

Method

1. In a pan, heat the oil and gently sauté onions, garlic, oregano, and chili flakes for 25-30 minutes until soft and golden. Season with salt and pepper and set aside to cool.
2. Preheat the oven to 180C fan/gas 6.
3. Roll out the pastry on a baking sheet, scoring a 1.5 cm border. Spread the caramelized onion mixture across the center, then top with anchovies. Bake for 20-25 minutes until golden and crisp. Serve with a green salad.