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Photo: Emma Lee
This pasta is where land meets sea.

Spanish Flavours is on our list of must-own cookbooks for this spring. London-based chef José Pizarro’s volume of regional Spanish dishes, from tapas and peasant dishes to restaurant-worthy composed plates, is our latest obsession.

Pasta is popular in the east of Spain. You might wonder why a Spanish chef is cooking with pasta, but so many Italian chefs are cooking wonderful dishes with chorizo, so why not? I created this dish with my friend Diego in Barcelona. I still remember buying the mussels from La Boqueria, the famous food market in that city, and marrying the flavors with a very nice glass of red wine from Priorat.

Reprinted with permission from José Pizarro’s Spanish Flavours