The Catalonia region in Northeastern Spain is one of the most celebrated culinary regions in Europe. With deceptively simple, rustic dishes created from humble, high-quality produce and local ingredients like eggs, olive oil, salt cod, cheese and bread (to say nothing of the jamón), this is one part of the world where you’re guaranteed to eat well every meal of the day. Join London-based chef José Pizarro on a journey through this storied cuisine, and get inspired! These razor clams with jamón pair beautifully with a glass of bubbly cava.

I need to have razor clams whenever I see them on the menu! Served here with jamón ibérico and a glass of cava — dreamy.

In this recipe I clean the clams by taking out the foot and stomach and slicing them to mix with the vinaigrette. I do love them just open — put on the plancha and eat the whole thing in one go.

Reprinted with permission from Catalonia