Let José bring Spanish sunshine into your kitchen with this delicious tapas recipe.
Makes about 35 | Takes 1 hour
This lovely dish is inspired by the Basque country in northern Spain.
I always get so excited about the start of British asparagus season; I think I inherited this from my late dad, who loved going to pick asparagus, especially the wild variety.
I have experimented with different flavours over the years, trying crema Catalana with coffee, cardamom, vanilla and more. But in the end, I think the traditional one is the best.
This dish is mostly eaten at Easter; cod is very popular in Spain, although the majority comes from the stunning waters of Norway. I recently went fishing there and had the most wonderful time – I even caught 10 kg (22 lbs) of fish!
Inspired by Fish & Chips by José Pizarro
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