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Made in Spain: José Pizarro’s recipes for Spanish autumn fish
Excite your senses with hake and clams in a lively green sauce, plus juicy citrus prawn fritters dipped in lemony allioli
This summer, 10 years after I opened my little tapas bar in Bermondsey, south London, I launched two restaurants at the Royal Academy of Arts on Piccadilly. It’s probably one of my proudest career moments: my first foray into central London, with something that reflects the whole of me: buzzy, vibrant tapas on one floor, more elevated dishes for sharing on the first floor, all housed in my favourite gallery in town. I love watching people eat my food, and believe that we appreciate art in a similar way: with emotion, delight and, sometimes, a sense of mystery or wonder.
UK readers: click to buy these ingredients from Ocado
