“This is a classic one-pot dish that I often make at home. Every part of the meal is comforting and delicious, but the truly heavenly bit is the crisp anchovy-flavoured chicken skin. ”This is an edited extract from Andalusia by José Pizarro with photography by Emma Lee (Hardie Grant, $49.99).

“The name of this dish comes from the bouillabaisse of Marseille, a delicious fish stew. Play around with different fish and seafood, according to the season – fresh and seasonal will always make a superior soup. In some areas, restaurants serve this with alioli or mayonnaise.” This is an edited extract from Andalusia by José Pizarro with photography by Emma Lee (Hardie Grant, $49.99).

“Andalusia is the one of the biggest producers of rice in Spain, and rice appears in many dishes.” This is an edited extract from Andalusia by José Pizarro with photography by Emma Lee (Hardie Grant, $49.99).

“This vegetarian stew has a long history, with distinct nods to the Moorish culture.” This is an edited extract from Andalusia by José Pizarro with photography by Emma Lee (Hardie Grant, $49.99).

“My mother, Isabel, knows how much I love her ribs recipe, and she always wants to cook them for me when I go home to visit her. A close second is found at José Vicente, a restaurant in Aracena, and are cooked very simply, with a little bit of salt over a low heat, almost like my mum’s.” This is an edited extract from Andalusia by José Pizarro with photography by Emma Lee (Hardie Grant, $49.99).