Galician Cooking | Made in Spain with Chef José Andrés | Full Episode

Summary

In this episode of 'Made in Spain,' host José Andrés explores the culinary delights of Galicia, northwestern Spain. He visits Finisterre, where fresh seafood is caught and grilled, and learns about the region's famous Padrón peppers. Andrés also delves into traditional Galician dishes like empanadas and Pulpo a la Gallega, showcasing local ingredients and techniques. The episode features visits to local markets, wineries, and restaurants, highlighting the simplicity and freshness of Galician cuisine.

Takeaways

• 📍 The program is set in Galicia, northwestern Spain, highlighting regional cuisine and culture.
• 🐙 Jose Andres introduces viewers to the local practice of catching and grilling fish, including octopus, in Finisterre.
• 🌶 The unique Padron pepper, native to Galicia, is showcased, along with its traditional pairing with local wine and Tetilla cheese.
• 🍇 The wine of Galicia, made from the Albarino grape, is featured as a key component of the regional dining experience.
• 👩‍🍳 A demonstration of a quick tapas recipe using Padron peppers stuffed with Tetilla cheese is provided.
• 🏰 The history of Padron peppers is traced back to the Monastery of Herbon, where monks first planted the seeds from Mexico.
• 🍤 In Santiago de Compostela, the market's fresh seafood, including baby shrimp and scallops, is highlighted.
• 🍳 A visit to a local restaurant in Santiago de Compostela reveals a cooking style that respects traditional flavors while embracing modern techniques.
• 🥧 The traditional Galician empanada, with its roots in pilgrim culture, is explored, including a demonstration on how to make it at home.
• 🐙 The coastal town of Finisterre is known for its octopus fishing, with a focus on sustainable practices and traditional cooking methods.
• 🔥 The Queimada, a traditional Galician drink, is prepared as part of a conjuro or spell to ward off bad spirits, showcasing local customs.

Q & A

In which region of Spain does the video take place?

The video takes place in the northwestern part of Spain, in Galicia.

What is the name of the town where they are grilling fish caught a hundred meters away?

The town is Finisterre.

Which type of pepper is introduced as very unique in the video?

The very unique pepper introduced is the Padrón pepper.

What is the name of the wine that pairs well with Padrón peppers and Tetilla cheese?

The wine that pairs well with Padrón peppers and Tetilla cheese is made with a grape called Albariño.

How is the Tetilla cheese described in the video?

The Tetilla cheese is described as one that melts in your mouth.

What is the traditional way of preparing Padrón peppers as shown in the video?

The traditional way of preparing Padrón peppers shown in the video involves stuffing them with Tetilla cheese and quickly cooking them as a tapa.

What is the significance of the monastery of Herbon in the context of Padrón peppers?

The monastery of Herbon is significant because it is where the seeds of Padrón peppers, originally from Mexico, were first planted by monks, leading to the production of the unique pepper variety in Spain.

What is the traditional method of selling Padrón peppers in the town of Padrón?

In the town of Padrón, women sell the peppers they have picked by hand in every corner and street, especially from May until almost October.

What is the importance of the size of Padrón peppers when they are harvested?

Padrón peppers are harvested when they reach a specific size; if they become any bigger, they become very spicy and their color changes from green to a dark brown, which is not desired.

What is the traditional Galician dish that the video showcases being made at home?

The traditional Galician dish showcased in the video is Empanada Gallega, a type of pastry with various fillings.

What is the Conjuro or spell in Galicia and how is it performed?

The Conjuro or spell in Galicia is a traditional ritual where a drink called Queimada is prepared with Orujo and spices, set alight to ward off bad spirits, and performed with the backdrop of the Cathedral of Santiago in the square of Obradoiro.

Outlines

00:00

🐙 Octopus Fishing and Galician Cuisine

Jose Andres introduces viewers to the northwestern region of Spain, Galicia, with a focus on Finisterre's local seafood culture. He discusses the process of grilling fish caught just a hundred meters away from the restaurant. The episode features the catch and preparation of octopus and other seafood. Andres also introduces the unique Padron peppers, a local delicacy from the town of Padron, and pairs them with regional wine made from the Albariño grape and Tetilla cheese. He demonstrates a simple tapa recipe, stuffing Padron peppers with Tetilla cheese and pan-frying them in olive oil, emphasizing the importance of using fresh, high-quality ingredients.

05:01

🌶️ The Charm of Padron Peppers

The segment delves into the story behind Padron peppers, which originated from seeds brought by monks from Mexico. These peppers are a seasonal treat, available from May to October, and are enjoyed by both tourists and locals. The peppers are hand-picked and sold by local women, who even have a monument in their honor. The peppers are traditionally pan-fried with olive oil and sea salt, and are compared to a delightful candy in the vegetable world. The narrative then shifts to Santiago de Compostela, where the vibrant market scene is highlighted, and Chef Marcelo is shown sourcing fresh ingredients like baby shrimp and scallops for his dishes. The simplicity and freshness of Galician cuisine are emphasized, with a focus on traditional recipes and local ingredients.

10:01

🥧 Empanada Making and Galician Traditions

Jose Andres explores the traditional Galician empanada, a dish with historical roots dating back to the thirteenth century. He visits Casa Atroia, a local bakery, to observe the making of empanadas filled with tuna, onions, and raisins. The process of making the dough, filling, and baking is described in detail. Andres also shares a recipe for a traditional Galician cake, Tarta de Santiago, made with almonds, sugar, and eggs. He then takes viewers to his home, where he demonstrates how to make an empanada from scratch, using simple ingredients like puff pastry, chicken, and vegetables. The importance of making holes in the empanada to allow steam to escape and achieve a crispy texture is highlighted.

15:01

🐙 A Day in the Life of Fishing and Cooking in Finisterre

Returning to Finisterre, Andres shares his experience of fishing for octopus, a traditional practice in the region. He describes the use of a 'nasa,' a traditional fishing tool, and the importance of releasing smaller octopuses back into the sea to ensure sustainability. The segment also covers the process of preparing octopus at a local restaurant, Tira do Cordel, where it is boiled in a copper pot and served with traditional Galician olive oil, pimenton, and sea salt. The narrative concludes with a description of a Galician ritual called 'queimada,' a drink made with a local liquor called orujo, which is set on fire to ward off bad spirits, symbolizing the cultural richness of the region.

Keywords

💡Galicia

Galicia is an autonomous community in northwest Spain known for its rich cultural heritage and distinctive cuisine. In the video, Galicia serves as the backdrop for exploring traditional Spanish dishes and ingredients. The region's coastal location is highlighted by the fresh seafood, such as octopus and baby shrimp, which are central to the local gastronomy.

💡Jose Andres

Jose Andres is a renowned Spanish-American chef, author, and television personality. He is the host of the show 'Made in Spain,' where he travels through Spain, showcasing the country's culinary traditions. In the script, Andres introduces viewers to various Galician dishes, emphasizing the simplicity and quality of local ingredients.

💡Padron peppers

Padron peppers are a variety of small, slightly sweet peppers that originate from Padron, a town in Galicia. They are known for their tender texture and the occasional spicy kick in some pods. In the video, Andres stuffs these peppers with local Tetilla cheese, a traditional Galician cheese, to create a quick and flavorful tapa.

💡Albarino

Albarino is a white wine grape variety that is particularly associated with the Rias Baixas region in Galicia. The wine made from this grape is known for its high acidity and fruity aroma, making it a popular pairing with seafood. In the script, Andres mentions an exceptional Albariño wine from the region, suggesting it as a complement to the peppers of Padron.

💡Tetilla cheese

Tetilla is a traditional Spanish cheese named after its distinctive round shape, which resembles a woman's breast ('tetilla' means 'little breast' in Spanish). It is a semi-soft cow's milk cheese with a mild, creamy flavor. In the video, Andres uses Tetilla cheese to stuff Padron peppers, showcasing the cheese's melting quality and compatibility with the peppers.

💡Empanada

An empanada is a type of pastry that originated in Spain and is popular in many countries with Spanish influence. It typically consists of a dough pocket filled with various ingredients, such as meat, cheese, or vegetables. In the script, Andres visits a bakery in Galicia to learn about the traditional Galician empanada, which is filled with onions, raisins, and tuna.

💡Pimenton

Pimenton, or Spanish paprika, is a spice made from grinding dried red bell or chili peppers. It is a key ingredient in Spanish cuisine, adding color and flavor to dishes. Andres emphasizes the importance of using Pimenton in Spanish cooking, distinguishing it from the Hungarian paprika by its smoky flavor derived from being smoked over oak wood.

💡Santiago de Compostela

Santiago de Compostela is a city in Galicia and the capital of the Galician region. It is famous for being the final destination of the Camino de Santiago, a famous pilgrimage route. The city is also known for its vibrant market, which Andres visits in the script, highlighting the fresh seafood and produce that inspire the local cuisine.

💡Queimada

Queimada is a traditional Galician drink made from aguardiente, a type of brandy, along with coffee, sugar, lemon peel, and spices. It is often associated with a ritual to ward off evil spirits. In the video, Andres participates in a queimada ceremony, which involves setting the drink on fire before consumption, adding a dramatic and cultural element to the experience.

💡Finisterre

Finisterre is a municipality in Galicia, known for its lighthouse that marks the westernmost point of Europe. Historically, it was believed to be the 'End of the World.' In the script, Andres visits Finisterre to explore the local fishing culture and taste the fresh octopus caught in the nearby waters, emphasizing the region's connection to the sea and its influence on the local diet.

Highlights

Introduction to Galicia, Spain, highlighting its northwestern region and seafood culture.

Grilling fish caught just a hundred meters away from the restaurant in Finisterre.

Jose Andres introduces the unique Padron peppers and their town of origin.

Cooking Galicia style with local ingredients, including Padron peppers and Tetilla cheese.

Wine pairing with Albarinho, a grape variety from the Galicia region.

Preparing a quick tapa with stuffed Padron peppers and Tetilla cheese.

The importance of using the seeds of Padron peppers for their unique texture and flavor.

Demonstration of the traditional method of preparing Padron peppers as a tapa.

Visit to the Monastery of Herbon, the origin of Padron peppers in Spain.

Description of the seasonal availability and local selling culture of Padron peppers.

The cultural significance of Padron peppers, including a monument for the women who sell them.

Jose Andres' personal experience of tasting Padron peppers and Riberio wine.

Tour of Santiago de Compostela's vibrant market with Chef Marcelo.

Preparation of a traditional Galician dish using baby shrimp and scallops.

Cooking at a restaurant with a menu that changes daily based on market ingredients.

Introduction to the traditional Galician dish, Empanada Gallega.

Visit to Casa Atroia, a traditional bakery known for making Empanadas.

Jose Andres shares a home recipe for making Empanada Gallega from scratch.

The significance of the St. James Way and the pilgrimage to Santiago de Compostela.

Fishing experience in Finisterre, including the use of traditional fishing tools like the NASA.

Cooking octopus at Tira Do Cordel restaurant with traditional Galician methods.

Description of the Costa da Morte, or Coast of Death, and its historical shipwrecks.

Preparing a traditional Queimada, a Galician drink meant to ward off evil spirits.

Transcripts

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TODAY WE'RE IN THE NORTHWESTERN PART OF SPAIN, IN GALICIA.

>> AND TODAY I'M IN FINISTERRE

WHERE IN THIS RESTAURANT THEY ARE GRILLING THE FISH

THAT THEY CATCH, A HUNDRED METERS AWAY,

I MEAN THE SEA IS RIGHT THERE.

WE'RE GOING TO BE CATCHING OCTOPUS AND SO MANY MORE THINGS.

>> I AM JOSE ANDRES, AND THIS IS MADE IN SPAIN.

[ MUSIC ]

>> LET ME INTRODUCE YOU TO A VERY UNIQUE PEPPER.

>> THE PEPPERS OF PADRON.

PADRON IS A BEAUTIFUL TOWN

IN THE NORTHWEST PROVINCE OF GALICIA.

>> TODAY, WE'RE COOKING GALICIA STYLE.

[ MUSIC ]

>> ALL RIGHT.

>> JOSE ANDRES: WE HAVE HERE AN EXCEPTIONAL WINE FROM THE REGION

OF GALICIA, YOU KNOW, THIS WINE IS MADE

WITH A GRAPE CALLED ALBARINO.

AND THIS WINE IS GOING TO GO SO WELL,

WITH THESE PEPPERS OF PADRON.

AND ESPECIALLY THIS CHEESE,

YOU SEE THE CHEESE I HAVE HERE IS CALLED TETILLA.

THIS CHEESE REALLY MELTS IN YOUR MELT.

SO LET'S CUT A PIECE.

ALL RIGHT.

AND WHAT WE'RE GOING TO DO WITH THIS CHEESE,

AND THIS PEPPERS, IT'S SIMPLE.

SIMPLE WHEN YOU HAVE GREAT INGREDIENTS.

SO THE ONLY THING WE'RE GOING TO BE DOING IS CUTTING PIECES

OF THE CHEESE, AND STUFFING THE GREEN PEPPER.

AND WE HAVE AN ASTONISHING QUICK TAPA.

ARE YOU WITH ME OR NOT?

SO LET'S GO.

GREAT, AND NOW WHAT WE CAN DO IS MAKE A CUT RIGHT HERE

IN THE TOP, OPENING A DOOR INTO THE PEPPER, LIKE THIS, YOU SEE?

AND WE CAN DO ANOTHER CUT ALL AROUND THE TOP

OF THE PEPPER, YOU SEE?

AND THE SAME ONE IN THE BOTTOM.

ALL OF A SUDDEN WHAT WE ARE DOING IS OPENING A VERY UNIQUE

DOOR INSIDE INTO THE WORLD OF THE PADRON PEPPER.

YOU SEE THIS IS GIVING ME THE OPTION NOW

TO STUFF EVERY PEPPER.

AND YOU KNOW WHY MANY RECIPES TELL YOU TAKE THE SEEDS OUT,

DISCARD THE SEEDS; WHY?

THE SEEDS ACTUALLY TO ME, THEY ARE UNBELIEVABLE,

THEY ARE SO NICE, SO CRUNCHY, SO SWEET,

THEY HAVE SUCH A NICE TEXTURE

THAT DON'T TOUCH THE SEEDS; ALL RIGHT?

SO LET'S GO, ONE BY ONE, SIMPLE.

ALL RIGHT.

>> AND WE CAN GO NOW WITH THAT THE SECOND ONE

AND THE THIRD AND THE FOURTH.

[ MUSIC ]

>> WE'RE FINISHED, A HOT PAN, GOOD OLIVE OIL,

THIS IS GOING TO BE A QUICK TAPAS.

>> JOSE ANDRES: AND WE POUR THE WINE, AND THE OTHER,

EMPTY ALL IN THE PAN, BEAUTIFUL TAPAS.

BECAUSE ONCE YOU TRY TETILLA CHEESE FROM GALICIA ONCE,

BELIEVE ME, ESPECIALLY EUROPEANS WHO WILL LOVE IT FOREVER.

A VERY QUICK TAPAS, VERY UNIQUE, SOME SALT, ALWAYS YOU NEED

TO SPRINKLE THE SALT ON ABOVE; WHY?

TAKE A LOOK RIGHT HERE.

IF I SPRINKLE FROM VERY CLOSE, YOU SEE?

BUT IF I SPRINKLE THE SAME SALT FROM VERY HIGH, YOU SEE,

ONE WAY THE SALT GOES INTO ONE PLACE,

FROM ABOVE THE SALT GOES VERY SPREAD OUT,

ALL WAY IS THE SPRINKLE THE SALT FROM WAY ABOVE.

OKAY?

BEAUTIFUL, AND I THINK THE CHEESE IS READY,

OH, OH BEAUTIFUL.

WHAT ELSE CAN WE ASK IN LIFE?

SIMPLE INGREDIENTS TREATED WITH RESPECT, PUT THEM TOGETHER,

GOOD WINE, GOOD ALBARINO,

AND YOU WILL ALWAYS HAVE A GREAT DISH.

I THINK I'M GOING TO TAKE YOU TO GALICIA, RIGHT NOW TO PADRON,

TO SEE WHERE THIS PEPPERS ARE FROM.

THE STORY OF THE PADRON PEPPERS BEGIN BEHIND THE WALLS

OF THIS BUILDING, THE MONASTERY OF HERBON,

VERY CLOSE TO THE BEAUTIFUL TWO OF PADRON.

THE SEEDS CAME FROM MEXICO, THE MONKS PLANTED THE SEEDS.

AND SO HOW THEY START PRODUCING THESE VERY TINY, GREEN PEPPER

THAT IS SO SWEET THAT ALL OF A SUDDEN BECOME

LIKE A NEW VARIETY, RIGHT HERE IN SPAIN.

TODAY WHEN YOU COME TO PADRON, BEGINNING MORE OR LESS MAY

UNTIL ALMOST OCTOBER, YOU WILL FIND WOMEN IN EVERY CORNER

IN EVERY STREET SELLING YOU THE PEPPERS THAT THEY PICKED

UP WITH THEIR TWO VERY HANDS.

AND LOCAL BARS AND RESTAURANTS WILL BE PREPARING THESE

DELICACIES TO TOURISTS AND LOCALS ALIKE.

AND, YOU KNOW, THEY ARE SO POPULAR THAT EVEN THE WOMAN

THAT SELLS THE PEPPERS, THEY HAVE A MONUMENT IN THEIR HONOR.

AS YOU SEE, PEPPERS ARE A VERY SERIOUS MATTER IN THIS LAND.

I CANNOT WAIT TO WALK AT THE BEGINNING OF THE SPRING,

USE TO SEE THESE TINY, WHITE FLOWERS

THAT ACTUALLY THEY ARE VERY TASTY ON THEIR OWN,

BUT THAT OBVIOUSLY IS WHAT WE ARE WAITING IS

WHEN THESE FLOWERS TURN THEMSELVES INTO A GREEN PEPPER.

A TINY GREEN PEPPER LIKE THIS, THE PADRON PEPPER, YOU KNOW,

THESE PADRON PEPPERS ARE CAUGHT ONLY WHEN THEY REACH THIS SIZE,

NOT BEFORE, NOT AFTER.

WHY?

IF THEY BECOME ANY BIGGER, THEY BECOME VERY, VERY SPICY,

AND THE COLOR IS NOT GREEN ANYMORE,

IT TURNS LIKE A VERY DARK BROWN THAT WE DON'T WON'T.

YOU KNOW, I THINK I'M GOING TO GO RIGHT NOW

TO A LOCAL RESTAURANT TO HAVE A FULL PLATE

ON MY OWN, SOME FOR YOU TOO.

AND, YOU KNOW, THESE PEPPERS OF PADRON THAT SIMPLY ARE KIND

OF PAN FRIED IN OLIVE OIL, SEA SALT.

AND THEY ARE LIKE THE BEST CANDY YOU CAN EAT

IN THE VEGETABLE WORLD.

OH, THEY ARE SO GOOD WITH RIBEIRO,

ANOTHER TRADITIONAL WINE FROM GALICIA.

AND I THINK THAT FROM HERE, PADRON,

I'M GOING TO TAKE YOU RIGHT NOW TO SANTIAGO DE COMPOSTELA.

NOTHING TELLS YOU ABOUT HOW VIBRANT A CITY IS

LIKE VISITING THEIR MARKET.

AND PROBABLY, THE MARKET HERE IN SANTIAGO DE COMPOSTELA IS ONE

OF THE BEST MARKETS THAT YOU CAN SEE ANYWHERE,

IT'S REALLY BEAUTIFUL.

HERE, MY VERY GOOD FRIEND, CHEF MARCELO ,

COMES EVERY MORNING TO PREPARE HIS MENU.

TAKE A LOOK AT THIS CAMARONES, AT THESE TINY BABY SHRIMP,

ALIVE, THEY'RE TRANSLUCENT, YOU SEE, WILD, LOOK AT THAT.

AND THEY'RE SO SWEET, WE BARELY BOIL THEM,

WE EAT THEM LIKE POPCORN, BUT THIS IS VERY EXPENSIVE POPCORN.

[ MUSIC ]

YOU SEE THIS SCALLOP, IT COMES WITH THIS ORANGE

THAT YOU SEE HERE, BUT WHAT WE REALLY NEED IS THIS THING HERE,

THE BIG, WIDE, MEATY PART.

[ MUSIC ]

[SPANISH]

>> THESE TOMATOES, THEY'RE SO GOOD, YOU KNOW,

WITH THESE TOMATOES, HE MAKES ONE

OF HIS SPECIALTIES, THE TOMATOES KINDER.

[ SPANISH ]

>> I THINK IT'S TIME TO GO

TO THE RESTAURANT AND START COOKING.

>> AND THOSE TOMATOES THAT WE BROUGHT IN THE MARKET,

THEY ARE CLEANED, THEY TAKE THE INSIDES, THEY PUT THEM

IN THIS KIND OF A PRESSURE COOKER, BUT INSIDE IS VINEGAR.

FIVE MINUTES, SIX MINUTES, THE VINEGAR KIND OF GETS

INTO THE WALLS OF THE TOMATO.

AND ALL OF A SUDDEN, YOU HAVE A TOMATO

THAT HAS ALL THE FLAVOR OF THE VINEGAR.

IT'S KIND OF A SELF-CONTAINED DRESSING.

HE PUT INSIDE SOME TOMATO SORBET, OR TOMATO MOUSSE,

A GOOD OLIVE OIL FROM CATALUNYA, SALT,

TOMATO, TOMATO, TOMATO, WOW.

AND TAKE A LOOK AT THIS SCALLOP, WHICH IS THE SYMBOL

OF ALL THE PILGRIMS THAT COME TO SANTIAGO.

IT'S SO GOOD THAT HE DOESN'T NEED TO DO ANYTHING TO IT,

HE SERVE AT ROOM TEMPERATURE, WITH THIS MOUSSE MADE

WITH THIS SEAWEED, WHICH THIS SEAWEED, IT'S ALSO SO UNIQUE.

SIMPLICITY, AGAIN, AT ITS BEST.

A TOUCH OF A REDUCTION, OF A VINEGAR --

BINGO, THE DISH IS DONE.

AND SOME GOOD WINE FROM GALICIA TO GO WITH THE WHOLE THING.

AND, YOU KNOW, EATING HERE IS LIKE AN ACT OF FAITH,

IT'S NO MENU, THINGS CHANGE DAILY, WHATEVER MARCELO BUYS

IN THE MARKET, YOU'VE SEEN IT.

AND HE KEEPS COMING UP WITH DISHES THAT ARE MODERN,

BUT THEY KEEP MEETING TRADITION.

WHAT ELSE CAN YOU ASK FOR IN A RESTAURANT?

IT'S TERRIFIC.

[ SPANISH ]

AND, YOU KNOW, AS SOON AS I FINISH THIS, I'M GOING TO GO

TO TAKE YOU TO SOMEHOW SHOW YOU ONE

OF THE MOST TRADITIONAL DISHES IN GALICIA, EMPANADA GALLEDA.

ARE YOU READY?

GOOD, BUT I'M GOING TO FINISH THIS FIRST, OKAY?

IN GALICIA, BESIDES ITS SIGHTS, ITS FOOD, ITS WINE, ITS TAPAS,

IT'S FAMOUS ALSO FOR THEIR PILGRIMS.

ACTUALLY FOLLOWING THE ST. JAMES WAY, THEY WILL LAND RIGHT HERE

IN SANTIAGO DE COMPOSTELA, WHERE THE REMAINS

OF THE APOSTLE SANTIAGO ARE INSIDE,

IN THE BEAUTIFUL BREATHTAKING CATHEDRAL

OF SANTIAGO DE COMPOSTELA.

SO SIGNS OF THE IMPORTANCE OF EMPANADAS

IN GALICIA ARE EVERYWHERE.

WE CAN SEE THIS IS CULTURE FROM THE THIRTEENTH CENTURY,

BY MAN AND A WOMAN EATING AN EMPANADA.

SO THE PILGRIMS WERE HAVING A PROBLEM BECAUSE ALMOST

IN EVERY CORNER, IN EVERY STREET YOU WILL FIND A PLACE

THAT MAKES TRADITIONAL EMPANADA, LIKE THIS ONE, CASA ATROIA.

TAKE A LOOK AT THOSE TRADITIONAL PASTRIES AND BREADS.

>> THAT SMELLS GOOD.

[ MUSIC ]

[ SPANISH ]

>> HERE THE MASTER EMPANADA MAKER, MY FRIEND VERNA.

>> JOSE ANDRES: YOU SAW BY NOW HOW SHE MADE THE DOUGH, RIGHT?

EGGS, LITTLE BIT OLIVE OIL, LITTLE A BIT

OF WATER, FLOUR, SIMPLE.

WELL, IT SEEMS SIMPLE.

AND TAKE A LOOK AT THIS.

THESE ONIONS WITH RAISINS.

AND THIS IS THE BONITO.

IN SPAIN WE LOVE THE TUNA WITH A LITTLE OLIVE OIL.

>> AND THIS EMPANADA, I THINK IS GOING TO BE ASTONISHING.

[ MUSIC ]

>> LOOKS GOOD, RIGHT?

AS SOON AS THIS IS BAKED, I'M GOING TO EAT A BIG PIECE.

BUT, YOU KNOW WHAT, I'M GOING TO SHOW YOU A CAKE

THAT SHE MAKES THAT IS SO, SO GOOD.

LET'S GO.

AND THIS IS THE TARTA DE SANTIAGO WITH A CROSS HERE

ON TOP, MADE WITH SUGAR.

THREE SIMPLE INGREDIENTS, EGGS, ALMONDS AND SUGAR.

AND THE EMPANADA.

[ SPANISH ]

>> WHAT CAN I TELL YOU?

WE'RE GOING TO GO HOME, RIGHT NOW, AND I'M GOING

TO SHOW YOU HOW TO MAKE AN EMPANADA, RIGHT AT HOME.

>> ADIOS.

[ MUSIC ]

>> IN MY HOUSE, LIKE IN MANY FAMILIES IN SPAIN,

YOU KNOW THE BEGINNING OF THE MONTH,

RIGHT AFTER MY FATHER GOT A PAYCHECK, WAS VERY DIFFERENT

FROM THE END OF THE MONTH.

LET'S PUT IT THIS WAY, THERE WAS NOT

AS MUCH FOOD TOWARDS THE END,

SO MUCH OF WHAT WE WOULD EAT HAD A LOT TO DO

WITH LESS COMMON FOOD, YOU KNOW, MAYBE THE LEFTOVER CHICKEN.

SO WE'RE GOING TO COOK THIS ONION, SLOWLY,

UNTIL IT'S VERY NICE, VERY CARAMELIZED AND VERY SOFT.

I THINK THIS IS THE RIGHT MOMENT TO ADD THE NEXT INGREDIENT,

THE GREEN AND RED PEPPERS.

SO WE PUT SOME GREEN PEPPERS RIGHT HERE.

SOME OF THE RED PEPPERS STEW, AND BY NOW,

I THINK IT'S SAFE ENOUGH TO ADD THE GARLIC.

WHY?

WELL, THE ONION IS, LET'S SAY,

VERY WET BECAUSE IT HAS A LOT OF WATER.

AND, YOU KNOW, THE GARLIC AIN'T GOING TO BURN,

AND THAT'S ACTUALLY A VERY GOOD THING.

AND WE'RE GOING TO PUT ONE BAY LEAF RIGHT INSIDE.

I THINK IT'S THE RIGHT MOMENT TO PUT SOME SALT.

BY ADDING THE SALT, WE'RE GOING TO HELP, PRECISELY,

THE ONION TO CRY THAT MEANS TO RELEASE THE WATER QUICKER,

THAN IF WE DIDN'T PUT THE SALT.

>> OKAY?

[ MUSIC ]

>> ALL RIGHT.

THE ONIONS ARE READY AND REDUCED,

CARAMELIZED AS YOU CAN SEE.

THE GREEN PEPPER, THE RED PEPPER ALREADY REDUCED,

THE GARLIC, BEAUTIFULLY COOKED.

NOW, IS THE MOMENT TO ADD A VERY IMPORTANT INGREDIENT

IN SPANISH COOKING.

PLEASE HELP ME OUT, DON'T CALL IT PAPRIKA, CALL IT PIMENTON,

THE SPANISH IS SMOKED PIMENTON.

AND NOW, RIGHT FOLLOWING THE PIMENTON,

WE'RE GOING TO PUT, WHY NOT, TOMATO.

AND WE'RE GOING TO WAIT UNTIL THIS TOMATO REDUCES.

REDUCES UNTIL IT FORMS KIND OF A MARMELADE WITH THE ONION,

WHICH IS ALREADY VERY CARAMELIZED, AND THE TOMATO.

ALL RIGHT?

BEAUTIFUL.

SO NOW IS THE MOMENT TO BE ADDING THE CHICKEN LIKE THIS.

TWO OR MORE, WE CAN ADD MORE, RIGHT?

RIGHT, ALL THE CHICKEN IN, YOU KNOW WHAT?

THIS STUFFING IS READY.

AS THIS GOES OFF, LET'S YOU AND I, GET START ROLLING THE DOUGH,

THIS BEAUTIFUL PUFF PASTRY.

SO THE ONLY THING YOU NEED TO DO IS TO BUY THESE.

AND WE'RE GOING TO START ROLLING WITH THE HELP

OF THIS ROLLING PIN, UNTIL WE ACHIEVE THE PROPER KIND

OF THICKNESS.

ALL RIGHT?

SO FAR, SO GOOD.

NOW, WE'RE GOING TO ROLL OVER IT LIKE THIS,

WE'RE GOING TO PUT ITS ON TOP OF A TRAY, KIND OF UPSIDE DOWN.

AND WE'RE GOING TO PUT IT RIGHT ON TOP OF THIS PAN LIKE THIS.

CENTER THIS DOUGH OUT, PERFECT, AND TAKE A LOOK

BECAUSE NOW WE MAKE SOME HOLES, LIKE THIS, YOU SEE?

PERFECT, SO FAR, VERY EASY, RIGHT?

ALL RIGHT.

SO WE PUT THESE IN HERE.

>> WE PUT A LITTLE BIT MORE IN HERE.

[ MUSIC ]

>> JOSE ANDRES: PERFECT, AND NOW WITH THE HELP OF A KNIFE,

WE'RE GOING TO KIND OF CUT TO MAKE SURE

THAT IT'S EVEN LIKE THIS.

YOU SEE, PERFECTLY STRAIGHT.

AND WITH THE HELP OF THE SAG, WE'RE GOING TO PAINT THE SIDES

OF THIS BECAUSE THE SIDE WHERE IT'S GOING

TO HELP US IS BECOMING LIKE A GLUE TO TOUCH THE OTHER LAYER.

OKAY?

[ MUSIC ]

>> TAKE A LOOK.

YOU PUT A FINGER RIGHT HERE; RIGHT?

YOU FOLD OVER THE DOUGH, OVER THE FINGER.

>> YOU KEEP ROLLING THE DOUGH AGAIN OVER THE FINGER.

[ MUSIC ]

>> ALL RIGHT.

AND HERE WE'RE FINISHED.

AND NOW VERY IMPORTANT, WE NEED TO DO SOME HOLES ON THE TOP.

WHY, WE WANT TO DO SOME HOLES?

VERY SIMPLE, BECAUSE IF WE DON'T DO HOLES; WHAT HAPPEN?

WE'RE GOING TO HAVE A STEAMED OF THE WATER OF THE TOMATO,

OF ALL THE INGREDIENTS INSIDE.

AND THAT STEAM AGAIN WILL MAKE THIS EMPANADA VERY SOGGY.

AND WE WANT IT CRISPY IN THE OUTSIDE,

AND TO ACHIEVE A NICE COLOR.

WE CAN PAINT THE TOP WITH THE REMAINING EGG LIKE THIS.

SO THIS IS READY TO GO INTO THE OVEN, YOU KNOW, MORE OR LESS

AROUND 25, 30 MINUTES, 350 DEGREES.

AND IT'S GOING TO BE SO GOOD.

ALL READY WE ATE EMPANADAS IN SPAIN, GALICIA,

WITH COOKED EMPANADAS RIGHT HERE AT HOME.

NOW, YOU KNOW A LOT ABOUT THIS VERY UNIQUE DISH.

TAKE A LOOK; TAKE A LOOK, THE STUFFING, THE CRISPY DOUGH,

THE CHICKEN, THE ONION.

>> YOU KNOW, I WANT TO GO BACK TO GALICIA,

TO A BEAUTIFUL PLACE CALLED FINISTERRE.

[ MUSIC ]

>> I AM BACK IN GALICIA, ONE OF MY FAVORITE PLACES.

THIS LIGHTHOUSE RIGHT HERE,

ACTUALLY SHOWS THE MOST WESTERN POINT IN EUROPE.

FOR CENTURIES MAN THOUGHT THAT THE END

OF EARTH WAS RIGHT IN THIS POINT.

AND THAT'S WHERE THE NAME COMES FROM, FINISTERRE,

FINIS AND TERRA, EARTH, THE END OF EARTH.

YOU KNOW, ALSO THIS COAST IS KNOWN AS THE COSTA DA MORTE

OR THE COAST OF DEATH.

WHY?

BECAUSE SUCH A TREACHEROUS TERRAIN

WITH SO MANY SHIPWRECKS THROUGH CENTURIES.

AND IN THOSE SAME WATERS, WITH THE CLEAN WATER

OF THE ATLANTIC SEA, YOU SEE HITTING ON THOSE ROCKS,

WE CAN CATCH TODAY SOME OF THE MOST UNIQUE FOOD OR OCTOPUS

THAT YOU CAN EAT ANYWHERE.

[ MUSIC ]

>> I ALWAYS WANTED TO BE A FISHERMAN.

>> THIS IS CALLED A NASA.

AND THERE THEY PUT, YOU SEE THE FISH INSIDE, AND THEY HOPE

THAT THE OCTOPUS WILL COME IN.

MAN, IT'S HARD WORK.

HEY, ONE SMALL ONE.

ALL RIGHT.

UH, IT GOES BACK IN.

WILD, GOING BACK DOWN DEEP.

AND WHEN THEY'RE SMALL IN SIZE, THEY NEED TO GO BACK.

WHY?

BECAUSE THEY NEED TO KEEP REPRODUCING THEMSELVES.

SO WE DON'T FINISH ALL THE FISH, OCTOPUS

AND OTHERS FROM THE OCEAN.

[ MUSIC ]

>> THAT'S A NECORA.

WE CALL THESE IN AMERICA, CONCH, SEA SNAILS.

SEA STARS, PLENTY OF SEA STARS HERE, WE SEND THEM BACK.

[ MUSIC ]

SO YOU SEE SOMETIMES, THE NASA, THEY BREAK.

AND RIGHT THERE AT THE SAME MOMENT, THEY HAVE TO BE TAKING,

MAKING SURE THAT THEY ARE BACK TO NORMAL.

IF NOT THE OCTOPUS WILL ESCAPE.

WHY?

BECAUSE AN OCTOPUS, IF THEY CAN PUT THEIR EYE THROUGH A HOLE,

THEY WILL BE ABLE TO PASS THEIR ENTIRE BODY THROUGH THE HOLE.

WE GOT ONE.

MORE OCTOPUS, A SMALL ONE.

WE PUT THEM BACK IN THE SEA, UNTIL THEY ARE REALLY,

REALLY BIG, WE DON'T WON'T THEM.

SO FUNNY.

AND TAKE A LOOK AT THESE SUCTION CUPS, REALLY BIG,

THEY STICK TO MY HAND, YOU SEE.

AND NOW I CANNOT TAKE IT OFF, OH MY GOD, WOW, OKAY,

IT'S BACK IN THE WATER.

[ MUSIC ]

>> WELL, I CAN SAY WE WERE LUCKY TODAY.

I THINK WE GOT A GOOD QUANTITY OF OCTOPUS,

AND MANY OF THE SAILORS ARE GOING BACK TO PORT.

[ SPANISH ]

[ MUSIC ]

>> AND RIGHT HERE IN THE TOWN

OF FINISTERRE IS THIS VERY UNIQUE RESTAURANT,

TIRA DO CORDEL, WHERE MY FRIEND PEPE IS GOING

TO COOK THIS OCTOPUS FOR ME.

[ SPANISH ]

>> AND THE OCTOPUS ALWAYS HAS TO BE BOILED,

AT LEAST IT IS WHAT THE TRADITION SAYS,

IN THIS COPPER POT.

40, 50 MINUTES LATER IT WILL BE VERY TENDER.

AND THE PULPO IS TENDER.

TENDER, BUT IT STILL IS LIKE CHEWY, THAT'S THE BEST PULPO.

HE'S GOING TO BE PREPARING THIS PULPO WILL THE TRADITIONAL OLIVE

OIL AND PIMENTON, THE PAPRIKA AND THE SALT.

AND WHEN HE FINISHES THIS,

THEY MAKE HERE SOMETHING THAT IS SO UNIQUE.

[ MUSIC ]

>> THIS IS THEIR SPECIALTY.

FRESH FISH.

YOU'VE DISCOVERED WHERE THE OCTOPUS IS,

RIGHT THERE, RIGHT THERE.

AND WHAT THEY DO IS, THEY COVER IT IN SEA SALT LIKE THIS ONE,

AND THEY PUT IT RIGHT HERE ON TOP OF THE CHARCOAL.

DIFFERENT KINDS OF FISH LIKE THIS ONE, LUBINA,

PROBABLY MY FAVORITE OF THE SEA BREAM, OH MY GOD,

SO MANY DIFFERENT KINDS.

WOW, I THINK IT'S GOING TO BE A GOOD LUNCH.

LITTLE BIT OF GOOD GALICIA WINE, A RIBEIRO, THE FISH IS HERE.

SO SIMPLE, IT'S GOOD.

AND, YOU KNOW, IT'S NO BETTER WAY THAN TO FINISH A DAY

IN GALICIA IN THE WAY I'M GOING

TO SHOW YOU RIGHT NOW, YOU'LL SEE.

[ MUSIC ]

[SPANISH]

>>THIS IS THE BEGINNING OF A CONJURO OR SPELL,

HERE IN GALICIA WHEN THEY MAKE THE QUEIMADA,

THEY WILL SAY I SPELL TO SOMEHOW PUT AWAY THE BAD SPIRITS.

AND YOU'RE GOING TO SEE WHAT IS GOING TO HAPPEN HERE.

SOME VERY GOOD ORUJO, A VERY TRADITIONAL LIQUOR IN GALICIA.

TAKE A LOOK AT WHAT'S GOING TO HAPPEN

WITH THIS BEAUTIFUL CATHEDRAL OF SANTIAGO AT MY BACK

IN THE SQUARE OF OBRADOIRO.

>> AND NOW IS THE MOMENT TO LIGHT IT UP.

[ MUSIC ]

>>I'M HAVING A GLASS OF THIS QUEIMADA.

I'M GOING TO SAY BYE TO YOU.

I AM JOSE ANDRES, AND THIS IS MADE IN SPAIN.

[ MUSIC ]