Original subtitles

So Spain is the culinary hotspot of europe right now.

Of europe right now. >> from tapas to tortillas, from

>> from tapas to tortillas, from seafood to jamon ibérico,

Seafood to jamon ibérico, there's so much. And having

There's so much. And having eaten my way through the

Eaten my way through the country, I can tell you it's a

Country, I can tell you it's a reputation well deserved. But

Reputation well deserved. But what I want to know is, how did

What I want to know is, how did Spain rise from relative

Spain rise from relative culinary obscurity to

Culinary obscurity to extraordinary and delicious new

Extraordinary and delicious new heights? I'm just going to do a

Heights? I'm just going to do a little bit more research. I'm

Little bit more research. I'm eva longoria, and I'm a proud

Eva longoria, and I'm a proud mexican american 11 generations

Mexican american 11 generations ago, one of my ancestors left

Ago, one of my ancestors left Spain for the new world and a

Spain for the new world and a new life. 400 years later. I'm

New life. 400 years later. I'm back. I'm so excited.

Back. I'm so excited. >> so that was.

>> so that was. >> and I'm exploring Spain and

>> and I'm exploring Spain and its 17 regions to see how the

Its 17 regions to see how the land and its people have created

Land and its people have created one of the world's most

One of the world's most exciting cuisines. I think you

Exciting cuisines. I think you know what you're doing. But

Know what you're doing. But this time it's different.

This time it's different. Instead of diving into one

Instead of diving into one region, I'm looking at how the

Region, I'm looking at how the cuisine of the entire country

Cuisine of the entire country has transformed in a single

Has transformed in a single generation.

Generation. >> oh, yeah.

>> oh, yeah. >> with the helping hand from

>> with the helping hand from food journalist julia lozano and

Food journalist julia lozano and chef danay garcia.

Chef danay garcia. >> the food here was very, very,

>> the food here was very, very, very fatty. But it's always

Very fatty. But it's always cook. We overcook everything.,

Cook. We overcook everything., and some of the incredible chefs

And some of the incredible chefs I met on my travels.

I met on my travels. >> the most important thing that

>> the most important thing that we did is open our minds. And

We did is open our minds. And this was a huge game changer for

This was a huge game changer for us.

Us. >> what is this? Spanish food

>> what is this? Spanish food has been enriched by waves of

Has been enriched by waves of invasions. So it's roman

Invasions. So it's roman arabic, jewish and spanish.

Arabic, jewish and spanish. >> of course. Yes.

>> of course. Yes. >> and centuries of empire. I

>> and centuries of empire. I hate to break it to you, but I

Hate to break it to you, but I think this is a mexican dessert.

Think this is a mexican dessert. Since the 1970s, when Spain

Since the 1970s, when Spain emerged from the shadow of a

Emerged from the shadow of a fascist dictator.

Fascist dictator. >> they weren't only one Spain.

>> they weren't only one Spain. >> this was franco's influence.

>> this was franco's influence. >> yes.

>> yes. >> its cuisine has been

>> its cuisine has been revolutionized. How on earth did

Revolutionized. How on earth did Spain make this culinary quantum

Spain make this culinary quantum leap to become the envy of the

Leap to become the envy of the world?

World? >> that made me so happy.

>> I'm heading to one of my favorite restaurants in marbella

Favorite restaurants in marbella to do two of my favorite things

To do two of my favorite things eat food and talk about food.

Eat food and talk about food. >> hola! Hola.

>> hola! Hola. >> how are you?

>> how are you? >> fine. How was your trip?

>> fine. How was your trip? >> oh my god. Amazing. I've

>> oh my god. Amazing. I've eaten my way through Spain.

Eaten my way through Spain. Julia lozano is a food

Julia lozano is a food journalist and culinary expert.

Journalist and culinary expert. >> well, now we are in the best

>> well, now we are in the best place to keep talking about

Place to keep talking about food. Yes, danny.

Food. Yes, danny. >> oh my gosh. I love this

>> oh my gosh. I love this place.

Place. >> what will you.

>> what will you. >> to see you. Welcome back to

>> to see you. Welcome back to lobito. How are you?

Lobito. How are you? >> so happy to be back.

>> so happy to be back. >> yeah.

>> yeah. >> oh my god. Nice to see you.

>> oh my god. Nice to see you. This is one of the most

This is one of the most beautiful restaurants.

Beautiful restaurants. >> I have a lot of different

>> I have a lot of different kind of restaurants.

Kind of restaurants. >> I know this one is special,

>> I know this one is special, though.

Though. >> yeah. For me to.

>> yeah. For me to. >> my old friend danny garcia, a

>> my old friend danny garcia, a three michelin starred chef who

Three michelin starred chef who heads an international

Heads an international restaurant empire, embodies

Restaurant empire, embodies modern Spain's gastronomic

Modern Spain's gastronomic success. The food in Spain has

Success. The food in Spain has evolved so much in the last 30,

Evolved so much in the last 30, 40 years.

40 years. >> oh, yeah. A lot.

>> oh, yeah. A lot. >> 50 years ago, people didn't

>> 50 years ago, people didn't come to Spain for the food. But

Come to Spain for the food. But now it is on everybody's

Now it is on everybody's gastronomic bucket list. What's

Gastronomic bucket list. What's changed?

Changed? >> the tips. They began to

>> the tips. They began to change the rules. And the first

Change the rules. And the first rule that you change was the

Rule that you change was the presentation. Because our food

Presentation. Because our food was very ugly. Very ugly. Yes.

Was very ugly. Very ugly. Yes. >> you can say, you know.

>> you can say, you know. >> it was brown.

>> it was brown. >> yeah exactly, exactly.

>> yeah exactly, exactly. >> they also changed the way of

>> they also changed the way of cooking because they put less

Cooking because they put less fat. Because remember, the food

Fat. Because remember, the food here was very, very fatty.

Here was very, very fatty. Fatty? Yes.

Fatty? Yes. >> but it's overcooked.

>> but it's overcooked. >> we overcooked everything.

>> we overcooked everything. >> we change the techniques. The

>> we change the techniques. The best way to show you this kind

Best way to show you this kind of example is my bahia.

Of example is my bahia. >> your bahia?

>> your bahia? >> yeah. Let's go to the

>> yeah. Let's go to the kitchen.

Kitchen. >> we're going to.

>> we're going to. >> make one.

>> make one. >> oh, wow.

>> oh, wow. >> yeah.

>> yeah. >> lina.

>> lina. >> welcome to our, I think, pure

>> welcome to our, I think, pure kitchen, you know.

Kitchen, you know. >> yes.

>> yes. >> I agree, this reminds me of

>> I agree, this reminds me of my childhood. The.

My childhood. The. >> smell.

>> smell. >> I love the smell.

>> I love the smell. >> I'm going to be smelling

>> I'm going to be smelling like an all day long, though.

Like an all day long, though. Yeah. What's first? I've never

Yeah. What's first? I've never made paella.

Made paella. >> we're going to make my

>> we're going to make my bella.

Bella. >> paella is Spain's most iconic

>> paella is Spain's most iconic dish in the traditional version.

Dish in the traditional version. Various types of meat,

Various types of meat, shellfish, vegetables, and rice

Shellfish, vegetables, and rice are all cooked together in a

Are all cooked together in a rich fatty stock. That's going

Rich fatty stock. That's going to be a big paella.

To be a big paella. >> we're going to start with

>> we're going to start with the mushroom.

The mushroom. >> with a boldness that's

>> with a boldness that's typical of today's spanish

Typical of today's spanish chefs. Danny has reinvented this

Chefs. Danny has reinvented this classic dish from the bottom up.

Classic dish from the bottom up. His pared down recipe consists

His pared down recipe consists only of mushrooms, steak stock

Only of mushrooms, steak stock chicken stock because beef stock

Chicken stock because beef stock is very fatty. Yeah, arroz

Is very fatty. Yeah, arroz bomba, a type of short grain

Bomba, a type of short grain rice. And his all important

Rice. And his all important spice mix.

Spice mix. >> rose, saffron and pepper for

>> rose, saffron and pepper for me, the most important thing is

Me, the most important thing is the spicy. Yeah, because the

The spicy. Yeah, because the spicy is the flavor that you are

Spicy is the flavor that you are going to find later. Now the

Going to find later. Now the chuleta.

Chuleta. >> okay.

>> okay. >> crucially for his paella,

>> crucially for his paella, danny grills the protein. You're

Danny grills the protein. You're breaking another rule.

Breaking another rule. >> yeah. When my mother cooks,

>> yeah. When my mother cooks, seafood paella, the clams and

Seafood paella, the clams and the shrimp and everything that

The shrimp and everything that you are in the paella is

You are in the paella is overcooking.

Overcooking. >> so you like to cook those

>> so you like to cook those parts separately?

Parts separately? >> I prefer.

>> I prefer. >> wow. Yeah. Good.

>> wow. Yeah. Good. >> so you don't ever add more

>> so you don't ever add more stock? No no.

Stock? No no. >> no no. I hate this kind of

>> no no. I hate this kind of rice of paella. That is like

Rice of paella. That is like this. So thick. You know, the

This. So thick. You know, the rice here.

Rice here. >> is overcooked.

>> is overcooked. >> overcooked?

>> overcooked? >> yeah.

>> yeah. >> how is this one different

>> how is this one different than the one your mom made?

Than the one your mom made? >> 100% different. You know,

>> 100% different. You know, really, to be honest, you know,

Really, to be honest, you know, I make everything different than

I make everything different than her.

Her. >> danny's paella is light

>> danny's paella is light years from the old school

Years from the old school version. Beautiful. Once the

Version. Beautiful. Once the rice is cooked, he adds a hint

Rice is cooked, he adds a hint of beef tallow.

Of beef tallow. >> it's only a little bit.

>> it's only a little bit. It's only a flavor. You know.

It's only a flavor. You know. >> artfully arranges the steak.

>> artfully arranges the steak. And tops it off with a garnish

And tops it off with a garnish of charred rosemary.

Of charred rosemary. >> that is.

>> that is. >> aromatic.

>> aromatic. >> olé!

>> olé! >> it's a beautiful. Thank you.

>> it's a beautiful. Thank you. >> thank you so much. Yeah.

>> thank you so much. Yeah. >> wow paella.

>> wow paella. >> yeah I'm going.

>> yeah I'm going. >> I think that this is the most

>> I think that this is the most important part.

Important part. >> that is the best part ever.

>> that is the best part ever. >> the socarrat.

>> the socarrat. >> yeah. What does that.

>> yeah. What does that. >> translate to?

>> translate to? >> oh, it's not translated the

>> oh, it's not translated the burnt, crispy part right here.

Burnt, crispy part right here. >> oh, my.

>> oh, my. >> god. Chocolate. Chocolate.

>> god. Chocolate. Chocolate. >> but you can see here, you

>> but you can see here, you know, there's a little bit

Know, there's a little bit crispy. It's a very good

Crispy. It's a very good flavor.

Flavor. >> that makes me so happy. And

>> that makes me so happy. And then the mushrooms and the meat.

Then the mushrooms and the meat. >> finally you are going to find

>> finally you are going to find different kind of texture of the

Different kind of texture of the grain.

Grain. >> I taste the clove.

>> I taste the clove. >> at the end. You have the

>> at the end. You have the spicy. One thing is the flavor

Spicy. One thing is the flavor and another thing is the aroma.

And another thing is the aroma. And both is amazing.

And both is amazing. >> so yeah, this is so good. A

>> so yeah, this is so good. A classic dish, brilliantly

Classic dish, brilliantly reimagined for the 21st century,

Reimagined for the 21st century, with each different element

With each different element cooked to perfection. I, for

Cooked to perfection. I, for one, am excited that there's

One, am excited that there's been an evolution of spanish

Been an evolution of spanish food because this is incredible.

Food because this is incredible. This is a great example of how

This is a great example of how you guys are holding on to your

You guys are holding on to your cultural heritage, but yet

Cultural heritage, but yet evolving into new spaces. Good

Evolving into new spaces. Good job danny. Yeah.

You may have. Call now and we'll come to you.

Come to you. >> 882 one 4000.

>> 882 one 4000. >> on this trip. I have been

>> on this trip. I have been blown away by the limitless

Blown away by the limitless creativity of spanish chefs. I

Creativity of spanish chefs. I shouldn't be surprised with the

Shouldn't be surprised with the cultural heritage that this

Cultural heritage that this country has with artists and

Country has with artists and creatives like dali, gaudi,

Creatives like dali, gaudi, lorca, goya. But now that

Lorca, goya. But now that creativity is present in the

Creativity is present in the food scene.

Food scene. >> I, if you smell, you can feel

>> I, if you smell, you can feel that you are very close to the

That you are very close to the sea. It's like a bruma.

Sea. It's like a bruma. >> throughout Spain, chefs are

>> throughout Spain, chefs are ripping up the rule book and

Ripping up the rule book and allowing their imaginations to

Allowing their imaginations to run wild.

Run wild. >> what is this? Chicken.

>> what is this? Chicken. Chicken.

Chicken. >> the chicken comb. Yeah. Why?

>> the chicken comb. Yeah. Why? >> because of the texture. You

>> because of the texture. You know, this is like a silky

Know, this is like a silky texture.

Texture. >> using adventurous ingredients

>> using adventurous ingredients and techniques, they have

And techniques, they have transformed Spain's cuisine

Transformed Spain's cuisine almost beyond recognition. And

Almost beyond recognition. And what I want to know is, where

What I want to know is, where did this outburst of creativity

Did this outburst of creativity come from to understand Spain's

Come from to understand Spain's modern day culinary miracle, we

Modern day culinary miracle, we have to go back almost a

Have to go back almost a century. In 1939, after three

Century. In 1939, after three brutal years of civil war,

Brutal years of civil war, general franco established a

General franco established a fascist dictatorship but

Fascist dictatorship but franco's isolationist push for

Franco's isolationist push for agricultural self-sufficiency

Agricultural self-sufficiency backfired, creating widespread

Backfired, creating widespread shortages and famine. A period

Shortages and famine. A period known as the hunger years.

Known as the hunger years. >> complicado encontrar

>> complicado encontrar productos basicos pan arroz como

Productos basicos pan arroz como ya no digamos carne no habia

Ya no digamos carne no habia evidentemente estaba acerca del

Evidentemente estaba acerca del poder. Muy bien. Pero en la

Poder. Muy bien. Pero en la poblacion de la miseria.

Poblacion de la miseria. >> seeking to impose national

>> seeking to impose national unity, franco repressed regional

Unity, franco repressed regional identities, languages and even

Identities, languages and even cuisine. His vision of spanish

Cuisine. His vision of spanish food can be seen in a famous

Food can be seen in a famous cookbook published in 1951, that

Cookbook published in 1951, that his regime encouraged all good

His regime encouraged all good housewives to use.

Housewives to use. >> they want to make that

>> they want to make that spanish cuisine where only one.

Spanish cuisine where only one. >> you're saying this book tried

>> you're saying this book tried to make a uniform definition of

To make a uniform definition of spanish cuisine, and there's no

Spanish cuisine, and there's no such thing?

Such thing? >> yes, a lot of women in Spain

>> yes, a lot of women in Spain learned to cook with this book.

Learned to cook with this book. >> really? What's the reason

>> really? What's the reason you think they wanted to make

You think they wanted to make one definition of spanish

One definition of spanish cuisine?

Cuisine? >> because they want only one

>> because they want only one Spain.

Spain. >> one Spain.

>> one Spain. >> only one Spain. Only one

>> only one Spain. Only one cuisine.

Cuisine. >> this was franco's influence.

>> this was franco's influence. >> yes.

>> yes. >> of trying to dictate one

>> of trying to dictate one Spain. What's so interesting

Spain. What's so interesting under franco's rule, a diet of

Under franco's rule, a diet of greasy stews, oily, overcooked

Greasy stews, oily, overcooked vegetables, heavy roasted meats

Vegetables, heavy roasted meats and deep fried fish came to

And deep fried fish came to define spanish food.

Define spanish food. >> and after everything changed.

>> and after everything changed. >> it was paella. In this,

>> it was paella. In this, obviously.

Obviously. >> of course. Yeah. Yes it is.

>> of course. Yeah. Yes it is. But not this way.

But not this way. >> not this way. You would not

>> not this way. You would not make the cookbook, danny. Sorry.

Make the cookbook, danny. Sorry. Franco's death in 1975 meant an

Franco's death in 1975 meant an end to fascism and the start of

End to fascism and the start of economic revival. The

Economic revival. The increasingly wealthy population

Increasingly wealthy population began to take an interest in

Began to take an interest in fine dining and regional

Fine dining and regional cooking, long suppressed by

Cooking, long suppressed by franco, was reborn with a whole

Franco, was reborn with a whole new energy. In the basque

New energy. In the basque country, chefs like juan mari

Country, chefs like juan mari arzak started the new basque

Arzak started the new basque cuisine movement, blending local

Cuisine movement, blending local traditions with the flair of

Traditions with the flair of french nouvelle cuisine

French nouvelle cuisine maravillosa por qué empoderar

Maravillosa por qué empoderar no empoderar todo el mundo a la

No empoderar todo el mundo a la veniamos de la dictadura. In

Veniamos de la dictadura. In 1989, restaurant arzak was

1989, restaurant arzak was awarded three michelin stars,

Awarded three michelin stars, winning juan mari's new basque

Winning juan mari's new basque cuisine global recognition. Like

Cuisine global recognition. Like the basque country, catalonia

The basque country, catalonia suffered badly under franco's

Suffered badly under franco's dictatorship when catalan

Dictatorship when catalan language books were banned in

Language books were banned in 1990, a young chef, fina puig

1990, a young chef, fina puig duval, opened a restaurant in la

Duval, opened a restaurant in la roca determined to revive

Roca determined to revive catalan cooking, she turned to

Catalan cooking, she turned to an ingredient associated with

An ingredient associated with the hunger years of franco's

The hunger years of franco's regime and gave it a radical

Regime and gave it a radical makeover alimento de una época

Makeover alimento de una época de calidad y guerra, pues la

De calidad y guerra, pues la gente casi quiera lo para

Gente casi quiera lo para desayunar para y para tener

Desayunar para y para tener buckwheat thrives in the rich

Buckwheat thrives in the rich volcanic soil of la roca and is

Volcanic soil of la roca and is a surprisingly versatile

A surprisingly versatile ingredient that I had to try.

Ingredient that I had to try. >> in el muerto, aqui es la piel

>> in el muerto, aqui es la piel y aqui lo qué es la arena?

Y aqui lo qué es la arena? >> fina uses the grains to make

>> fina uses the grains to make buckwheat beer. Hey.

Buckwheat beer. Hey. >> muy ligera.

>> muy ligera. >> color. That's beautiful. And

>> color. That's beautiful. And mixes them with broth and local

Mixes them with broth and local sheep's cheese to make a rich

Sheep's cheese to make a rich risotto.

Risotto. >> también a mi me gusta mucho

>> también a mi me gusta mucho de ingrediente para todo el

De ingrediente para todo el plato. La vida la comida.

Plato. La vida la comida. >> okay todos estos productos

>> okay todos estos productos humildes darles.

Humildes darles. >> pues su lugar.

>> pues su lugar. >> su luz.

>> su luz. >> lo siento muy sencillo.

>> lo siento muy sencillo. >> si it smells so cheesy.

>> si it smells so cheesy. >> rico.

>> rico. >> the dish is even served on

>> the dish is even served on crisp bread made from buckwheat

Crisp bread made from buckwheat flour. Oh my gosh okay.

Flour. Oh my gosh okay. >> mm-hmm wow.

>> mm-hmm wow. >> no. Is muy sofisticados. Wow.

>> no. Is muy sofisticados. Wow. >> this is.

>> this is. >> amazing. It's like the best

>> amazing. It's like the best risotto I've ever had.

Risotto I've ever had. >> yeah. El sarazino es muy muy

>> yeah. El sarazino es muy muy saludable. Wow I want.

Saludable. Wow I want. >> un plato mas.

>> un plato mas. >> grande.

>> grande. >> with cuisine like this the

>> with cuisine like this the basque country and catalunya

Basque country and catalunya powered the revival of regional

Powered the revival of regional cooking. But an hour's drive

Cooking. But an hour's drive from les écoles, vinas mentor

From les écoles, vinas mentor and fellow catalan was about to

And fellow catalan was about to change everything, not only for

Change everything, not only for Spain but for the whole world.

Spain but for the whole world. >> cocinero como ferran. Adria.

>> cocinero como ferran. Adria. Qué? Encendido la mesa? Eso fue

Qué? Encendido la mesa? Eso fue un transatlantico libertad and

Un transatlantico libertad and ferran did is okay guys, do it.

Ferran did is okay guys, do it. Just break the rules. Do it. I

Just break the rules. Do it. I think that was the moment we

Think that was the moment we really became one of the best

Really became one of the best cuisine in the

Nationwide. >> big beautiful tariffs. A

>> big beautiful tariffs. A fareed zakaria special Monday at

Fareed zakaria special Monday at 8:00 on cnn.

8:00 on cnn. >> in the 1990s, at el bulli

>> in the 1990s, at el bulli restaurant in catalunya, a

Restaurant in catalunya, a maverick chef set off a culinary

Maverick chef set off a culinary explosion that would be felt

Explosion that would be felt around the globe.

Around the globe. >> in europa, haciamos lo q se

>> in europa, haciamos lo q se llama. Nouvelle cuisine.

Llama. Nouvelle cuisine. Empezamos a crear una cocina

Empezamos a crear una cocina alta cocina con una persona

Alta cocina con una persona propia. Ha cambiado de juego.

Propia. Ha cambiado de juego. Pero esto es tan tan tan tan

Pero esto es tan tan tan tan importante.

Importante. >> using scientific techniques,

>> using scientific techniques, ferran adria revolutionized

Ferran adria revolutionized gastronomy with astonishing new

Gastronomy with astonishing new recipes like melon, caviar,

Recipes like melon, caviar, frozen gorgonzola and flavored

Frozen gorgonzola and flavored foams. He tricked the eye and

Foams. He tricked the eye and forced diners to question basic

Forced diners to question basic assumptions about the nature of

Assumptions about the nature of food.

Food. >> ice cream. With chicken.

>> ice cream. With chicken. >> sauce.

>> sauce. >> el concepto de largo cuatro

>> el concepto de largo cuatro elaboracion. Todos los chefs

Elaboracion. Todos los chefs actuales del mundo. La marea su

Actuales del mundo. La marea su oferta.

Oferta. >> we are always looking at

>> we are always looking at France, okay? They are the best.

France, okay? They are the best. And suddenly came this guy

And suddenly came this guy ferran adria. With all these

Ferran adria. With all these techniques, but breaking all the

Techniques, but breaking all the rules, you know. And this was a

Rules, you know. And this was a huge game changer for us.

Huge game changer for us. >> como esta encantada.

>> como esta encantada. >> but.

>> but. >> el bulli closed its doors in

>> el bulli closed its doors in 2011. But being cooked for by

2011. But being cooked for by ferran adria and his former head

Ferran adria and his former head chef rafa zafra, was one of the

Chef rafa zafra, was one of the most magical moments of my

Most magical moments of my entire trip. His reinvention of

Entire trip. His reinvention of suket, a traditional

Suket, a traditional fisherman's stew, involved one

Fisherman's stew, involved one of those brainwaves. Ferran is

Of those brainwaves. Ferran is famous for.

Famous for. >> comemos la cabeza y la. La

>> comemos la cabeza y la. La cabeza, la pones. Aqui y ahora.

Cabeza, la pones. Aqui y ahora. Vamos a la para atacar su

Vamos a la para atacar su essencia.

Essencia. >> ahi esta la esencia.

>> ahi esta la esencia. >> ahi esta.

>> ahi esta. >> la esencia.

>> la esencia. >> such a simple idea. But it

>> such a simple idea. But it was a stroke of genius. Boosting

Was a stroke of genius. Boosting the flavor of shrimp to sublime

The flavor of shrimp to sublime new heights oh my god.

New heights oh my god. >> wow. Del mar.

>> wow. Del mar. >> volver volver.

>> volver volver. >> aprobado.

>> aprobado. >> what do you remember about

>> what do you remember about that moment?

That moment? >> ferran adria was the most

>> ferran adria was the most important thing in terms of

Important thing in terms of gastronomy. Not only in Spain.

Gastronomy. Not only in Spain. >> in the.

>> in the. >> world, the entire world.

>> world, the entire world. Yeah. Now you know, 20, 15 years

Yeah. Now you know, 20, 15 years later, you can travel around the

Later, you can travel around the world and you are going to find

World and you are going to find all these kind of concepts, all

All these kind of concepts, all this kind of philosophy, of this

This kind of philosophy, of this kind of techniques that we

Kind of techniques that we create in Spain.

Create in Spain. >> he was a mad guy. He was

>> he was a mad guy. He was crazy. He's crazy.

Crazy. He's crazy. >> he's a genius, you.

>> he's a genius, you. >> know? He's a genius.

>> know? He's a genius. >> genius?

>> genius? >> yeah. All around Spain, there

>> yeah. All around Spain, there were a lot of chefs, young chefs

Were a lot of chefs, young chefs that thought that they have

That thought that they have little meetings and they follow

Little meetings and they follow him.

Him. >> after he closed ferran's

>> after he closed ferran's disciples, known as ninos,

Disciples, known as ninos, continued to push the frontiers

Continued to push the frontiers of cooking oh, my.

Of cooking oh, my. >> god.

>> god. >> un poquito mas I

>> un poquito mas I competitividad porque siempre,

Competitividad porque siempre, pero la mayoria de los chefs

Pero la mayoria de los chefs importantes. Somos amigos y esto

Importantes. Somos amigos y esto hizo este movimiento posible.

Hizo este movimiento posible. >> the techniques of what became

>> the techniques of what became known as molecular gastronomy

Known as molecular gastronomy were adopted throughout Spain.

Were adopted throughout Spain. >> ferran adria compartir con

>> ferran adria compartir con todo lo descubrir los cocineros

Todo lo descubrir los cocineros cambian su cabeza empiezan a

Cambian su cabeza empiezan a compartir todos sus secretos.

Compartir todos sus secretos. >> estos chinos podemos hacer

>> estos chinos podemos hacer una cocina cada uno. Quiero

Una cocina cada uno. Quiero hacer la aquella. Quiero hacer.

Hacer la aquella. Quiero hacer. >> now, 20 years on from el

>> now, 20 years on from el bulli, the next generation of

Bulli, the next generation of chefs are taking these

Chefs are taking these techniques and ideas in new

Techniques and ideas in new directions. Michelin star chef

Directions. Michelin star chef lucia freitas is using this know

Lucia freitas is using this know how to revolutionize traditional

How to revolutionize traditional recipes. Oh, is that the beef?

Recipes. Oh, is that the beef? >> la carne vaca?

>> la carne vaca? >> la parte de mas melosa mas

>> la parte de mas melosa mas gelatinosa el tendon.

Gelatinosa el tendon. >> vamos a.

>> vamos a. >> poner nuestra.

>> poner nuestra. >> tierra.

>> tierra. >> es muy importante estar en el

>> es muy importante estar en el trabajo de esas madres de esas

Trabajo de esas madres de esas abuelas ha mantenido la cultura

Abuelas ha mantenido la cultura gastronomica. Entonces, eso es

Gastronomica. Entonces, eso es lo magico.

Lo magico. >> we are going now back to

>> we are going now back to tradition. But with the

Tradition. But with the knowledge we have now with all

Knowledge we have now with all these techniques, spanish

These techniques, spanish cuisine is going to be way far

Cuisine is going to be way far better now today, ingredients

Better now today, ingredients like offal that were once eaten

Like offal that were once eaten out of necessity in franco's

Out of necessity in franco's time have been reborn and are

Time have been reborn and are very much in fashion at la

Very much in fashion at la feria, madrid, michelin starred

Feria, madrid, michelin starred chef javier estévez has built

Chef javier estévez has built his entire menu around it.

His entire menu around it. >> now what are we making?

>> now what are we making? >> we want to use a special.

>> we want to use a special. >> kidney from rabbit.

>> kidney from rabbit. >> rabbit kidney?

>> rabbit kidney? >> yes.

>> yes. >> okay. This is a widow?

>> okay. This is a widow? >> yes.

>> yes. >> here we have 1234.

>> here we have 1234. >> five.

>> five. >> six.

>> six. >> got it.

>> got it. >> some small mushrooms.

>> some small mushrooms. >> as you can see.

>> as you can see. >> the same size.

>> the same size. >> yes.

>> yes. >> this is a meat sauce.

>> this is a meat sauce. >> we make with rabbit bone.

>> we make with rabbit bone. >> to make offal more appealing

>> to make offal more appealing and contemporary. Javier uses el

And contemporary. Javier uses el bulli style visual trickery.

Bulli style visual trickery. >> see, I.

>> see, I. >> don't know if that's a

>> don't know if that's a mushroom or kidney.

Mushroom or kidney. >> we need to offer this to

>> we need to offer this to young people. So we need to make

Young people. So we need to make it funny. Accessible. Yeah. Yes.

It funny. Accessible. Yeah. Yes. We have many people in our

We have many people in our restaurant that come and they

Restaurant that come and they don't want to know.

Don't want to know. >> don't tell me what I'm

>> don't tell me what I'm eating.

Eating. >> yes, yes.

>> yes, yes. >> yeah, yeah. I might

>> yeah, yeah. I might sometimes.

Sometimes. >> be one of those people.

>> be one of those people. >> what is this? Yes. It's from

>> what is this? Yes. It's from it's carrot because carrot, you

It's carrot because carrot, you know, the rabbit. It's carrot.

Know, the rabbit. It's carrot. >> pretty poetic.

>> pretty poetic. >> yes. No, but a our

>> yes. No, but a our grandfathers and grandmothers

Grandfathers and grandmothers eat that food but not like that.

Eat that food but not like that. >> so this is a traditional dish

>> so this is a traditional dish with a modern twist.

With a modern twist. >> yes.

>> yes. >> that's it. The mashed

>> that's it. The mashed potato, carrot leaf.

Potato, carrot leaf. >> and.

>> and. >> rabbit kidney is the perfect

>> rabbit kidney is the perfect combination.

Combination. >> you don't know what is

>> you don't know what is kidney or no. Yeah.

Kidney or no. Yeah. >> because they have the same

>> because they have the same exact texture.

Exact texture. >> the texture.

>> the texture. >> of the mushroom.

>> of the mushroom. >> it's all mixed in my mouth.

>> it's all mixed in my mouth. I don't know.

I don't know. >> that's lovely. Also, this

>> that's lovely. Also, this meat sauce.

Meat sauce. >> yes simple ingredients

>> yes simple ingredients conjured into something truly

Conjured into something truly special.

Special. >> 20 years on, the creative

>> 20 years on, the creative spirit unleashed by el bulli is

Spirit unleashed by el bulli is alive and well. No wonder

Alive and well. No wonder spanish cuisine is

Sanjay gupta reports, it doesn't have to hurt.

Doesn't have to hurt. >> next Sunday night at nine on

>> next Sunday night at nine on cnn.

Cnn. >> the ancient migration of

>> the ancient migration of peoples through the iberian

Peoples through the iberian peninsula had a huge impact on

Peninsula had a huge impact on Spain's gastronomy. From the

Spain's gastronomy. From the romans to the moors, from the

Romans to the moors, from the phoenicians to the french. And

Phoenicians to the french. And today, spanish chefs still

Today, spanish chefs still absorb ideas and influences from

Absorb ideas and influences from all over the world. And I can

All over the world. And I can tell you that the impact is

Tell you that the impact is magical.

Magical. >> las diferentes conversaciones

>> las diferentes conversaciones hemos.

Hemos. >> tenido a lo largo de nuestra

>> tenido a lo largo de nuestra historia dejado su impronta por

Historia dejado su impronta por la cocina. Escultura.

La cocina. Escultura. >> these foreign influences have

>> these foreign influences have gifted today's creative chefs a

Gifted today's creative chefs a rich palette of ingredients and

Rich palette of ingredients and recipes.

Recipes. >> ha sido magico.

>> ha sido magico. >> tanto como. Conquistar porque

>> tanto como. Conquistar porque gracias a todo.

Gracias a todo. >> eso es hoy.

>> eso es hoy. >> as Spain's southernmost

>> as Spain's southernmost region, less than ten miles from

Region, less than ten miles from africa, andalusia's famous

Africa, andalusia's famous tapas reveal the influence of

Tapas reveal the influence of multiple civilizations. Food

Multiple civilizations. Food blogger aldana arias saavedra

Blogger aldana arias saavedra unpack the layers of history in

Unpack the layers of history in andalusia's famous chilled soup

Andalusia's famous chilled soup salmorejo.

Salmorejo. >> it goes back to these roman

>> it goes back to these roman recipe. They had like sort of

Recipe. They had like sort of porridge that they would use to

Porridge that they would use to feed their troops with. But then

Feed their troops with. But then it evolved, and with the jewish

It evolved, and with the jewish community, with the arabs. And

Community, with the arabs. And then with tomatoes arrived from

Then with tomatoes arrived from america. This was finally

America. This was finally salmorejo, that is a condensed

Salmorejo, that is a condensed symbol of our andalusian

Symbol of our andalusian identity on a dish.

Identity on a dish. >> so it's.

>> so it's. >> roman, arabic. Jewish and.

>> roman, arabic. Jewish and. >> spanish.

>> spanish. >> of course. Yes.

>> of course. Yes. >> my tour of seville's tapas

>> my tour of seville's tapas bars was both a gastronomic and

Bars was both a gastronomic and cultural eye opener.

Cultural eye opener. >> for a long time during

>> for a long time during franco's dictatorship, all the

Franco's dictatorship, all the different cultures and religions

Different cultures and religions that had left us all this

That had left us all this influence were sort of erased or

Influence were sort of erased or whitewashed. So it's now, thanks

Whitewashed. So it's now, thanks to our generation, that we are

To our generation, that we are really celebrating the richness

Really celebrating the richness of our culture.

Of our culture. >> I love.

>> I love. >> how much history is hidden in

>> how much history is hidden in something as simple as tapas.

Something as simple as tapas. >> cheers.

>> cheers. >> cheers in 1492, after 800

>> cheers in 1492, after 800 years of arab rule, the spanish

Years of arab rule, the spanish monarchy expelled the moors from

Monarchy expelled the moors from andalusia.

Andalusia. >> during the christian

>> during the christian reconquest of Spain. Soon after,

Reconquest of Spain. Soon after, the jews were banished to but

The jews were banished to but while Spain pursued. Limpieza de

While Spain pursued. Limpieza de sangre, purity of blood, its

Sangre, purity of blood, its cuisine was being transformed by

Cuisine was being transformed by ingredients from its new empire.

Ingredients from its new empire. >> think about that. The most

>> think about that. The most important dish, a paella in

Important dish, a paella in Spain, the tortilla de patatas,

Spain, the tortilla de patatas, is made of potato and potato

Is made of potato and potato came from from america. Yeah.

Came from from america. Yeah. And also the tomato.

And also the tomato. >> mexico.

>> mexico. >> yeah.

>> yeah. >> you're welcome.

>> you're welcome. >> because we have 2000 years of

>> because we have 2000 years of fusion. It's a melting pot.

Fusion. It's a melting pot. >> the culinary potential of

>> the culinary potential of these new world arrivals is

These new world arrivals is still being explored today. At

Still being explored today. At casa marcial in asturias. Chus

Casa marcial in asturias. Chus manzano has devised a recipe

Manzano has devised a recipe that's a love letter to an

That's a love letter to an ingredient from my neck of the

Ingredient from my neck of the woods.

Woods. >> are you ready for dessert?

>> are you ready for dessert? >> I'm ready for dessert.

>> I'm ready for dessert. >> well, the dessert is going to

>> well, the dessert is going to be special. We have prepared

Be special. We have prepared with corn.

With corn. >> oh, yes, it has corn.

>> oh, yes, it has corn. >> yeah. On the bottom we have

>> yeah. On the bottom we have corn puree and chocolate corn

Corn puree and chocolate corn fried. Then the flan is like

Fried. Then the flan is like corn then we have a mole ice

Corn then we have a mole ice cream. Corn cake.

Cream. Corn cake. >> fried corn.

>> fried corn. >> I hate to break it to you,

>> I hate to break it to you, but I think this is a mexican

But I think this is a mexican dessert there's corn.

Dessert there's corn. >> bread. Mole.

>> bread. Mole. >> mole.

>> mole. >> chocolate.

>> chocolate. >> I mean chocolate.

>> I mean chocolate. >> I think this is the most

>> I think this is the most mexican thing you have on the.

Mexican thing you have on the. >> menu the recipe?

>> menu the recipe? >> it sounds like mexican, but

>> it sounds like mexican, but the ingredients come from our

The ingredients come from our garden mm-hmm. Salty.

Garden mm-hmm. Salty. >> I love that, and I love this

>> I love that, and I love this fried corn. It's just such a

Fried corn. It's just such a beautiful representation of

Beautiful representation of these cultures clashing together

These cultures clashing together the most important thing that we

The most important thing that we did is open our minds in terms

Did is open our minds in terms of ingredients as well and we

Of ingredients as well and we bring from the outside a lot of

Bring from the outside a lot of different things as ginger or

Different things as ginger or coriander or spices or many,

Coriander or spices or many, many, many things make our

Many, many things make our culture even more rich with

Culture even more rich with that.

That. >> things that came from abroad

>> things that came from abroad today.

Today. >> one city above all stands out

>> one city above all stands out for its openness to world

For its openness to world cuisine. Spain's capital,

Cuisine. Spain's capital, madrid.

Madrid. >> I think.

>> I think. >> Spain became one.

>> Spain became one. >> of. The most open minded

>> of. The most open minded countries. Everyone that comes

Countries. Everyone that comes to madrid, it feels at home

To madrid, it feels at home already. You know, and this is

Already. You know, and this is the nicest part of the spanish

The nicest part of the spanish people that we are very

People that we are very welcoming. We got a big sense of

Welcoming. We got a big sense of hospitality, you know.

Hospitality, you know. >> madrid's cuisine is

>> madrid's cuisine is influenced by the new world,

Influenced by the new world, asia and the middle east. After

Asia and the middle east. After all, the first settlers here

All, the first settlers here were muslims the fusion of

Were muslims the fusion of middle eastern and spanish

Middle eastern and spanish recipes and ingredients is an

Recipes and ingredients is an ever evolving story. Hello. Hi

Ever evolving story. Hello. Hi eva.

Eva. >> I'm eva, nice to meet you.

>> I'm eva, nice to meet you. Eva. Oh, my god, it's a small

Eva. Oh, my god, it's a small kitchen, but it's coming and

Kitchen, but it's coming and I'd.

I'd. >> love to come to madrid from

>> love to come to madrid from dubai seven years ago.

Dubai seven years ago. >> this is so great.

>> this is so great. >> it feels like a kitchen in

>> it feels like a kitchen in your home. She specializes in

Your home. She specializes in middle eastern spanish crossover

Middle eastern spanish crossover dishes with both her palestinian

Dishes with both her palestinian father and syrian mother

Father and syrian mother influencing her tastes.

Influencing her tastes. >> pomegranate molasses, which

>> pomegranate molasses, which is main secret.

Is main secret. >> kofta kebabs have long been

>> kofta kebabs have long been popular in Spain. Heba enhances

Popular in Spain. Heba enhances hers with ingredients from the

Hers with ingredients from the middle east. I've never had

Middle east. I've never had pistachios in a kebab. Is that

Pistachios in a kebab. Is that common?

Common? >> typically you would either

>> typically you would either have just the pistachios or the

Have just the pistachios or the pine nut. Oh, my god, that

Pine nut. Oh, my god, that smells so good. I cannot wait.

Smells so good. I cannot wait. Do you like octopus?

Do you like octopus? >> I do, I love.

>> I do, I love. >> it. And we've got tapir

>> it. And we've got tapir berries.

Berries. >> why the.

>> why the. >> caper berries? Caper berries

>> caper berries? Caper berries grow everywhere. All across the

Grow everywhere. All across the mediterranean. That's beautiful.

Mediterranean. That's beautiful. >> hola.

>> hola. >> pepe's restaurant began life

>> pepe's restaurant began life as a supper club, and she's

As a supper club, and she's retained that vibe, luring her

Retained that vibe, luring her clientele with the promise of

Clientele with the promise of great home cooking. Should we

Great home cooking. Should we dig in?

Dig in? >> oh I got a pistachio.

>> oh I got a pistachio. Pistachio, pine nut, parsley.

Pistachio, pine nut, parsley. >> okay.

>> okay. >> the pulpo. Look at that.

>> the pulpo. Look at that. That's so beautiful.

That's so beautiful. >> why aren't you clapping? You

>> why aren't you clapping? You guys I'm not.

Guys I'm not. >> so good. Thank you.

>> so good. Thank you. >> it's beautifully.

>> it's beautifully. >> cooked because it's kind of.

>> cooked because it's kind of. >> like, cooked on the outside,

>> like, cooked on the outside, but.

But. >> a little bit raw in the

>> a little bit raw in the middle.

Middle. >> are you.

>> are you. >> from madrid?

>> from madrid? >> I'm from chile.

>> I'm from chile. >> you're chile? Yeah.

>> you're chile? Yeah. >> oh.

>> oh. >> well, where are you from?

>> well, where are you from? >> I'm from colombia.

>> I'm from colombia. >> okay.

>> okay. >> madrid is like it. Always

>> madrid is like it. Always like, it grabs you, welcomes.

Like, it grabs you, welcomes. >> you.

>> you. >> welcomes you, and. Yeah. So

>> welcomes you, and. Yeah. So it's like, no other place. Like

It's like, no other place. Like madrid in the food. Of course.

Madrid in the food. Of course. Okay.

Okay. >> this is crossover.

>> this is crossover. >> cuisine at its very best. A

>> cuisine at its very best. A perfect example of why eating

Perfect example of why eating out in madrid is such a

Out in madrid is such a rewarding experience.

Rewarding experience. >> this is home on a plate.

>> this is home on a plate. Yeah. And it's, you know, it's

Yeah. And it's, you know, it's all my mother's dishes and

All my mother's dishes and dishes from my childhood. And

Dishes from my childhood. And yeah, in my new home.

Yeah, in my new home. >> yeah. You welcome everybody

>> yeah. You welcome everybody with open arms, just like madrid

With open arms, just like madrid welcomed you.

Welcomed you. >> precisely.

>> precisely.

You may have. Call now and we'll come to you.

Come to you. >> 800 821 4000.

>> 800 821 4000. >> a 20th century philosopher

>> a 20th century philosopher once said, in Spain, there's a

Once said, in Spain, there's a great deal to see, but not much

Great deal to see, but not much to eat. Well, I can tell you

To eat. Well, I can tell you firsthand that is not the case

Firsthand that is not the case today. The creativity of

Today. The creativity of Spain's chefs has been

Spain's chefs has been thrilling to experience, so I

Thrilling to experience, so I can't resist returning to some

Can't resist returning to some of the most exceptional. For a

Of the most exceptional. For a final taste of their brilliance.

Final taste of their brilliance. The revolution begun by ferran

The revolution begun by ferran adria ushered in a wave of

Adria ushered in a wave of innovative new cooking

Innovative new cooking techniques. But one chef

Techniques. But one chef seemingly chose the opposite

Seemingly chose the opposite path radical simplicity. I smell

Path radical simplicity. I smell the grill already. This is

The grill already. This is stunning I'm in the basque

Stunning I'm in the basque country. Be has elevated the

Country. Be has elevated the most ancient technique cooking

Most ancient technique cooking over fire into an art form.

Over fire into an art form. Using unique, custom made

Using unique, custom made equipment. He grills foods that

Equipment. He grills foods that should be impossible to grill.

Should be impossible to grill. You grilled.

You grilled. >> the egg.

>> the egg. >> yolk.

>> yolk. >> the.

>> the. >> egg yolk.

>> egg yolk. >> yeah.

>> yeah. >> slowly, slowly.

>> slowly, slowly. >> you get it.

>> you get it. >> thank you.

>> thank you. >> I think he.

>> I think he. >> still likes to challenge

>> still likes to challenge himself and find new ways of

Himself and find new ways of cooking and new ways of

Cooking and new ways of exploring. Like super common

Exploring. Like super common ingredients. Oh his restaurant

Ingredients. Oh his restaurant at jabari was recently voted

At jabari was recently voted number two in the world.

Number two in the world. >> all thanks to vitrazza skill

>> all thanks to vitrazza skill at transforming simple

At transforming simple ingredients into mind blowing

Ingredients into mind blowing culinary experience. With just a

Culinary experience. With just a wood grill.

Wood grill. >> oh wow.

>> oh wow. >> but it's simple.

>> but it's simple. >> simple.

>> simple. >> a la vida de por si ya es

>> a la vida de por si ya es complicada.

Complicada. >> did you get that? It's not

>> did you get that? It's not complicated, but that.

Complicated, but that. >> doesn't.

>> doesn't. >> mean it's easy.

>> mean it's easy. >> even dessert is made from

>> even dessert is made from milk that has been cooked on the

Milk that has been cooked on the grill. Look at that red ice

Grill. Look at that red ice cream with beetroot. I think

Cream with beetroot. I think I'm going to be ruined forever.

I'm going to be ruined forever. >> yeah.

>> yeah. >> mm. Mm-hmm.

>> mm. Mm-hmm. >> what milk.

>> what milk. >> is it though?

>> is it though? >> I think it's just cow's milk

>> I think it's just cow's milk but it's reduced. So it's got,

But it's reduced. So it's got, that flavor.

That flavor. >> so creamy. But also.

>> so creamy. But also. >> you can definitely taste the

>> you can definitely taste the smokiness.

Smokiness. >> nobody was doing this. And

>> nobody was doing this. And now.

Now. >> that's how you become one of

>> that's how you become one of the best restaurants.

The best restaurants. >> in.

>> in. >> the world.

>> the world. >> yeah.

>> yeah. >> I'm going to applaud my ice

>> I'm going to applaud my ice cream. Uniquely among all the

Cream. Uniquely among all the great chefs I met on my travels,

Great chefs I met on my travels, miriam hernandez has taken on an

Miriam hernandez has taken on an entire second job. How did a

Entire second job. How did a chef become a farmer?

Chef become a farmer? >> I love a akofena. I tried to

>> I love a akofena. I tried to buy, but it was impossible.

Buy, but it was impossible. >> so it was necessity.

>> so it was necessity. >> aqui un ajo. Un hijo. Si.

>> aqui un ajo. Un hijo. Si. >> oh my gosh, you love garlic.

>> oh my gosh, you love garlic. >> si fino, a type of garlic was

>> si fino, a type of garlic was once common in Spain.

Once common in Spain. >> now her farm is one of the

>> now her farm is one of the few places it's still grown.

Few places it's still grown. >> it goes to the.

>> it goes to the. >> end of the mouth, but it's

>> end of the mouth, but it's like a.

Like a. >> yeah, now. But then it's

>> yeah, now. But then it's like. Yes. Then it kind of just

Like. Yes. Then it kind of just dissipates. Oh that's lovely.

Dissipates. Oh that's lovely. Oh, I would love to cook with

Oh, I would love to cook with this.

This. >> yes, yes.

>> yes, yes. >> at her restaurant in

>> at her restaurant in chinchon, 30 miles south of

Chinchon, 30 miles south of madrid, miriam creates recipes

Madrid, miriam creates recipes designed to showcase this rare

Designed to showcase this rare ingredient.

Ingredient. >> con la carne. Super vino

>> con la carne. Super vino tinto that.

Tinto that. >> looks amazing miriam coates

>> looks amazing miriam coates vine leaves and tempura.

Vine leaves and tempura. Anything in deep fried tempura

Anything in deep fried tempura is going to taste good and

Is going to taste good and serves the beef and garlic on

Serves the beef and garlic on the crispy vine leaves, topped

The crispy vine leaves, topped with a tasty garnish.

With a tasty garnish. >> yay!

>> yay! >> it's going to be delicious.

>> it's going to be delicious. >> mm wow.

>> mm wow. >> the meat is so tender, but so

>> the meat is so tender, but so soft. And you know, the garlic

Soft. And you know, the garlic is powerful, but not

Is powerful, but not overpowering.

Overpowering. >> no.

>> no. >> I love that. So I feel like

>> I love that. So I feel like you're trying to preserve a

You're trying to preserve a very particular taste of Spain.

Very particular taste of Spain. >> it's part of Spain. If we

>> it's part of Spain. If we lose our identity, we lose

Lose our identity, we lose everything. It's maravilloso

Everything. It's maravilloso para me estoy enamorada. Este

Para me estoy enamorada. Este tipo de ajo.

Tipo de ajo. >> Spain is lucky that miriam is

>> Spain is lucky that miriam is committed to saving this rare

Committed to saving this rare ingredient. And devising recipes

Ingredient. And devising recipes that show it off to perfection.

That show it off to perfection. >> gracias. Muchas gracias por

>> gracias. Muchas gracias por el ajo at the bay of cadiz,

El ajo at the bay of cadiz, angel leon is a chef whose

Angel leon is a chef whose horizons extend way beyond fine

Horizons extend way beyond fine dining. Buenos dias.

Dining. Buenos dias. >> la corazon de la cocina.

>> la corazon de la cocina. >> like ferran adria, angel is

>> like ferran adria, angel is part chef, part scientist and

Part chef, part scientist and has pioneered an entirely new

Has pioneered an entirely new kind of food.

Kind of food. >> marina nosotros cogemos.

>> marina nosotros cogemos. >> todas.

>> todas. >> esas vitrazza marina y lo

>> esas vitrazza marina y lo hacemos es chang todo lo

Hacemos es chang todo lo embutidos hemos hecho de alguna

Embutidos hemos hecho de alguna forma todo lo embutidos en el

Forma todo lo embutidos en el ibérico al mar.

Ibérico al mar. >> so esto es esto.

>> so esto es esto. >> eso es bacon merino

>> eso es bacon merino aprovechando todas las barriga

Aprovechando todas las barriga de todos los pescado tiene mas

De todos los pescado tiene mas grasa.

Grasa. >> wow.

>> wow. >> it looks like.

>> it looks like. >> bacon. Wow. Muchas gracias.

>> bacon. Wow. Muchas gracias. >> gracias. Bueno. Pero si por

>> gracias. Bueno. Pero si por la manana con dos huevos

La manana con dos huevos comiendo. Pescado desayunar.

Comiendo. Pescado desayunar. >> mucho proteina.

>> mucho proteina. >> mucha proteina.

>> mucha proteina. >> wow.

>> wow. >> un mundo donde solamente una

>> un mundo donde solamente una cuarta parte de tierra y tenemos

Cuarta parte de tierra y tenemos three quarters partes de agua y

Three quarters partes de agua y hay mucho mas proteinas en el

Hay mucho mas proteinas en el mar descubrir y el agua es la

Mar descubrir y el agua es la verdadera de pensar en el

Verdadera de pensar en el futuro.

Futuro. >> a purist honing a simple

>> a purist honing a simple technique to perfection. A

Technique to perfection. A farmer chef saving a priceless

Farmer chef saving a priceless piece of Spain's heritage and a

Piece of Spain's heritage and a visionary exploring the furthest

Visionary exploring the furthest frontiers of culinary science,

Frontiers of culinary science, these chefs embody the range,

These chefs embody the range, creativity and passion that's

Creativity and passion that's powering

Nationwide. >> big beautiful tariffs. A

>> big beautiful tariffs. A fareed zakaria special Monday at

Fareed zakaria special Monday at 8:00 on cnn.

8:00 on cnn. >> so we all know getting to the

>> so we all know getting to the top is hard, but staying at the

Top is hard, but staying at the top is even harder. So what do

Top is even harder. So what do the next generation of spanish

The next generation of spanish chefs have up their sleeves?

Chefs have up their sleeves? >> estamos viviendo. Momentos

>> estamos viviendo. Momentos maravilloso, pero no. Nos

Maravilloso, pero no. Nos podemos dormir. Por un lado.

Podemos dormir. Por un lado. >> a los jovenes y.

>> a los jovenes y. >> sobre todo. También apoyar a

>> sobre todo. También apoyar a los locos. Si no arriesgar claro

Los locos. Si no arriesgar claro no ganar.

No ganar. >> someone who totally gets this

>> someone who totally gets this is my friend, restauranteur

Is my friend, restauranteur danny garcia, and he's arranged

Danny garcia, and he's arranged for julie and I to meet some of

For julie and I to meet some of his proteges. A country's

His proteges. A country's cuisine is only as strong as the

Cuisine is only as strong as the future chefs.

Future chefs. >> for sure. I think that it's a

>> for sure. I think that it's a very different generation of my

Very different generation of my generation. But I think that

Generation. But I think that they have the same passion that

They have the same passion that that we have.

That we have. >> yeah.

>> yeah. >> they are amazing. And they

>> they are amazing. And they prepare a dish for you.

Prepare a dish for you. >> oh, great.

>> oh, great. >> yeah, they're.

>> yeah, they're. >> very young.

>> very young. >> hola.

>> hola. >> hola, jovenes. Oh. Oh, wow.

>> hola, jovenes. Oh. Oh, wow. Como te yo academy. Carmen.

Como te yo academy. Carmen. Tienes aqui?

Tienes aqui? >> aqui tenemos una isla llamada

>> aqui tenemos una isla llamada y.

Y. >> frita y como te llamas?

>> frita y como te llamas? >> yo, grecia.

>> yo, grecia. >> cuantos anos.

>> cuantos anos. >> tienen?

>> tienen? >> eres nervioso un.

>> eres nervioso un. >> poquito.

>> poquito. >> aqui o la cocina.

>> aqui o la cocina. >> en la cocina.

>> en la cocina. >> pero no.

>> pero no. >> controlo.

>> controlo. >> y esto.

>> y esto. >> de cangrejo con patata.

>> de cangrejo con patata. >> de qué rico y esto. Qué

>> de qué rico y esto. Qué bonito.

Bonito. >> frita y salsa tartara y

>> frita y salsa tartara y cebolinha.

Cebolinha. >> wow.

>> wow. >> potato salad with tuna is a

>> potato salad with tuna is a traditional appetizer in Spain.

Traditional appetizer in Spain. Carmen has enhanced it with

Carmen has enhanced it with roasted, smoked eel and

Roasted, smoked eel and inspiration from japan.

Inspiration from japan. >> y bueno.

>> y bueno. >> especial ac si si mm.

>> especial ac si si mm. >> mm-hmm.

>> mm-hmm. >> this is smoky mm-hmm.

>> this is smoky mm-hmm. >> wow.

>> wow. >> that's a lovely.

>> that's a lovely. >> oh my god.

>> oh my god. >> christian has taken a

>> christian has taken a traditional andalusian prawn and

Traditional andalusian prawn and potato salad and elevated it

Potato salad and elevated it with king crab and frozen

With king crab and frozen avocado dust. Cangrejo.

Avocado dust. Cangrejo. >> oh my god manuel's recipe

>> oh my god manuel's recipe deep fried hake with tartar

Deep fried hake with tartar sauce.

Sauce. >> like carmen's potato salad

>> like carmen's potato salad fuzes. Traditional spanish and

Fuzes. Traditional spanish and japanese ingredients.

Japanese ingredients. >> la salsa.

>> la salsa. >> is peppinello preparar

>> is peppinello preparar también lleva mayo?

También lleva mayo? >> el trago that is so good.

>> el trago that is so good. >> it's so light.

>> it's so light. >> you can feel the japanese

>> you can feel the japanese influence. In this case, the

Influence. In this case, the panko that we talk.

Panko that we talk. >> about. De gastronomia de

>> about. De gastronomia de espana.

Espana. >> porque cada vez va

>> porque cada vez va funcionando mas y va palante no

Funcionando mas y va palante no hay freno estamos aprendiendo

Hay freno estamos aprendiendo muchas cosas la nueva

Muchas cosas la nueva generacion. Qué viene bien con

Generacion. Qué viene bien con ganas.

Ganas. >> sabe bueno estaras orgulloso.

>> sabe bueno estaras orgulloso. Mucho mucho.

Mucho mucho. >> el proposito es hacer feliz a

>> el proposito es hacer feliz a la gente. No no se tienen esa

La gente. No no se tienen esa capacidad.

Capacidad. >> pues mission accomplished.

>> pues mission accomplished. >> nosotros feliz.

>> nosotros feliz. >> la gastronomie espanola.

>> la gastronomie espanola. >> con mucha calidad.

>> con mucha calidad. >> muy joven chico.

>> muy joven chico. >> chicas un trabajo.

>> chicas un trabajo. >> extraordinario ahora mas

>> extraordinario ahora mas nunca las nuevas generaciones el

Nunca las nuevas generaciones el amor y la libertad de pensar y

Amor y la libertad de pensar y el esfuerzo.

El esfuerzo. >> y luego a partir de esa esa

>> y luego a partir de esa esa filosofia, las cosas.

Filosofia, las cosas. >> donde la quiero ver la

>> donde la quiero ver la gastronomia en espana? Donde

Gastronomia en espana? Donde esta ahora el numero uno y lo

Esta ahora el numero uno y lo vamos a seguir siendo seguro.

Vamos a seguir siendo seguro. >> the gastronomic creativity

>> the gastronomic creativity unleashed since franco's death

Unleashed since franco's death has been astonishing and shows

Has been astonishing and shows no signs of stopping. Using

No signs of stopping. Using ideas and ingredients from all

Ideas and ingredients from all over the world. Visionary chefs

Over the world. Visionary chefs continue to