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♪
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♪
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In Spain, we love our garlic.
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We love it so much that it's
part of almost all our recipes.
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Today, I'm making Sopa de Ajo,
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which is basically garlic soup.
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First thing that I need,
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is to have the garlic and
the oil together.
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♪
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If you go to Spain in the
winter, this is the soup
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that you want to have, because
it's comfort food.
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It's full of flavours,
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textures, and a lot of
personality. It's a great soup.
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Now that my garlic is
almost golden brown,
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check it out.
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Jamón... Jamón...
it is so, so, so Spanish.
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You can have jamón serrano,
jamón iberico, jamón de recebo,
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pata negra, cinco jotas,
there is a lot of varieties.
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Now, I'm using jamón serrano.
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And chop, chop, chop.
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See how all the flavours, they
start to get together
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in the pan. Don't be afraid to
smash, a little bit, the garlic.
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No, in goes the bread.
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This is stale bread, that
I have from yesterday.
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And why I'm using stale bread
instead of fresh bread,
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is because stale bread is
dry, and guess what?
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Dry-- shhh--
is going to absorb,
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way better, all this fat,
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and all these flavours.
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I'm going to show you my trick,
okay?
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I'm going to put, in my pan,
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the bread in one side,
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and the jamón--
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and the garlic in the other
side of the pan.
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So, while the bread fries,
I have here--
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pimenton, paprika,
smoked paprika,
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and cumino-- cumin.
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Cumino, it comes-- it's the
Arabs that were in Spain,
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for almost 700 years.
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And they taught us a lot.
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Why I'm putting it on top
of the jamón,
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and on top of the garlic?
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Because I don't want it to burn,
but I want it to infuse.
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The bread is starting to fry.
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Sexiness happening.
Happening, happening.
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My little tongs.
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Check it out.
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This is something that
I like to do.
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I put it on top of the bread.
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So I get all the juices,
released from both sides,
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straight on the bread.
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Let's start building the plate
at the same time.
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So, bread.
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Bread, bread...
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Bread, bread, bread.
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And bread.
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Okay, so, see the colour
of the garlic?
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See the colour of the jamón?
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This is very, very,
very fast.
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Azafran-- saffron.
I'm gonna put a little bit.
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And let it roast.
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Just for 5 seconds,
10 seconds max.
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'Cause you don't want
it to burn.
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And chicken broth.
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So, see how the soup is going?
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I've got the garlic,
with the saffron,
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with the jamón. All the flavours
are getting together. Next step,
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I'm poaching the eggs.
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♪
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As soon as the egg white is
cooked through, I taste it.
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Yum, yum, yum.
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Be careful with the salt,
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because the jamón-- the-- the
ham, is salty, okay?
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Remember my sexy
(Speaking in Spanish)?
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Check this out.
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Very carefully, hey.
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On top.
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On top.
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Okay! Check it out!
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But we're not done yet.
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Let's go.
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See, all these toppings?
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See that?
Mas jamón. More ham!
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See? I have now two textures of
ham. I have fried ham,
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that also helped flavour my
bouillon, my broth.
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And I have also fresh ham,
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And mas tomillo-- a little more
thyme-- on top.
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That's it!
I'm in business!
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00:05:03,169 --> 00:05:06,072
So, remember what I
told you before. This soup,
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it starts as bread,
water, and garlic.
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Look through the years,
how did the bowl wait?
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The bread is crispy.
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00:05:20,353 --> 00:05:23,256
But check this out, that's
why I poached the eggs.
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'Cause I like to break them.
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And see the egg yolk runny, the
egg yolk runny is going to
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cook with the broth, with a hit
of the broth.
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See, I have my saffron, my
azafran, my thyme,
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and I'm going to take
my time for this.
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The garlic...
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since it's fried, is a little
bit crunchy outside,
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but it's completely
poached inside.
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The garlic-- garlic is
beautiful, and it's healthy.
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So, I'm tasting the thyme,
I'm tasting the saffron,
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I'm tasting the ham.
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00:06:01,160 --> 00:06:05,264
I'm eating the bread, which is a
little bit crunchy.
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00:06:05,264 --> 00:06:08,501
But the (Speaking in Spanish)
in this dish is the garlic.
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The garlic is beautiful.
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00:06:09,802 --> 00:06:13,806
And this dish reminds me to
something I used to have
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in summer time, when I was
growing up in Catalunya.
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Roasted chicken with aioli.
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♪
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♪
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Roasted chicken with
garlic sauce.
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Double the garlic, double the
yumminess.
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In my country, we call this
"pollo parrilla con ioli."
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Which is basically "roasted
chicken with aioli sauce."
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First, we marinate, then we
roast it, then we eat it.
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00:07:08,895 --> 00:07:12,465
So, to kick up this marinade,
first, the garlic.
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The blender.
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00:07:16,502 --> 00:07:19,205
A little bit of white wine.
Olive oil.
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00:07:19,205 --> 00:07:23,009
Also, always Spanish, olive oil.
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00:07:23,009 --> 00:07:26,012
A hint of paprika, or
"pimenton."
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00:07:28,114 --> 00:07:29,482
Bay leaf, fresh.
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Thyme.
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Super thyme.
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And a pinch of salt.
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And here is my special trick.
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What I like to do, to boost
the... the tomillo, the thyme.
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00:07:44,597 --> 00:07:47,333
So, lemon. Lemon juice.
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00:07:47,333 --> 00:07:50,837
I put my hand underneath, so I
can grab the seeds.
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00:08:01,948 --> 00:08:04,917
Mmm. A lot of citrus.
Check it out.
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00:08:04,917 --> 00:08:08,654
I've got this beautiful,
free-range, healthy chicken,
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00:08:08,654 --> 00:08:11,457
and I'm going to put my marinade
on top of the chicken,
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00:08:11,457 --> 00:08:14,827
so it's going to grab all of
the flavour and perfume.
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00:08:17,497 --> 00:08:19,031
Always try to go for organic,
or for natural,
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00:08:19,031 --> 00:08:20,299
'cause at the end of the day,
you are what you eat.
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00:08:20,299 --> 00:08:24,303
Let me show you something, okay?
I'm getting my marinade.
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00:08:27,106 --> 00:08:29,542
And, okay.
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00:08:29,542 --> 00:08:32,245
Massages.
Everybody loves massage.
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00:08:32,245 --> 00:08:34,614
Even a dead chicken
loves a massage.
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00:08:34,614 --> 00:08:36,616
The reason why I give this
massage is because I want
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all the flavours to go
inside the chicken,
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00:08:41,187 --> 00:08:42,788
before I send it back
to the fridge,
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00:08:42,788 --> 00:08:44,757
to marinate.
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00:08:44,757 --> 00:08:46,759
Nice and sexy.
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00:08:55,268 --> 00:08:58,971
So, now that the chicken
is marinating,
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I'm going to put it in
the fridge for a while,
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00:09:00,072 --> 00:09:01,107
so all the flavours,
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00:09:01,107 --> 00:09:03,442
they get to know each other.
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00:09:11,384 --> 00:09:15,054
This is good. I can smell
the thyme, the bay leaf,
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00:09:15,054 --> 00:09:19,258
the paprika, and
especially the garlic.
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00:09:19,258 --> 00:09:21,327
Now, second step.
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00:09:21,327 --> 00:09:23,963
To the roasting pan!
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00:09:23,963 --> 00:09:27,333
♪ do, do, do, do, do ♪
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00:09:27,333 --> 00:09:31,938
Bit of oil on the bottom, and
let's get this baby
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into the chamber of secrets.
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Make sure that is flat.
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Nice, sexy, and guess what?
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That is a lot!
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That is a lot. 'Cause you're not
cooking just for yourself!
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You're cooking for your mother,
for your father, your brother,
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sister, friend...
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So, see how easy it is?
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I have all the flavours go
inside the chicken.
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Next step, let's go to the oven.
The chamber of secrets.
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So, garlic in the chicken,
garlic in the sauce. Aioli!
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♪
168
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♪
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So, if you were in Spain,
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you would have this dish.
If I was in Spain,
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I wouldn't need fork and knife.
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'Cause this is going to be my
fork,
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00:11:20,746 --> 00:11:21,814
and this is going to be my
knife.
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00:11:21,814 --> 00:11:22,815
Check it out.
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00:11:27,853 --> 00:11:30,389
I have a feeling that when
you eat with your fingers,
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food tastes better.
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This is garlicky.
This is very, very good.
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The skin is crispy,
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the chicken is super well-
cooked, super tender.
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and there is garlic all over
the dish. It's amazing.
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00:11:50,743 --> 00:11:54,547
This makes me think of another
dish that I really like,
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and it's a very elegant dish,
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which is la Paletilla de
Cordero al Horno.
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What it is, I'm going to
tell you in a minute.
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Nope, I'm enjoying
this chicken.
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00:12:04,924 --> 00:12:08,928
♪
187
00:12:11,063 --> 00:12:19,672
♪
188
00:12:24,310 --> 00:12:28,013
In Spain, we love a good lamb.
Whether it is roast,
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00:12:28,013 --> 00:12:30,249
in stew, a cazuela,
whatever.
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00:12:30,249 --> 00:12:31,851
We love it.
191
00:12:31,851 --> 00:12:35,154
It's an ingredient
deeply linked
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to special occasions.
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Family gatherings, baptisms,
whatever, you know. We love it.
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00:12:39,625 --> 00:12:42,261
Today, I'm making Cordero
Estilo San Vicente.
195
00:12:42,261 --> 00:12:46,432
Which is a roast leg of lamb,
cooked on a bed of potatoes,
196
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it's gonna be awesome.
Check it out.
197
00:12:49,902 --> 00:12:52,304
Everything starts with a
marinade, and the marinade
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00:12:52,304 --> 00:12:55,574
is going to be garlic, bay leaf,
clove, white wine.
199
00:12:55,574 --> 00:12:59,845
It seems that I have a lot of
garlic here, but--
200
00:12:59,845 --> 00:13:02,448
check the piece of meat.
201
00:13:02,448 --> 00:13:05,451
It's not gonna be a lot, it's
going to be enough.
202
00:13:12,625 --> 00:13:15,594
Clove is a super
interesting spice,
203
00:13:15,594 --> 00:13:16,762
but don't get over excited.
204
00:13:16,762 --> 00:13:18,063
It's not like peppercorns.
205
00:13:18,063 --> 00:13:21,467
Like, "oh, I put a handful of
peppercorns." No.
206
00:13:21,467 --> 00:13:23,202
I'm going to get,
for this recipe,
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00:13:23,202 --> 00:13:27,540
three cloves.
They're going to be excellent.
208
00:13:27,540 --> 00:13:28,674
White wine.
209
00:13:28,674 --> 00:13:30,843
All the time!
210
00:13:34,013 --> 00:13:35,748
Olive oil.
Why?
211
00:13:35,748 --> 00:13:39,118
Because the fat is going to make
that all the flavours,
212
00:13:39,118 --> 00:13:42,254
they blend together.
213
00:13:42,254 --> 00:13:45,791
And a hint of vinegar,
214
00:13:45,791 --> 00:13:48,027
because the vinegar is gonna--
psssh!
215
00:13:48,027 --> 00:13:49,328
Cut the fat a little bit,
216
00:13:49,328 --> 00:13:53,299
and it's going to help
with the moisturize.
217
00:13:53,299 --> 00:13:55,034
A pinch of salt,
218
00:13:55,034 --> 00:13:58,037
generous, 'cause this is
a big piece of meat.
219
00:14:03,542 --> 00:14:06,345
This is very good,
I'm very happy with it.
220
00:14:06,345 --> 00:14:08,914
It has the-- the--
the garlic of course,
221
00:14:08,914 --> 00:14:11,884
but that hint of vinegar, it
just-- pssh! It cuts completely.
222
00:14:11,884 --> 00:14:15,321
It's gonna be awesome.
223
00:14:15,321 --> 00:14:19,792
So, this is my trick.
See the knife?
224
00:14:19,792 --> 00:14:22,962
Instead to go like this-- it
might go too deep, you're going
225
00:14:22,962 --> 00:14:25,965
to put the finger wherever you
want to stop the blade.
226
00:14:28,701 --> 00:14:33,339
Okay, so flip it over.
Same thing.
227
00:14:33,339 --> 00:14:34,840
And here it goes.
228
00:14:34,840 --> 00:14:39,178
See where-- here--
where the fat is?
229
00:14:39,178 --> 00:14:43,249
Let's go deep inside...
deep inside.
230
00:14:43,249 --> 00:14:46,252
So I'm going to follow
around the bone.
231
00:14:48,888 --> 00:14:52,191
And see? Like that.
Like that.
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00:14:52,191 --> 00:14:55,427
Eh? Nice, huh?
233
00:14:55,427 --> 00:14:58,664
And on the other side, I'm going
to do the same.
234
00:14:58,664 --> 00:14:59,665
Cutting...
235
00:15:01,800 --> 00:15:03,702
The tip of my knife.
236
00:15:03,702 --> 00:15:06,071
That's it.
Easy.
237
00:15:06,071 --> 00:15:08,073
Now, the 'lade.
238
00:15:13,746 --> 00:15:16,749
And that is when you need to
mess your fingers a little bit.
239
00:15:29,061 --> 00:15:30,262
And now, I'm going to
put it in the fridge,
240
00:15:30,262 --> 00:15:32,998
wait a little bit.
241
00:15:32,998 --> 00:15:36,001
So it's going to-- pssh--
absorb all this love.
242
00:15:41,740 --> 00:15:45,711
It's cooking time.
See, looks nice!
243
00:15:45,711 --> 00:15:49,081
It has the perfume, I don't even
need to get close.
244
00:15:49,081 --> 00:15:50,783
It smells super good.
245
00:15:50,783 --> 00:15:52,785
Let me get my pan.
246
00:15:57,489 --> 00:16:01,327
So, now, first thing, I've got
my skillet on the fire.
247
00:16:01,327 --> 00:16:03,429
Little bit of oil.
248
00:16:03,429 --> 00:16:05,397
And it's very hot.
Why?
249
00:16:05,397 --> 00:16:07,933
'Cause I need to seal that
beautiful leg of lamb,
250
00:16:07,933 --> 00:16:11,337
so I keep all the juices --
pssh-- inside,
251
00:16:11,337 --> 00:16:14,740
before going to the
chamber of magic,
252
00:16:14,740 --> 00:16:17,476
which is my beautiful oven.
253
00:16:22,648 --> 00:16:27,586
(Sizzling)
254
00:16:27,586 --> 00:16:29,054
Meanwhile, in another
part of the kitchen,
255
00:16:29,054 --> 00:16:31,056
potatoes are getting
ready to be cut.
256
00:16:34,159 --> 00:16:44,136
♪
257
00:16:51,910 --> 00:16:53,746
So, here is another trick.
258
00:16:53,746 --> 00:16:58,450
More oil, of course. That's a
good Spaniard.
259
00:16:58,450 --> 00:17:01,453
And then, look.
260
00:17:01,453 --> 00:17:04,156
The pan is very hot.
Check it out.
261
00:17:04,156 --> 00:17:07,659
You get all the grease
to go on top.
262
00:17:07,659 --> 00:17:09,862
And the reason why
I am doing that,
263
00:17:09,862 --> 00:17:11,630
is because all this
marinade at the bottom
264
00:17:11,630 --> 00:17:13,766
of the pan, I do not want
it to be wasted.
265
00:17:13,766 --> 00:17:18,370
I'd rather put it on top,
because you see here, and here,
266
00:17:18,370 --> 00:17:19,972
and here, I've made
my little cuts,
267
00:17:19,972 --> 00:17:22,241
and I want that to
go inside too.
268
00:17:22,241 --> 00:17:24,810
While at the same time, it
marinates and fries,
269
00:17:24,810 --> 00:17:27,012
in the other side of the pan.
270
00:17:27,012 --> 00:17:30,682
See, all the golden,
crispy brown?
271
00:17:30,682 --> 00:17:32,351
If you think this is
looking good,
272
00:17:32,351 --> 00:17:34,920
hold on, 'cause this
is just the beginning.
273
00:17:34,920 --> 00:17:42,494
♪
274
00:17:45,264 --> 00:17:55,274
♪
275
00:18:01,346 --> 00:18:05,984
So, I'm working with lamb.
It's so nice, so sexy,
276
00:18:05,984 --> 00:18:07,119
nice, golden, crispy.
277
00:18:07,119 --> 00:18:09,655
It's called Cordero
a San Vicente.
278
00:18:09,655 --> 00:18:11,323
Then let's build up
the bed for this baby.
279
00:18:11,323 --> 00:18:13,926
Got my beautiful potatoes.
280
00:18:13,926 --> 00:18:16,795
Got the marinade, I'm going to
use the same tray that I
281
00:18:16,795 --> 00:18:19,565
used before, for the marinade.
282
00:18:19,565 --> 00:18:21,333
'Cause I'm Spaniard--
I'm a Spaniard,
283
00:18:21,333 --> 00:18:22,634
and we don't like to waste.
284
00:18:22,634 --> 00:18:26,038
So, at the same time, I'm
getting all the juices,
285
00:18:26,038 --> 00:18:28,006
all the flavour for the
marinade.
286
00:18:28,006 --> 00:18:32,010
This is marinade is
white wine, garlic,
287
00:18:32,010 --> 00:18:35,147
lots of garlic...
288
00:18:35,147 --> 00:18:37,382
bay leaf, parsley, clove...
289
00:18:37,382 --> 00:18:40,986
olive oil, of course, and a hint
of vinegar that is gonna--
290
00:18:40,986 --> 00:18:42,821
psssh! Cut the fat.
291
00:18:42,821 --> 00:18:45,124
The potatoes, as you see,
292
00:18:45,124 --> 00:18:48,160
I cut them (Speaking
in Spanish) style,
293
00:18:48,160 --> 00:18:50,229
which is a little bit thick.
294
00:18:50,229 --> 00:18:53,298
because check this baby, it's
going to take awhile to cook.
295
00:18:53,298 --> 00:18:55,601
Okay, and if you cut
them too thin,
296
00:18:55,601 --> 00:18:58,537
you're going to lose the
potatoes. Straight up.
297
00:18:58,537 --> 00:19:00,539
So now, is the moment.
Truth or dare!
298
00:19:05,611 --> 00:19:09,548
This is going to be awesome,
I guarantee it.
299
00:19:09,548 --> 00:19:13,452
But, I want-- I don't want the
oil that's been cooking there,
300
00:19:13,452 --> 00:19:16,822
because it is a little bit--
uh, too fried.
301
00:19:16,822 --> 00:19:19,358
But I want the juices
at the bottom.
302
00:19:19,358 --> 00:19:21,160
So here is my trick, look!
303
00:19:21,160 --> 00:19:24,163
Get a bowl.
Get rid of the oil.
304
00:19:28,834 --> 00:19:30,402
Light up this baby.
305
00:19:30,402 --> 00:19:34,406
And I'm going to replace it
with white wine.
306
00:19:42,014 --> 00:19:44,149
See, you see all this
brown colour?
307
00:19:44,149 --> 00:19:46,919
That is the sugar, that is the
caramel, that's what we want.
308
00:19:46,919 --> 00:19:55,160
♪
309
00:19:55,160 --> 00:19:57,863
And the final touch, a little
seasoning on the potatoes,
310
00:19:57,863 --> 00:20:00,866
that are out of the lamb, 'cause
the lamb already has salt.
311
00:20:02,901 --> 00:20:04,736
Straight into the oven.
312
00:20:20,919 --> 00:20:22,521
Wow, this is excellent!
313
00:20:22,521 --> 00:20:24,556
Exactly what I was looking for.
The potatoes...
314
00:20:24,556 --> 00:20:27,659
they're perfect.
The lamb is juicy.
315
00:20:27,659 --> 00:20:30,662
They have absorbed all the
sauce. Perfecto!
316
00:20:32,764 --> 00:20:34,900
It's beautiful, firm, juicy.
317
00:20:34,900 --> 00:20:36,134
Cooked through.
318
00:20:36,134 --> 00:20:38,370
Let's dig in!
319
00:20:38,370 --> 00:20:42,307
I'm gonna make a cut, first,
through the bone,
320
00:20:42,307 --> 00:20:43,976
all along the bone.
321
00:20:43,976 --> 00:20:47,613
And look!
It's nice... pinky.
322
00:20:47,613 --> 00:20:50,515
Juicy, it's perfect-looking.
323
00:20:58,890 --> 00:21:01,193
Potatoes...
324
00:21:01,193 --> 00:21:03,729
Y Cordero Estilo San Vicente!
325
00:21:03,729 --> 00:21:08,100
(Speaking in Spanish)
326
00:21:08,100 --> 00:21:10,769
Lamb, San Vicente-style.
327
00:21:10,769 --> 00:21:12,838
A true delicacy.
328
00:21:12,838 --> 00:21:20,479
♪
329
00:21:20,479 --> 00:21:22,581
Meat is tender.
330
00:21:26,285 --> 00:21:28,287
Potato is tender.
331
00:21:31,590 --> 00:21:32,758
Oh, my God.
332
00:21:32,758 --> 00:21:36,328
This brings me back to
Castilla La Mancha.
333
00:21:36,328 --> 00:21:40,599
That part of Spain, where the
lamb is so important,
334
00:21:40,599 --> 00:21:42,668
close to Segovia.
335
00:21:42,668 --> 00:21:47,205
And one of the reasons
why this tastes so good,
336
00:21:47,205 --> 00:21:50,008
is because of one ingredient,
the almighty garlic.
337
00:21:52,044 --> 00:21:54,046
Amen. (Speaking in Spanish)
338
00:21:54,046 --> 00:22:04,122
♪
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