All language subtitles for Eva.Longoria.Searching.for.Spain.S01E07.Marbella.1080p.AMZN.WEB-DL.DDP5.1.H.264-NTb_Track03

I've got a confession
to make.

Spain isn't just a place
I love to visit.

Last year, I actually
made the decision

to move here
to the city of Marbella.

And that is something
worth celebrating.

As I've traveled through Spain,

experiencing
the incredible food,

I realized I wanted to explore
More about the food

right in front of me
here in my new home of Marbella.

So I've decided to take
on a very ambitious feast

for my local family and friends

who have really made
Marbella home for me.

Now, obviously I can't do this
by myself.

I'm gonna need a little help.

I'm Eva Longoria and
I'm a proud Mexican American.

11 generations ago,
one of my ancestors

left Spain for the New World
and a new life.

And now I've come full circle.

We have found Spain.

After 20 years of
vacationing

in this unique corner
of Andalusia,

I've made it my home.

Where the Mediterranean meets
the Alboran Sea,

in the foothills
of the Sierra Blanca mountains,

lies the beautiful city
of Marbella.

You know what I love
about Marbella,

is this easy living.

To help with my
dinner party celebration--

I'm so excited.

...I've enlisted some locals
known as marbellís,

who have been my close friends

and fellow foodies
for two decades.

I love when Rocio's
in my kitchen!

I have a whole week
to find dishes

that show off just how
unique the food here really is.

For me--

Now we're going to make
the best gazpacho you ever had.

Dishes representing
Marbella's

rich gastronomic variety--

from cherished
local traditions--

...to modern innovations
drawn from across the globe.

We are artists of the food,
you know.

We have to surprise the people.

That make me so happy.

With these dishes
and this weather,

the party should be
a slam dunk.

It's always sunny
in Marbella! No?

My dinner party is tonight,

and the first friend
to arrive this morning

is one of the most celebrated
chefs in all of Spain.

Oh my God!

Yeah you are.
Come in, come in.

Oh, my God, that's beautiful.

Dani Garcia has earned eight
Michelin stars through his career

and has restaurants
around the globe,

but his passion is championing
local ingredients and dishes

that have fed generations
of marbellís.

What is this?

Well,
I'm so excited about this

'cause everybody coming today
is from Marbella

so they're gonna
expect this.

Dani and I have been busy
planning some of these dishes

since we met up four days ago
in the oldest part of town.

I love that you have to go to
the meat place for the meat,

and you got to go to
the bread place for the bread,

and you got to go to the market
for the fruits and vegetables.

Unlike the crazy supermarkets
that we have in America

that have everything
for convenience,

I actually like
the little adventure

that you have to go on
to put a meal together.

It takes effort.

Locals have been coming
to the Mercado Municipal

since the 19th century for
their fresh, seasonal produce

and for an old school bite
at the artisanal stalls.

Dani!
- Good morning.

Oh, I'm so happy
to see you.

Oh, my gosh!
What did you order me?

- Say no more.
- Yeah.

Say no more.

You cook with the fat
of the pork.

Made with local sherry,
rosemary, marjoram, and thyme--

Mmm! I taste all the herbs.

...and slow cooked in pork fat,

a technique originally used
to make tougher cuts of meat

softer and juicier.

This is amazing.

This is one
of your favorite dishes here?

What do you think the food
scene is like here in Marbella?

Yeah.

That is the luxury.

Bougie.

Marbella really is
a tale of two cities.

It has a reputation as a modern
international party hot spot,

but there's also a deeper
rooted culture and a movement

to keep it alive,
epitomized by locals like Dani.

Like you're from--

Yeah.

- Let's take a look.
- Yeah.

This is beautiful.

I've never seen so much variety.

What makes the seafood
in Marbella so good?

So all of these seas
contribute to this habitat.

- What is this one?
- Clams.

These are spitting at me.

It's alive.

Aah!
Did you see that one?

So what are we gonna order?

Look at that.
They're so cute!

Beautiful.

We put it in order,

so we'll have it all
fresh for the party.

And while 3 million kilos
of sardines

are caught locally each year,
Dani says in Marbella,

there's only one way
to cook them.

You know that I've been coming
to Marbella for 20 years

and I've never had an Espeto.

Yes!

Why? Is that bad?

It's a big pecado.

Sin. It's a big sin.

Why?

Espetos-- wood fired,
cooked sardines

are said to date
to the 19th century,

when hungry local fishermen
would grill

the cheapest fish in their
catch

on sticks wedged into the sand
along the shore.

This seafarers soul food
became a symbol

of the region's
cultural heritage.

I love that smell.
Hola.

Wow!

- Yeah. Can we make one?
- Yeah.

Oh, gosh.

I'm going to skewer
some sardines.

In the middle.

- It's gonna support. Yeah.
- Ready?

Okay.

Is it there?

- Yeah. Yeah.
- I did it?

I didn't feel it.
Let me do another.

And I'm gonna-- I feel it.
Yay! I did feel it.

Look how beautiful that is
in the sun.

The sardines are so good.

All you need is salt,
fire, and a decent aim.

I don't think it's gonna
cook it so far from the fire.

Luckily, there are plenty
of others to enjoy,

with crusty bread
and your fingers,

which is how it's done at
Andalusian beach parties,

or moragas.

Cheers.
- Cheers. Come on.

Mm. That's so good!

You can taste the olives.
- Of course.

I like the meat.
I don't like the skin.

Well, then you and I
could go on a date.

This is like a fun meal.

I like meals you eat
with your hands.

This?

This is gonna be amazing,

to have Dani Garcia
making Espeto in my house.

But you know what I love
about Marbella,

is this easy living.

This is Marbella.

Marbella may be famous
for its stunning coastline,

but just as important
to the city's culinary history

are the surrounding mountains
of Málaga,

the province Marbella
sits within.

These ranges have
the highest concentration

of goats in Europe.

Felipe!

- Hola, mi Eva!
- Hola!

It already smells amazing.

Using baby goat, or kid,
my friend Felipe,

a private chef who
has lived here his whole life,

is improvising
a signature dish for my party.

Goat was
once a staple here.

And Felipe is representative of
a new generation of marbellís

who want to keep some
of the old customs alive.

Wow!

I got the idea to serve goat
at my party a few days ago,

when I was introduced
to a classic Marbellan dish

at a beloved local institution.

The Golden Mile is a
four mile avenue known

for its modern boutiques
and restaurants.

But there are a few
old places left from the days

when this was a farming
and fishing town.

And today I'm going to one of
my favorite, Venta Los Pacos.

It's very humble, very simple.

It really is
a true Marbella experience.

Paco Sánchez runs this venta,
a traditional roadside tavern

where truckers and laborers
would once stop to rest,

back when this was
the main road through farmland.

When Paco grew up
and took over the venta,

he began serving
home cooked meals to cater

to the growing local
population.

Instead of smuggling
in sausages,

diners could savor
old school recipes,

including callos a la
andaluza-- tripe stew, and--

Oh, wow!
Oh!

Cabrito al ajillo--

Or baby goat in garlic.

It just falls off the bone.

Mm. Wow.

Wow. It's really gamey.
And a lot of herbs.

For me, serving goat
at my party

will be my own little way

of celebrating age
old local traditions.

I love when Rocio is
in my kitchen!

'Cause I know I'm gonna
eat well and amazing.

Tonight's dinner party
would not be complete

without some help from
my girls, Rocio and María.

I first met María,

a former actress,
on a film set in the States,

and she introduced me to Rocio,
her best friend.

And we've been friends
for over 20 years.

But they never cease
to surprise me.

We're preparing
some traditional salads

using local produce
loved by marbellís.

Both Rocio and María have vivid
memories of growing up here.

Marbella was
a small little town,

and when I was a little girl,
there were no pavement

in the road.
- What was it?

- It was dirt.
- Dirt roads? -Yeah.

Do you remember a moment
when it did change?

It was when you stopped
seeing horses on the street--

- Mm.
- ...and you saw Ferraris.

Horsepower to horsepower.

I love this.
There's so much meat.

So I'm gonna do like--

The inspiration
behind this tomato carpaccio

came from a cooking class

María invited me to
earlier this week.

As part of her
global foundation,

for which I'm an ambassador,

María runs Casa Angeles,

a day center for children
with special needs.

Some of their activities
are growing,

cooking,
and eating food together.

What are you planting now?
- So this is the new harvest.

We just took out the tomatoes
and the green pepper.

And this is how I grew up,

like everybody was going to
the farm

and pick up the vegetables
and bring it to do a salad.

It was really good.
- Yeah.

I don't know if you know this,

but Guadalhorce,
which is very close to here,

they have vegetables they don't
have anywhere else in the world.

Less than an hour's
drive northeast of Marbella

In the surrounding province
of Málaga,

lies the fertile
Guadalhorce River Valley.

With its abundant diversity
of crops,

it's known as the region's
vegetable garden.

At Casa Angeles, I'm going to
join the kids

as they learn how to
make gazpacho,

the iconic cold soup, using
some of these local veggies.

I think it's so great,

'cause then they can make
the connection between

where the food comes from

and then when it shows
up on your plate.

And there's one unique item

that María says will be
the star of our gazpacho.

I need to see
this secret ingredient.

Oh, is this it?

This is it.
It's called huevo de toro.

Where did that name come from?
"Bull's balls."

- I wonder why.
- I wonder why.

It's called huevo de toro.

So every region has a tomato,

so it has a very thin skin.

And it's very sweet
when you try it.

Oh, it is soft.
Look at how thin that skin is.

Oh my God.
- Right?

So when you cook it,
the skin is--

It peels off.
- Nothing.

- Nothing.
- It's like nothing. Oh my God.

- Is it sweet?
- It is sweet. Mm!

So now we're going to make
the best gazpacho you ever had.

Because of the huevo de toro.
- Huevo de toro.

- And--
- Don't hold them like that.

This special tomato's
fragile skin makes it hard

to grow and transport.

So it fell out of favor
until a few years ago,

when some local farmers began
to cultivate it again.

Today's cooking class is run
by chef Victor Carracedo.

Victor is passionate about

regional and sustainable
traditions.

Gazpacho is an ancient
Andalusian dish,

originally made in
the eighth century

from water, oil, garlic,
breadcrumbs, and seasoning,

it kept laborers hydrated

as they worked
the scorching fields.

Over the centuries,
new ingredients were added.

You are welcome.

Oh!

Ooh! I love that.

This tomato is so subtle.

It's not fibrous.
It tastes sweeter.

Without all these
little chefs to help,

I just hope the one
we whip up at my party

turns out as good as this one.

And you can taste the sun.

You can taste the Costa del Sol.
- Aw!

My party prep is
in full swing.

Dani's threading
the sardine Espetos.

Rocio, who comes from
a family of butchers,

is making traditional
veal and pork meatballs.

While I attempt
to make something

that reflects the
modern side of Marbella--

a fresh take on a dish
everyone loves.

I hope I do this dish justice
because it really is special.

I chose this intriguing dish
yesterday,

when I set out
to learn more about

what's called
Marbella's Golden Age.

Since the 1950s,

Marbella's always attracted
an international crowd.

Grace Kelly, Audrey Hepburn,
Brigitte Bardot--

they all
frequented Marbella.

Movie stars and aristocrats
partied at the Marbella Club,

opened by Prince Alfonso,
the king of Spain's godson,

turning the town
into a global hot spot.

Newcomers brought new flavors,

making the food scene
more cosmopolitan.

And I want to reflect
that at my party.

And that's
why I'm here at Nota Blu,

one of my favorite restaurants
in Marbella,

and it's owned
by my dear friend Zazou,

who's lived about three
different lives.

How are you?
- How are you? Good?

I am good.

So, I feel like Marbella is
full of people like you.

International.
You are originally from Algeria.

What is your story?
How did you end up here?

That happened to me. It was
almost 20 years ago, exactly.

The first time I came to
Marbella.

- Ah, yeah?
- And I said,

"One day I will live here."

I feel like everybody
in Marbella

knows you as a restaurateur,
but you were a football player.

When he moved to Marbella
ten years ago,

Zazou swapped his passion
for football for food,

and his rise has been meteoric.

No, you started
washing dishes.

You didn't start--
with a restaurant.

- Yes.
- Yeah, yeah.

With his chef, Fabián,

Zazou has created
a uniquely Marbellan menu

that infuses prized
local produce

with the international spirit
of the city.

I'm hoping it'll inspire me
for my party.

Okay, perfect.

Oh, I love this sauce.

You taste the butter,
but the miso adds this, like,

salty, smokiness to it.

So you still have the sole
meuniere. the very famous taste.

But with miso,
it changes completely.

This is so nice too,
'cause in Spain,

like, there's so much pork.

So to have not only a fish,

but a Japanese inspired fish,

it's like it's just
a nice cleansing of the palate.

I love it.

So what is this?

The sauce is made
with labneh,

a middle eastern strained
yogurt, and Japanese mayo.

Then the toppings are assembled
over top quality local tuna,

which has a depth of flavor,

coming from the nutrient
rich local waters.

Bon appétit!

Mm!

That makes me so happy.

Mm. So this crispy bread,
what is that?

Mm-hm.

Oh, it's light. Very light.
It's like I'm eating air.

The brick pastry with ancient
origins in the Middle East

is the perfect base
for this symphony of flavors.

Yeah. So I feel like
I could make

the sashimi pizza at my party.

I've been told this.

For me, this inventive
fusion food,

blending local produce
with global ideas

symbolizes how this city
embraces outsiders as its own.

Cheers to us.
We may not have been

born in Marbella,
but it's definitely our home.

Oh.

The menu for tonight's
party is now set.

My guests are on their way,

and we've got to get
nine dishes ready to go.

Olé!

Dani is making the gazpacho
I made with María and the kids,

but adding his
signature cherry twist.

This is like a rebel gazpacho.

What would your mother say
to this gazpacho?

The Espetos are
all lined up

and Felipe is cooking
the rice bed for his goat dish.

Now we got to get cracking

with the spectacular
centerpiece of the menu.

Oh, are you cutting the tuna?
- Oh, yeah.

It's like butter. You're just
cutting right through that.

Using a magnificent prime cut,

Dani is making
a unique tartare.

Raw, dressed wild bluefin tuna
that's sustainably sourced

off the nearby coast.

So what are the two choices
you're giving?

Where the fat is.

This dish perfectly unites
Dani's

global approach to cooking...
Wow.

...with his passion
for unsung local produce.

In the pig, yeah.

The ears, everything.

- Exactly.
- Yeah, yeah.

This technique is
another aspect

of how the past
is preserved here.

Wild tuna is caught just as it
migrates into the Mediterranean

from the Atlantic,
when they're at their fattest,

giving them their
melt-in-the-mouth texture.

It's so exquisite that
many sushi restaurants in Japan

import it from here.

All right, now it's time
for what?

Oh!

I didn't even know
there was a white soy sauce.

Oh, yeah.
So you don't need that much.

Wow!

- Oh, now we put it together.
- Yeah.

Alongside the belly and loin,

Dani adds some seared tuna
as a third element to the dish.

Gorgeous.

It's going to be
the fanciest dish at the party.

It's the final sprint.

Rocio is frying
up the meatballs,

along with a traditional
almond sauce,

thickened with toasted bread.

Felipe is adding final
touches to the goat and rice.

And last on the list--

It looks like we
might be making guacamole.

But my guacamole is
different.

Okay.

Another Dani spin
on something that,

as a Mexican American,
I thought I was the expert.

Are we gonna put this
in the guacamole?

No way!

That is very creative.

Just time to fry up the shrimp

and we should be all set
for the perfect party.

Oh, it's raining.
Oh, it is raining!

No way!

I cannot believe
it might rain on my party!

Run! Run, Dani!

Where's Felipe?

With the heavens
suddenly opening,

we all jump into action
to save the food.

No!
The paella!

Oh!

Oh my God!

It's always sunny in Marbella,
no?!

It must be a miracle.

One hour later and
the rainstorm is already over.

The table is set
and our party dresses are on.

Just as my guests arrive.

Wow!

Oh my God,
I'm so glad it stopped raining.

These are friendships

I've forged during 20 years
of visiting Marbella.

Hola, hola, hola! Oh!

Including my sweet Alina
and her hubby,

dancer/choreographer Manuel.

María's boyfriend, Nico,
an architectural designer.

And Davinia,
a singer and dancer

who's married to Chef Felipe.

This creative bunch, most of
whom were born and raised here,

are the people
who have made this home for me.

Considering the whole bash
was almost rained out,

I just hope my dishes
will taste all the better

to my discerning guests.

First, the starters.

Dani!

The black cherry pulp adds
an elegant sweetness

to the fresh flavor.

Ooh! Amazing.

This is so good.

This is typical Málaga salad.

It's like the recipe
from Rocio's mother.

I told him we were gonna
have a guacamole-off.

It's hard 'cause I'm Mexican,

so I'm a very harsh judge
on guacamole.

Are those fried shrimps
on that?

- Yeah.
- Crispy fried shrimp.

- They're crystal shrimp.
- Wow.

- They're see-through.
- That shrimp--

This little fried shrimp,
in the guacamole is so good.

- Wow!
- Oh, my God, it's so good.

Everybody's ready
for the main courses,

...including the one I've
been bragging about all week,

because Dani Garcia is making
it in my house!

I hope.

Oh, did we save the
Espetos?

No, I don't know.
I'm going to try.

The starters
at my housewarming party

were a storming success.

Maybe the rainwater gave it
a special flavor.

But before we dive into
our delectable mains,

we're all feeling
a little nostalgic.

Dani, you remind me of the first
moments I arrived in Marbella.

'Cause all my first memories
are with Dani.

Thank you. Thank you.

- And of course, María.
- Aww.

I fell in love
with Marbella 20 years ago

through your eyes.

And so, I just want to say
thank you for being my--

My familia de Marbella.
- Marbella is better with you now.

- Yeah.
- Eva, first of all,

Marbella is more beautiful
with you in it.

For me, having so many years
in the United States

and then my best friends are
back in my home town with me.

It's like bringing my
chosen family back to my roots.

Yeah.

So we all want to welcome you
to Marbella and to--

- Permanently!
- Permanently.

Don't leave.
I love you so much.

Bravo!

And no one has taught me

that food means family more
than my son.

Papa, who's the best cook
in the world?

Who cooks the best food for you?

He's looking around.

Who cooks your
favorite foods?

- Oh!
- Of course! It has to be Mommy.

Me, too.

Now for the mains.

Old traditions kept alive
with creative new flavors

added to the mix.

Each dish with its
own rich history.

These are the sashimi pizzas
that are from Nota Blu.

I mean, I made them, but
I made it as close as I could.

I'm hoping these light as air
pizzas will be a crowd pleaser.

- So good. So tasty, no?
- Wow.

I love it.

No, but, Nico--
Nota Blu, you love this.

- Pretty close.
- No.

No.

5% different.

Rocio's meatballs with their
subtle nutty flavor are next.

Mm, you can really taste
the almond sauce.

- It has saffron.
- And saffron.

- Yeah.
- That's why it's yellow.

- Mhm.
- Yeah. -Mhm.

It looks like a curry,
but it's not.

No, the almond sauce makes it...

It's mild.

Rocio. Amazing.

That's a hard act to follow.

But then--
Wow!

It's time for Felipe's
rich arroz with herby goat.

Wow, wow, wow. Gracias.
Wow, wow, wow, wow, wow.

I'm so excited.

Oh, my God, it's so good.

He does like a beef broth

that he boiled for a very long
time to get all the flavors.

And Dani has saved the day

by salvaging the
all important sardines.

Espetos!

Infused with olive wood smoke,

this ancient fisherman's treat
is a favorite here, too.

- How good is this?
- And finally--

the jewel in the crown.

- This is the tuna tartare.
- Oh!

Wow!
- Beautiful!

The white soy sauce adds
an umami hit,

yet allows the natural flavor

of this stunning local tuna
to shine.

Now, everybody's going to
expect this level

when they come to the parties.

Normally I just make tacos.

Now I'm gonna have to
step it up.

I feel like we had

a little bit of Marbella
in every plate, no?

- Yeah.
- Yeah.

The flavor of the sea
and the mountain.

We have old recipes
and new recipes.

Also, two in one--
traditional but new.

This may be a city
with two stories

of enduring local traditions
and global influences,

but it has one vibrant spirit.

A night is never complete
without music and dancing.

Davinia!

Cue the flamenco.

Olé!

Another beautiful tradition

kept alive
by artists like Davinia

and our friend
and guitarist, Raul.

-At the end of my
incredible culinary

journey through dazzling Spain,

where better to come home to
than a place where the people,

the land,
and the cuisine

have all captured my soul.

Bravo! Bravo!