1 00:00:10,720 --> 00:00:14,181 So Spain is the culinary hot-spot of Europe right now. 2 00:00:14,598 --> 00:00:17,934 From tapas to tortillas, from seafood to jamón ibérico. 3 00:00:17,935 --> 00:00:19,394 There's so much. 4 00:00:19,395 --> 00:00:22,439 And having eaten my way through the country, 5 00:00:22,440 --> 00:00:25,734 I can tell you it's a reputation well deserved. 6 00:00:25,735 --> 00:00:27,318 But what I want to know is 7 00:00:27,319 --> 00:00:31,364 how did Spain rise from relative culinary obscurity 8 00:00:31,365 --> 00:00:36,537 to extraordinary and delicious new heights? 9 00:00:37,037 --> 00:00:39,205 I'm just gonna do a little bit more research. 10 00:00:42,793 --> 00:00:44,461 I'm Eva Longoria. 11 00:00:44,462 --> 00:00:46,963 And I'm a proud Mexican American. 12 00:00:46,964 --> 00:00:49,966 11 generations ago, one of my ancestors 13 00:00:49,967 --> 00:00:53,803 left Spain for the New World and a new life. 14 00:00:53,804 --> 00:00:56,598 400 years later, I'm back. 15 00:00:56,599 --> 00:00:59,101 - I'm so excited! - ¡Salud! 16 00:00:59,560 --> 00:01:03,021 And I'm exploring Spain and its 17 regions 17 00:01:03,022 --> 00:01:05,482 to see how the land and its people 18 00:01:05,483 --> 00:01:09,570 have created one of the world's most exciting cuisines. 19 00:01:10,070 --> 00:01:11,279 I think you know what you're doing. 20 00:01:11,280 --> 00:01:13,156 But this time it's different. 21 00:01:13,157 --> 00:01:15,408 Instead of diving into one region, 22 00:01:15,409 --> 00:01:18,203 I'm looking at how the cuisine of the entire country 23 00:01:18,204 --> 00:01:21,331 has transformed in a single generation. 24 00:01:21,332 --> 00:01:22,999 Oh, yeah. 25 00:01:23,000 --> 00:01:25,460 With a helping hand from food journalist Julia Lozano 26 00:01:25,461 --> 00:01:27,254 and chef Dani García. 27 00:01:32,802 --> 00:01:36,347 And some of the incredible chefs I met on my travels. 28 00:01:44,605 --> 00:01:45,940 What is this? 29 00:01:47,608 --> 00:01:49,359 Spanish food has been enriched by waves of invasions-- 30 00:01:49,360 --> 00:01:53,488 So it's Roman, Arabic, Jewish, and Spanish. 31 00:01:53,489 --> 00:01:54,864 Of course. Yes. 32 00:01:54,865 --> 00:01:56,491 ...and centuries of empire. 33 00:01:56,492 --> 00:01:57,867 I hate to break it to you, 34 00:01:57,868 --> 00:01:59,286 but I think this is a Mexican dessert. 35 00:02:00,120 --> 00:02:01,871 Since the 1970s, 36 00:02:01,872 --> 00:02:05,041 when Spain emerged from the shadow of a fascist dictator-- 37 00:02:05,042 --> 00:02:07,335 They want only one Spain. 38 00:02:07,336 --> 00:02:09,504 - This was Franco's influence. - Yes. 39 00:02:09,505 --> 00:02:12,508 Its cuisine has been revolutionized. 40 00:02:15,970 --> 00:02:19,347 How on earth did Spain make this culinary quantum leap 41 00:02:19,348 --> 00:02:22,058 to become the envy of the world? 42 00:02:22,059 --> 00:02:24,352 That makes me so happy. 43 00:02:48,210 --> 00:02:49,586 I'm heading to one of my 44 00:02:49,587 --> 00:02:51,379 favorite restaurants in Marbella 45 00:02:51,380 --> 00:02:53,256 to do two of my favorite things-- 46 00:02:53,257 --> 00:02:55,801 eat food and talk about food. 47 00:02:56,051 --> 00:02:57,927 Hola. - Hola. 48 00:02:57,928 --> 00:02:59,220 How are you? 49 00:02:59,221 --> 00:03:01,723 Fine. How was your trip? 50 00:03:01,724 --> 00:03:04,852 Oh my God, amazing. I've eaten my way through Spain. 51 00:03:05,185 --> 00:03:09,023 Julia Lozano is a food journalist and culinary expert. 52 00:03:14,486 --> 00:03:16,697 Oh, my gosh, I love this place. 53 00:03:20,075 --> 00:03:21,492 - How are you? - I'm so happy to be back. 54 00:03:21,493 --> 00:03:23,202 - Yeah. - Oh my God. -Nice to see you. 55 00:03:23,203 --> 00:03:26,332 This is one of the most beautiful restaurants. 56 00:03:29,043 --> 00:03:30,543 I know this one is special, though. 57 00:03:30,544 --> 00:03:31,629 Yeah, for me too. 58 00:03:32,212 --> 00:03:34,255 My old friend Dani García, 59 00:03:34,256 --> 00:03:36,466 a three Michelin starred chef, 60 00:03:36,467 --> 00:03:38,885 who heads an international restaurant empire, 61 00:03:38,886 --> 00:03:42,514 embodies modern Spain's gastronomic success. 62 00:03:43,432 --> 00:03:48,896 The food in Spain has evolved so much in the last 30, 40 years. 63 00:03:49,188 --> 00:03:50,939 Oh, yeah. A lot. 64 00:03:50,940 --> 00:03:53,484 50 years ago, people didn't come to Spain for the food, 65 00:03:53,692 --> 00:03:57,820 but now it is on everybody's gastronomic bucket list. 66 00:03:57,821 --> 00:03:59,365 What's changed? 67 00:04:08,540 --> 00:04:09,750 Very ugly. Yes. 68 00:04:32,064 --> 00:04:33,399 - Your paella? - Yeah. 69 00:04:33,607 --> 00:04:35,734 Let's go to the kitchen. - Are we going to make one? 70 00:04:36,110 --> 00:04:38,195 Oh, wow! - Oh, yeah. 71 00:04:44,785 --> 00:04:47,621 Yes, I agree. This reminds me of my childhood, the-- 72 00:04:49,123 --> 00:04:50,665 I love this smell. 73 00:04:50,666 --> 00:04:52,375 I'm going to be smelling like it all day long, though. 74 00:04:52,376 --> 00:04:54,336 What's first in a paella? I've never made paella. 75 00:04:54,795 --> 00:04:58,381 Well, we're going to make my paella. 76 00:04:58,382 --> 00:05:01,260 Paella is Spain's most iconic dish. 77 00:05:02,261 --> 00:05:03,845 In the traditional version, 78 00:05:03,846 --> 00:05:06,848 various types of meat, shellfish, vegetables, and rice 79 00:05:06,849 --> 00:05:09,726 are all cooked together in a rich, fatty stock. 80 00:05:13,522 --> 00:05:15,482 That's gonna be a big paella. 81 00:05:17,776 --> 00:05:19,235 With a boldness 82 00:05:19,236 --> 00:05:21,195 that's typical of today's Spanish chefs, 83 00:05:21,196 --> 00:05:23,740 Dani has reinvented this classic dish 84 00:05:23,741 --> 00:05:25,075 from the bottom up. 85 00:05:26,618 --> 00:05:28,077 His pared down recipe consists only of mushrooms, 86 00:05:28,078 --> 00:05:31,415 steak, stock-- 87 00:05:35,502 --> 00:05:36,919 Yeah. 88 00:05:36,920 --> 00:05:38,588 Arroz bomba, a type of short grain rice, 89 00:05:38,589 --> 00:05:41,675 and his all important spice mix. 90 00:05:53,103 --> 00:05:54,645 {\an8}Okay. 91 00:05:54,646 --> 00:05:57,607 Crucially for his paella, Dani grills the protein. 92 00:05:57,608 --> 00:05:59,318 You're breaking another rule? - Yeah. 93 00:06:06,658 --> 00:06:08,744 So you like to cook those parts separately? 94 00:06:09,244 --> 00:06:10,244 I prefer. 95 00:06:10,245 --> 00:06:12,790 Wow! Good. - Yeah! 96 00:06:13,123 --> 00:06:14,875 So you don't ever add more stock? 97 00:06:15,125 --> 00:06:16,543 - No. - No? -No. 98 00:06:20,172 --> 00:06:21,381 {\an8}So thick. 99 00:06:23,675 --> 00:06:26,220 How is this one different than the one your mom made? 100 00:06:32,059 --> 00:06:35,896 Dani's paella is light years from the old school version. 101 00:06:37,022 --> 00:06:38,022 Beautiful. 102 00:06:38,023 --> 00:06:39,607 Once the rice is cooked, 103 00:06:39,608 --> 00:06:41,360 he adds a hint of beef tallow-- 104 00:06:46,532 --> 00:06:48,367 ...artfully arranges the steak, 105 00:06:50,244 --> 00:06:53,913 and tops it off with a garnish of charred rosemary. 106 00:06:53,914 --> 00:06:55,582 Oh, that is aromatic. 107 00:06:57,918 --> 00:06:59,460 Olé! 108 00:06:59,461 --> 00:07:02,464 It's beautiful, eh? Thank you. Thank you so much. 109 00:07:02,923 --> 00:07:06,718 - Julia. - Wow! Paella. 110 00:07:08,929 --> 00:07:11,889 {\an8}I think that this is the most important part. 111 00:07:11,890 --> 00:07:13,892 That is the best part ever! 112 00:07:14,768 --> 00:07:16,477 - Yeah. - What does that translate to? 113 00:07:16,478 --> 00:07:18,063 {\an8}Oh, it's not translated. 114 00:07:18,772 --> 00:07:20,690 The burnt crispy part right here. 115 00:07:20,691 --> 00:07:21,649 Oh my gosh. 116 00:07:21,650 --> 00:07:24,278 - Socarrat. - Socarrat. 117 00:07:31,827 --> 00:07:34,079 That makes me so happy. 118 00:07:34,413 --> 00:07:36,582 And then the mushrooms and the meat. 119 00:07:40,627 --> 00:07:42,254 I taste the clove. The saffron. 120 00:07:50,345 --> 00:07:52,013 It's umami, yeah. 121 00:07:52,014 --> 00:07:53,098 This is so good. 122 00:07:54,433 --> 00:07:57,226 A classic dish brilliantly re-imagined 123 00:07:57,227 --> 00:07:58,978 for the 21st century, 124 00:07:58,979 --> 00:08:01,648 with each different element cooked to perfection. 125 00:08:02,065 --> 00:08:03,524 I, for one, am excited 126 00:08:03,525 --> 00:08:05,234 that there's been an evolution of Spanish food 127 00:08:05,235 --> 00:08:06,820 because this is incredible. 128 00:08:07,112 --> 00:08:08,738 This is a great example of 129 00:08:08,739 --> 00:08:11,407 how you guys are holding on to your cultural heritage, 130 00:08:11,408 --> 00:08:14,244 but yet evolving into new spaces. 131 00:08:14,536 --> 00:08:16,037 - Good job Dani. Bravo. - Yeah. Thank you. 132 00:08:29,468 --> 00:08:31,636 On this trip, I have been blown away 133 00:08:31,637 --> 00:08:34,555 by the limitless creativity of Spanish chefs. 134 00:08:34,556 --> 00:08:37,099 I shouldn't be surprised with the cultural heritage 135 00:08:37,100 --> 00:08:40,102 that this country has with artists and creatives like 136 00:08:40,103 --> 00:08:42,689 Dalí, Gaudí, Lorca, Goya. 137 00:08:43,190 --> 00:08:48,362 But now that creativity is present in the food scene. 138 00:08:55,327 --> 00:08:58,704 Throughout Spain, chefs are ripping up the rule book 139 00:08:58,705 --> 00:09:01,875 and allowing their imaginations to run wild. 140 00:09:02,209 --> 00:09:04,293 What is this-- chicken-- 141 00:09:04,294 --> 00:09:05,962 Chicken-- - The chicken comb! 142 00:09:05,963 --> 00:09:07,255 - Yeah. - Why? 143 00:09:07,256 --> 00:09:08,381 Because of the texture, you know. 144 00:09:08,382 --> 00:09:09,716 this is like a silky texture. 145 00:09:11,260 --> 00:09:12,635 Using adventurous ingredients and techniques, 146 00:09:12,636 --> 00:09:14,470 they have transformed Spain's cuisine 147 00:09:14,471 --> 00:09:16,514 almost beyond recognition. 148 00:09:16,515 --> 00:09:18,557 And what I want to know is 149 00:09:18,558 --> 00:09:21,269 where did this outburst of creativity come from? 150 00:09:27,150 --> 00:09:30,611 To understand Spain's modern day culinary miracle, 151 00:09:30,612 --> 00:09:33,240 we have to go back almost a century. 152 00:09:35,993 --> 00:09:40,663 In 1939, after three brutal years of civil war, 153 00:09:40,664 --> 00:09:45,001 General Franco established a fascist dictatorship. 154 00:09:45,002 --> 00:09:47,503 But Franco's isolationist push 155 00:09:47,504 --> 00:09:50,257 for agricultural self-sufficiency backfired, 156 00:09:50,757 --> 00:09:53,677 creating widespread shortages and famine, 157 00:09:54,386 --> 00:09:56,763 a period known as the Hunger Years. 158 00:10:22,289 --> 00:10:24,582 Seeking to impose national unity, 159 00:10:24,583 --> 00:10:27,877 Franco repressed regional identities, languages, 160 00:10:27,878 --> 00:10:29,129 and even cuisine. 161 00:10:30,964 --> 00:10:34,050 His vision of Spanish food can be seen in a famous cookbook, 162 00:10:34,051 --> 00:10:35,968 published in 1950, 163 00:10:35,969 --> 00:10:39,806 one that his regime encouraged all good housewives to use. 164 00:10:43,352 --> 00:10:47,396 You're saying this book tried to make a uniform definition 165 00:10:47,397 --> 00:10:49,483 of Spanish cuisine and there's no such thing. 166 00:10:54,446 --> 00:10:56,989 Really? What's the reason you think they wanted to make 167 00:10:56,990 --> 00:10:58,950 one definition of Spanish cuisine? 168 00:11:02,245 --> 00:11:03,497 {\an8}One Spain. 169 00:11:05,624 --> 00:11:07,625 - This was Franco's influence. - Yes, completely. 170 00:11:07,626 --> 00:11:10,586 Of trying to dictate one Spain. 171 00:11:10,587 --> 00:11:12,005 Oh, it's so interesting. 172 00:11:13,465 --> 00:11:15,758 Under Franco's rule, a diet of greasy stews, 173 00:11:15,759 --> 00:11:18,135 oily, overcooked vegetables, 174 00:11:18,136 --> 00:11:21,555 heavy roasted meats and deep fried fish 175 00:11:21,556 --> 00:11:23,642 came to define Spanish food. 176 00:11:25,685 --> 00:11:27,729 But was paella in this? Obviously. 177 00:11:30,982 --> 00:11:32,483 Not this one. Not this one. 178 00:11:32,484 --> 00:11:34,111 You would not make the cookbook, Dani. Sorry. 179 00:11:34,820 --> 00:11:38,448 Franco's death in 1975 meant an end to fascism 180 00:11:38,657 --> 00:11:41,034 and the start of economic revival. 181 00:11:42,869 --> 00:11:45,454 The increasingly wealthy population began 182 00:11:45,455 --> 00:11:47,082 to take an interest in fine dining, 183 00:11:48,375 --> 00:11:50,793 and regional cooking, long suppressed by Franco, 184 00:11:50,794 --> 00:11:54,381 was reborn with a whole new energy. 185 00:11:56,716 --> 00:11:58,259 In the Basque Country, 186 00:11:58,260 --> 00:11:59,927 Chefs like Juan Mari Arzak 187 00:11:59,928 --> 00:12:02,389 started the New Basque cuisine movement, 188 00:12:02,889 --> 00:12:05,307 blending local traditions with the flair 189 00:12:05,308 --> 00:12:07,185 of French nouvelle cuisine. 190 00:12:21,116 --> 00:12:25,995 In 1989, Restaurant Arzak was awarded three Michelin stars, 191 00:12:25,996 --> 00:12:30,417 winning Juan Mari's New Basque cuisine global recognition. 192 00:12:32,085 --> 00:12:33,752 Like the Basque Country, 193 00:12:33,753 --> 00:12:37,006 Catalonia suffered badly under Franco's dictatorship 194 00:12:37,007 --> 00:12:39,468 when Catalan language books were banned. 195 00:12:40,552 --> 00:12:44,513 In 1990, a young chef, Fina Puigdevall, 196 00:12:44,514 --> 00:12:48,559 opened Les Cols restaurant in La Garrotxa. 197 00:12:48,560 --> 00:12:50,686 Determined to revive Catalan cooking, 198 00:12:50,687 --> 00:12:52,313 she turned to an ingredient associated 199 00:12:52,314 --> 00:12:54,857 with the Hunger Years of Franco's regime 200 00:12:54,858 --> 00:12:57,110 and gave it a radical makeover. 201 00:13:11,583 --> 00:13:15,169 Buckwheat thrives in the rich volcanic soil of La Garrotxa 202 00:13:15,170 --> 00:13:19,508 and is a surprisingly versatile ingredient that I had to try. 203 00:13:27,140 --> 00:13:30,726 Fina uses the grains to make buckwheat beer. 204 00:13:34,314 --> 00:13:35,815 Look at the color. That's beautiful. 205 00:13:37,442 --> 00:13:40,069 ...and mixes them with broth and local sheep's cheese 206 00:13:40,070 --> 00:13:41,863 to make a rich risotto. 207 00:14:01,174 --> 00:14:02,842 It smells so cheesy. 208 00:14:05,011 --> 00:14:07,429 The dish is even served on crisp bread, 209 00:14:07,430 --> 00:14:09,182 made from buckwheat flour. 210 00:14:10,183 --> 00:14:11,934 Oh my gosh. Okay. 211 00:14:14,771 --> 00:14:17,190 Mm. Wow! 212 00:14:21,861 --> 00:14:23,612 Wow, this is amazing. 213 00:14:23,613 --> 00:14:26,199 It's like the best risotto I've ever had. 214 00:14:32,956 --> 00:14:36,209 {\an8}Wow. I want-- 215 00:14:39,754 --> 00:14:41,297 With cuisine like this, 216 00:14:41,298 --> 00:14:43,299 the Basque Country and Catalonia 217 00:14:43,300 --> 00:14:46,135 powered the revival of regional cooking. 218 00:14:46,136 --> 00:14:48,637 But an hour's drive from Les Cols, 219 00:14:48,638 --> 00:14:53,226 Fina's mentor and fellow Catalan was about to change everything , 220 00:14:53,560 --> 00:14:54,852 not only for Spain, 221 00:14:54,853 --> 00:14:56,855 but for the whole world. 222 00:15:33,016 --> 00:15:36,977 In the 1990s, at El Bulli restaurant in Catalonia, 223 00:15:36,978 --> 00:15:40,189 a maverick chef set off a culinary explosion 224 00:15:40,190 --> 00:15:42,024 that would be felt around the globe. 225 00:16:04,422 --> 00:16:06,340 Using scientific techniques, 226 00:16:06,341 --> 00:16:09,301 Ferran Adrià,revolutionized gastronomy 227 00:16:09,302 --> 00:16:13,013 with astonishing new recipes like melon caviar, 228 00:16:13,014 --> 00:16:16,643 frozen Gorgonzola, and flavored foams. 229 00:16:16,810 --> 00:16:18,435 He tricked the eye 230 00:16:18,436 --> 00:16:20,896 and forced diners to question basic assumptions 231 00:16:20,897 --> 00:16:22,482 about the nature of food. 232 00:16:45,088 --> 00:16:47,173 We are always looking at France, okay? 233 00:16:47,465 --> 00:16:48,841 They are the best. 234 00:16:48,842 --> 00:16:50,300 And suddenly came this guy, Ferran Adrià, 235 00:16:50,301 --> 00:16:51,885 with all these techniques, 236 00:16:51,886 --> 00:16:53,346 but breaking all the rules, you know. 237 00:16:53,596 --> 00:16:55,431 And this was a huge game changer for us. 238 00:17:03,940 --> 00:17:07,192 El Bulli closed its doors in 2011. 239 00:17:08,945 --> 00:17:11,613 But being cooked for by Ferran Adrià 240 00:17:11,614 --> 00:17:14,283 and his former head chef Rafa Zafra, 241 00:17:14,284 --> 00:17:17,327 was one of the most magical moments of my entire trip. 242 00:17:19,539 --> 00:17:23,792 His reinvention of suquet, a traditional fisherman's stew, 243 00:17:23,793 --> 00:17:25,335 involved one of those brainwaves 244 00:17:25,336 --> 00:17:27,213 Ferran is famous for. 245 00:17:43,521 --> 00:17:46,273 Such a simple idea. But it was a stroke of genius, 246 00:17:46,274 --> 00:17:50,195 boosting the flavor of shrimp to sublime new heights. 247 00:17:53,239 --> 00:17:55,074 Oh my God. Wow. 248 00:18:05,084 --> 00:18:06,920 What do you remember about that moment? 249 00:18:13,134 --> 00:18:14,219 {\an8}In the world. 250 00:18:29,776 --> 00:18:31,277 {\an8}Yeah, he's crazy. 251 00:18:45,041 --> 00:18:47,626 After El Bulli closed, Ferran's disciples, 252 00:18:47,627 --> 00:18:49,378 known as "Bullinianos," 253 00:18:49,379 --> 00:18:52,257 continued to push the frontiers of cooking. 254 00:18:53,049 --> 00:18:54,716 Oh my God! 255 00:19:06,938 --> 00:19:10,732 The techniques of what became known as molecular gastronomy 256 00:19:10,733 --> 00:19:12,735 were adopted throughout Spain. 257 00:19:37,093 --> 00:19:39,553 Now, 20 years on from El Bulli, 258 00:19:39,554 --> 00:19:41,388 the next generation of chefs 259 00:19:41,389 --> 00:19:44,433 are taking these techniques and ideas in new directions. 260 00:19:44,434 --> 00:19:48,103 Michelin star chef Lucía Freitas is using this know-how 261 00:19:48,104 --> 00:19:51,024 to revolutionize traditional recipes. 262 00:19:51,357 --> 00:19:52,774 Oh, is that the beef? 263 00:20:22,931 --> 00:20:25,098 Today, ingredients like offal, 264 00:20:25,099 --> 00:20:26,975 that were once eaten out of necessity 265 00:20:26,976 --> 00:20:29,811 in Franco's time have been reborn 266 00:20:29,812 --> 00:20:32,231 and are very much in fashion. 267 00:20:33,566 --> 00:20:35,150 At La Tasquería, Madrid, 268 00:20:35,151 --> 00:20:37,986 Michelin starred chef Javi Estévez has built 269 00:20:37,987 --> 00:20:40,239 his entire menu around it. 270 00:20:40,907 --> 00:20:41,908 Now what are we making? 271 00:20:45,995 --> 00:20:47,245 - Rabbit kidney? - Yes. 272 00:20:47,246 --> 00:20:49,122 Okay. Oh, they're so little! - Yes. 273 00:20:49,123 --> 00:20:51,918 Here we have one, two, three, four, five, six. -Got it. 274 00:20:59,509 --> 00:21:00,760 {\an8}Yes. 275 00:21:03,513 --> 00:21:06,140 To make offal more appealing and contemporary, 276 00:21:06,432 --> 00:21:09,602 Javi uses El Bulli style visual trickery. 277 00:21:09,936 --> 00:21:12,105 See, I don't know if that's a mushroom or kidney. 278 00:21:17,235 --> 00:21:18,945 - Accessible, yeah. - Yes. 279 00:21:24,784 --> 00:21:25,867 Don't tell me what I'm eating. 280 00:21:25,868 --> 00:21:27,202 - Yes. - Yeah, yeah, yeah. 281 00:21:27,203 --> 00:21:28,829 I might sometimes be one of those people. 282 00:21:28,830 --> 00:21:30,248 What herb is this? 283 00:21:33,960 --> 00:21:35,420 - Pretty poetic. - Yes. 284 00:21:41,134 --> 00:21:44,512 So this is a traditional dish with a modern twist? 285 00:21:44,804 --> 00:21:46,139 Yes. That's it. 286 00:21:49,100 --> 00:21:51,184 The mashed potato, carrot leaf, 287 00:21:51,185 --> 00:21:55,440 and rabbit kidney is the perfect combination. 288 00:22:00,153 --> 00:22:01,987 'Cause they have the same exact texture. 289 00:22:01,988 --> 00:22:03,405 The texture of the mushroom. 290 00:22:03,406 --> 00:22:04,824 It's all mixed in my mouth, I don't know. 291 00:22:05,116 --> 00:22:07,452 That's lovely. Also, this meat sauce. 292 00:22:07,702 --> 00:22:09,037 Yes. 293 00:22:10,788 --> 00:22:13,207 Simple ingredients conjured into something truly special. 294 00:22:13,666 --> 00:22:15,417 20 years on, the creative spirit 295 00:22:15,418 --> 00:22:18,171 unleashed by El Bulli is alive and well. 296 00:22:18,504 --> 00:22:22,257 No wonder Spanish cuisine is the envy of the world. 297 00:22:32,351 --> 00:22:34,061 The ancient migration of peoples 298 00:22:34,062 --> 00:22:37,564 through the Iberian Peninsula had a huge impact 299 00:22:37,565 --> 00:22:38,857 on Spain's gastronomy. 300 00:22:38,858 --> 00:22:41,735 From the Romans to the Moors, 301 00:22:41,736 --> 00:22:43,696 from the Phoenicians to the French. 302 00:22:43,863 --> 00:22:48,617 And today, Spanish chefs still absorb ideas and influences 303 00:22:48,618 --> 00:22:50,202 from all over the world. 304 00:22:50,203 --> 00:22:54,247 And I can tell you that the impact is magical. 305 00:23:07,512 --> 00:23:10,639 These foreign influences have gifted today's creative chefs 306 00:23:10,640 --> 00:23:13,893 a rich palette of ingredients and recipes. 307 00:23:29,951 --> 00:23:31,660 As Spain's southernmost region, 308 00:23:31,661 --> 00:23:33,662 less than ten miles from Africa, 309 00:23:33,663 --> 00:23:36,915 Andalusia's famous tapas reveal the influence 310 00:23:36,916 --> 00:23:39,252 of multiple civilizations. 311 00:23:42,755 --> 00:23:45,006 Food blogger Aldara Arias Saavedra 312 00:23:45,007 --> 00:23:47,008 unpacked the layers of history 313 00:23:47,009 --> 00:23:50,596 in Andalusia's famous chilled soup-- salmorejo. 314 00:23:51,597 --> 00:23:53,515 It goes back to this Roman recipe. 315 00:23:53,516 --> 00:23:55,058 They had like sort of porridge 316 00:23:55,059 --> 00:23:57,185 that they would use to feed their troops with. 317 00:23:57,186 --> 00:24:00,313 But then it evolved, and with the Jewish community 318 00:24:00,314 --> 00:24:01,857 and with the Arabs. 319 00:24:01,858 --> 00:24:03,817 And then when tomatoes arrived from America, 320 00:24:03,818 --> 00:24:05,861 this was finally salmorejo. 321 00:24:05,862 --> 00:24:08,196 That is a condensed symbol 322 00:24:08,197 --> 00:24:10,658 of our Andalusian identity on a dish. 323 00:24:10,908 --> 00:24:14,494 So it's Roman, Arabic, Jewish, and Spanish. 324 00:24:14,495 --> 00:24:17,038 Of course. Yes. 325 00:24:17,039 --> 00:24:18,249 Mm! 326 00:24:19,792 --> 00:24:22,502 My tour of Seville's tapas bars was both a gastronomic 327 00:24:22,503 --> 00:24:24,255 and cultural eye opener. 328 00:24:24,463 --> 00:24:27,174 For a long time, during Franco's dictatorship, 329 00:24:27,175 --> 00:24:29,718 all the different cultures and religions 330 00:24:29,719 --> 00:24:31,845 that had left us all this influence 331 00:24:31,846 --> 00:24:33,847 were sort of erased or whitewashed. 332 00:24:33,848 --> 00:24:36,016 So it's now, thanks to our generation, 333 00:24:36,017 --> 00:24:39,896 that we are really celebrating the richness of our culture. 334 00:24:40,146 --> 00:24:43,231 I love how much history is hidden 335 00:24:43,232 --> 00:24:44,984 in something as simple as tapas. 336 00:24:45,276 --> 00:24:46,903 Cheers. - Cheers. 337 00:24:51,991 --> 00:24:56,203 In 1492, after 800 years of Arab rule, 338 00:24:56,204 --> 00:24:59,831 the Spanish monarchy expelled the Moors from Andalusia 339 00:24:59,832 --> 00:25:03,085 during the Christian reconquest of Spain. 340 00:25:04,837 --> 00:25:07,173 Soon after, the Jews were banished, too. 341 00:25:09,258 --> 00:25:13,553 But while Spain pursued "limpieza de sangre"-- purity of blood, 342 00:25:13,554 --> 00:25:16,890 its cuisine was being transformed by ingredients 343 00:25:16,891 --> 00:25:19,018 from its new empire. 344 00:25:33,449 --> 00:25:34,741 Mexico. 345 00:25:34,742 --> 00:25:36,160 - Yeah. - You're welcome. 346 00:25:43,709 --> 00:25:46,461 The culinary potential of these new world arrivals 347 00:25:46,462 --> 00:25:48,714 is still being explored today. 348 00:25:50,675 --> 00:25:52,467 At Casa Marcial in Asturias, 349 00:25:52,468 --> 00:25:55,971 Chus Manzano has devised a recipe that's a love letter 350 00:25:55,972 --> 00:25:58,557 to an ingredient from my neck of the woods. 351 00:25:59,016 --> 00:26:00,600 Are you ready for dessert? 352 00:26:00,601 --> 00:26:01,894 I'm ready for dessert. 353 00:26:06,232 --> 00:26:07,775 - Oh, yes, it has corn. - Yeah. 354 00:26:22,873 --> 00:26:25,292 Fried corn. I hate to break it to you, 355 00:26:25,293 --> 00:26:27,335 but I think this is a Mexican dessert. 356 00:26:28,796 --> 00:26:30,630 There's cornbread-- - Mole. Chocolate. 357 00:26:30,631 --> 00:26:33,466 Mole, corn. I mean-- Chocolate. 358 00:26:33,467 --> 00:26:35,677 I think this is the most Mexican thing you have on the menu. 359 00:26:37,221 --> 00:26:39,557 The recipe, it sounds like Mexican, 360 00:26:40,057 --> 00:26:42,101 but the ingredients come from our garden. 361 00:26:43,060 --> 00:26:44,853 - Mm. - It's salty. 362 00:26:44,854 --> 00:26:47,273 I love that. And I love this fried corn. 363 00:26:47,523 --> 00:26:49,858 It's just such a beautiful representation 364 00:26:49,859 --> 00:26:51,861 of these cultures clashing together. 365 00:26:55,281 --> 00:26:58,116 The most important thing that we did 366 00:26:58,117 --> 00:27:01,954 is open our minds, in terms of ingredients as well. 367 00:27:03,456 --> 00:27:05,999 And we bring from the outside 368 00:27:06,000 --> 00:27:10,503 a lot of different things as ginger or coriander or spices 369 00:27:10,504 --> 00:27:11,963 or many, many, many things, 370 00:27:11,964 --> 00:27:14,341 make our culture even more rich 371 00:27:14,342 --> 00:27:16,135 with the things that came from abroad. 372 00:27:16,927 --> 00:27:20,555 Today, one city above all stands out for its openness 373 00:27:20,556 --> 00:27:24,769 to world cuisine-- Spain's capital, Madrid. 374 00:27:43,245 --> 00:27:46,164 Madrid's cuisine is influenced by the New World, 375 00:27:46,165 --> 00:27:48,125 Asia, and the Middle East. 376 00:27:48,459 --> 00:27:52,712 After all, the first settlers here were Muslims. 377 00:27:52,713 --> 00:27:56,257 The fusion of Middle Eastern and Spanish recipes 378 00:27:56,258 --> 00:27:59,303 and ingredients is an ever-evolving story. 379 00:27:59,887 --> 00:28:03,390 - Hello. - Hi. -Hi! 380 00:28:03,391 --> 00:28:05,642 Eva. - I'm Heba. Nice to meet you. 381 00:28:05,643 --> 00:28:07,102 Heba. Oh my gosh. 382 00:28:07,103 --> 00:28:08,603 It's a small kitchen, but come in and-- 383 00:28:08,604 --> 00:28:10,022 I'd love to! 384 00:28:11,607 --> 00:28:13,526 Heba came to Madrid from Dubai seven years ago. 385 00:28:13,984 --> 00:28:17,405 This is so great. It feels like a kitchen in your home. 386 00:28:18,656 --> 00:28:20,573 She specializes in Middle Eastern 387 00:28:20,574 --> 00:28:22,242 Spanish crossover dishes, 388 00:28:22,243 --> 00:28:24,452 with both her Palestinian father 389 00:28:24,453 --> 00:28:27,540 and Syrian mother influencing her tastes. 390 00:28:28,165 --> 00:28:31,502 Pomegranate molasses, which is the main secret. 391 00:28:33,337 --> 00:28:36,173 Kofta kebabs have long been popular in Spain. 392 00:28:36,632 --> 00:28:38,842 Heba enhances hers with ingredients 393 00:28:38,843 --> 00:28:40,136 from the Middle East. 394 00:28:40,344 --> 00:28:42,470 I've never had pistachios in a kebab. 395 00:28:42,471 --> 00:28:43,596 Is that common? 396 00:28:43,597 --> 00:28:44,973 Typically it would either have 397 00:28:44,974 --> 00:28:46,183 just the pistachios or the pine nuts. 398 00:28:46,392 --> 00:28:47,934 Oh, my God, that smells so good. 399 00:28:47,935 --> 00:28:50,813 I cannot wait. 400 00:28:51,522 --> 00:28:53,440 - Do you like octopus? - I do, I love it. 401 00:28:53,441 --> 00:28:57,819 - And we've got caperberries. - Why the caperberries? 402 00:28:57,820 --> 00:29:02,574 Caperberries grow everywhere. All across the Mediterranean. 403 00:29:02,575 --> 00:29:05,368 That's beautiful. Hola. 404 00:29:05,369 --> 00:29:08,288 Heba's restaurant began life as a supper club, 405 00:29:08,289 --> 00:29:10,540 and she's retained that vibe, 406 00:29:10,541 --> 00:29:13,461 luring her clientele with the promise of great home cooking. 407 00:29:14,044 --> 00:29:17,130 Should we dig in? 408 00:29:17,131 --> 00:29:19,925 Hold on. I got a pistachio. 409 00:29:20,217 --> 00:29:22,928 Pistachio, pine nut, parsley. 410 00:29:24,388 --> 00:29:26,557 Look at that. That's so beautiful. 411 00:29:26,891 --> 00:29:28,475 Why aren't you clapping, you guys? 412 00:29:34,231 --> 00:29:36,191 That is so good! - Thank you. 413 00:29:36,192 --> 00:29:38,109 It's beautifully cooked because it's kind of, like, 414 00:29:38,110 --> 00:29:39,444 cooked on the outside, 415 00:29:39,445 --> 00:29:40,695 but a little bit raw in the middle. 416 00:29:40,696 --> 00:29:41,863 Are you from Madrid? 417 00:29:41,864 --> 00:29:44,157 - I'm from Chile. - You're Chile? 418 00:29:44,158 --> 00:29:45,200 - Yeah, from Chile. - Oh, okay. 419 00:29:45,201 --> 00:29:46,535 Well, where are you from? 420 00:29:52,291 --> 00:29:54,126 {\an8}Grabs you. Welcomes you. 421 00:30:01,509 --> 00:30:04,512 This is crossover cuisine at its very best. 422 00:30:04,762 --> 00:30:07,222 A perfect example of why eating out in Madrid 423 00:30:07,223 --> 00:30:09,266 is such a rewarding experience. 424 00:30:10,935 --> 00:30:12,727 This is home on a plate for me. 425 00:30:12,728 --> 00:30:13,853 And it's, you know, 426 00:30:13,854 --> 00:30:14,979 it's all my mother's dishes 427 00:30:14,980 --> 00:30:17,023 and dishes from my childhood 428 00:30:17,024 --> 00:30:18,900 and yeah, in my new home. - Yeah. 429 00:30:18,901 --> 00:30:21,110 You welcome everybody with open arms, 430 00:30:21,111 --> 00:30:23,655 just like Madrid welcomed you. - Precisely. 431 00:30:41,757 --> 00:30:44,259 A 20th century philosopher once said-- 432 00:30:44,260 --> 00:30:48,597 "In Spain, there's a great deal to see, but not much to eat." 433 00:30:48,931 --> 00:30:52,809 Well, I can tell you firsthand that is not the case today. 434 00:30:55,938 --> 00:30:57,981 The creativity of Spain's chefs 435 00:30:57,982 --> 00:31:00,024 has been thrilling to experience, 436 00:31:00,025 --> 00:31:03,570 so I can't resist returning to some of the most exceptional 437 00:31:03,571 --> 00:31:06,031 for a final taste of their brilliance. 438 00:31:06,657 --> 00:31:09,576 The revolution begun by Ferran Adrià 439 00:31:09,577 --> 00:31:13,121 ushered in a wave of innovative new cooking techniques, 440 00:31:13,122 --> 00:31:16,959 but one chef seemingly chose the opposite path-- 441 00:31:17,376 --> 00:31:19,127 radical simplicity. 442 00:31:21,630 --> 00:31:24,049 I smell the grill already. 443 00:31:24,508 --> 00:31:26,968 This is stunning. 444 00:31:26,969 --> 00:31:29,137 At Etxebarri in the Basque Country, 445 00:31:29,138 --> 00:31:32,974 Victor Arguinzoniz has elevated the most ancient technique, 446 00:31:32,975 --> 00:31:35,768 cooking over fire, into an art form. 447 00:31:40,774 --> 00:31:43,151 Using unique, custom made equipment, 448 00:31:43,152 --> 00:31:46,238 he grills foods that should be impossible to grill. 449 00:31:46,530 --> 00:31:48,156 You grilled-- - The egg yolk. 450 00:31:48,157 --> 00:31:49,533 - The egg yolk? - Yeah. 451 00:31:51,368 --> 00:31:52,785 - So enjoy. - Thank you. 452 00:31:52,786 --> 00:31:54,120 I think he still likes to challenge himself 453 00:31:54,121 --> 00:31:55,788 and find new ways of cooking 454 00:31:55,789 --> 00:31:58,083 and new ways of exploring, like super common ingredients. 455 00:31:59,918 --> 00:32:02,045 Oh! 456 00:32:02,046 --> 00:32:03,838 His restaurant, Etxebarri, 457 00:32:03,839 --> 00:32:06,007 was recently voted number two in the world , 458 00:32:06,008 --> 00:32:09,844 all thanks to Victor's skill at transforming simple ingredients 459 00:32:09,845 --> 00:32:13,181 into a mind-blowing culinary experience-- 460 00:32:13,182 --> 00:32:14,725 with just a wood grill. 461 00:32:27,112 --> 00:32:29,281 Did you get that? It's not complicated. 462 00:32:29,990 --> 00:32:32,368 But that doesn't mean it's easy. 463 00:32:32,826 --> 00:32:35,411 Even dessert is made from milk 464 00:32:35,412 --> 00:32:37,081 that has been cooked on the grill. 465 00:32:37,456 --> 00:32:41,042 Look at that red! Ice cream with beetroot. 466 00:32:41,043 --> 00:32:42,502 I think I'm going to be ruined forever. 467 00:32:42,503 --> 00:32:44,671 Yeah. Mm. 468 00:32:44,672 --> 00:32:46,214 Mm! 469 00:32:46,215 --> 00:32:47,715 What milk is it, though? 470 00:32:47,716 --> 00:32:49,676 I think it's just cow's milk, but it's reduced, 471 00:32:49,677 --> 00:32:51,719 so it's got, you know, that boost of flavor. 472 00:32:51,720 --> 00:32:53,513 - That is so creamy. - Mm. 473 00:32:53,514 --> 00:32:55,848 But also you can definitely taste the smokiness. 474 00:32:55,849 --> 00:32:58,059 Nobody was doing this. And now... 475 00:32:58,060 --> 00:32:59,435 Well, that's how you become 476 00:32:59,436 --> 00:33:00,561 one of the best restaurants in the world. 477 00:33:00,562 --> 00:33:01,688 - Yeah. - Yeah. 478 00:33:01,689 --> 00:33:03,774 I'm gonna applaud my ice cream. 479 00:33:06,610 --> 00:33:09,780 Uniquely, among all the great chefs I met on my travels, 480 00:33:09,988 --> 00:33:13,617 Miriam Hernández has taken on an entire second job. 481 00:33:14,576 --> 00:33:17,496 How did a chef become a farmer? 482 00:33:22,209 --> 00:33:23,210 So it was necessity. 483 00:33:26,755 --> 00:33:29,424 - Oh my gosh. You love garlic. - Sí. 484 00:33:32,386 --> 00:33:36,014 Ajo fino, a type of garlic, was once common in Spain. 485 00:33:36,181 --> 00:33:39,810 Now, her farm is one of the few places it's still grown. 486 00:33:40,811 --> 00:33:44,397 It goes to the end of the mouth, but it's like-- 487 00:33:44,398 --> 00:33:46,107 Yeah, now. But then it's light. 488 00:33:46,108 --> 00:33:47,818 - Yes. - Then it kinda just dissipates. 489 00:33:48,026 --> 00:33:49,068 That's lovely. 490 00:33:49,069 --> 00:33:50,820 Oh, I would love to cook with this. 491 00:33:50,821 --> 00:33:51,905 Yes, yes. 492 00:33:53,115 --> 00:33:53,948 At her restaurant in Chinchón, 493 00:33:53,949 --> 00:33:55,575 30 miles south of Madrid, 494 00:33:55,576 --> 00:33:57,744 Miriam creates recipes designed 495 00:33:57,745 --> 00:34:00,038 to showcase this rare ingredient. 496 00:34:09,548 --> 00:34:12,384 That looks amazing! 497 00:34:13,218 --> 00:34:15,721 Miriam coats vine leaves in tempura-- 498 00:34:16,305 --> 00:34:19,558 Anything in deep fried tempura is going to taste good. 499 00:34:20,017 --> 00:34:21,601 ...and serves the beef and garlic 500 00:34:21,602 --> 00:34:23,269 on the crispy vine leaves, 501 00:34:23,270 --> 00:34:25,147 topped with a tasty garnish. 502 00:34:26,231 --> 00:34:28,107 Yay! 503 00:34:28,108 --> 00:34:30,611 It's gonna be delicious. 504 00:34:33,280 --> 00:34:34,989 Mm! 505 00:34:34,990 --> 00:34:36,158 Wow. 506 00:34:37,201 --> 00:34:40,078 The meat is so tender, it's so soft. 507 00:34:40,412 --> 00:34:43,498 And, you know, the garlic is powerful, but not overpowering. 508 00:34:43,499 --> 00:34:44,624 - No. - I love that. 509 00:34:44,625 --> 00:34:46,167 So I feel like you're trying 510 00:34:46,168 --> 00:34:50,296 to preserve a very particular taste of Spain. 511 00:34:50,297 --> 00:34:52,006 It's part of Spain. 512 00:34:52,007 --> 00:34:55,052 If we lose our identity, we lose everything. 513 00:35:01,892 --> 00:35:04,352 Spain is lucky that Miriam is committed 514 00:35:04,353 --> 00:35:06,522 to saving this rare ingredient 515 00:35:07,189 --> 00:35:10,150 and devising recipes that show it off to perfection. 516 00:35:19,868 --> 00:35:22,495 At Aponiente, the Bay of Cádiz, 517 00:35:22,496 --> 00:35:24,163 Ángel León is a chef 518 00:35:24,164 --> 00:35:27,793 whose horizons extend way beyond fine dining. 519 00:35:35,926 --> 00:35:37,677 Like Ferran Adrià, 520 00:35:37,678 --> 00:35:40,179 Ángel is part chef, part scientist 521 00:35:40,180 --> 00:35:43,224 and has pioneered an entirely new kind of food. 522 00:35:49,481 --> 00:35:50,815 {\an8}Oh, wow. 523 00:36:12,963 --> 00:36:18,217 Wow! It looks like bacon. Wow. 524 00:36:28,020 --> 00:36:28,895 {\an8}Wow! 525 00:36:46,580 --> 00:36:50,042 A purist honing a simple technique to perfection-- 526 00:36:50,459 --> 00:36:54,129 a farmer chef saving a priceless piece of Spain's heritage-- 527 00:36:55,339 --> 00:36:58,633 and a visionary exploring the furthest frontiers 528 00:36:58,634 --> 00:36:59,843 of culinary science. 529 00:37:01,511 --> 00:37:04,472 These chefs embody the range, creativity, and passion 530 00:37:04,473 --> 00:37:07,434 that's powering Spain's gastronomic revolution. 531 00:37:20,489 --> 00:37:22,490 So we all know getting to the top is hard, 532 00:37:22,491 --> 00:37:25,994 but staying at the top is even harder. 533 00:37:27,245 --> 00:37:30,915 So what do the next generation of Spanish chefs 534 00:37:30,916 --> 00:37:32,417 have up their sleeves? 535 00:37:52,771 --> 00:37:55,815 Someone who totally gets this is my friend, 536 00:37:55,816 --> 00:37:57,609 restaurateur Dani García. 537 00:37:57,943 --> 00:38:01,696 And he's arranged for Julia and I to meet some of his proteges. 538 00:38:08,954 --> 00:38:13,291 A country's cuisine is only as strong as the future chefs. 539 00:38:13,792 --> 00:38:15,043 For sure. 540 00:38:21,466 --> 00:38:22,467 Yeah. 541 00:38:24,970 --> 00:38:27,264 Oh, great! They're very young. 542 00:38:31,601 --> 00:38:33,603 Wow! 543 00:39:12,434 --> 00:39:16,021 Potato salad with tuna is a traditional appetizer in Spain. 544 00:39:16,354 --> 00:39:19,858 Carmen has enhanced it with roasted smoke eel, 545 00:39:20,025 --> 00:39:22,027 an inspiration from Japan. 546 00:39:32,579 --> 00:39:34,539 Hmm. Mm! 547 00:39:35,040 --> 00:39:36,123 This is smoky. 548 00:39:38,293 --> 00:39:40,545 Wow. That's lovely. Oh my God. 549 00:39:41,588 --> 00:39:44,632 Christian has taken a traditional Andalusian prawn 550 00:39:44,633 --> 00:39:48,135 and potato salad and elevated it with king crab 551 00:39:48,136 --> 00:39:50,055 and frozen avocado dust. 552 00:39:54,810 --> 00:39:56,061 Oh my God. 553 00:39:57,687 --> 00:40:00,815 Manuel's recipe, deep fried hake with tartar sauce, 554 00:40:00,816 --> 00:40:02,608 like Carmen's potato salad, 555 00:40:02,609 --> 00:40:05,737 fuses traditional Spanish and Japanese ingredients. 556 00:40:24,673 --> 00:40:27,592 Mm! That is so good. It's so light. 557 00:40:55,745 --> 00:40:56,704 Mission accomplished. 558 00:41:40,540 --> 00:41:43,584 {\an8}-The gastronomic creativity unleashed 559 00:41:43,585 --> 00:41:45,754 {\an8}since Franco's death has been astonishing, 560 00:41:46,004 --> 00:41:47,797 {\an8}and shows no signs of stopping. 561 00:41:48,006 --> 00:41:51,050 {\an8}Using ideas and ingredients from all over the world, 562 00:41:51,051 --> 00:41:55,222 {\an8}visionary chefs continue to push the frontiers of cuisine. 563 00:41:55,513 --> 00:41:58,767 {\an8}A new generation is ready to take up the baton. 564 00:41:59,517 --> 00:42:03,020 {\an8}I can't wait to see how Spanish food evolves from here.