Original subtitles

♪

In Spain, whenever you go for a drink at a bar, you get a tapa.

This is just a plate of cheese, a plate of nuts, meat, whatever.

It's just an excuse to keep you nibbling before having dinner.

Because we have dinner quite late, not at 5'o'clock,

or something, you know,

it's more like, at 10.

More civilized, just enjoy.

♪

This is one of my favourite tapas, called Patatas Bravas.

They're just, basically, potatoes, deep fried twice.

And then garnished with a tomato, garlicky spicy sauce.

Once you try this,

you will never have a French fry again, my friend.

♪

So, here is a little trick.

Once you cut the potatoes, they have a lot of fecula,

which is just starch.

We have to rinse it a little bit, so they will not stick.

I make sure they're dry before I throw them in the pan.

Because I don't want them to explode, like, "ba-boom,"

you know, inside of the oil.

So here's the thing, I'm going to fry first, the potatoes.

Because I have to make the sauce.

And this is going to take a little more of time.

And now, we're going with the sauce.

First, olive oil.

And we're gonna poach our onion and our garlic together.

The onion will release, its, uh, juices.

And for that, I'm going to add a little bit of salt,

to help the onion sweat.

♪

Look at the sexiness of the colour,

the caramelization of the onion.

I'm adding a couple of chilies, for the spicy.

And fresh bay leaf, for the perfume.

And the chicken stock.

♪

So, I put my chicken stock, let it reduce a little bit.

Now, tomato sauce.

Keep in mind that the tomato sauce

is going to be a little bit cold,

so it's going to bring down the temperature of the pan.

That means that it's going to take a little bit

while it's starting to boil, but it's totally fine.

I have here a little bit of oregano,

and a little bit of thyme, as you can see.

♪

The pimentón, little touch, we add it at the end,

'cause we don't want to burn it.

Now that my sauce is ready, I'm going to fry the potatoes.

(Speaking in Spanish).

My potatoes are frying, my sauce is done.

I'm going to be enjoying this in less that two minutes,

I guarantee you.

♪

Now the potatoes are golden brown, and nice.

I'm going to season them.

The right moment to put the salt,

is as soon as they come out of the fire.

I have this lovely, lovely, lovely plate, okay.

That, by the way, reminds me so much to the terra cotta

of my country.

Okay, sauce on top,

a little bit, not too much,

'cause we don't want it to be like, ah, super soggy.

I have here my parsley.

As I said before, try to chop your herbs, always,

before enjoying them.

Okay, so, here I am.

Nice.

This is done, I'm hungry.

Let's eat!

♪

Actually, this is my favourite tapa,

and I like to enjoy it, always with a glass of white wine.

Mmm, now I can't wait to taste it.

The sauce is spicy, the potatoes are crispy.

It has the perfume of the bay leaf in the sauce.

And a lot of parsley on top, that's a truly Spanish dish.

So, another sip, another tapa!

This time, it's going to be with seafood.

♪

♪

Cambas Al Ajillo is one of the most popular tapas in Spain,

and it's one of my favourites.

It's so simple, and so fast.

It's basically pan-fried shrimps, with a little garlic,

cayenne, a bit of parsley, splash of vinegar.

That's it, that's all.

So, let me tell you a story.

In Spain, tapas are meant to be free.

And this is how it works.

When you go with your friends to a bar, with the first round,

they give you a tapa, a good tapa.

The second one, they pimp it up. The third one, they pimp it up.

They pimp it up, pimp it up... upgrades, it upgrades.

It's basically an excuse to keep you drinking.

♪

The first thing is to start the garlic with the oil,

from room temperature.

Why? Because if you start with the pan hot, and the oil hot,

the garlic is going to burn, and that is very sad.

♪

The garlic, start to golden brown, as you can see,

lovely, lovely.

Now, the chilli. I like to break it like this, with my fingers,

so all the seeds, they'll go and infuse with the oil,

infuse with the garlic, before putting the shrimps in.

So, this is the shrimp, and I am going to show you, right now,

how long this is going to take to be cooked, look.

Put it in the pan,

stir it, go to the fridge, get some olives.

Get some cheese, hard to go more España than this.

Put it in the plate, pretty much, that's it.

Flip them over again.

Chop some herbs.

♪

And here's my personal trick, a little bit of vinegar.

That's going to give some tart, and some flavour,

it's going to be awesome.

So, here's the thing.

When you cook the shrimps,

they cook very fast, and they get rubbery.

And rubbery means sad and depressing.

So keep in mind, once you see they've cooked through,

take them out of the skillet.

If you go to Catalunya any time,

I strongly recommend you to have the La Gamba de Palamós,

which is the shrimp from Palamós.

Palamós is a fisherman's town, and they are just beautiful.

Expensive, but beautiful.

♪

So, here's a little story, guys.

Back in the days, in the maisonnaves,

in Spain, where people order a pitcher of wine,

they used to give them with a few slices of cheese,

or a slice of bread, and cheese on top of it.

So that would prevent all the flies to go into the wine.

Because "tapa" it means "lid."

And now, time.

Mmm, this is good but--

no Spanish table--

it must be respected without...

crunchy bread.

Check it out, it's hard to go more Spanish than this.

The garlic, with the vinegar, with the chilies,

with the juices from the shrimp.

This-- you have to try. You have to try it.

♪

♪

TIGRETON: In Spain, we love the pig so much, we have different breeds,

depending on the region where they come from.

Today, I'm making Solomillo de Cerdo al Brandy.

Which is basically, it's another tapa, very nice one,

and it's "pork tenderloins in a brandy sauce."

This is going to be nice.

I like to season my pork, like, a few minutes before cooking it,

with salt and pepper.

Both sides.

The pan, it has to be very hot.

I mean hot as the devil's living room, okay?

We want all these juices to go out of the pan, and just...

(Sizzling)

caramelize.

So the meat is going to be, at all times--

it's going to be juicy.

♪

You see, you see? Now look at that.

(Sizzling)

Your meat is going to shrink a little bit in the pan,

but this is normal, don't worry.

So now, resting, a little bit.

See all the little bits around-- around the pan?

I'm going to need these for my sauce, for my brandy sauce.

And watch this, because it's going to be awesome.

Okay, see, the pan is still hot,

the garlic, the onion. (Unclear).

Bay leaf, very Spanish herb,

Cut it.

See how all the colour is happening?

And how the onion is getting,

with the natural sugars of the pork, with the garlic,

with everything.

It's hard to do a brandy sauce without brandy, so.

(Loud sizzling)

Why I'm doing this, not because I'm a pyromaniac,

but I am, a bit.

But, because every time you flambé,

you grab all the flavours, all the juices.

Remember that I seared before, the pork--

okay, all the juices, they're going to go straight in the pan.

And the brandy has reduced-- the chicken juice.

Salt.

And a little bit of pepper.

Pepper.

And a little bit of butter, because everybody loves butter.

And the butter is going to give the thickness to my sauce.

The fire is on, things are melting.

And while the sauce finishes, the last touches.

I am going to cut the pork.

♪

The onion's cooked through, I taste the brandy,

but I miss a peppery flavour, and this...

the oregano.

I'm just going to poach it, very slightly.

On each side,

2-3 minutes 'cause I don't want it to overcook.

This dish, it reminds me to my youth, my early days,

when I had hair and I spent the summertime by the countryside.

You just poach it, to finish the cooking.

You get the last of the juices, inside your stew,

tapa, cassoulet-- kind of cassoulet--

guiso, estofado, whatever.

And it's just beautiful, man.

So, this is ready.

So, let me tell you what I really like about this dish,

is that it takes very little time to make,

it's very easy, and it's very yummy.

And every time I use brandy and oregano, it brings me back home.

I have nice sauce, just look at the sauce!

I have all the meat cut,

and now I'm just dipping it in the sauce.

And the final touch.

I saved some of the oregano that I had from before.

And this is going to give the final perfume.

♪

Mmm.

Mmm-mmm-mmm!

It's juicy, it's tender, full of perfume,

from the oregano and from the brandy--

talking about the devil.

And when you cook, in every step you take, try to show some love,

and show some respect to the food, and enjoy!

♪

♪

TIGRETON: In Spain, we dine late.

And it's normal to go out with your buddies, for a beer,

and have a tapa in the meantime.

This is going to be Tigres.

And basically, they are deep-fried mussels,

stuffed with a béchamel. They are delicious.

I really like them,

because it's a recipe that my Aunty, she used to make at home.

And she learned it when she was living in Sevilla.

Olé!

The mussels, the cooking is very easy, 2-3 minutes.

With white wine and spices,

maybe a bay leaf.

And...

they just open.

As soon as they open, they're ready to go.

So, the mussels are cooked, they're nice, they're juicy.

♪

Now, I'm basically working in the base of my stew,

which is called "sofrito."

Sofrito is basically a stew of garlic,

tomato, and onion.

That's it, and it it's the base of most of our dishes.

(Sizzling)

So, when they onion and the garlic, they are golden brown,

cooked through, it's going to be the moment to add the tomatoes.

And that's how, basically, you do a sofrito.

You don't put all the ingredients at once.

You go step by step,

respecting the cooking time of each ingredient.

♪

See the colour that my sofrito has?

It's getting a little bit orangey.

The-- the sugar of the tomato is reducing, it's getting there.

And remember this, white wine, and mussel juice.

Touché. That's love.

While these reduce, let's go to my chopping board.

So, my sofrito is reducing.

I'm going to chop the mussels. And why?

Because I am going to stuff the shells after,

with the béchamel sauce.

And I want every mussel shell

to have a little bit of the mussel flesh.

Now, flour to thicken up, a little bit, the sauce.

It's very important at this point, okay--

to cook through the flour.

You see how it's changing now, in the pot, huh?

That is what you want.

♪

So thick, this was the texture that I was looking for.

Chop some parsley, let it cool down.

And then I'll be ready to stuff my mussel shells.

♪

So my dough is already cold.

And now is the time to get this

into this!

And how I'm going to do it? Very easy-- with this!

Ah, the plastic bag! This is going to be awesome.

Look. Let me show you a quick trick

to how to turn a plastic bag into a piping bag.

I love pipers. Well, I don't love pipers, I love pipes.

They-- they sound very bad, forget it.

Anyways, imagine an army of a thousand pipers,

going through the mountains of Scotland, you know.

That would be tremendous to hear, you know?

Make sure that you have everything down, see?

Okay, check it out. This is awesome.

♪

So, now I'm going to fry those mussels in oil,

and I'm gonna give it some crunch. How? Very easy.

Breading station. So, first, flour.

Then egg.

And breadcrumbs.

But this my trick.

Egg again and breadcrumbs again.

By the double dipping in the breadcrumbs,

I get it super extra-crispy in the mussel.

♪

You better start slowly, like, uh, three by three.

'Cause if you put them all together,

you're gonna drop down the temperature of the oil.

And that's not good.

So, this is very, very fast. It takes like, a minute.

(Sizzling)

You hear?

The oil is talking to you.

Now they're ready.

See the beautiful golden colour?

Always does, 20 seconds, 30 seconds.

That's it, that's it, that's all.

♪

So, this is ready, and let me tell you something.

If you have friends coming over, they are going to love this.

See, it's crunchy, the sauce is inside.

And you have the spoon already, you don't have to wash it after.

Best homemade spoon ever.

Ah-- and, let's go!

So, every time you're having tapas,

you can enjoy them with a glass of wine,

or with a cold beer, like this one.

Mmm.

See, it's crunchy, you have the sauce inside.

Pretty good, man.

So, I taste the sofrito, I taste the garlic.

I taste the mussels, of course.

It's crunchy, it's creamy at the same time.

I love it, man.

So, the next time that you're hosting guests at home,

try to amuse them with this dinner style tapas.

Small bites, socializing, 'cause they are gonna love it.

They're going to love your parties, seriously.

♪

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