Hi! We’re here with Samantha
Samantha from Spain
And Kikillo.
Kikillo from Almería
To commemorate the Spanish gastronomy, Google Arts & Culture and the Royal Gastronomy Academy
have challenged us to make some traditional Spanish dishes.
What dishes? Is this it?
I’m going to take it.
Clue number one: first dish.
It was originated by the Arab and Roman influence. It was cooked with fire made of orange tree branches,
and saffron is one of its key ingredients
White and in a bottle. Well, not white and in a bottle: yellow and in a paella.
-Paella -Paella
Paella
Second dish: it’s a recipe that can be done to make the most of leftovers like chicken, ham or fish.
It’s a recipe with French origins but reinterpreted by Spaniards. everyone’s saying their mothers’ make it best.
I think that last sentence was the main clue.
Let’s see...
Croquettes!
Lil’ Croqquies
Third dish: the legend says that it was invented by a woman who lived in Navarra and had to make dinner to a carlist general.
It shouldn’t be too raw, or overcooked either. It has to be juicy.
I know what it is
Potato omelette
It’s pretty clear here
Very good
We should go get our ingredients then, right?
Yeah...if you say so
Hey!
I’m going to take you to San Miguel’s Market. It’s a very old market in Madrid. It’s more than a hundred years old.
We’ll find everything we need to start cooking
Listen! You’ll take care of the ingredients for croquettes and the tortilla
And I’m gonna get what we need for our paella
I’m in charge of two of them?
Yes
Well, if anything goes wrong...
Those are the easiest ones
I don’t know
Let’s go!
So, San Miguel’s market, right in the center of Madrid
We’re ready to get those ingredients
So, tortilla and croquettes for you and paella for me
Understood?
Understood, chef!
Yes, chef!
”Yes, chef”
I think you’re trusting me way too much with this
Here's the list
Thank you, I’m going to need this
You don’t have one?
No need.
Hi! could I get a bag of flour?
How are you Hilario? Half a kilo of green beans please.
Of course
What kind of milk do you need?
It’s to make croquettes?
Oh, take whole milk then
Whole milk it is
Hello!
I need olive oil, saffron and paprika
Could I get some ham please?
Of course, what for?
To make croquettes
See if you like this one
This is bellota ham, right?
Yes, a very good one
God!
Hey! Are you done?
I am!
You have everything?
I do
Are you sure?
Okay, let’s go home and start cooking
I’m pretty bad at this, huh?
Kikillo, let’s start with the paella.
Are you ready?
Yes
So, for starters, I’ll give you a good knife
Damn
Careful with those fingers
Yeah, yeah...
Your fingers should always go like this
Like this?
You’re going to learn a lot today
You know your way around a paella, right?
Oh, paella? Yeah, sure...
I cook one every sunday
Hey, look! I got it
no?
I’m going to open it
Let me see...
There’s more outside of it than inside
Can you leave this there?
So, you have a cleaning assistant now?
What?
Are you getting me to help with your cleaning?
Where does this type of rice come from?
This rice entered Europe through Asia around 330bc
Oh wow
Very interesting
From there, it took a long journey until settling down in eastern Spain
The recipient where it is cooked is called paella, it comes from the latin word “patela” from roman times in Spain
Not bad
People put all sorts of things in their paellas: fish, prawns, cuttlefish, musselss…
Black coloring
What did you say?
Black coloring
That’s not black coloring they use, it’s squid ink.
Let’s start learning a little bit
I grated a tomato and look the mess I made
We always have to taste check the broth
You have your broth making a "chof chof chof" sound
You've put in your saffron, paprika and salt
It's important that the broth is goos, It's going to give the rice it's flavor
So it has to be perfect
When it's boiling we'll lower the heat
Now it's a bit too strong
So we lower it a bit, and chof chof chof, the rice is cooking
We turn it off...
And I like to cover it with a cloth
Takes about 5 more minutes to finish cooking
You made the paella, I’ll make the croquettes
I want to see that
No, you have to say “Yes, chef!”
Yes, chef!
What are you going to do?
I’m going to cut the onions
Okay
Because we have to cook it slow, right?
Yes
"Yes...?"
Yes, chef! Sorry
We’ll add the rest of butter
after the onions. we’ll then throw in the ham then sear it
The ham doesn’t need to be seared
Just a little bit...
Don’t make stuff up
What score would you give me?
”good”
That’s a bad score
Let’s see how you finish
What are you gonna get after mixing the milk?
A croquette
No
Two
No
Oh, bechamel!
Who invented bechamel? It’s credited to Louis de Bechamel
But he just perfected it from another frenchman: Chef Antoine Carême
Who decided to impress his guests with a bechamel dish covered in a crispy layer
The dish was named “Croquettes a la royale”
Pour the milk in...
Yeah yeah, I know, I’m actually teaching you
I won’t help you anymore
Cooking isn’t that complex, you just have to do it
Well, the worse in it is the cleaning
Well, okay
Cleaning actually helps me relax
Let me see yours...
Hey, stop copying me!
Trade yours for mine...
No!
Okay, here...
I have to say...my croquettes are the biggest and most generous ones
You throw in a tiny bit of bread crumbs
Not yet
Just a little bit...
Not yet
Just wait, it’s not a bird!
We’re ready to start frying
Wait!
I’m gonna put mine in, okay?
It’s going to splatter...
It will splatter even more if I do it with my hands
Oh god...
That’s it!
One of them is going up, it looks like it’s going to explode
Hey it’s bloated up
Your filling just came out
So the empty one goes in the middle?
Yes
The star of the croquette
Tortilla!
I’m good at this one
Let’s start then
Don’t copy me, I’m watching you
This is not copying
Have you ever tried it with potato chips?
No, we’re not going to talk about that. I won’t even let you talk about it.
You know that Spain is divided in two sides right?: people who likes onion in their tortilla and people who don’t
Which one are you on?
Pro-onion, you?
Me too, actually
The potatoes have to be like this, well oiled, some more golden colored than others...
Well, you know, perfect. As my tortilla is.
Very good
Unlike yours!
The legend says that during a...
...winter night, a humble woman that lived in the Navarra forest
Received a visit from Tomás de Zumalacárregui, a carlist general.
The man asked if she had anything to eat and the woman...
...made a tortilla because she only had potatoes, eggs and onions
The general loved it and made it popular among his troops
I’m going to give you an egg-breaking advice tha t a chef told me
Tell me
She said that it’s better to
instead of breaking it on the border,to do it here.
That doesn’t matter...
These are eggs from good chicken
My pan is ready to fry
Let’s make this a contest, see who wins
I’ll up the heat a bit, because i want it to be toasty from the
outside and juicy from the inside
Very good!
This is going to be my best tortilla
I’m going to flip it already
This man we talked about
Tomás of Zumalacárregui would be proud of me
How did you...oh god this woman is so fast
Well, this is my job so...If you were to beat me with times it would be bad for my business
I’m going to clean, otherwise she’ll get mad
Hey, chef. I’m almost there.
Cool. Sometimes the student beats the master...
... as in this situation
Very good, very good!
Perfect!
I’m going to show it
What a plan!
It’s the best part, eating!
We have to say that, traditionally, you’re supposed to eat it with a wooden spoon
And from the paella itself
Leave it on the table and start sharing
It’s good!
Did you like it? It’s easy, right?
Let’s try the croquettes
First challenged passed
A+
You can tell the difference between yours and mine
Nobody’s perfect, the croquettes aren’t either
Hey, it’s really good.
Mine is, let’s try yours.
You’re going to eat the empty one?
We’re in a draw, then, Samantha
Ta-daaaaa
It’s incredible
It’s good
You’ve impressed me, I have to congratulate you.Come here!
I feel surprised too, really.
The super-chef
It was a great pleasure
You liked it? I’m glad
Do you have any traditional dishes attached to good memories?
Well, I love gazpacho
Gazpacho, andalusian
I love Salmorejo
Salmorejo, andalusian
The Fabada
My mom’s homemade meatballs
The important part is that you don’t only watch the recipes
and comment on it , but that you also tell us which recipes
make you think of your childhood , traditional spanish cuisine recipes
Do it using the hashtags: #CocinaAbierta and #GoogleArts
We have to cook together again!
Yeah, next time on my channel!
Bye
No, not bye, I want to stay here with you
Well...I want to stay with the tortillas
Well...I want to stay with my tortilla
The both of them
Yeah... I prefer mine