Ep 3. From Spain with Love

From Spain with Love is an episode of Christopher Kimball's Milk Street, Season 2 season 4. In this episode, Christopher and his team explore the flavors and techniques of Spanish cuisine. They start by learning how to make a classic Tortilla Española with potatoes and onions, which they serve with a simple yet flavorful tomato salad.

Next, they visit a Spanish market to shop for ingredients and discover a type of paprika called Pimentón de la Vera, which they use to make a smoky and savory garlic soup called Sopa de Ajo. They also make Tazón, a hearty soup with chickpeas, chorizo, and spinach that is perfect for cold winter nights.

The Milk Street team then takes a trip to the Basque Country, where they learn about the traditional method of grilling fish on hot coals. They use this technique to cook a whole sea bass, which they serve with a simple parsley and garlic sauce.

Finally, Christopher and his team head to the kitchen to make a Spanish-inspired dessert called Crema Catalana. This creamy custard is flavored with orange zest and cinnamon and is topped with a caramelized sugar crust.

Throughout the episode, Christopher and his team provide tips and techniques for working with Spanish ingredients and cooking methods. They also share insights into the history and culture of Spanish cuisine, making this episode a must-watch for food lovers and home cooks who want to expand their culinary horizons.