0:00:02 > 0:00:05- SI: Oh, mate, what a trip! DAVE:- Whee-hee!
0:00:05 > 0:00:06New places...
0:00:06 > 0:00:08Now, that's a view, Dave.
0:00:08 > 0:00:09New people...
0:00:09 > 0:00:11Look at your muscles!
0:00:11 > 0:00:14- DAVE:- ..and incredible food. Oh, that's good.
0:00:14 > 0:00:17SI: We're doing almost 3,000 miles around
0:00:17 > 0:00:21the Mediterranean in search of the authentic flavours of
0:00:21 > 0:00:24Italy and Sardinia, Corsica and France,
0:00:24 > 0:00:27and the Balearics and Spain.
0:00:27 > 0:00:29Ending up in Andalusia
0:00:29 > 0:00:31for one of the biggest festivals in the Med,
0:00:31 > 0:00:33the Festival of San Juan.
0:00:33 > 0:00:36But it's not all partying and clear blue waters.
0:00:37 > 0:00:39They're all looking at us now.
0:00:39 > 0:00:43Too right. We're tracking down the real Mediterranean.
0:00:43 > 0:00:45You'll never get a tune out of that.
0:00:45 > 0:00:47Little out-of-the-way places,
0:00:47 > 0:00:50and the full range of culinary loveliness on offer.
0:00:50 > 0:00:51Oh, wow.
0:00:51 > 0:00:53It's fantastic.
0:00:53 > 0:00:54It's so simple.
0:00:54 > 0:00:58We get to eat the tiger cow. Woo!
0:00:58 > 0:01:00We want to cook with the locals.
0:01:00 > 0:01:02ALL: Salute!
0:01:02 > 0:01:04And hear their stories.
0:01:04 > 0:01:07So far, Italy, France and the Mediterranean islands
0:01:07 > 0:01:10have shown us an amazing time,
0:01:10 > 0:01:12and now Spain awaits.
0:01:15 > 0:01:18This is our take on a magical part of the world
0:01:18 > 0:01:20right on our doorsteps.
0:01:21 > 0:01:22Ole!
0:01:24 > 0:01:26LAUGHTER You...!
0:01:26 > 0:01:30Viva Espana...me old mucker.
0:01:42 > 0:01:43Well, dude, we're here.
0:01:43 > 0:01:47Valencia, mainland Spain, on the final leg of our trip.
0:01:47 > 0:01:49We've really seen a mix of cultures
0:01:49 > 0:01:52all the way through Italy, France and the Balearics,
0:01:52 > 0:01:56but the Mediterranean, it really is a cultural crossroads
0:01:56 > 0:01:58since the beginning of time.
0:01:58 > 0:02:02We've already been on the trail of the Greeks and Romans,
0:02:02 > 0:02:05but here in Spain, we're going to follow the Moors.
0:02:05 > 0:02:08Now, the Moors were the Muslim people
0:02:08 > 0:02:10from northern Africa and the Middle East
0:02:10 > 0:02:14who ruled Spain from the 8th to the 15th century.
0:02:14 > 0:02:17That's almost 800 years of influence!
0:02:17 > 0:02:19I can't wait to see the legacy they've left
0:02:19 > 0:02:21in southern Spain, Dave.
0:02:21 > 0:02:23In the food...
0:02:24 > 0:02:25..landscape...
0:02:27 > 0:02:29..and the culture.
0:02:30 > 0:02:33From Valencia, it's south to Denia,
0:02:33 > 0:02:35then on to Elche and Lorca
0:02:35 > 0:02:40before hitting the Costa del Sol for a huge beach party.
0:02:40 > 0:02:44Nearly 400 miles. We have to make sure we make it down there
0:02:44 > 0:02:46in time for the San Juan festival.
0:02:46 > 0:02:48It's one of the biggest in the Mediterranean!
0:02:48 > 0:02:50CHEERING
0:02:53 > 0:02:55But first stop, Valencia,
0:02:55 > 0:02:58which was founded by the Romans but nowadays is known for
0:02:58 > 0:03:02its mix of old and modern architecture.
0:03:02 > 0:03:06And its incredible markets. The fresh produce market
0:03:06 > 0:03:08has been open since the 19th century
0:03:08 > 0:03:11and hosts over 1,000 stalls,
0:03:11 > 0:03:13making it one of the best in Europe.
0:03:15 > 0:03:18But we're heading to the restaurant market,
0:03:18 > 0:03:20because we've heard about a cafe owner
0:03:20 > 0:03:21who's a bit of a history buff
0:03:21 > 0:03:24and apparently, he knows a thing or two
0:03:24 > 0:03:26about Valencia's speciality drink as well.
0:03:30 > 0:03:33- Wow! - Oh, hey, this is fab, innit?
0:03:35 > 0:03:38- Hello. Dave. - Hello. Hola.
0:03:38 > 0:03:41- Si. Pleased to meet you. - Nice to meet you.
0:03:41 > 0:03:42Well, from what I've read,
0:03:42 > 0:03:45you can't get more Valencian than horchata.
0:03:45 > 0:03:49The main drink, the typical drink of Valencia is horchata.
0:03:49 > 0:03:50What's it made from?
0:03:50 > 0:03:52It's made from tiger nut.
0:03:52 > 0:03:54- Tiger nuts! - Chufa.
0:03:54 > 0:03:56We used to get them when we were kids, in the sweet shop.
0:03:56 > 0:03:58- Same! - A quarter of tiger nuts.
0:03:58 > 0:04:01A quarter of tiger nuts used to last you for ages.
0:04:01 > 0:04:02Because they're so dry.
0:04:02 > 0:04:05Yeah. Well, I can show you, I can show you.
0:04:05 > 0:04:08Tiger nuts are not actually nuts at all,
0:04:08 > 0:04:10but the tuber of a plant,
0:04:10 > 0:04:12often called the earth almond.
0:04:12 > 0:04:15It's been cultivated as a delicacy in Spain
0:04:15 > 0:04:17for centuries.
0:04:17 > 0:04:19- Oh, that's them! - It is!
0:04:19 > 0:04:20Flippin' heck.
0:04:20 > 0:04:22- They taste milky. - They taste milky because
0:04:22 > 0:04:25it's plenty of calcium, vitamins, proteins...
0:04:25 > 0:04:27- Fatty acids. - Uh-huh.
0:04:27 > 0:04:29That takes you back.
0:04:29 > 0:04:30- It does, doesn't it? - It's mad.
0:04:30 > 0:04:32And it's really healthy.
0:04:32 > 0:04:34It grows around the city of Valencia.
0:04:34 > 0:04:36So, Anton, how do you make horchata?
0:04:36 > 0:04:41Making horchata, it's... It's really easy.
0:04:41 > 0:04:43The process is incredibly simple.
0:04:43 > 0:04:45The soaked nuts are just blended with water,
0:04:45 > 0:04:49then the mixture is strained.
0:04:49 > 0:04:52So this is like milk, but there is no cow milk in it.
0:04:52 > 0:04:55It is completely the juice of the tiger nut.
0:04:55 > 0:04:56And it's really healthy.
0:04:57 > 0:04:59- So...- Oh!
0:04:59 > 0:05:02- It's fantastic. - It's fantastic, they chorus!
0:05:02 > 0:05:04Isn't it? It's like ice cream.
0:05:04 > 0:05:06It's so creamy and rich.
0:05:06 > 0:05:10The history of horchata and tiger nuts tells us a lot about
0:05:10 > 0:05:12the history of Valencia and Spain.
0:05:12 > 0:05:16First, the Romans came, then the Moors.
0:05:16 > 0:05:19So, the Romans make a little settlement,
0:05:19 > 0:05:23and the Moors make, yeah, more a city.
0:05:23 > 0:05:25- Yeah. - And they were really clever.
0:05:25 > 0:05:29They realised that we have amazing land around the city
0:05:29 > 0:05:31and they irrigated,
0:05:31 > 0:05:35and we have very soft soil, very rich in organic matter,
0:05:35 > 0:05:39so it's perfect for growing our tiger nuts.
0:05:39 > 0:05:41So, this is really interesting, then, Anton.
0:05:41 > 0:05:43So, the Romans kind of knew how to irrigate,
0:05:43 > 0:05:46but the Moors knew how to refine it?
0:05:46 > 0:05:48- Yeah, of course, and expand. - And expand it.
0:05:48 > 0:05:51- It's just wonderful. - It is absolutely perfect,
0:05:51 > 0:05:53and a great, great product.
0:05:53 > 0:05:55- And fascinating history to it, too.- Oh, yeah.
0:05:57 > 0:06:00Right, Kingy. The Romans ruled this part of the Med
0:06:00 > 0:06:03for 700 years.
0:06:03 > 0:06:04But then came the Moors,
0:06:04 > 0:06:08and I'm already getting a sense of their influence here, Dave.
0:06:10 > 0:06:12And if that Moorish flavour is a clue
0:06:12 > 0:06:15to what's to come in southern Spain, I want more.
0:06:15 > 0:06:18Me too. But it's going to be hot, mate,
0:06:18 > 0:06:22so before we hit the road, let's cook up something cooling,
0:06:22 > 0:06:24and maybe a little Moorish.
0:06:24 > 0:06:26Ajo blanco is a variation
0:06:26 > 0:06:29on the famous cold soup gazpacho,
0:06:29 > 0:06:32with the very Moorish addition of almonds.
0:06:32 > 0:06:34We're going to serve ours with pataquetas,
0:06:34 > 0:06:38which are Valencian crescent-shaped rolls.
0:06:43 > 0:06:46This is our tribute to the Moorish culture,
0:06:46 > 0:06:48so we're making a white gazpacho.
0:06:48 > 0:06:52Gazpacho! First of all, what this wonderful white gazpacho
0:06:52 > 0:06:55starts with is, I've got to toast me nuts.
0:06:55 > 0:06:56We start the ajo blanco
0:06:56 > 0:06:59with some bread that needs to be soaked in water.
0:06:59 > 0:07:01We don't want the crusts in, or it wouldn't be a blanco,
0:07:01 > 0:07:02it would be a browno.
0:07:02 > 0:07:05So I think about two nice, thick slices
0:07:05 > 0:07:07with the crusts off will be sufficient.
0:07:07 > 0:07:09While you're toasting your almonds,
0:07:09 > 0:07:12you need to keep a close eye on them, OK?
0:07:12 > 0:07:14Because we just want the oils to start to release,
0:07:14 > 0:07:16and the almonds will tell you when they're ready
0:07:16 > 0:07:18because you'll start to smell them.
0:07:18 > 0:07:21So, now you cut this into cubes...
0:07:21 > 0:07:24like so, and then we damp it with water.
0:07:24 > 0:07:26- Water? - Agua.- Agua.
0:07:26 > 0:07:29We're going to leave that to soak for about ten minutes.
0:07:29 > 0:07:32Meanwhile, I'm going to chop two fat cloves of garlic
0:07:32 > 0:07:36and half a cucumber, skinned and diced and seeded.
0:07:36 > 0:07:38Oh, Mr King.
0:07:38 > 0:07:40You've got just a blush on your nuts
0:07:40 > 0:07:42like a well-polished pair of brogues.
0:07:42 > 0:07:44Thank you, David.
0:07:44 > 0:07:46Once you've squeezed the water from the bread,
0:07:46 > 0:07:50put the bread, almonds, garlic and cucumber
0:07:50 > 0:07:53into a processor and commence blending.
0:07:53 > 0:07:56Drizzle in the remaining water, some olive oil
0:07:56 > 0:07:58and a bit of sherry vinegar as you go,
0:07:58 > 0:08:01just to add a little sharpness.
0:08:01 > 0:08:03To get a really smooth soup,
0:08:03 > 0:08:06we're swapping the mix into a blender.
0:08:06 > 0:08:08Looks as though it's just come out of a cow.
0:08:08 > 0:08:10That's what you want.
0:08:10 > 0:08:13Season your soup... Right.
0:08:13 > 0:08:15..and give it one last blitz.
0:08:19 > 0:08:21Ohh!
0:08:21 > 0:08:24- Bit more salt? - No.
0:08:26 > 0:08:28- What it does need is chilling. - It does that.
0:08:28 > 0:08:32This needs to go in the fridge to chill for an hour
0:08:32 > 0:08:35and then we finish it off, we garnish it with flaked almonds,
0:08:35 > 0:08:38peeled grapes and a dash of olive oil.
0:08:38 > 0:08:40But what we need to serve that with
0:08:40 > 0:08:42is a traditional bread called pataquetas
0:08:42 > 0:08:45from 17th century Valencia.
0:08:45 > 0:08:48This is proper bread, so we start with a starter.
0:08:48 > 0:08:50So, we don't just put the yeast and sugar with flour.
0:08:50 > 0:08:53We start 24 hours before.
0:08:53 > 0:08:56In other words, this is like a sourdough.
0:08:56 > 0:08:59Put the flour in there, you add the yeast,
0:08:59 > 0:09:01like so, but not much yeast, and some sugar.
0:09:01 > 0:09:03The sugar feeds the yeast.
0:09:03 > 0:09:05The water goes in.
0:09:05 > 0:09:07They kind of make a slurry.
0:09:07 > 0:09:10Once mixed, cover and leave for a day.
0:09:10 > 0:09:13Or have one you prepared earlier.
0:09:13 > 0:09:15Look at that!
0:09:15 > 0:09:17It looks like a sponge.
0:09:17 > 0:09:20The yeast has started to work, it's given off gas,
0:09:20 > 0:09:23and that's life. That's the life that's going to
0:09:23 > 0:09:25put life and taste into your bread.
0:09:25 > 0:09:27Now we need to make bread dough.
0:09:27 > 0:09:32For this stage, you need flour, salt, water,
0:09:32 > 0:09:36your starter mix, and for the job of kneading,
0:09:36 > 0:09:38one large Geordie.
0:09:38 > 0:09:40Oh, you're joking.
0:09:40 > 0:09:43I bust it out the last time and it was 36 degrees. It's your turn now.
0:09:43 > 0:09:47- It's the first flaming time you've done it in ten years!- Liar, liar, pants on fire.
0:09:47 > 0:09:50Look, I've set it up for you, everything.
0:09:50 > 0:09:52What are you going to do, then?
0:09:52 > 0:09:53Er...
0:09:53 > 0:09:55Executive chef.
0:09:55 > 0:09:56In the shade!
0:09:58 > 0:10:00To the starter, add your flour.
0:10:01 > 0:10:03Salt.
0:10:04 > 0:10:05Water.
0:10:08 > 0:10:11It's going to be quite a wet dough, this.
0:10:11 > 0:10:12It's amazing the difference in heat
0:10:12 > 0:10:15between the shade and the sun, isn't it?
0:10:15 > 0:10:16Yeah.
0:10:16 > 0:10:19Blond people are more affected by the sun, you know.
0:10:19 > 0:10:22Yeah, that is true. So are bald people.
0:10:22 > 0:10:25Actually, this is a very, very nice dough, David.
0:10:25 > 0:10:29Some flour on your board.
0:10:29 > 0:10:33Now, you need to knead it for about 15.
0:10:44 > 0:10:46OK, so 15 minutes later...
0:10:49 > 0:10:51..a ball of dough with activated gluten
0:10:51 > 0:10:52that doesn't stick to your hands,
0:10:52 > 0:10:54doesn't stick to your board.
0:10:54 > 0:10:56What do we do now? Flour the board,
0:10:56 > 0:10:59knock it back and make 12 balls.
0:10:59 > 0:11:02When you've rolled 12 balls,
0:11:02 > 0:11:05they'll need to be left for about 20 minutes to rise.
0:11:05 > 0:11:08Now, they have got this distinctive crescent shape,
0:11:08 > 0:11:12so what you do is you make a cut like that...
0:11:14 > 0:11:18Opens it up, and they always have a slit across the top here.
0:11:18 > 0:11:20Yeah.
0:11:20 > 0:11:22- It looks like a Pacman. - It does!
0:11:22 > 0:11:26So you take your Pacman and put him on a board.
0:11:26 > 0:11:30Do that to the other ones, and again, let it rest.
0:11:30 > 0:11:34After about 15 minutes, dust your pataquetas with flour
0:11:34 > 0:11:37and put them in a preheated oven
0:11:37 > 0:11:40for around 25 minutes.
0:11:41 > 0:11:43And there you have it!
0:11:43 > 0:11:45A simply stunning ajo blanco
0:11:45 > 0:11:49topped with peeled grapes, almonds and olive oil.
0:11:49 > 0:11:52Accompanied by warm and crusty pataquetas.
0:11:52 > 0:11:55Moreish in more ways than one.
0:12:02 > 0:12:04It's crusty, it's got a texture like ciabatta.
0:12:04 > 0:12:06And it's got spring, it's got life.
0:12:06 > 0:12:08It's proper, well-proven bread.
0:12:11 > 0:12:13It's mad! It doesn't taste of cucumber,
0:12:13 > 0:12:15and the garlic isn't overpowering.
0:12:15 > 0:12:18Oh, man! Fresh as a daisy.
0:12:18 > 0:12:20And these pataquetas...
0:12:20 > 0:12:23- It's just really, really good bread. - Absolutely.
0:12:34 > 0:12:36Leaving Valencia behind,
0:12:36 > 0:12:38we're heading inland to a remote valley.
0:12:38 > 0:12:42Remote valley? I thought we were going in search of the Moors.
0:12:42 > 0:12:45We are, but they didn't just grow tiger nuts.
0:12:45 > 0:12:48They introduced the cultivation of rice to Spain.
0:12:48 > 0:12:49Aha!
0:12:49 > 0:12:51Which gave us paella, or paiella.
0:12:51 > 0:12:54In all its varied and wonderful forms, Dave.
0:12:54 > 0:12:56And I've hooked us up with a lady
0:12:56 > 0:12:59who cooks a cracker of a rice dish,
0:12:59 > 0:13:02- and she lives... - In a remote valley!
0:13:02 > 0:13:03You've got it.
0:13:10 > 0:13:12I think that's the house there.
0:13:12 > 0:13:14Hello! Hello!
0:13:14 > 0:13:15Hola!
0:13:15 > 0:13:18Oh, fantastic.
0:13:19 > 0:13:23- That was definitely not easy to find.- No.
0:13:23 > 0:13:26- Nice to meet you. - And you, nice to meet you.
0:13:26 > 0:13:28- Come to meet my friends.- Yay!
0:13:28 > 0:13:31- We are going to fry cherries. - Oh, well, that's a first!
0:13:31 > 0:13:33- Hola. - Hola.
0:13:33 > 0:13:35She's Roseanna, and Marissa.
0:13:35 > 0:13:37- Marissa. - They are my friends.
0:13:37 > 0:13:40- Thank you so much for having us here.- This is great.
0:13:40 > 0:13:43So this rice dish, it isn't paella, or paiella?
0:13:43 > 0:13:46No, it isn't paella, it's arroz caldoso.
0:13:48 > 0:13:51Arroz caldoso simply means "rice broth".
0:13:51 > 0:13:54There are many regional variations of the dish,
0:13:54 > 0:13:57but here, it's cooked with pork, rabbit
0:13:57 > 0:13:59and the local fruit, cherries.
0:13:59 > 0:14:02Which, apparently, we're going to fry, Dave.
0:14:02 > 0:14:04New one on me, Si.
0:14:04 > 0:14:06Is Roseanna the cook in the village?
0:14:06 > 0:14:08- Yes. - Is she the best cook?
0:14:08 > 0:14:11She's the best cook in the village the valley, too.
0:14:11 > 0:14:14Roseanna fries the cherries in oil
0:14:14 > 0:14:16and sets them aside,
0:14:16 > 0:14:18and does the same with the peppers and the rabbit,
0:14:18 > 0:14:21leaving the lovely juices in the pan.
0:14:21 > 0:14:23Busy, are we, Kingy?
0:14:28 > 0:14:30The pork.
0:14:30 > 0:14:32With the pork cooking, we're put to task
0:14:32 > 0:14:34prepping garlic and tomatoes.
0:14:36 > 0:14:39- Ah, nada! - Good job.
0:14:39 > 0:14:45So, the garlic joins the seasoned, caramelized pork.
0:14:45 > 0:14:48- Tomatoes. - Gracias.
0:14:48 > 0:14:51You've got the flavours from the cherries, the peppers,
0:14:51 > 0:14:54- the rabbit, the pork... - Ohh.
0:14:54 > 0:14:56It's really good cooking.
0:14:56 > 0:15:00Once the pork is cooked, in goes everything else.
0:15:00 > 0:15:04Starting with the rabbit, along with some veg.
0:15:04 > 0:15:07So, we've got butter beans, cannellini beans
0:15:07 > 0:15:08and runner beans.
0:15:10 > 0:15:12They all go in.
0:15:12 > 0:15:13Fantastic.
0:15:13 > 0:15:15The peppers are going back now.
0:15:15 > 0:15:20Lastly, Roseanna adds some water and saffron powder.
0:15:21 > 0:15:23SPEAKS SPANISH
0:15:23 > 0:15:25How long pressure cook for?
0:15:25 > 0:15:2625 minutes.
0:15:26 > 0:15:28- 25 minutes. - 20 minutos.
0:15:32 > 0:15:35Dave, you've got to come up here and have a look at this, mate,
0:15:35 > 0:15:37it's fabulous.
0:15:37 > 0:15:39I'm just looking at all these terracing, mate. Look.
0:15:39 > 0:15:43How on earth did they get water that far up the mountain?
0:15:45 > 0:15:48This dramatic landscape was shaped by the Moors,
0:15:48 > 0:15:52who grew almonds, mulberries and walnuts here.
0:15:52 > 0:15:55It's funny, you think about the Mediterranean, people talk about
0:15:55 > 0:15:58the Greek civilisations, the Roman civilisation.
0:15:58 > 0:16:00But you can't forget the Moorish.
0:16:01 > 0:16:04But in 1238, after centuries of conflict
0:16:04 > 0:16:06between the Moors and the Christians,
0:16:06 > 0:16:09the Moorish rule over the Valencian region
0:16:09 > 0:16:12came to an end.
0:16:12 > 0:16:15The Moors farming here were forced out of the valley,
0:16:15 > 0:16:17which was then repopulated
0:16:17 > 0:16:20by the ancestors of people like Roseanna.
0:16:22 > 0:16:26While we've been taking in the air, Roseanna has added rice
0:16:26 > 0:16:29and more of that Moorish ingredient, saffron.
0:16:29 > 0:16:32After another blast in the pressure cooker,
0:16:32 > 0:16:34the cherries are stirred through
0:16:34 > 0:16:38and it's ready for the table.
0:16:38 > 0:16:40- Phwoar, that looks lovely! - Yes.
0:16:40 > 0:16:44I am so looking forward to this. Please, Roseanna.
0:16:46 > 0:16:49It's the cherry on the top. Look at that.
0:16:49 > 0:16:52Well, bon appetit.
0:16:52 > 0:16:55- Bon appetit. - Bon appetit.
0:16:55 > 0:16:56Oh, it's fantastic.
0:16:56 > 0:17:00Ah, I tell you what, though, the cherries impart a sweetness
0:17:00 > 0:17:03that is absolutely, totally appropriate to the whole dish.
0:17:03 > 0:17:05- It's really subtle. - It really is.
0:17:05 > 0:17:08Don't be thinking, under any circumstances,
0:17:08 > 0:17:10it's a sweet, sticky dish, it's not.
0:17:10 > 0:17:14- It is deeply savoury. - And, Roseanna, if you ever,
0:17:14 > 0:17:18ever start up a restaurant, can you let us know?
0:17:18 > 0:17:21- We'll be first customers. - For sure. Oh!
0:17:25 > 0:17:27What lovely ladies, aren't they, Kingy?
0:17:27 > 0:17:29Absolutely lovely.
0:17:29 > 0:17:32Well, dude, we've had a taste of the countryside,
0:17:32 > 0:17:34now it's back to the sea.
0:17:34 > 0:17:35Yeah, and I can't wait.
0:17:51 > 0:17:54The Moors may have brought innovative irrigation
0:17:54 > 0:17:57and farming techniques to inland Spain,
0:17:57 > 0:17:59but back on the coast,
0:17:59 > 0:18:02the most reliable source of food was always the sea.
0:18:06 > 0:18:09And apparently, there's a little place near here
0:18:09 > 0:18:12where they treat its bounty the old-fashioned way.
0:18:15 > 0:18:17- Wow!- Oh, look at the octopus!
0:18:17 > 0:18:20Oh, yeah! Oh, fab! Oh, wow, look at that.
0:18:20 > 0:18:23It's just like wash day, isn't it?
0:18:25 > 0:18:27I tell you what, though, mate,
0:18:27 > 0:18:30he's never going to wear those underpants again, is he?
0:18:31 > 0:18:33Hey, fellas.
0:18:33 > 0:18:35- Hello, Guido. - Hi, how you doing?
0:18:35 > 0:18:37- All right, man. - How are you, man?
0:18:37 > 0:18:38Oh, what's going on here?
0:18:38 > 0:18:41- We are cleaning octopus. - Yeah?
0:18:41 > 0:18:42Yes, but we dry.
0:18:42 > 0:18:45Aha. So like these ones, they'll end up like this?
0:18:45 > 0:18:47- Yes, OK.- Oh, wow! - Of course, yes.
0:18:47 > 0:18:50Drying, it's important to preserve the octopus.
0:18:50 > 0:18:52No, because the taste is better like this.
0:18:52 > 0:18:55- Ah, the taste. - It's so typical for here.
0:18:55 > 0:18:57Dried octopus.
0:18:57 > 0:19:01So, does it intensify the taste? Is the taste stronger?
0:19:01 > 0:19:02- Yes!- Ah, OK, Guido.
0:19:02 > 0:19:04If you dry, it's more strong.
0:19:04 > 0:19:06- Oh, right. - And they taste so good.
0:19:06 > 0:19:08Octopuses are covered in a mucus
0:19:08 > 0:19:11which helps them burrow beneath the sea bed.
0:19:11 > 0:19:13So, first, that's washed off.
0:19:13 > 0:19:15Next, the head and the beak come off,
0:19:15 > 0:19:17before a series of cuts are made.
0:19:17 > 0:19:19Ah!
0:19:19 > 0:19:21- No, no, no, no.- Got it.
0:19:21 > 0:19:23Muchas gracias.
0:19:23 > 0:19:26Right...beautiful, there we are.
0:19:26 > 0:19:28- And then... - No, no, no, no.
0:19:28 > 0:19:31Blimey, Dave, this is like The Generation Game.
0:19:31 > 0:19:34Small cuts.
0:19:34 > 0:19:35Small cut, yeah.
0:19:37 > 0:19:39Ah, yes. Si, si.
0:19:39 > 0:19:40On the top.
0:19:42 > 0:19:44Oh, beautifully done, Mr Myers.
0:19:44 > 0:19:46- Beautifully done. - Split my octopus.
0:19:46 > 0:19:47I tell you what.
0:19:47 > 0:19:51It is beautiful, though, it's such good meat.
0:19:51 > 0:19:53Then, once it's cut and stretched,
0:19:53 > 0:19:57you just put it on a bit of bamboo. Easy!
0:19:57 > 0:20:00Brilliant, innit? Right, I'm going to hang up my octopus.
0:20:00 > 0:20:02Ahh!
0:20:07 > 0:20:08- Oh, sh...- BLEEP!
0:20:08 > 0:20:09Oops!
0:20:09 > 0:20:12- I've dropped my octopus! - Oh, flippin' Nora!
0:20:12 > 0:20:14It happens to the best of them, dude,
0:20:14 > 0:20:15it happens to the best of them.
0:20:15 > 0:20:16Sorry, Guido.
0:20:16 > 0:20:19Oh, no problem, no worry about.
0:20:19 > 0:20:21Another quick dunk and it's back on the line.
0:20:21 > 0:20:22Are you all right there, dude?
0:20:22 > 0:20:24Perfect.
0:20:24 > 0:20:26When it's dried, like those two are...
0:20:26 > 0:20:28- Yes. - ..what happens next?
0:20:28 > 0:20:31- Come, I show you in the kitchen. - Oh, brilliant.- Fantastic.
0:20:31 > 0:20:33How will we do this?
0:20:33 > 0:20:35So, that's the dried tentacles.
0:20:35 > 0:20:37A high fire.
0:20:37 > 0:20:39- We put it on the fire... - Yeah.
0:20:39 > 0:20:41..till it get hot.
0:20:41 > 0:20:45Wow, so literally, it's just dried octopus,
0:20:45 > 0:20:47- on the heat. - On the heat.
0:20:47 > 0:20:50So, Guido, would you serve this as an aperitivo?
0:20:50 > 0:20:54Yes, it's so nice. You can take it before the paella
0:20:54 > 0:20:56or just with beers.
0:20:56 > 0:20:58You can take a beer and dried octopus.
0:20:58 > 0:21:01Oh, yes, beer or wine, yeah.
0:21:01 > 0:21:05We put it on the fire for two minutes, three minutes, maybe.
0:21:05 > 0:21:09- Yeah? - We put then lemon and oil.
0:21:09 > 0:21:11- Perfect. - Cut it thick.
0:21:11 > 0:21:13Yeah, quite thick. It's simple, isn't it?
0:21:13 > 0:21:16Same thing. Same thing as we've found all the way through
0:21:16 > 0:21:18- this Mediterranean journey. - Yeah.
0:21:18 > 0:21:21Natural, simple and local.
0:21:23 > 0:21:25Hey! So, what next?
0:21:25 > 0:21:30- Ah, right.- Aaah!
0:21:30 > 0:21:33- So you scrape off the ash. - Well, I never!
0:21:34 > 0:21:36It looks really juicy.
0:21:36 > 0:21:39- Just lemon, natural lemon. - Just natural lemons.
0:21:39 > 0:21:41- And oil. - And olive oil.
0:21:41 > 0:21:42Yes.
0:21:42 > 0:21:44- This is ready.- Good.
0:21:46 > 0:21:49- Oh, it's superb.- It's beautiful. - You like it?
0:21:49 > 0:21:51Oh, yeah. It's absolutely beautiful.
0:21:51 > 0:21:54- Good.- Oh! - It's special.
0:21:54 > 0:21:56It's like Guido said, you can taste...
0:21:56 > 0:21:59The sun has intensified the flavour of the octopus.
0:21:59 > 0:22:01You've got the charring, with the lemon.
0:22:01 > 0:22:03It really is sublime, isn't it?
0:22:03 > 0:22:05There's a sweetness to it as well.
0:22:05 > 0:22:07- Yeah.- This, for me, is the taste of the Mediterranean.
0:22:07 > 0:22:09A taste of the sea. It's beautiful.
0:22:12 > 0:22:15Guido doesn't only offer grilled octopus,
0:22:15 > 0:22:17he also does a mouthwatering stew.
0:22:17 > 0:22:21Onions, garlic, bay, tenderised octopus,
0:22:21 > 0:22:25- paprika, and a bottle... - Yes, a bottle...
0:22:25 > 0:22:28..of white wine, simmered for two hours.
0:22:35 > 0:22:38What I love about the Mediterranean, particularly today,
0:22:38 > 0:22:41- it is land and sea, the cuisine. - Oh, yeah.
0:22:41 > 0:22:43There is nothing more hillside than a rabbit,
0:22:43 > 0:22:46=nothing more seaside than octopus.
0:22:47 > 0:22:50- Enjoy.- Oh, We will! Thank you. - You're welcome.
0:22:50 > 0:22:53- Mr Myers.- Beautiful.
0:22:53 > 0:22:55Mmm!
0:22:55 > 0:22:58Oh! That melts in your mouth, Si.
0:22:58 > 0:23:02- It's so different to the dried octopus.- Oh, yeah.
0:23:02 > 0:23:06It's funny, cos today we've eating food from the mountain that's rich.
0:23:06 > 0:23:07This is from the sea.
0:23:07 > 0:23:11You expect seafood to be light, this is really punchy, really rich.
0:23:12 > 0:23:16And particularly eating it here, right now,
0:23:16 > 0:23:19with the Mediterranean in the background.
0:23:19 > 0:23:20Yeah. Dining room's not too shabby, is it?
0:23:20 > 0:23:23- Absolutely.- I must say, you're getting quite a tan.
0:23:34 > 0:23:37New day, and on we go,
0:23:37 > 0:23:40hurtling towards Andalusia and the summer festival.
0:23:40 > 0:23:43I tell you what, mucker, the summer's hot down here.
0:23:43 > 0:23:48It must be 35 degrees already.
0:23:48 > 0:23:52I'm burning up. Let's take a break and find some shade.
0:23:52 > 0:23:56I've got a little idea. We're just about in Elche,
0:23:56 > 0:23:59which has, at its heart, an oasis.
0:23:59 > 0:24:02- Cool! - Yes, that's the point, dude.
0:24:06 > 0:24:09Picking up some heat this morning, mate.
0:24:17 > 0:24:20Oh, this is so lovely. I'm so hot.
0:24:21 > 0:24:26Oh, aye. But, like centuries of weary travellers before us, we end up at an oasis.
0:24:26 > 0:24:28- Perfect.- It is.
0:24:28 > 0:24:32- Cool, dude.- Cool. Refreshing.
0:24:32 > 0:24:34What's the guide book say, Kingy?
0:24:34 > 0:24:36Well, actually, dude, we don't need a guide book,
0:24:36 > 0:24:38we're going one better
0:24:38 > 0:24:42an actual historian who's a font of knowledge.
0:24:45 > 0:24:49This oasis was built to the end of the tenth century
0:24:49 > 0:24:52and the beginning of the 11th century by the Muslim people
0:24:52 > 0:24:54that settled these lands
0:24:54 > 0:24:59- when Spain was a part of the Muslim world.- OK.
0:24:59 > 0:25:02The Spaniards also referred to them in general as Moors,
0:25:02 > 0:25:04but in fact, under that name,
0:25:04 > 0:25:07there is a wide variety of peoples, you know,
0:25:07 > 0:25:11like the Arabs and the people that came from Syria,
0:25:11 > 0:25:13the people that came from Egypt,
0:25:13 > 0:25:15the Berbers from northern Africa.
0:25:15 > 0:25:18- Really? - Yeah.
0:25:18 > 0:25:21Using techniques acquired from desert lands to the south,
0:25:21 > 0:25:24the Moors planted groves of date palms
0:25:24 > 0:25:26as part of a sophisticated system
0:25:26 > 0:25:30to make the parched land here productive.
0:25:30 > 0:25:32- LUIS:- They made use of date palms
0:25:32 > 0:25:36in order to provide shade to the associated crops
0:25:36 > 0:25:39that were irrigated along with the date palms.
0:25:39 > 0:25:43So, this is a very complex pattern, very wise.
0:25:43 > 0:25:46SI: The more shade you have, the less evaporation you have
0:25:46 > 0:25:49with the water that you're supplying to your crops.
0:25:49 > 0:25:52Yes, and the palms' alignment also provides protection
0:25:52 > 0:25:54from the wind.
0:25:54 > 0:25:58And did the Moors bring much influence on the food here?
0:25:58 > 0:26:02Yeah. They brought here a wide variety of new crops.
0:26:02 > 0:26:07For instance, sugar cane, rice, er...
0:26:07 > 0:26:10lemon, oranges.
0:26:10 > 0:26:13The citrus fruits were brought here by the Moors?
0:26:13 > 0:26:17- Yes.- Wow, I didn't know that.
0:26:19 > 0:26:22And that's just the tip of the iceberg, Si.
0:26:22 > 0:26:25Here you have a sample of the different crops that were
0:26:25 > 0:26:31grown by the Muslims in Al-Andalus in Muslim Spain.
0:26:31 > 0:26:33The Moorish influence goes on.
0:26:33 > 0:26:36Aubergines - brought by the Moors.
0:26:36 > 0:26:39Artichokes - developed and cultivated by them.
0:26:39 > 0:26:41- My favourite, figs.- Figs!
0:26:41 > 0:26:44And they were so successful at growing figs,
0:26:44 > 0:26:49that back in the Middle Ages they were exporting them from Spain as far away as India and China.
0:26:49 > 0:26:54- What...amazing produce. - They are beautiful, aren't they?
0:26:54 > 0:26:57And, of course, produce gives rise to recipes.
0:26:57 > 0:26:59Like this fig bread, called pan de higo,
0:26:59 > 0:27:03which was traditionally made to preserve the figs for winter.
0:27:03 > 0:27:07- Oh, that's great.- That's beautiful. - Thank you very much.
0:27:07 > 0:27:10This is turron, very typical production
0:27:10 > 0:27:13- from the Alicante province.- Wow!
0:27:13 > 0:27:18- Almond and honey, nothing else. - Nothing else.- Nothing else.
0:27:18 > 0:27:20I'm loving how food has travelled and evolved
0:27:20 > 0:27:22all around the Med.
0:27:22 > 0:27:26Me too, Kingy. So why don't we run with the idea?
0:27:26 > 0:27:27Let's take a Spanish staple
0:27:27 > 0:27:30and enhance it with Moorish elements.
0:27:31 > 0:27:35That's a good call. How about albondigas?
0:27:35 > 0:27:38Meatballs to you and I. And let's make them spicy.
0:27:38 > 0:27:43Perfect. Served with a true classic - patatas bravas.
0:27:48 > 0:27:51Dave's doing the meatballs and I am doing the sauce.
0:27:51 > 0:27:54- Meatballs, sauce.- Sauce, meatballs.- Meatballs, sauce.
0:27:54 > 0:27:56We're using beautiful mixed pork
0:27:56 > 0:28:01and plenty of spices to give it a tasty kick.
0:28:01 > 0:28:02These meatballs, these albondigas,
0:28:02 > 0:28:05they have a Moorish element to them. They're full of spice.
0:28:05 > 0:28:08Step one with my meatballs...
0:28:08 > 0:28:10is to grate two fat cloves of garlic
0:28:10 > 0:28:12into that wonderful pork mince.
0:28:14 > 0:28:17Dave's also adding ground cumin,
0:28:17 > 0:28:20coriander...
0:28:20 > 0:28:22..and cardamom.
0:28:22 > 0:28:23Cinnamon...
0:28:25 > 0:28:27..and sweet paprika.
0:28:27 > 0:28:30Well, we did tell you it was Moorish.
0:28:30 > 0:28:32And these are breadcrumbs, fresh breadcrumbs,
0:28:32 > 0:28:34obviously bulk out the meatballs,
0:28:34 > 0:28:36but you give your meatballs bounce, you know,
0:28:36 > 0:28:38they really benefit from the crumbs.
0:28:38 > 0:28:40Bouncy albondigas, that's what you want.
0:28:40 > 0:28:42And one egg.
0:28:45 > 0:28:47Last, some cream...
0:28:47 > 0:28:50and the seasoning.
0:28:50 > 0:28:52The best way to get this to work is to get your hand in.
0:28:52 > 0:28:55My hand's really clean and I'm just going to work the meat
0:28:55 > 0:28:58and all those ingredients till it's a paste.
0:28:58 > 0:28:59So, here we go.
0:28:59 > 0:29:01While Dave's been preparing his pork,
0:29:01 > 0:29:03I've sauteed garlic and onions.
0:29:03 > 0:29:06Now, I'm adding cinnamon,
0:29:06 > 0:29:08turmeric, cumin
0:29:08 > 0:29:10and hot paprika.
0:29:11 > 0:29:13And then we add our tomatoes.
0:29:19 > 0:29:21About a teaspoon of honey.
0:29:21 > 0:29:23I kind of think a meatball should be
0:29:23 > 0:29:24too big to eat in a oner,
0:29:24 > 0:29:27but not enough to want knife and fork,
0:29:27 > 0:29:29do you know what I mean?
0:29:29 > 0:29:30Yeah, absolutely.
0:29:30 > 0:29:32Are you happy with that size of meatball?
0:29:32 > 0:29:34That is a beautiful size of meatball.
0:29:34 > 0:29:35Now, repeat.
0:29:35 > 0:29:39Now, while Dave's forming his meatballs, or albondigas,
0:29:39 > 0:29:42what I'm going to do is, I want some water,
0:29:42 > 0:29:44about 125ml,
0:29:44 > 0:29:46some bay leaves...
0:29:46 > 0:29:49a little bit of salt.
0:29:49 > 0:29:52And then we're going to bring that to the boil.
0:29:52 > 0:29:53But I'm going to cover it
0:29:53 > 0:29:55and we're going to cook it through for about 15 minutes.
0:29:55 > 0:29:59Then, we're going to reduce the sauce, with the lid off,
0:29:59 > 0:30:01for another five minutes.
0:30:03 > 0:30:05Are you impressed by the uniformity
0:30:05 > 0:30:07- of the size of my balls? - I am.
0:30:07 > 0:30:09These albondigas are superb.
0:30:09 > 0:30:11They are, aren't they? They're a good size,
0:30:11 > 0:30:14- they're, you know...- Ball shaped. - Yeah, but proper.
0:30:14 > 0:30:17And the egg and the breadcrumbs should ensure
0:30:17 > 0:30:20that the meatballs don't fall to bits.
0:30:20 > 0:30:23Cook your meatballs until they're nicely browned.
0:30:23 > 0:30:25You can also put them in the oven, by the way.
0:30:25 > 0:30:28Set them aside, and they'll go into the sauce in a minute.
0:30:28 > 0:30:31By which time, the sauce will have been enhanced
0:30:31 > 0:30:33by a spoon or two of yogurt.
0:30:33 > 0:30:35As the meatballs cook into it,
0:30:35 > 0:30:37all the juice from the meatballs will go into that sauce.
0:30:37 > 0:30:40It's going to split a little bit and you're going to get
0:30:40 > 0:30:43little crusty bits and it's going to be brilliant!
0:30:43 > 0:30:45Oh, it's hot!
0:30:46 > 0:30:48Of course, the juices...
0:30:48 > 0:30:50Ooh! Oooh!
0:30:52 > 0:30:55Oh, Si, look at these, mate.
0:30:55 > 0:30:58Oh, they look like the ones you get in tapas shops.
0:30:58 > 0:31:02- It's weird. - Oh, they look so good,
0:31:02 > 0:31:03they could be on a commercial.
0:31:03 > 0:31:07So, with meatballs and sauce cuddling,
0:31:07 > 0:31:09time to move on to the patatas bravas.
0:31:09 > 0:31:12Patatas bravas come in many forms
0:31:12 > 0:31:15and generally with tomato sauce, but ours don't
0:31:15 > 0:31:17because we've got tomato sauce on our meatballs.
0:31:17 > 0:31:19So we're doing a nice, piquant,
0:31:19 > 0:31:22kind of vinegary paprika sauce for the top.
0:31:22 > 0:31:24Parboil the diced spuds,
0:31:24 > 0:31:28then fry them in hot oil for around 15 minutes.
0:31:29 > 0:31:31Oil.
0:31:31 > 0:31:34The sauce kicks off with tonnes of garlic.
0:31:34 > 0:31:37Now, the garlic's nice and crispy, but it's not burnt,
0:31:37 > 0:31:39it's lovely little chips.
0:31:39 > 0:31:44So, what we do now is we add a tablespoon of vinegar de Jerez.
0:31:44 > 0:31:45Sherry vinegar.
0:31:45 > 0:31:47This is going to be great on the potatoes.
0:31:47 > 0:31:49You've got to have vinegar
0:31:49 > 0:31:51- on your chips, haven't you? - Absolutely.
0:31:51 > 0:31:53I want a tablespoon of sweet paprika.
0:31:53 > 0:31:56Mate, that smells fantastic.
0:31:56 > 0:32:00And about a teaspoon of hot paprika. Some salt.
0:32:00 > 0:32:03And a pinch of sugar.
0:32:04 > 0:32:08Give that a stir.
0:32:08 > 0:32:12And you get that lovely kind of red look over your potatoes.
0:32:12 > 0:32:15Back to our albondigas.
0:32:15 > 0:32:18I'm just going to finish off the meatballs
0:32:18 > 0:32:23with some chopped parsley and push that through.
0:32:23 > 0:32:25- Look at that. - Oh, it's beautiful, man.
0:32:25 > 0:32:26Shall we just have a little taster?
0:32:26 > 0:32:29- Yeah, let's...- Let's make ourselves a little tapas.- Perfect.
0:32:31 > 0:32:32Dos meatballs.
0:32:32 > 0:32:35Some of your wonderful potatoes, just like so.
0:32:35 > 0:32:37A little drizzle of sauce.
0:32:38 > 0:32:41Ohh!
0:32:41 > 0:32:43Beautiful. I don't know where to...
0:32:43 > 0:32:44- Oh, meatballs. - Yeah, it's got to be, man.
0:32:44 > 0:32:47- Good texture. - Beautiful texture.- Juicy.
0:32:51 > 0:32:52Oh, they're brilliant.
0:32:52 > 0:32:56Oh, wow! That's a really nice mix, man.
0:32:56 > 0:32:58Oh, you've got to take them with the potatoes.
0:32:58 > 0:33:01That sauce - the vinegar, the hot paprika, the sweet paprika,
0:33:01 > 0:33:03it's amazing on the patatas bravas.
0:33:03 > 0:33:05- Really, really good.- Mm.
0:33:05 > 0:33:08This is food to flamenco dance, to.
0:33:08 > 0:33:09Absolutely.
0:33:09 > 0:33:11THEY STAMP THEIR FEET A LA FLAMENCO
0:33:11 > 0:33:12Oh!
0:33:27 > 0:33:31You know, Si, we've been on the road for weeks, travelling around the Med,
0:33:31 > 0:33:33and haven't even been in the sea!
0:33:33 > 0:33:38- I went in, in Sardinia. - But you were fully clothed.
0:33:38 > 0:33:40I haven't even unpacked my trunks yet.
0:33:40 > 0:33:44- I'm sure we've got time for a dip. - Well, it's hot enough.
0:33:44 > 0:33:46Let's pull in here. Look, there's people in the water there.
0:33:56 > 0:33:59The seabed feels kind of gloopy.
0:33:59 > 0:34:02I know, I can feel it between my toes.
0:34:02 > 0:34:04Here, what's that bloke doing?
0:34:04 > 0:34:09Kingy, people don't come here to swim, do they?
0:34:09 > 0:34:10Oh...
0:34:11 > 0:34:16It turns out that this is a resort called Mar Menor,
0:34:16 > 0:34:19a saltwater lagoon and natural spa.
0:34:19 > 0:34:24The special conditions here produce a magic mud...
0:34:24 > 0:34:28Said to be recommended for arthritis, rheumatism,
0:34:28 > 0:34:31strains, sprains and skin conditions.
0:34:31 > 0:34:35- I hope it works for saddle sores. - We can but try, I suppose, Dave.
0:34:40 > 0:34:44We are now bathing in the salty waters on the muddy Mediterranean
0:34:44 > 0:34:46for its health-giving properties.
0:34:46 > 0:34:51As the mud dries in the sun, we smear each other with the fruit of the sea.
0:34:51 > 0:34:57- The salt in the water, the sunshine beating on our glorious bodies. - It's lovely.
0:34:57 > 0:35:00It smells like a bust sewer.
0:35:00 > 0:35:06And every cut and every spot I have on my fine body is itching and furious.
0:35:08 > 0:35:11- I'm hungry.- I know, so am I. Breakfast.- Go on.
0:35:11 > 0:35:14Were not done yet, though.
0:35:14 > 0:35:19- I'll stand here like this, drying off, and you go and get some breakfast.- All right.
0:35:21 > 0:35:23What are we having?
0:35:25 > 0:35:29While we are covered from head to toe in supermud, I think we deserve a treat.
0:35:29 > 0:35:33Churros, those deep-fried sticks of doughy joy,
0:35:33 > 0:35:36often dipped in hot chocolate.
0:35:36 > 0:35:40- Churros, Kingy, churros! - Nice one, dude!
0:35:40 > 0:35:43We dip the churros in the chocolate.
0:35:43 > 0:35:48At this stage it's very difficult to decide where the chocolate starts and your body stops.
0:35:50 > 0:35:52Mmm!
0:35:52 > 0:35:54- They're good!- Mm!
0:35:55 > 0:35:59There are a few theories on the origins of these little beauties.
0:35:59 > 0:36:01Go on, then, Einstein.
0:36:01 > 0:36:03- They're not Spanish!- Aren't they?
0:36:03 > 0:36:07No, they come from China, and they were brought here by the Portuguese.
0:36:07 > 0:36:08I didn't know that.
0:36:08 > 0:36:11But it was the conquistadors that went to South America,
0:36:11 > 0:36:15they brought back chocolate, so thus we have the tradition
0:36:15 > 0:36:19of dipping our churros into the hot chocolate...
0:36:19 > 0:36:20and eating.
0:36:20 > 0:36:24Ladies and gentlemen, you've had anthropology, history,
0:36:24 > 0:36:27beauty therapy, and a little snack, too.
0:36:27 > 0:36:30Where else do you get that but the Hairy Bikers?
0:36:30 > 0:36:32HE CHUCKLES
0:36:32 > 0:36:34Hey, you've got chocolate on your chest, mate.
0:36:41 > 0:36:47- How are you feeling, Si? Purified? - I do, actually. No, thanks to you!
0:36:47 > 0:36:53Anyway, we'd better eat up the miles if we're going to get to the Festival of San Juan on time.
0:36:53 > 0:36:55Just one more detour, Dave.
0:36:55 > 0:36:58We're coming off at the next junction
0:36:58 > 0:37:01because up ahead is one of Spain's greatest castles.
0:37:05 > 0:37:07Holy Moley!
0:37:10 > 0:37:14Built under Moslem rule, Lorca Castle was for centuries
0:37:14 > 0:37:16at the heart of the conflict
0:37:16 > 0:37:18between the Moors and the Christians.
0:37:22 > 0:37:25Though long considered impregnable,
0:37:25 > 0:37:28it finally fell to Christian forces in 1244,
0:37:28 > 0:37:30when the Moorish empire was coming to an end
0:37:30 > 0:37:32in this part of Spain.
0:37:36 > 0:37:38This is a stunning castle, isn't it?
0:37:38 > 0:37:40You can imagine the battles, the fortification,
0:37:40 > 0:37:42the Moors, the Christians.
0:37:42 > 0:37:44But look, you can see right across.
0:37:44 > 0:37:46It's like being in an aircraft.
0:37:46 > 0:37:48- Quite remarkable. - Hey...
0:37:48 > 0:37:50- What? - It's a theatre.
0:37:51 > 0:37:53Oh, no!
0:37:53 > 0:37:54It's a troupe of flamenco dancers.
0:37:54 > 0:37:57- Oh, no! - Well, sugar my plums!
0:37:57 > 0:37:59Oh, no!
0:38:00 > 0:38:01Well, you know, when in Spain...
0:38:01 > 0:38:04- Oh! - ..you either fight bulls, or...
0:38:07 > 0:38:10When the Christians gained control of Spain,
0:38:10 > 0:38:13they drove Moorish farmers off their land.
0:38:13 > 0:38:16With that expulsion, a new word came into the language -
0:38:16 > 0:38:20felamengu - meaning "expelled farmer".
0:38:20 > 0:38:23The ousted Moors fled to the mountains
0:38:23 > 0:38:25and joined bands of itinerant Gypsies.
0:38:25 > 0:38:30And it was the mix of those cultures which created flamenco
0:38:30 > 0:38:35from the word felamengu, or displaced farmer.
0:38:35 > 0:38:37- Fantastic. - Fabulous.
0:38:38 > 0:38:40It's all about attitude, Kingy.
0:38:40 > 0:38:42Oh, yeah? Well, you've got plenty of that, dude.
0:38:42 > 0:38:43It's that disdain.
0:38:43 > 0:38:46You are a Moor, a Gypsy, who's been cast out.
0:38:47 > 0:38:50- You could do that. I'm not doing it.- I'd watch.
0:38:50 > 0:38:52Hey, you were on Strictly, not me.
0:38:52 > 0:38:54- Week seven. - Yeah, week seven. Yeah.
0:38:56 > 0:38:57How many weeks is there?
0:38:57 > 0:38:59I'll go and get me trousers on.
0:39:10 > 0:39:12- Ole!- Ole!
0:39:12 > 0:39:14SHE SPEAKS IN SPANISH
0:39:14 > 0:39:15- Uno.- Dos.
0:39:15 > 0:39:17- Ah, uno. Si.- Y uno.
0:39:17 > 0:39:19- Je comprendo.- Si.
0:39:24 > 0:39:25Week seven? I don't think
0:39:25 > 0:39:28he's going to make it past the end of the afternoon.
0:39:33 > 0:39:34Ole!
0:39:34 > 0:39:37Well, no, that... That was interesting, Dave,
0:39:37 > 0:39:40but I think we're going to see how it's really done now.
0:40:00 > 0:40:04How rich is the culture in southern Spain, hey, Kingy?
0:40:04 > 0:40:06Phenomenal, mate.
0:40:06 > 0:40:09The merging of peoples isn't always smooth,
0:40:09 > 0:40:12but just look what it creates.
0:40:13 > 0:40:16- Whay, bravo! - Bravo!
0:40:28 > 0:40:30- What a night! - I know.
0:40:30 > 0:40:32Well, we've nearly made it, Kingy.
0:40:32 > 0:40:34The midsummer festival of San Juan beckons
0:40:34 > 0:40:36and it's not far.
0:40:36 > 0:40:39We need to cook something really special, mate,
0:40:39 > 0:40:40for our last night in Spain.
0:40:40 > 0:40:44Something to celebrate the marvels of the Mediterranean.
0:40:44 > 0:40:47Something fun, something flavoursome,
0:40:47 > 0:40:49something really Spanish -
0:40:49 > 0:40:50tapas.
0:40:50 > 0:40:54Tapas? What could be more right?
0:40:54 > 0:40:58Little plates of love for the revellers on the beach.
0:40:58 > 0:41:02First, we need some inspiration, and I think I have an idea.
0:41:02 > 0:41:05And...in the last place you'd expect.
0:41:14 > 0:41:17Well, this is us back at the sea.
0:41:17 > 0:41:20Yes, but Torremolinos is a bit different
0:41:20 > 0:41:22to the places we've been to so far.
0:41:22 > 0:41:27- Oh, yes.- Are you sure about coming to Torremolinos in search of fine tapas?
0:41:27 > 0:41:28Well, apparently so, dude.
0:41:28 > 0:41:31I was researching it on me phone
0:41:31 > 0:41:34and there's a five-star-rated tapas gaff
0:41:34 > 0:41:36that we should go and visit, apparently.
0:41:36 > 0:41:39Well, we've been looking for the hidden Mediterranean,
0:41:39 > 0:41:42maybe we've found the best tapas in Spain...
0:41:42 > 0:41:44in Torremolinos!
0:41:57 > 0:41:59Oh, Kingy, what we doing here? We've been to some of
0:41:59 > 0:42:02the most culturally important places on the Mediterranean,
0:42:02 > 0:42:04and now we go to Torremolinos. Not that I'm dissing it.
0:42:04 > 0:42:07Look, we're in Calle Danza Invisible,
0:42:07 > 0:42:10so, apparently it's here.
0:42:10 > 0:42:12It's called... What do they call it?
0:42:12 > 0:42:14Bodegas.
0:42:14 > 0:42:15SI LAUGHS
0:42:15 > 0:42:16- Told you. - La Bodega.
0:42:16 > 0:42:19- La Bodega. Here it is. - Looks brilliant, actually.
0:42:19 > 0:42:21- Doesn't it? See? - Hola!- Hola!
0:42:23 > 0:42:25- Tapas?- Tapas, si.
0:42:25 > 0:42:28- Hey! Muchas gracias. - Gracias.
0:42:28 > 0:42:29- Beautiful. - This is a proper bar.
0:42:29 > 0:42:32- Oh, look at this! - This looks really good, Si.
0:42:32 > 0:42:34- It does.- It's real Spanish tapas.
0:42:34 > 0:42:36- Hola, senors.- Hola, senor.
0:42:36 > 0:42:38- Good morning. - Good morning, good morning.
0:42:38 > 0:42:40- This is wonderful. - It is.
0:42:40 > 0:42:43How long has this tapas bar been here?
0:42:43 > 0:42:45From 1981.
0:42:45 > 0:42:47'81. And what do you have there?
0:42:47 > 0:42:49I have some mussels.
0:42:49 > 0:42:50Oh, wow, they're huge!
0:42:50 > 0:42:52You have to try.
0:42:52 > 0:42:54- Hey.- Oh, now here we go.
0:42:54 > 0:42:56Tapas. It's a start, isn't it?
0:42:56 > 0:42:58- A little lemon. - A little lemon.
0:42:59 > 0:43:02- These are huge.- They're big boys, aren't they?
0:43:02 > 0:43:04Big ones.
0:43:04 > 0:43:05Oh!
0:43:06 > 0:43:09- Oh, they're so fresh.- Sweet. Fresh.- And sweet.
0:43:09 > 0:43:11Oh, they're fantastic.
0:43:11 > 0:43:13We have hot tapas.
0:43:13 > 0:43:15- OK.- If you want to try it,
0:43:15 > 0:43:17we have to go inside the kitchen.
0:43:17 > 0:43:20Any help, advice and inspiration we can get from you,
0:43:20 > 0:43:22- we'd be very grateful. - Let's go.
0:43:29 > 0:43:32- Domingo, this is fantastic. - Muchas gracias.
0:43:32 > 0:43:34- Hola.- Hola.- Hola.
0:43:36 > 0:43:37- How are you?- He is Pepe.
0:43:37 > 0:43:39Hey, Pepe. Pleased to meet you.
0:43:39 > 0:43:41- I'm Simon.- Simon.
0:43:41 > 0:43:42- David.- David.
0:43:42 > 0:43:43So, what are we going to do?
0:43:43 > 0:43:47We are going to start with the... boquerones?
0:43:48 > 0:43:50Boquerones are anchovies.
0:43:50 > 0:43:52These ones are marinated in lemon juice,
0:43:52 > 0:43:55dipped in cornmeal and deep-fried.
0:43:55 > 0:43:57Simple, but delicious.
0:43:57 > 0:44:00And so popular that people around Malaga are nicknamed
0:44:00 > 0:44:03Boquerones after this little delicacy.
0:44:03 > 0:44:07This certainly beats a bag of cheese and onion with your pint.
0:44:07 > 0:44:09And somewhat.
0:44:09 > 0:44:10- Oh, wow.- Wow!
0:44:10 > 0:44:13The lemon, the lemon is great.
0:44:13 > 0:44:15Mm, marinated in lemon juice and you can really taste it.
0:44:15 > 0:44:18It's a holiday in your mouth.
0:44:18 > 0:44:21Second, it's grouper dipped in cornmeal and egg,
0:44:21 > 0:44:23- and served with garlic mayo. - Or aioli.
0:44:25 > 0:44:27- Pepe, what's next?- Clams.
0:44:27 > 0:44:29- The razor clams.- Si.
0:44:29 > 0:44:33SPEAKS SPANISH
0:44:33 > 0:44:35Are the three chefs all called Pepe?
0:44:35 > 0:44:38- It's all...- Yeah.- All Pepe? - It's like...
0:44:38 > 0:44:40No problem, we say,
0:44:40 > 0:44:42- "Pepe one, one boquerones." - The boss, Pepe.
0:44:42 > 0:44:43- PEPE:- Olive oil.
0:44:43 > 0:44:46- On the plancha. - Plancha, oil.
0:44:46 > 0:44:49Yes, they are two minutes.
0:44:49 > 0:44:52- It's done.- Done.
0:44:52 > 0:44:55Two minutes, Si. Just enough time to debate
0:44:55 > 0:44:57the hotly contested origins of tapas.
0:44:57 > 0:45:00The clue is in the name. Tapas means lid.
0:45:00 > 0:45:03And some say tapas originated in tiny bars
0:45:03 > 0:45:06where people had nowhere to put their plates.
0:45:06 > 0:45:10Except on top of their glass, like...a lid.
0:45:10 > 0:45:13But others insist the little plate was actually used
0:45:13 > 0:45:17to keep flies out of the drink, and the snack came later.
0:45:17 > 0:45:22One thing's for certain - they're flippin' lovely!
0:45:22 > 0:45:25And our razor clams are ready.
0:45:27 > 0:45:30- Garlic and oil. - Garlic and olive oil.
0:45:30 > 0:45:34- OK.- Superb.
0:45:34 > 0:45:35- With lemon. - With lemon, done?
0:45:35 > 0:45:36- Yes.- OK.
0:45:36 > 0:45:39- Should I dip? - Oh, I think you should.
0:45:39 > 0:45:41DOMINGO SPEAKS SPANISH
0:45:42 > 0:45:43Oh, man!
0:45:45 > 0:45:47Oh, they are so sweet and good.
0:45:47 > 0:45:49Pepe, perfecto, eh?
0:45:49 > 0:45:52- Yeah, superb. - Oh, man!
0:45:52 > 0:45:54This place is a real find, Si.
0:45:54 > 0:45:57And the tapas are getting bigger...
0:45:57 > 0:45:59..and bigger.
0:45:59 > 0:46:04Yes, this octopus on seasoned potatoes could feed a family.
0:46:04 > 0:46:05Or just us.
0:46:05 > 0:46:08Aw, man, that's a beautiful thing.
0:46:08 > 0:46:09It is a beautiful thing, isn't it?
0:46:11 > 0:46:12Wow!
0:46:12 > 0:46:14And this, camerero.
0:46:14 > 0:46:16Oh, look, it's like a seafood crown.
0:46:16 > 0:46:20But what I love is seeing chefs that are so used to doing...
0:46:20 > 0:46:22You know, this is what they do.
0:46:22 > 0:46:24- Just ease.- Ease, yeah.
0:46:24 > 0:46:28- Do you know, this really does inspire me to cook tapas. Does it you?- Oh, God, yeah.
0:46:28 > 0:46:31- Wow.- Have a bit of a dip in.
0:46:33 > 0:46:34Oh, man.
0:46:36 > 0:46:37Mm!
0:46:40 > 0:46:43What I love about it is it's inspired food,
0:46:43 > 0:46:47- but really simple.- Yeah.
0:46:47 > 0:46:50Simple and natural. It seems to be the two returning rules
0:46:50 > 0:46:53- of Mediterranean cookery. - Absolutely.
0:46:55 > 0:46:57Are you going to the party tonight on the beach?
0:46:57 > 0:47:01- San Juan?- Eh? You want to come?
0:47:01 > 0:47:02Well, yeah, we've got to go.
0:47:02 > 0:47:06It's beautiful. We make paella on the beach. It's very nice.
0:47:06 > 0:47:10- That'll be great. We were going anyway... - So we'll meet you there.
0:47:10 > 0:47:12- Ah...- Would you? - For me, it would be very good
0:47:12 > 0:47:14that you come with us, with my family.
0:47:14 > 0:47:17Oh, wow, Domingo, that would be fantastic.
0:47:17 > 0:47:19Fantastic, Domingo, muchas gracias.
0:47:19 > 0:47:22Thank you. Pepe, thank you. Muchas gracias.
0:47:22 > 0:47:24Well, wasn't that lovely?
0:47:24 > 0:47:27And we've got an invite for tonight. Brilliant!
0:47:27 > 0:47:30Yes, that was some tapas masterclass.
0:47:30 > 0:47:32I think we should put what we've learned
0:47:32 > 0:47:33into practice immediately.
0:47:33 > 0:47:35Cos it's great food for parties,
0:47:35 > 0:47:38whether you're on the Costas or in Cleethorpes.
0:47:40 > 0:47:43We're going to cook four different tapas dishes,
0:47:43 > 0:47:46each a little wonder.
0:47:46 > 0:47:48Black pudding with onions...
0:47:48 > 0:47:50garlic and chilli prawns...
0:47:50 > 0:47:52garlic mushrooms with sherry vinegar
0:47:52 > 0:47:54and padron peppers.
0:48:03 > 0:48:05We're cooking tapas, aren't we, Dave?
0:48:05 > 0:48:08Yes, and this is our tribute to Torremolinos.
0:48:08 > 0:48:11And my first tapas offering is some morcilla.
0:48:11 > 0:48:12That's Spanish black pudding.
0:48:12 > 0:48:14But it's cooked with all sorts of spices
0:48:14 > 0:48:16on a little bit of toast with tomato.
0:48:16 > 0:48:20Good old British black pudding would do the same job here.
0:48:20 > 0:48:23What I am going to do is fry off some garlic prawns.
0:48:23 > 0:48:24Really, really simple dish.
0:48:24 > 0:48:27And I bet this isn't the first prawn film
0:48:27 > 0:48:29to be made in Torremolinos.
0:48:29 > 0:48:30Hey-hey!
0:48:30 > 0:48:32First off, I'm going to cut an onion
0:48:32 > 0:48:35into those little crescents as beloved by the Spanish.
0:48:35 > 0:48:39Yes, and I'm going to finely chop some garlic. Oh!
0:48:41 > 0:48:43Now, I've got some oil in the pan
0:48:43 > 0:48:45and I'm going to fry me onions.
0:48:45 > 0:48:47We'll sweat those down.
0:48:47 > 0:48:50While they're sweating, I'm going to slice some garlic.
0:48:50 > 0:48:52Now, a little tip that I saw one of the Pepes do
0:48:52 > 0:48:56when we were in the...when we were in their kitchen.
0:48:56 > 0:48:58When they finely chop garlic,
0:48:58 > 0:49:01they add a bit of salt and chop the salt through it as well.
0:49:01 > 0:49:05So I just thought that's exactly what I'm going to do.
0:49:05 > 0:49:06Now, with this prawn tapas,
0:49:06 > 0:49:09and how you traditionally have the prawns here in Spain,
0:49:09 > 0:49:12you take the middle part of the shell off
0:49:12 > 0:49:16and leave the end of the tail and the head in place.
0:49:16 > 0:49:19That's what you're looking for. So a little bit of tail.
0:49:19 > 0:49:23So you can pick it up with your fingers if you so wish.
0:49:23 > 0:49:25And then you break it away from the head.
0:49:25 > 0:49:27I'll just keep the onions moving.
0:49:27 > 0:49:29And a bit of colour on these.
0:49:29 > 0:49:31Remember, it's fried black pudding, so I don't mind
0:49:31 > 0:49:35a bit of brown on this, you know. Now my garlic goes in.
0:49:37 > 0:49:39Keep that moving.
0:49:39 > 0:49:43Now I want four tablespoons of finely chopped parsley.
0:49:46 > 0:49:48That's sweated down really nicely.
0:49:48 > 0:49:49Now it's time for my spices.
0:49:49 > 0:49:54And here come the Spanish, Moorish, Mediterranean spices -
0:49:54 > 0:49:56sweet paprika, hot paprika,
0:49:56 > 0:49:58cumin and allspice.
0:50:01 > 0:50:03Oregano, a pinch of cloves
0:50:03 > 0:50:05and a pinch of cinnamon.
0:50:05 > 0:50:07Right, while Dave's doing that,
0:50:07 > 0:50:10all I'm going to do is just saute off some garlic.
0:50:10 > 0:50:12We want to do this pretty gently
0:50:12 > 0:50:16because we want to infuse the oil with that garlic.
0:50:19 > 0:50:21And then the parsley.
0:50:22 > 0:50:23A good pinch...
0:50:26 > 0:50:28..of flaked chilli.
0:50:28 > 0:50:30Now, the black puddings here
0:50:30 > 0:50:32come either crumbly or sliceable.
0:50:32 > 0:50:35I hope these are sliceable ones.
0:50:35 > 0:50:38So I'm going to skin it first and cut it into cubes.
0:50:38 > 0:50:39The Spanish black puddings,
0:50:39 > 0:50:41the white bits in it, they're not fat,
0:50:41 > 0:50:43like in a British black pudding, it's rice.
0:50:45 > 0:50:48Right, mate, I'm going to fry these prawns off
0:50:48 > 0:50:49- while you're cubing.- Brill.
0:50:49 > 0:50:52So, increase the heat under your pan.
0:50:52 > 0:50:54Don't overcrowd your pan. Beautiful.
0:50:54 > 0:50:57Cook them until they're pink on one side,
0:50:57 > 0:50:59about a couple of minutes,
0:50:59 > 0:51:01flip them over again, pink on the other,
0:51:01 > 0:51:03a couple of minutes, serve them.
0:51:03 > 0:51:07Lastly, a bit of salt onto my onions, like so.
0:51:09 > 0:51:10Look at that, Si.
0:51:10 > 0:51:13It's like a sticky, unctuous
0:51:13 > 0:51:14- onion mess. - It's beautiful.
0:51:14 > 0:51:17What I do now is set this aside, I'm going to fry off
0:51:17 > 0:51:19my black pudding. I want that quite a high heat,
0:51:19 > 0:51:21I want to get a bit of crisp on the outside.
0:51:21 > 0:51:24I'm not worrying too much if it does start to fall apart.
0:51:24 > 0:51:26It's great, looking beautiful.
0:51:26 > 0:51:28- They're beautiful, aren't they? - Yeah, really nice.
0:51:28 > 0:51:31Wherever you are in the world, prawns are still a treat.
0:51:31 > 0:51:32They are.
0:51:32 > 0:51:34It has to look right, doesn't it? It has to look appetizing.
0:51:34 > 0:51:36Absolutely. Four each in there.
0:51:36 > 0:51:38- Yeah.- Some parsley sprinkles,
0:51:38 > 0:51:40I'm going to put a slice of lemon in there as well.
0:51:40 > 0:51:41Cheeky wedges.
0:51:41 > 0:51:43Cheeky wedges, mate, yeah, please.
0:51:43 > 0:51:45- In there?- Perfect.
0:51:45 > 0:51:47That's our prawns. Done.
0:51:47 > 0:51:50That's our first tapas, Kingy, without a Pepe in sight.
0:51:50 > 0:51:52- Perfect.- Back to the black pudding.
0:51:52 > 0:51:54- Kingy, could you do us a favour? - Yes, mate.
0:51:54 > 0:51:57- I want four pieces of toast. - Got you.
0:51:57 > 0:51:58So, you know, like that.
0:51:58 > 0:52:00- On the bias.- Yeah.
0:52:00 > 0:52:01I'll fry my puddings.
0:52:01 > 0:52:05Black pudding's ready, it's nice and hot.
0:52:05 > 0:52:07I'm frying the black pudding in a separate pan,
0:52:07 > 0:52:09to get it really crispy,
0:52:09 > 0:52:11because the onion mix is quite wet.
0:52:11 > 0:52:14Nice bread work, that's proper scorchio, innit?
0:52:14 > 0:52:16Flippin' is scorchio.
0:52:16 > 0:52:18It's a nice bit of charcoal on, it's what you want.
0:52:18 > 0:52:21There you are, Kingy, look at that, I think I'm ready, do you?
0:52:21 > 0:52:22Yeah, lovely, that, dude.
0:52:22 > 0:52:27Right, just tumble those cubes of black pudding...
0:52:27 > 0:52:28into the onion mixture.
0:52:31 > 0:52:32Oh, look at this.
0:52:32 > 0:52:35The onions have gone like chutney, but remember,
0:52:35 > 0:52:37we've got all the spicing that's in the onions
0:52:37 > 0:52:41is going to wrap around that wonderful spicy morcilla.
0:52:41 > 0:52:44Toast's done, mate.
0:52:44 > 0:52:46You see, that looks right, doesn't it?
0:52:46 > 0:52:48It's just kind of scorched bread.
0:52:48 > 0:52:50That's going to add something to the flavour as well.
0:52:50 > 0:52:53And there's a really nice little touch at the end of this recipe.
0:52:53 > 0:52:57I've got two tomatoes. Deseeded them and diced them.
0:52:57 > 0:53:00The tomatoes are kind of folded in, they're not cooked in,
0:53:00 > 0:53:03but it gives it a freshness that I love.
0:53:03 > 0:53:05And you eat with your eyes as well.
0:53:05 > 0:53:08I think food like this has to be attractive and colourful.
0:53:08 > 0:53:10We've deliberately left the skin on the tomatoes
0:53:10 > 0:53:13so that it holds together in these little cubes.
0:53:13 > 0:53:17And that is done. Just a little sprinkle of sea salt on the top.
0:53:17 > 0:53:19Have a taste of that, mate, see what do you think.
0:53:19 > 0:53:21I think this one's right up your street.
0:53:24 > 0:53:27Oh, yeah. That's brilliant.
0:53:27 > 0:53:30But if this has to stand on here, the oils are going to
0:53:30 > 0:53:33soak into the toast, it's going to be absolutely fabulous.
0:53:33 > 0:53:34All you do now is...
0:53:35 > 0:53:36..like so.
0:53:38 > 0:53:40A little bit of parsley.
0:53:40 > 0:53:43- A little bit of oil. - Oh, for sure.
0:53:43 > 0:53:47And that's my spicy black pudding, onion and tomato tapas.
0:53:50 > 0:53:53- Beautiful. - It is, isn't it?
0:53:53 > 0:53:56And for tonight's party, we're doing two more tapas,
0:53:56 > 0:53:58which couldn't be simpler.
0:53:58 > 0:54:00Mushrooms turned over in garlic and oil
0:54:00 > 0:54:03and infused with sherry vinegar.
0:54:03 > 0:54:06And padron peppers blackened and blistered
0:54:06 > 0:54:09in searingly hot oil.
0:54:11 > 0:54:13Tapas as tasty in a rainy back yard in Britain
0:54:13 > 0:54:16as in the heat of a Spanish summer.
0:54:17 > 0:54:20Time to scale up, and off we go.
0:54:22 > 0:54:25- Watch your step. - Oh, I'm fine.
0:54:38 > 0:54:39- Hola.- Hola.
0:54:39 > 0:54:41Domingo!
0:54:41 > 0:54:43Gambas. Morcilla.
0:54:43 > 0:54:45We have gambas.
0:54:45 > 0:54:47- Prawns.- With garlic.
0:54:47 > 0:54:49And morcilla.
0:54:49 > 0:54:52It's, er...padron peppers, mushrooms with sherry vinegar.
0:54:52 > 0:54:54- Vinegar de Jerez. - Hey, look!
0:54:54 > 0:54:56Eat, eat, eat, eat!
0:54:56 > 0:54:58CHATTER
0:55:01 > 0:55:02How is our tapas? Is it OK?
0:55:02 > 0:55:04Beautiful, really beautiful. Wonderful.
0:55:04 > 0:55:06That's wonderful. Incredible.
0:55:06 > 0:55:08I like because it's a little...
0:55:08 > 0:55:10- A little picante. - A little picante.
0:55:10 > 0:55:12- But I like this. - Spicy, a little spicy.
0:55:15 > 0:55:16Job's done, Kingy.
0:55:16 > 0:55:19We made Spanish tapas and the locals liked them.
0:55:19 > 0:55:23Let's celebrate San Juan-style, dude.
0:55:23 > 0:55:27For teenagers, this is the start of the summer holidays.
0:55:27 > 0:55:30Look, there's his school books going in.
0:55:30 > 0:55:31- Yeah.- School's out.
0:55:31 > 0:55:34It's lovely, isn't it?
0:55:34 > 0:55:39For families, it's a chance for old and young to party together.
0:55:39 > 0:55:41And the evening is packed with tradition.
0:55:43 > 0:55:45What's the significance of the fire?
0:55:45 > 0:55:50Oh, the fire, because the people write their desires, OK?
0:55:50 > 0:55:52- Yes.- For the rest of the summer.
0:55:52 > 0:55:54- Your wishes. - Yeah, the wishes.
0:55:54 > 0:55:59The wishes. And the people throw to the fire.
0:55:59 > 0:56:03Well, this is a once-in-a-lifetime thing for us.
0:56:03 > 0:56:04What's your wish, Kingy?
0:56:04 > 0:56:09No-brainer, dude - I wish I could do the whole Mediterranean adventure all over again.
0:56:15 > 0:56:17That is incredible!
0:56:17 > 0:56:20Oh, man! What a trip!
0:56:20 > 0:56:243,000 miles of incredible biking, right across the Mediterranean,
0:56:24 > 0:56:27from Southern Italy to Sardinia... Buongiorno! Buongiorno!
0:56:29 > 0:56:36- ..and Corsica.- Then France, the Balearics, and now Spain.
0:56:36 > 0:56:37It's been epic.
0:56:39 > 0:56:42The food has been a revelation, too.
0:56:42 > 0:56:44If that had a wedding dress, I'd marry it.
0:56:44 > 0:56:46From the cucina povera in Italy...
0:56:47 > 0:56:49..to Michelin-star level dining in Majorca.
0:56:49 > 0:56:51It's joyous, isn't it?
0:56:51 > 0:56:53So much variety.
0:56:53 > 0:56:54Fantastic, Chef.
0:56:54 > 0:56:57And yet, there is an idea that links them all.
0:56:57 > 0:57:00That is the best piece of meat I have ever eaten.
0:57:00 > 0:57:04Beautiful, fresh ingredients, put together simply as possible.
0:57:04 > 0:57:06The taste of the sea. It's beautiful.
0:57:06 > 0:57:09Dave, it's the people I'll remember most.
0:57:09 > 0:57:11Le barbe magnifique!
0:57:11 > 0:57:14HE GUFFAWS
0:57:14 > 0:57:17It's balls!
0:57:17 > 0:57:20The warmth, the hospitality...
0:57:20 > 0:57:22Oui, oui, oui, oui, oui!
0:57:22 > 0:57:25Everyone sharing their culture and cuisine.
0:57:25 > 0:57:27- Buon appetito.- Grazie!
0:57:27 > 0:57:28Je m'appelle Simon.
0:57:28 > 0:57:30Muchas gracias!
0:57:30 > 0:57:31- Salute!- Salute!
0:57:31 > 0:57:33It's been an absolute privilege.
0:57:35 > 0:57:37Can you manage to get some in the pan?
0:57:39 > 0:57:44And for me, the chance to do all of this with my best mate is something I'm never forget.
0:57:44 > 0:57:45I really like you.
0:57:54 > 0:57:56I couldn't have put it better myself.
0:57:56 > 0:57:58And what a way to finish.
0:58:00 > 0:58:02Hey, look, dude, everybody's going in.
0:58:02 > 0:58:04But why are they going in?
0:58:04 > 0:58:08Well, Luis just told me that if you bathe at midnight,
0:58:08 > 0:58:11you'll be beautiful for the rest of the year.
0:58:11 > 0:58:14And we need all the help we can get. Quick, get in!
0:58:14 > 0:58:15Wait for me!
0:58:15 > 0:58:17Hurry up!