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TODAY WE'RE IN THE NORTHWESTERN PART OF SPAIN, IN GALICIA.

>> AND TODAY I'M IN FINISTERRE WHERE IN THIS RESTAURANT THEY ARE GRILLING THE FISH THAT THEY CATCH, A HUNDRED METERS AWAY, I MEAN THE SEA IS RIGHT THERE.

WE'RE GOING TO BE CATCHING OCTOPUS AND SO MANY MORE THINGS.

>> I AM JOSE ANDRES, AND THIS IS MADE IN SPAIN.

[ MUSIC ] >> LET ME INTRODUCE YOU TO A VERY UNIQUE PEPPER.

>> THE PEPPERS OF PADRON.

PADRON IS A BEAUTIFUL TOWN IN THE NORTHWEST PROVINCE OF GALICIA.

>> TODAY, WE'RE COOKING GALICIA STYLE.

[ MUSIC ] >> ALL RIGHT.

>> JOSE ANDRES: WE HAVE HERE AN EXCEPTIONAL WINE FROM THE REGION OF GALICIA, YOU KNOW, THIS WINE IS MADE WITH A GRAPE CALLED ALBARINO.

AND THIS WINE IS GOING TO GO SO WELL, WITH THESE PEPPERS OF PADRON.

AND ESPECIALLY THIS CHEESE, YOU SEE THE CHEESE I HAVE HERE IS CALLED TETILLA.

THIS CHEESE REALLY MELTS IN YOUR MELT.

SO LET'S CUT A PIECE.

ALL RIGHT.

AND WHAT WE'RE GOING TO DO WITH THIS CHEESE, AND THIS PEPPERS, IT'S SIMPLE.

SIMPLE WHEN YOU HAVE GREAT INGREDIENTS.

SO THE ONLY THING WE'RE GOING TO BE DOING IS CUTTING PIECES OF THE CHEESE, AND STUFFING THE GREEN PEPPER.

AND WE HAVE AN ASTONISHING QUICK TAPA.

ARE YOU WITH ME OR NOT?

SO LET'S GO.

GREAT, AND NOW WHAT WE CAN DO IS MAKE A CUT RIGHT HERE IN THE TOP, OPENING A DOOR INTO THE PEPPER, LIKE THIS, YOU SEE?

AND WE CAN DO ANOTHER CUT ALL AROUND THE TOP OF THE PEPPER, YOU SEE?

AND THE SAME ONE IN THE BOTTOM.

ALL OF A SUDDEN WHAT WE ARE DOING IS OPENING A VERY UNIQUE DOOR INSIDE INTO THE WORLD OF THE PADRON PEPPER.

YOU SEE THIS IS GIVING ME THE OPTION NOW TO STUFF EVERY PEPPER.

AND YOU KNOW WHY MANY RECIPES TELL YOU TAKE THE SEEDS OUT, DISCARD THE SEEDS; WHY?

THE SEEDS ACTUALLY TO ME, THEY ARE UNBELIEVABLE, THEY ARE SO NICE, SO CRUNCHY, SO SWEET, THEY HAVE SUCH A NICE TEXTURE THAT DON'T TOUCH THE SEEDS; ALL RIGHT?

SO LET'S GO, ONE BY ONE, SIMPLE.

ALL RIGHT.

>> AND WE CAN GO NOW WITH THAT THE SECOND ONE AND THE THIRD AND THE FOURTH.

[ MUSIC ] >> WE'RE FINISHED, A HOT PAN, GOOD OLIVE OIL, THIS IS GOING TO BE A QUICK TAPAS.

>> JOSE ANDRES: AND WE POUR THE WINE, AND THE OTHER, EMPTY ALL IN THE PAN, BEAUTIFUL TAPAS.

BECAUSE ONCE YOU TRY TETILLA CHEESE FROM GALICIA ONCE, BELIEVE ME, ESPECIALLY EUROPEANS WHO WILL LOVE IT FOREVER.

A VERY QUICK TAPAS, VERY UNIQUE, SOME SALT, ALWAYS YOU NEED TO SPRINKLE THE SALT ON ABOVE; WHY?

TAKE A LOOK RIGHT HERE.

IF I SPRINKLE FROM VERY CLOSE, YOU SEE?

BUT IF I SPRINKLE THE SAME SALT FROM VERY HIGH, YOU SEE, ONE WAY THE SALT GOES INTO ONE PLACE, FROM ABOVE THE SALT GOES VERY SPREAD OUT, ALL WAY IS THE SPRINKLE THE SALT FROM WAY ABOVE.

OKAY?

BEAUTIFUL, AND I THINK THE CHEESE IS READY, OH, OH BEAUTIFUL.

WHAT ELSE CAN WE ASK IN LIFE?

SIMPLE INGREDIENTS TREATED WITH RESPECT, PUT THEM TOGETHER, GOOD WINE, GOOD ALBARINO, AND YOU WILL ALWAYS HAVE A GREAT DISH.

I THINK I'M GOING TO TAKE YOU TO GALICIA, RIGHT NOW TO PADRON, TO SEE WHERE THIS PEPPERS ARE FROM.

THE STORY OF THE PADRON PEPPERS BEGIN BEHIND THE WALLS OF THIS BUILDING, THE MONASTERY OF HERBON, VERY CLOSE TO THE BEAUTIFUL TWO OF PADRON.

THE SEEDS CAME FROM MEXICO, THE MONKS PLANTED THE SEEDS.

AND SO HOW THEY START PRODUCING THESE VERY TINY, GREEN PEPPER THAT IS SO SWEET THAT ALL OF A SUDDEN BECOME LIKE A NEW VARIETY, RIGHT HERE IN SPAIN.

TODAY WHEN YOU COME TO PADRON, BEGINNING MORE OR LESS MAY UNTIL ALMOST OCTOBER, YOU WILL FIND WOMEN IN EVERY CORNER IN EVERY STREET SELLING YOU THE PEPPERS THAT THEY PICKED UP WITH THEIR TWO VERY HANDS.

AND LOCAL BARS AND RESTAURANTS WILL BE PREPARING THESE DELICACIES TO TOURISTS AND LOCALS ALIKE.

AND, YOU KNOW, THEY ARE SO POPULAR THAT EVEN THE WOMAN THAT SELLS THE PEPPERS, THEY HAVE A MONUMENT IN THEIR HONOR.

AS YOU SEE, PEPPERS ARE A VERY SERIOUS MATTER IN THIS LAND.

I CANNOT WAIT TO WALK AT THE BEGINNING OF THE SPRING, USE TO SEE THESE TINY, WHITE FLOWERS THAT ACTUALLY THEY ARE VERY TASTY ON THEIR OWN, BUT THAT OBVIOUSLY IS WHAT WE ARE WAITING IS WHEN THESE FLOWERS TURN THEMSELVES INTO A GREEN PEPPER.

A TINY GREEN PEPPER LIKE THIS, THE PADRON PEPPER, YOU KNOW, THESE PADRON PEPPERS ARE CAUGHT ONLY WHEN THEY REACH THIS SIZE, NOT BEFORE, NOT AFTER.

WHY?

IF THEY BECOME ANY BIGGER, THEY BECOME VERY, VERY SPICY, AND THE COLOR IS NOT GREEN ANYMORE, IT TURNS LIKE A VERY DARK BROWN THAT WE DON'T WON'T.

YOU KNOW, I THINK I'M GOING TO GO RIGHT NOW TO A LOCAL RESTAURANT TO HAVE A FULL PLATE ON MY OWN, SOME FOR YOU TOO.

AND, YOU KNOW, THESE PEPPERS OF PADRON THAT SIMPLY ARE KIND OF PAN FRIED IN OLIVE OIL, SEA SALT.

AND THEY ARE LIKE THE BEST CANDY YOU CAN EAT IN THE VEGETABLE WORLD.

OH, THEY ARE SO GOOD WITH RIBEIRO, ANOTHER TRADITIONAL WINE FROM GALICIA.

AND I THINK THAT FROM HERE, PADRON, I'M GOING TO TAKE YOU RIGHT NOW TO SANTIAGO DE COMPOSTELA.

NOTHING TELLS YOU ABOUT HOW VIBRANT A CITY IS LIKE VISITING THEIR MARKET.

AND PROBABLY, THE MARKET HERE IN SANTIAGO DE COMPOSTELA IS ONE OF THE BEST MARKETS THAT YOU CAN SEE ANYWHERE, IT'S REALLY BEAUTIFUL.

HERE, MY VERY GOOD FRIEND, CHEF MARCELO , COMES EVERY MORNING TO PREPARE HIS MENU.

TAKE A LOOK AT THIS CAMARONES, AT THESE TINY BABY SHRIMP, ALIVE, THEY'RE TRANSLUCENT, YOU SEE, WILD, LOOK AT THAT.

AND THEY'RE SO SWEET, WE BARELY BOIL THEM, WE EAT THEM LIKE POPCORN, BUT THIS IS VERY EXPENSIVE POPCORN.

[ MUSIC ] YOU SEE THIS SCALLOP, IT COMES WITH THIS ORANGE THAT YOU SEE HERE, BUT WHAT WE REALLY NEED IS THIS THING HERE, THE BIG, WIDE, MEATY PART.

[ MUSIC ] [SPANISH] >> THESE TOMATOES, THEY'RE SO GOOD, YOU KNOW, WITH THESE TOMATOES, HE MAKES ONE OF HIS SPECIALTIES, THE TOMATOES KINDER.

[ SPANISH ] >> I THINK IT'S TIME TO GO TO THE RESTAURANT AND START COOKING.

>> AND THOSE TOMATOES THAT WE BROUGHT IN THE MARKET, THEY ARE CLEANED, THEY TAKE THE INSIDES, THEY PUT THEM IN THIS KIND OF A PRESSURE COOKER, BUT INSIDE IS VINEGAR.

FIVE MINUTES, SIX MINUTES, THE VINEGAR KIND OF GETS INTO THE WALLS OF THE TOMATO.

AND ALL OF A SUDDEN, YOU HAVE A TOMATO THAT HAS ALL THE FLAVOR OF THE VINEGAR.

IT'S KIND OF A SELF-CONTAINED DRESSING.

HE PUT INSIDE SOME TOMATO SORBET, OR TOMATO MOUSSE, A GOOD OLIVE OIL FROM CATALUNYA, SALT, TOMATO, TOMATO, TOMATO, WOW.

AND TAKE A LOOK AT THIS SCALLOP, WHICH IS THE SYMBOL OF ALL THE PILGRIMS THAT COME TO SANTIAGO.

IT'S SO GOOD THAT HE DOESN'T NEED TO DO ANYTHING TO IT, HE SERVE AT ROOM TEMPERATURE, WITH THIS MOUSSE MADE WITH THIS SEAWEED, WHICH THIS SEAWEED, IT'S ALSO SO UNIQUE.

SIMPLICITY, AGAIN, AT ITS BEST.

A TOUCH OF A REDUCTION, OF A VINEGAR -- BINGO, THE DISH IS DONE.

AND SOME GOOD WINE FROM GALICIA TO GO WITH THE WHOLE THING.

AND, YOU KNOW, EATING HERE IS LIKE AN ACT OF FAITH, IT'S NO MENU, THINGS CHANGE DAILY, WHATEVER MARCELO BUYS IN THE MARKET, YOU'VE SEEN IT.

AND HE KEEPS COMING UP WITH DISHES THAT ARE MODERN, BUT THEY KEEP MEETING TRADITION.

WHAT ELSE CAN YOU ASK FOR IN A RESTAURANT?

IT'S TERRIFIC.

[ SPANISH ] AND, YOU KNOW, AS SOON AS I FINISH THIS, I'M GOING TO GO TO TAKE YOU TO SOMEHOW SHOW YOU ONE OF THE MOST TRADITIONAL DISHES IN GALICIA, EMPANADA GALLEDA.

ARE YOU READY?

GOOD, BUT I'M GOING TO FINISH THIS FIRST, OKAY?

IN GALICIA, BESIDES ITS SIGHTS, ITS FOOD, ITS WINE, ITS TAPAS, IT'S FAMOUS ALSO FOR THEIR PILGRIMS.

ACTUALLY FOLLOWING THE ST. JAMES WAY, THEY WILL LAND RIGHT HERE IN SANTIAGO DE COMPOSTELA, WHERE THE REMAINS OF THE APOSTLE SANTIAGO ARE INSIDE, IN THE BEAUTIFUL BREATHTAKING CATHEDRAL OF SANTIAGO DE COMPOSTELA.

SO SIGNS OF THE IMPORTANCE OF EMPANADAS IN GALICIA ARE EVERYWHERE.

WE CAN SEE THIS IS CULTURE FROM THE THIRTEENTH CENTURY, BY MAN AND A WOMAN EATING AN EMPANADA.

SO THE PILGRIMS WERE HAVING A PROBLEM BECAUSE ALMOST IN EVERY CORNER, IN EVERY STREET YOU WILL FIND A PLACE THAT MAKES TRADITIONAL EMPANADA, LIKE THIS ONE, CASA ATROIA.

TAKE A LOOK AT THOSE TRADITIONAL PASTRIES AND BREADS.

>> THAT SMELLS GOOD.

[ MUSIC ] [ SPANISH ] >> HERE THE MASTER EMPANADA MAKER, MY FRIEND VERNA.

>> JOSE ANDRES: YOU SAW BY NOW HOW SHE MADE THE DOUGH, RIGHT?

EGGS, LITTLE BIT OLIVE OIL, LITTLE A BIT OF WATER, FLOUR, SIMPLE.

WELL, IT SEEMS SIMPLE.

AND TAKE A LOOK AT THIS.

THESE ONIONS WITH RAISINS.

AND THIS IS THE BONITO.

IN SPAIN WE LOVE THE TUNA WITH A LITTLE OLIVE OIL.

>> AND THIS EMPANADA, I THINK IS GOING TO BE ASTONISHING.

[ MUSIC ] >> LOOKS GOOD, RIGHT?

AS SOON AS THIS IS BAKED, I'M GOING TO EAT A BIG PIECE.

BUT, YOU KNOW WHAT, I'M GOING TO SHOW YOU A CAKE THAT SHE MAKES THAT IS SO, SO GOOD.

LET'S GO.

AND THIS IS THE TARTA DE SANTIAGO WITH A CROSS HERE ON TOP, MADE WITH SUGAR.

THREE SIMPLE INGREDIENTS, EGGS, ALMONDS AND SUGAR.

AND THE EMPANADA.

[ SPANISH ] >> WHAT CAN I TELL YOU?

WE'RE GOING TO GO HOME, RIGHT NOW, AND I'M GOING TO SHOW YOU HOW TO MAKE AN EMPANADA, RIGHT AT HOME.

>> ADIOS.

[ MUSIC ] >> IN MY HOUSE, LIKE IN MANY FAMILIES IN SPAIN, YOU KNOW THE BEGINNING OF THE MONTH, RIGHT AFTER MY FATHER GOT A PAYCHECK, WAS VERY DIFFERENT FROM THE END OF THE MONTH.

LET'S PUT IT THIS WAY, THERE WAS NOT AS MUCH FOOD TOWARDS THE END, SO MUCH OF WHAT WE WOULD EAT HAD A LOT TO DO WITH LESS COMMON FOOD, YOU KNOW, MAYBE THE LEFTOVER CHICKEN.

SO WE'RE GOING TO COOK THIS ONION, SLOWLY, UNTIL IT'S VERY NICE, VERY CARAMELIZED AND VERY SOFT.

I THINK THIS IS THE RIGHT MOMENT TO ADD THE NEXT INGREDIENT, THE GREEN AND RED PEPPERS.

SO WE PUT SOME GREEN PEPPERS RIGHT HERE.

SOME OF THE RED PEPPERS STEW, AND BY NOW, I THINK IT'S SAFE ENOUGH TO ADD THE GARLIC.

WHY?

WELL, THE ONION IS, LET'S SAY, VERY WET BECAUSE IT HAS A LOT OF WATER.

AND, YOU KNOW, THE GARLIC AIN'T GOING TO BURN, AND THAT'S ACTUALLY A VERY GOOD THING.

AND WE'RE GOING TO PUT ONE BAY LEAF RIGHT INSIDE.

I THINK IT'S THE RIGHT MOMENT TO PUT SOME SALT.

BY ADDING THE SALT, WE'RE GOING TO HELP, PRECISELY, THE ONION TO CRY THAT MEANS TO RELEASE THE WATER QUICKER, THAN IF WE DIDN'T PUT THE SALT.

>> OKAY?

[ MUSIC ] >> ALL RIGHT.

THE ONIONS ARE READY AND REDUCED, CARAMELIZED AS YOU CAN SEE.

THE GREEN PEPPER, THE RED PEPPER ALREADY REDUCED, THE GARLIC, BEAUTIFULLY COOKED.

NOW, IS THE MOMENT TO ADD A VERY IMPORTANT INGREDIENT IN SPANISH COOKING.

PLEASE HELP ME OUT, DON'T CALL IT PAPRIKA, CALL IT PIMENTON, THE SPANISH IS SMOKED PIMENTON.

AND NOW, RIGHT FOLLOWING THE PIMENTON, WE'RE GOING TO PUT, WHY NOT, TOMATO.

AND WE'RE GOING TO WAIT UNTIL THIS TOMATO REDUCES.

REDUCES UNTIL IT FORMS KIND OF A MARMELADE WITH THE ONION, WHICH IS ALREADY VERY CARAMELIZED, AND THE TOMATO.

ALL RIGHT?

BEAUTIFUL.

SO NOW IS THE MOMENT TO BE ADDING THE CHICKEN LIKE THIS.

TWO OR MORE, WE CAN ADD MORE, RIGHT?

RIGHT, ALL THE CHICKEN IN, YOU KNOW WHAT?

THIS STUFFING IS READY.

AS THIS GOES OFF, LET'S YOU AND I, GET START ROLLING THE DOUGH, THIS BEAUTIFUL PUFF PASTRY.

SO THE ONLY THING YOU NEED TO DO IS TO BUY THESE.

AND WE'RE GOING TO START ROLLING WITH THE HELP OF THIS ROLLING PIN, UNTIL WE ACHIEVE THE PROPER KIND OF THICKNESS.

ALL RIGHT?

SO FAR, SO GOOD.

NOW, WE'RE GOING TO ROLL OVER IT LIKE THIS, WE'RE GOING TO PUT ITS ON TOP OF A TRAY, KIND OF UPSIDE DOWN.

AND WE'RE GOING TO PUT IT RIGHT ON TOP OF THIS PAN LIKE THIS.

CENTER THIS DOUGH OUT, PERFECT, AND TAKE A LOOK BECAUSE NOW WE MAKE SOME HOLES, LIKE THIS, YOU SEE?

PERFECT, SO FAR, VERY EASY, RIGHT?

ALL RIGHT.

SO WE PUT THESE IN HERE.

>> WE PUT A LITTLE BIT MORE IN HERE.

[ MUSIC ] >> JOSE ANDRES: PERFECT, AND NOW WITH THE HELP OF A KNIFE, WE'RE GOING TO KIND OF CUT TO MAKE SURE THAT IT'S EVEN LIKE THIS.

YOU SEE, PERFECTLY STRAIGHT.

AND WITH THE HELP OF THE SAG, WE'RE GOING TO PAINT THE SIDES OF THIS BECAUSE THE SIDE WHERE IT'S GOING TO HELP US IS BECOMING LIKE A GLUE TO TOUCH THE OTHER LAYER.

OKAY?

[ MUSIC ] >> TAKE A LOOK.

YOU PUT A FINGER RIGHT HERE; RIGHT?

YOU FOLD OVER THE DOUGH, OVER THE FINGER.

>> YOU KEEP ROLLING THE DOUGH AGAIN OVER THE FINGER.

[ MUSIC ] >> ALL RIGHT.

AND HERE WE'RE FINISHED.

AND NOW VERY IMPORTANT, WE NEED TO DO SOME HOLES ON THE TOP.

WHY, WE WANT TO DO SOME HOLES?

VERY SIMPLE, BECAUSE IF WE DON'T DO HOLES; WHAT HAPPEN?

WE'RE GOING TO HAVE A STEAMED OF THE WATER OF THE TOMATO, OF ALL THE INGREDIENTS INSIDE.

AND THAT STEAM AGAIN WILL MAKE THIS EMPANADA VERY SOGGY.

AND WE WANT IT CRISPY IN THE OUTSIDE, AND TO ACHIEVE A NICE COLOR.

WE CAN PAINT THE TOP WITH THE REMAINING EGG LIKE THIS.

SO THIS IS READY TO GO INTO THE OVEN, YOU KNOW, MORE OR LESS AROUND 25, 30 MINUTES, 350 DEGREES.

AND IT'S GOING TO BE SO GOOD.

ALL READY WE ATE EMPANADAS IN SPAIN, GALICIA, WITH COOKED EMPANADAS RIGHT HERE AT HOME.

NOW, YOU KNOW A LOT ABOUT THIS VERY UNIQUE DISH.

TAKE A LOOK; TAKE A LOOK, THE STUFFING, THE CRISPY DOUGH, THE CHICKEN, THE ONION.

>> YOU KNOW, I WANT TO GO BACK TO GALICIA, TO A BEAUTIFUL PLACE CALLED FINISTERRE.

[ MUSIC ] >> I AM BACK IN GALICIA, ONE OF MY FAVORITE PLACES.

THIS LIGHTHOUSE RIGHT HERE, ACTUALLY SHOWS THE MOST WESTERN POINT IN EUROPE.

FOR CENTURIES MAN THOUGHT THAT THE END OF EARTH WAS RIGHT IN THIS POINT.

AND THAT'S WHERE THE NAME COMES FROM, FINISTERRE, FINIS AND TERRA, EARTH, THE END OF EARTH.

YOU KNOW, ALSO THIS COAST IS KNOWN AS THE COSTA DA MORTE OR THE COAST OF DEATH.

WHY?

BECAUSE SUCH A TREACHEROUS TERRAIN WITH SO MANY SHIPWRECKS THROUGH CENTURIES.

AND IN THOSE SAME WATERS, WITH THE CLEAN WATER OF THE ATLANTIC SEA, YOU SEE HITTING ON THOSE ROCKS, WE CAN CATCH TODAY SOME OF THE MOST UNIQUE FOOD OR OCTOPUS THAT YOU CAN EAT ANYWHERE.

[ MUSIC ] >> I ALWAYS WANTED TO BE A FISHERMAN.

>> THIS IS CALLED A NASA.

AND THERE THEY PUT, YOU SEE THE FISH INSIDE, AND THEY HOPE THAT THE OCTOPUS WILL COME IN.

MAN, IT'S HARD WORK.

HEY, ONE SMALL ONE.

ALL RIGHT.

UH, IT GOES BACK IN.

WILD, GOING BACK DOWN DEEP.

AND WHEN THEY'RE SMALL IN SIZE, THEY NEED TO GO BACK.

WHY?

BECAUSE THEY NEED TO KEEP REPRODUCING THEMSELVES.

SO WE DON'T FINISH ALL THE FISH, OCTOPUS AND OTHERS FROM THE OCEAN.

[ MUSIC ] >> THAT'S A NECORA.

WE CALL THESE IN AMERICA, CONCH, SEA SNAILS.

SEA STARS, PLENTY OF SEA STARS HERE, WE SEND THEM BACK.

[ MUSIC ] SO YOU SEE SOMETIMES, THE NASA, THEY BREAK.

AND RIGHT THERE AT THE SAME MOMENT, THEY HAVE TO BE TAKING, MAKING SURE THAT THEY ARE BACK TO NORMAL.

IF NOT THE OCTOPUS WILL ESCAPE.

WHY?

BECAUSE AN OCTOPUS, IF THEY CAN PUT THEIR EYE THROUGH A HOLE, THEY WILL BE ABLE TO PASS THEIR ENTIRE BODY THROUGH THE HOLE.

WE GOT ONE.

MORE OCTOPUS, A SMALL ONE.

WE PUT THEM BACK IN THE SEA, UNTIL THEY ARE REALLY, REALLY BIG, WE DON'T WON'T THEM.

SO FUNNY.

AND TAKE A LOOK AT THESE SUCTION CUPS, REALLY BIG, THEY STICK TO MY HAND, YOU SEE.

AND NOW I CANNOT TAKE IT OFF, OH MY GOD, WOW, OKAY, IT'S BACK IN THE WATER.

[ MUSIC ] >> WELL, I CAN SAY WE WERE LUCKY TODAY.

I THINK WE GOT A GOOD QUANTITY OF OCTOPUS, AND MANY OF THE SAILORS ARE GOING BACK TO PORT.

[ SPANISH ] [ MUSIC ] >> AND RIGHT HERE IN THE TOWN OF FINISTERRE IS THIS VERY UNIQUE RESTAURANT, TIRA DO CORDEL, WHERE MY FRIEND PEPE IS GOING TO COOK THIS OCTOPUS FOR ME.

[ SPANISH ] >> AND THE OCTOPUS ALWAYS HAS TO BE BOILED, AT LEAST IT IS WHAT THE TRADITION SAYS, IN THIS COPPER POT.

40, 50 MINUTES LATER IT WILL BE VERY TENDER.

AND THE PULPO IS TENDER.

TENDER, BUT IT STILL IS LIKE CHEWY, THAT'S THE BEST PULPO.

HE'S GOING TO BE PREPARING THIS PULPO WILL THE TRADITIONAL OLIVE OIL AND PIMENTON, THE PAPRIKA AND THE SALT.

AND WHEN HE FINISHES THIS, THEY MAKE HERE SOMETHING THAT IS SO UNIQUE.

[ MUSIC ] >> THIS IS THEIR SPECIALTY.

FRESH FISH.

YOU'VE DISCOVERED WHERE THE OCTOPUS IS, RIGHT THERE, RIGHT THERE.

AND WHAT THEY DO IS, THEY COVER IT IN SEA SALT LIKE THIS ONE, AND THEY PUT IT RIGHT HERE ON TOP OF THE CHARCOAL.

DIFFERENT KINDS OF FISH LIKE THIS ONE, LUBINA, PROBABLY MY FAVORITE OF THE SEA BREAM, OH MY GOD, SO MANY DIFFERENT KINDS.

WOW, I THINK IT'S GOING TO BE A GOOD LUNCH.

LITTLE BIT OF GOOD GALICIA WINE, A RIBEIRO, THE FISH IS HERE.

SO SIMPLE, IT'S GOOD.

AND, YOU KNOW, IT'S NO BETTER WAY THAN TO FINISH A DAY IN GALICIA IN THE WAY I'M GOING TO SHOW YOU RIGHT NOW, YOU'LL SEE.

[ MUSIC ] [SPANISH] >>THIS IS THE BEGINNING OF A CONJURO OR SPELL, HERE IN GALICIA WHEN THEY MAKE THE QUEIMADA, THEY WILL SAY I SPELL TO SOMEHOW PUT AWAY THE BAD SPIRITS.

AND YOU'RE GOING TO SEE WHAT IS GOING TO HAPPEN HERE.

SOME VERY GOOD ORUJO, A VERY TRADITIONAL LIQUOR IN GALICIA.

TAKE A LOOK AT WHAT'S GOING TO HAPPEN WITH THIS BEAUTIFUL CATHEDRAL OF SANTIAGO AT MY BACK IN THE SQUARE OF OBRADOIRO.

>> AND NOW IS THE MOMENT TO LIGHT IT UP.

[ MUSIC ] >>I'M HAVING A GLASS OF THIS QUEIMADA.

I'M GOING TO SAY BYE TO YOU.

I AM JOSE ANDRES, AND THIS IS MADE IN SPAIN.

[ MUSIC ]