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>> TODAY WE ARE VISITING GALICIA AND I AM IN THE MIDDLE OF AN OYSTER FARM.

SEAFOOD IS KING IN THIS PART OF SPAIN AND WE'RE GOING TO VISIT ALSO RIAS-BIAXIS, WHERE THEY MAKE SOME OF THE BEST WHITE WINE THAT YOU CAN FIND IN THE WORLD.

YOU SEE THE AUTONOMOUS GRAPE ALBARINO.

WE'RE GOING TO BE COOKING WITH MUSSELS, WITH TAILOR BAY SCALLOPS.

WE'RE GOING TO DO SO MANY THINGS TODAY.

I AM JOSE ANDRES AND THIS IS MADE IN SPAIN.

[ MUSIC ] [ MUSIC ] >> GALICIA IS AN ANCIENT PART OF SPAIN.

LONG BEFORE THE ROMANS, PEOPLE HERE MAKE A LIVING FROM THE SEA AND FROM THE FARMS AND TODAY WE'RE GOING TO COOK WITH WINE FROM HERE AND SOME DELICIOUS SCALLOPS.

LET'S GO.

SO TODAY WITH THIS WINE, WE ARE GOING TO BE COOKING A VERY UNIQUE SEAFOOD DISH FROM GALICIA.

ZANBURINAS, DON'T WORRY, VERY SIMPLE.

BUT WE ARE NOT GOING TO START WITH SEAFOOD.

WE'RE GOING TO START WITH SOMETHING THAT IS GOING TO ADD A NEW DIMENSION TO THOSE SCALLOPS.

SPANISH JAMON SERRANO.

THIS CURED HAM THAT IS SO SWEET, SO SALTY, SO BUTTERY AT THE SAME TIME THAT HM, I'M SURE IT'S GOING TO BE GOOD.

[ MUSIC ] AND NOW, LIKE EVERY TIME, WE ARE GOING TO BE USING ONIONS.

WE NEED TO CARAMELIZE THE ONIONS AND AS SOON AS THE OIL IS HOT, ONION IN.

WE NEED TO SOMEHOW ALWAYS COOK THE ONIONS WITH MUSIC.

WHAT YOU WANT TO SAY WITH THIS?

LISTEN.

LISTEN TO THIS.

[SIZZLING].

IF WE DON'T ACHIEVE THIS SOUND, THE ONIONS ARE NOT GOING TO BE GOOD AT THE END.

ALL RIGHT.

AND ALWAYS RINSE ONION IS SPANISH COOKING.

ALSO HAS TO BE GARLIC.

SO WE'RE GOING TO PUT TWO OR THREE CLOVES OF GARLIC TOO, MAKE THE ONION, YOU'LL SEE HOW COMFORTABLE.

THEY LOVE EACH OTHER.

AND I TOLD YOU THAT THE ONION LIKES THE MUSIC RIGHT.

AND IF THE ONION LOVES MUSIC, GARLIC SOMEHOW LOVES TO DANCE.

YOU CANNOT SMASH IT BECAUSE IT'S DANCING.

YOU NEED TO PUT ALWAYS A LITTLE BIT OF SALT.

SALT DOESN'T LIKE DANCING.

SO IT'S PERFECT.

NOW WE CAN SMASH IT WITHOUT A PROBLEM.

[ MUSIC ] AND ALREADY WE HAVE THE GARLIC PUREE.

WHEN YOU DO IT THIS WAY, IN THIS KIND OF WAY, KIND OF A PUREE, THE GARLIC NEVER WILL BURN THIS WAY.

SO THAT'S A GOOD THING.

[ MUSIC ] NOW, RIGHT HERE IN THE SAME PAN, WE ARE GOING TO TAKE JAMON SERRANO AND THE PARSLEY.

OKAY, LET'S FINISH THIS DISH.

NOW, COMO ESTAS, AMIGAS, HERE WE HAVE THE SCALLOPS AND NOW WE GO AND WE PUT A LITTLE BIT OF THIS MIX OF ONION AND GARLIC AND PARSLEY AND THE JAMON SERRANO ON TOP.

AROUND LIKE THIS.

ON EVERY ONE OKAY.

DO YOU WANT TO HELP ME?

THANKS.

AND NOW AN IMPORTANT INGREDIENT, A TOUCH OF SALT.

[ MUSIC ] AND NOW THE SECRET INGREDIENT, THE BREAD CRUMBS ON TOP.

LIKE THIS.

A TOUCH OF OLIVE OIL RIGHT ON TOP.

ALL RIGHT.

SO NOW WITH THE BROILER ON, WE INTRODUCE THE SCALLOPS.

AND VERY CAREFUL, DON'T START TALKING ON THE PHONE BECAUSE, SOMEHOW THEY ARE GOING TO COOK FAIRLY QUICK.

THEY REALLY SMELL GOOD AND YOU KNOW, THIS DISH HAS EVERYTHING I TOLD YOU.

THE CRUNCHINESS BECAUSE THE BREAD.

THE SALTINESS BECAUSE THE HAM.

OBVIOUSLY ALSO THE SWEETNESS OF THE SCALLOP.

OH, THIS IS GOOD.

MAN IT'S HOT.

NOW YOU, YOU PLACE FILL ON THE PLATE LIKE THIS.

WE CAN PUT, WHY NOT SOME HERBS AND WHY NOT A LITTLE BIT OF FRESH THYME RIGHT HERE.

AND NOW LET'S TRY THIS CAMBRONIAS.

GREAT DISH.

SCALLOPS WITH ALBARINO WINE.

MM, I MEAN, I KNOW I COOK THEM BUT, YOU KNOW.

I, I THINK THEY'RE GOOD.

I'M SORRY, BUT THEY ARE.

MM.

MM.

I'M REALLY GETTING INSPIRED AND YOU KNOW, IT'S VERY DIFFICULT TO BEAT THIS SEAFOOD BUT, LET ME TAKE YOU TO GALICIA WHERE I THINK THERE'S NO BETTER REGION IN THE WORLD FOR THEIR SEAFOOD.

LET'S GO.

[ MUSIC ] SO GALICIA IS LOCATED IN THE NORTHWEST OF SPAIN, NORTH OF PORTUGAL AND THE TOWN YOU SEE BACK THERE IS CAMBADOS, ONE OF MANY LITTLE TOWNS THAT DEDICATE THEMSELVES TO FISHING AND ESPECIALLY WHERE WE ARE RIGHT NOW.

THIS IS CALLED A RIA.

LET'S SAY THAT THE RIA, IT'S A RIVER OF SEA WATER THAT PENETRATES DEEP INTO THE LAND.

IN THIS WATER YOU CAN FIND THE BEST SEAFOOD AND TO SHOW US, THE BEST IS MY FRIEND LAURIANO OVINIA, A GUY THAT KNOWS SEAFOOD LIKE NO ONE.

YOU WILL SEE.

SO WHAT WE SEE HERE ARE CALLED BATEAS.

AND BATEAS, LET'S SAY THEY ARE LIKE FLOATING FARMS.

SO TAKE A LOOK AT THIS LINE, FULL OF OYSTERS AND YOU SEE NOW, THEY ARE KIND OF BREATHING.

IF WE TOUCH THEM, PROBABLY THEY'RE GOING TO CLOSE IN A SECOND.

DO YOU SEE HOW HE CLOSED?

AND THESE TINY MUSSELS, THEY ARE NOW LIKE SEVEN MONTHS OLD AND YOU KNOW, THEY ARE ATTACHED TO THE ROPES BY SOME KIND OF A TINY, TINY HAIR LIKE IT WAS ALMOST A BEARD.

EVERY HAIR ATTACHED THE MUSSELS ONE TO EACH OTHER AND THAT'S WHY THEY MATE.

THERE IS VERY UNIQUE KIND OF MATING POINT FOR MUSSELS.

THIS IS LIKE, LIKE A BIG FORK THAT SOMEHOW IT'S RIGHT IN THE BOTTOM, VERY SANDY BOTTOM, WHERE THE CLAMS ARE WAITING FOR ME, DOWN THERE AND IF WE'RE LUCKY I'M GOING TO GET AS MANY CLAMS AS MY FRIEND NEXT TO ME.

OH MY GOD, I THINK WE GOT THE JACKPOT WITH THIS ONE.

TAKE A LOOK AT THE SIZE.

OH, THOSE ARE BEAUTIFUL.

FROM HERE THE CLAMS, THEY GO TO THE AUCTION, A LA LONJA, YES, YES, AN AUCTION OF CLAMS.

CAN YOU BELIEVE THIS?

[ MUSIC ] AND HERE WE ARE AT THE LONJA.

THE AUCTION HOUSE FOR THE FISH AND SHELLFISH.

TAKE A LOOK AT WHAT'S HAPPENING THERE.

THEY ARE SELLING RIGHT NOW, ONE OF THE CLAMS, THE BABOSA, AND YOU SEE THE PRICE KEEP GOING DOWN, DOWN, DOWN.

ONE OF THEM, THEY ARE GOING TO PRESS THE BUTTON AND THEY ARE THE BUYERS OF THE DAY.

WOW.

THIRTEEN FIFTY-FIVE A KILO.

MALLINO IS THE BUYER TODAY.

I THINK THIS IS ONE OF THE MOST FUN WAYS TO BUY FISH I'VE EVER SEEN IN MY LIFE.

I DON'T THINK THERE'D BE A BETTER TABLE IN ANY RESTAURANT TO ENJOY THESE VERY UNIQUE OYSTERS AND ACTUALLY WITH OYSTERS, NOTHING GOES BETTER THAN THIS WINE I HAVE IN MY HAND.

THEY USE A VERY UNIQUE GRAPE CALLED ALBARINO.

AROUND ALBARINO, AND IN THIS TOWN OF CAMBADOS RIGHT HERE IN FRONT OF ME, EVERY YEAR IT'S AN ENTIRE CELEBRATION TO HONOR THIS GRAPE AND THIS WINE.

AND I THINK, I'M GOING TO BE TAKING YOU TO A WINERY WHERE THEY MAKE WITH ALBARINO GRAPES, THIS SUCH A UNIQUE WINE.

YES?

AND HERE I AM IN THE WINERY OF PAZO DE SENORANS AND THIS OLD BUILDING IS CALLED A PIORNO.

WINEMAKING IN THIS AREA IS ALL ANCIENT TRADITION.

LET'S GO TAKE A LOOK AT THE GRAPES.

SO HERE I AM SURROUNDED BY ALBARINO VINES AND THOSE ALBARINO VINES ARE VERY UNIQUE, ESPECIALLY BECAUSE TAKE A LOOK IN WHAT WAY THEY KIND OF TAKE CARE OF THEM.

THIS SYSTEM IS CALLED EMPARRADO AND ALLOWS THE GRAPES SOMEHOW TO BE PROTECTED THANKS TO THE BIG LEAFS FROM THE DIRECT SUNLIGHT.

SO THEY DON'T BURN OUT AND THE SAME TIME THE LEAVES KIND OF TAKE THE ENERGY FROM THE SUN.

THEY'RE ABSORBING THAT ENERGY INTO VERY NICE SUGARS THAT WILL MAKE THOSE GRAPES VERY GOOD TO THE MAKING OF WHITE WINE.

[ MUSIC ] BUT YOU KNOW, A GRAPE LIKE ALBARINO NEEDS MANY OTHER GOOD THINGS TO HAPPEN TO HER TO BECOME A GREAT WINE LIKE THESE WINDS.

THOSE WINDS ARE COMING ALMOST DIRECTLY FROM THE SEA AND SOMEHOW THEY KEEP THE GRAPE AT THE PERFECT TEMPERATURE ALL YEAR LONG AND ALSO SOIL.

WE HAVE HERE A VERY UNIQUE SOIL OF GRANITE THAT GIVES A VERY DELICATE FLAVOR TO THIS GRAPE.

I THINK WE'RE GOING TO GO HOME RIGHT NOW AND WE'RE GOING TO MAKE A VERY UNIQUE DISH WITH MUSSELS.

OBVIOUSLY GALICIA STYLE.

[ MUSIC ] SO GALICIA HAS MANY MORE WINE REGIONS.

ONE THAT IS VERY, VERY, VERY UNIQUE, IS THE REGION OF VALDEORRAS IN THE PROVINCE OF ORENSE.

THIS WINERY WAS FOUNDED IN 1987 AND BELIEVE IT OR NOT, THE GRAPE THAT THEY USE IN THAT REGION, IT'S CALLED GODELLO.

IT'S ONE OF THE ORIGINAL GRAPES OF SPAIN.

SOMEHOW IT WAS CLOSE TO EXTINCTION, THIS WINERY SOMEHOW IS BRINGING THIS GRAPE BACK AND NOW YOU FIND MANY OTHER WINERIES IN THE REGION OF VALDEORRAS.

LET'S COOK A MUSSEL DISH THAT IS GOING TO GO VERY WELL WITH THIS WINE.

YOU BOIL THE POTATOES AND WHEN THE POTATOES ARE READY, HAPPENS THAT HALF OF THIS RECIPE IS FINISHED.

HA, THAT'S HOW SIMPLE IT IS.

BUT VERY, VERY, VERY GOOD.

SO TAKE A LOOK.

BECAUSE NOW THIS HAPPENS IN TWO MINUTES.

WHAT WE DO IS THIS.

WE GO AND WE GET LET'S SAY A BIG PAN LIKE THIS.

AND WHAT WE ARE GOING TO PUT INSIDE YOU CAN GUESS WHAT, AGAIN SPANISH OLIVE OIL.

AND NOW THE OIL IS REALLY HOT.

THE MUSSELS GO IN THE POT.

LET'S GO.

OH, I LOVE THE SOUND OF THE MUSSELS BE COOKED UP WITH THE OLIVE OIL.

AND IN THIS MOMENT, WE PUT AN INGREDIENT THAT IS VERY IMPORTANT.

BAY LEAF.

FRESH BAY LEAF.

LET'S PUT THREE AND IN THIS MOMENT, WE ADD A TOUCH OF THE WINE.

THE ONLY THING WE HAVE TO DO RIGHT NOW IS TO COVER THE MUSSELS.

AND WE ARE GOING TO COUNT TO FIVE.

CINCO, QUATRO, TRES, DOS, UNO.

THIS IS ALMOST READY.

OH YEAH, YOU SEE, THEY ARE ALREADY OPEN.

THAT'S THE MOMENT WE WERE WAITING FOR.

OKAY, WHAT WE DO IN THIS MOMENT IS TO MAKE SURE THAT THE MUSSELS HAVE STOPPED COOKING.

THIS WAY WE ACHIEVE THE PERFECT MUSSEL WE WERE LOOKING FOR.

ALL RIGHT, THEY OPEN SO QUICK.

AND NOW, TAKE A LOOK AT THIS SAUCE.

IT LOOKS ALMOST LIKE SILKY.

ALL RIGHT, WE ARE GOING TO EVEN REDUCE IT FOR THE, CAREFUL BECAUSE IT GOES VERY QUICK.

AND NOW WE GO FOR THE POTATOES.

AND NOW I'M GOING TO SHOW YOU HOW WITH THE SAME TWO INGREDIENTS, WE SOMEHOW CAN ACHIEVE TWO DIFFERENT DISHES.

YOU'LL SEE.

LET'S DO THE FIRST ONE.

WE CAN GET THESE POTATOES AND CUT THEM KIND OF IN CYLINDERS LIKE THIS.

LET'S SAY AN INCH, INCH AND A HALF OKAY.

AND WE'RE GOING TO PUT THEM IN A BEAUTIFUL PLATE LIKE THIS.

LET'S DO ONE MORE POTATO.

ALL RIGHT.

AND NOW WE ARE GOING TO BE PUTTING THE MUSSELS RIGHT ON TOP.

HEY, WE REALLY COOKED THEM PERFECTLY.

AND WE'RE GOING TO BE PUTTING ONE BY ONE ON TOP OF THIS LIKE THIS.

AND LET'S GO FOR THE LAST ONE.

TAKE A LOOK AT WHAT WE DO.

WE GET LITTLE BIT OF THE SAUCE, IT'S ALREADY HERE REDUCED.

YOU SEE?

PERFECT.

AND NOW JUST TO FINISH THIS.

A BIT OF THE AMAZING PIMENTON, LIKE THIS.

I THINK IT LOOKS GOOD ENOUGH.

AND WE GET SOME PICKS LIKE THIS AND WE HAVE THIS PERFECT TOPPER TO SURPRISE ANYONE.

AND YOU SAW HOW SIMPLE IT WAS TO MAKE RIGHT.

AND NOW WITH THE SAME INGREDIENTS, OTHER WAY TO SOMEHOW PRESENT THEM AND ACTUALLY THIS IS PROBABLY MY FAVORITE WAY.

NOW WITH THIS POTATO, ALL WE DO IS WE MAKE THEM VERY, VERY QUICK PUREE, WITH THE HELP OF A FORK.

AS SIMPLE AS THIS.

[ MUSIC ] GREAT.

AND NOW WE GET PLACING ON TOP OF THESE MASHED POTATOES, THE MUSSELS LIKE THIS, UNTIL WE COVER ALL THE POTATOES.

[ MUSIC ] PUT THE REST OF THE SAUCE ON TOP OF THE MUSSELS AND ON TOP OF THE POTATOES.

AND ON THAT DISH, ESPECIALLY I LOVE TO ADD A LITTLE BIT MORE OF THE OLIVE OIL.

ALL RIGHT.

AND TO FINISH.

AND NOW A COUPLE TOUCHES LIKE THIS AND LOOK IT, WE HAVE LIKE THIS BEAUTIFUL RAIN OF PIMENTON ON TOP OF THE MUSSELS.

WOW.

AND WE HAVE THE DISH FINISHED.

MM.

MAN, YUMMY.

ALL RIGHT.

LET'S SEE HOW WE DID WITH THIS ONE.

MM.

THESE MUSSELS ARE GOOD.

THE POTATOES EVEN BETTER.

YOU KNOW.

GALICIA IS A FASCINATING REGION.

WE SAW THAT THEY HAVE SOME OF THE BEST SEAFOOD IN THE WORLD RIGHT.

BUT ALSO THEY HAVE MANY OTHER THINGS.

LIKE FOR EXAMPLE, VERY UNIQUE CHEESES.

LET ME SHOW YOU SOME OF THEM.

[ MUSIC ] I MEAN GALICIA IS KNOWN FOR BEING A VERY GREEN REGION AND ANIMALS LIKE THE COWS ARE THE ONES THAT BENEFIT THE MOST.

SO YOU NEED TO IMAGINE THAT THE MILK THEY'RE GOING TO BE PRODUCING, HAS TO BE VERY, SAVORY, TASTY MILK TO MAKE GOOD CHEESE.

THE MILK THAT THEY USE TO MAKE TETILLA ESPECIALLY, THEY WILL USE A KIND OF COW THAT WE CALL RUBIA DE GALLEGA OR THE BLOND GALICIAN COW.

AND WITH THAT MILK, THEY WILL TAKE IT TO THE FACTORY, THEY WILL ADD THE RENNET, THEY WILL SEPARATE THE WHEY FROM THE CURD.

AFTER THEY WILL MAKE SURE THAT THE CURD, IT RELEASES THE EXCESS OF WATER AND THEY WILL PRESS IT TO MAKE SURE THAT THERE'S NO WATER IS LEFT INSIDE.

THEY WILL ADD THIS KIND OF THIN LAYER OF SALT ON THE OUTSIDE, TO MAKE THE VERY TRADITIONAL YELLOW COLOR THAT IS GOING TO BE PRESENT IN THE CHEESE.

TETILLA CHEESE IS A SERIOUS THING IN GALICIA.

TAKE A LOOK INSIDE.

YOU CAN SEE THIS KIND OF WHITE AND YELLOW COLOR.

[ SPANISH ] YOU SEE, INSIDE HAS THIS CREAMY TEXTURE, WHITE AS LILY IVORY.

YOU KNOW, IN GALICIA OBVIOUSLY THEY MAKE GREAT CHEESE, BUT ALSO THEY MAKE VERY GOOD TRADITIONAL SPANISH OMELET, TORTILLA ESPANOLA.

I'M GOING TO TAKE YOU AS SOON AS I FINISH THIS TO LA CORUNA.

MANY PEOPLE COME TO LA CORUNA TO SEE THE TOWER OF HERCULES.

THIS IS A LIGHTHOUSE, BUILT BY THE ROMANS ALMOST 2000 YEARS AGO.

THIS TOWN WAS SO IMPORTANT THEN THAT JULIUS CAESAR HIMSELF CAME HERE TO VISIT.

TODAY NO VISITOR CAN LEAVE LA CORUNA WITHOUT TASTING TORTILLA DE PATATAS.

[ MUSIC ] SO WHAT IS TORTILLA DE PATATA?

WELL I CAN TELL YOU THAT TORTILLA DE PATATA IS WHAT WE CALL IN ENGLISH A SPANISH OMELET.

TWO INGREDIENTS, POTATOES AND EGGS, THAT SOMEHOW MAKE A VERY HUMBLE DISH INTO A SUBLIME ONE.

AND HERE, I'M TAKING YOU TO PROBABLY THE ROLLS ROYCE OF TORTILLA DE PATATA, EL MANJAR.

LET'S GO INSIDE TO SEE HOW IT'S DONE.

[ SPANISH ] HE'S GOING TO DO THE TORTILLA FOR ALL OF US.

YOU'LL SEE WHAT A UNIQUE THING.

[ SPANISH ] THIS IS ASTONISHING, BECAUSE SHE'S THE MOTHER OF MY FRIEND THE CHEF.

YOU KNOW, THIS IS A FOURTH-GENERATION RECIPE OF TORTILLA DE PATATA AND HERE YOU SEE HER DOING THE MOST IMPORTANT PART.

CUTTING THESE POTATOES THAT GROW VERY CLOSE FROM HERE, LA CORUNA, INTO THESE KIND OF TINY PIECES, MAYBE TWO MILLIMETERS I THINK.

YOU SEE, THIS IS STEP NUMBER ONE IN A SUCCESSFUL TORTILLA DE PATATA.

SO YOU SEE, SHE'S PUTTING THEM IN WATER BECAUSE SHE WANTS TO TAKE THE STARCH OUT.

IT'S VERY IMPORTANT TO CLEAR THEM OF ALL THE STARCH.

[ SPANISH ] [ MUSIC ] EVERYTHING IS GOLDEN ABOUT THE TORTILLA.

IT'S GOLD IN THE OLIVE OIL, THE POTATOES ARE GOING TO BE FRIED UNTIL THEY ARE GOLDEN -- THE EGGS ARE GOING TO BE GOLDEN AND THE TORTILLA IS GOING TO HAVE BEAUTIFUL COLOR DORADO, A GOLDEN COLOR.

MM.

AND NOW THIS IS THE MOST IMPORTANT MOMENT.

NOW WHEN THE POTATOES ARE HOT, INTRODUCES THEM INTO THESE WHIPPED EGGS.

AND NOW IS THE MOMENT.

AS HE PUTS THE EGGS, YOU'RE GOING TO SEE THAT THEY START COAGULATING KIND OF INSTANTLY.

[ MUSIC ] JUST ONE MOMENT, THE OMELET IS GOING TO BE COMPLETELY SEPARATED FROM THE PAN.

HE PUTS A COVER -- AND HE DOES ONE TURN, THE EXCESS OF OIL GOES OUT AND ALSO SOME OF THE EXCESS OF EGG.

AND TAKE A LOOK AT THIS YELLOW COLOR.

IT'S ASTONISHING.

IT'S LIKE A LIQUID CREPE OF TWO SIMPLE INGREDIENTS AND NOW, HE MAKES LIKE A HOLE RIGHT IN THE MIDDLE YOU SEE AND THIS EXCESS EGG, HE'S PUTTING IT BACK IN AGAIN.

SO IT'S AN OMELET WITH A LIQUID CENTER.

OMELET IS FINISHED.

I KNOW YOU ARE THINKING I WISH I WAS THERE.

DON'T WORRY, I'M GOING TO EAT IT ON MY BEHALF AND ON YOURS.

[ MUSIC ] HA.

YOU SEE THIS?

OH MY GOD, THIS IS LIKE A WATER PILLOW, BUT WITH EGG AND POTATOES.

[ SPANISH ] YOU ARE A GENIUS.

OH, COME, WE EAT IT NOW.

THIS IS THE MOMENT.

THIS IS THE MOMENT I'VE BEEN WAITING FOR.

TAKE A LOOK AT THIS AND TAKE A LOOK AT HOW LIQUIDY IT IS.

IT'S LIKE THE OMELET IS CRYING BUT CRYING OUT OF HAPPINESS.

OH, THE SAME EGG YOLK BECOMES THE SAUCE.

OH.

IN YOUR HONOR.

AND IN YOURS.

[ SPANISH ] [ MUSIC ] MY GOD.

WHY'D I WAIT SO LONG TO COME TO EL MANJAR TO EAT THIS OMELET.

I AM JOSE ANDRES AND THIS WAS MADE IN SPAIN.

[ MUSIC ]