Spanish cuisine

So we're gonna start cooking some, some Spanish dish at home, so looking forward to it.

Oh, I love Spanish food.

The only problem is that, uh, she doesn't necessarily like, uh, fish and seafood, so-

What?

It's genius.

So we had Spanish omelette, olives, chopped roasted potatoes, tomatoes on bread, and some falafel.

And oh my God, this is too much food.

This is already loads of food.

We needed like two of these items.

So half of the Spanish omelette goes back in the fridge, as does the falafel because that was off theme anyway.

So you've been to M&S?

I was going to say, it's a lot to prepare.

It was beautiful.

But Fran, last night I made a very controversial statement about Spanish food.

the mid tier of Spanish food I find it disappointing and last night bore that out because we stayed in a nice place but pechuga and chips chicken and chips and one thing I love about the Spaniards and don't take this the wrong way is I find the Spaniards very humble generally and this is one of the really nice characteristics about the Spaniards but I find their cuisine quite humble as well in the middle tier

And I agree with you.

And it's only now that we've seen, I mean, as the deluxe restaurants get more and more expensive, there is a meat tier that is rising, but maybe not in small towns, but in big towns.

Yeah.

And I'm probably gonna offend some people here, I'm probably gonna disappoint some people here, but, um, you know, when we rave about Italian food verse, versus, for example, Spanish food, um, what I find it really difficult in Spain is the mid-range.

I f- I feel that Sp-

Yeah

Maybe even a suckling pig leg.

Just try some of the Spanish dishes because the way they cook over there, you know, it's like it's completely different.

It's a lot of picky bits and stuff like that.

It's not a set meal like we have really.

It's just, you know, um...

And then he had, he owned a restaurant, so, you know, uh, Spanish cuisine, traditional Spanish cuisine.

And, um, so that was always embedded in me, you know, as a child at home.

And even when I came back from school, you know how it is in, in, and e- everything's fast in big cities growing up in New York.

But then when he came back to the US, his passion was food, so he opened up a restaurant with my uncle and then, you know.

What sort of food was he, was he serving in New York?

Spa- uh, Spanish traditional.

So, so-

I'm all in.

I love it, okay? So Spain has the best Spanish food, okay? And it's also priced and served and adored in a way that you can't experience anywhere else, you know? Um, I think Spanish cuisine has a big challenge in Los Angeles always.

These restaurants come and go, um, especially the newer ones, and they're trying to bring, like, you know, what's really happening right now in Spain and, and traditions, but it gets lost when it comes here.

And I, and I hear people talking about it.

I know it's gonna be two stars f- in the next round, but absolutely incredible experience.

Um, but besides that, I stuck to local d- I wanted to have local food, you know? I think when people go to Spain, I always hear all this, um, you know, gushing about the products and the ingredients of San Sebastián.

But they're-- You know, people are going to, um, Asa- Asador Etxebarri, and they're having this incredible experience, and they're saying, "Oh, Spanish food, that's it." Bec- That is not what everyday people eat.

That's [chuckles] not what you're gonna find around a city, that level.