Exploring the Cuisine of Northern Spain

With its reverence for old ways but its passion for the new, Spain may be Europe's most exciting food destination today. On this culinary tour of Northern Spain, you'll see why Catalonia and the Basque Country are captivating American chefs. Nowhere else will you find such a profound dichotomy between the practitioners of traditional cooking and the advocates for change. Catalonia, after all, is home to the restaurants of Ferran Adria, Juan Mari Arzak and others who are shaking culinary foundations with their daring new compositions. Their foams, emulsions and other ultra-modern creations have pushed Spanish cooking forward and intrigued chefs around the globe.

	Interviews with Spanish Food Experts: In many ways, Spain's home cooking and its modern cooking are closer than we think, say Jose Andres, chef-owner of seven restaurants in the Washington, DC, area and a protégé of Ferran Adria. We'll also hear from from Basque food authority Maria Jose Sevilla and Catalan chef Daniel Olivella, who makes impeccable paella at his San Francisco restaurant B44. [23.66 MB, 4:22 minutes]
	Recipe: Catalan Seafood Paella To fine-tune your paella technique, watch how two Spanish paella masters, Jaume Brichs and Evaristo Triano, make paella. They're with American chef Steve Jilleba in the Aqua restaurant in Barcelona. [51.61 MB, 10:09 minutes]