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Rick Stein's Spain DVD

| DVD

The celebrated chef Rick Stein undertakes a journey laced with history, literature and stunning imagery, through the hidden parts of Spain. Rick Stein has visited Spain since he was a young boy. According to Rick, no one cooks fish with more respect or grills meat better. Now, he travels the length and breadth of the country in an old campervan, going off the beaten track to discover the ‘Duende’ - the authentic soul of Spanish cooking. Rick’s journey begins in Galicia – famous for pilgrims, rain, fog, fresh seafood, empanadas and more rain. He enjoys a cider festival at Gijon; samples the famous ‘fabada’ – a hearty bean stew with sausage, belly pork and black pudding; and explores the making of Cabrales cheese in secret caves. Rick learns all about ‘pinxos’, the tapas of the north, while in San Sebastian, then it’s on to Navarra and its most famous town, Pamplona – known for its bull running, Ernest Hemingway - and the Catalonian town of Lleida, which is crazy about snails! Continuing his journey through the spectacular countryside, Rick also eats some of the best seafood in the country, including prawns from Palamos, best simply tossed in a hot pan with sea salt – sweet and succulent! After a spectacular paella festival in Valencia where the iconic dish was first created, the campervan moves towards the centre of the country, the land of Don Quixote in Castilla-La Mancha, where Rick visits the vineyard of Campo de Criptana and joins the local garlic farmers for the best garlic soup in the world. He finishes his travels in Andalucia’s fabulous city of Seville where the old world met the new world and changed the way we ate forever.

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from£6.99 | RRP: £19.99
* Excludes Voucher Code Discount
  • 08 August 2011
  • Rick Stein
  • DVD
  • 2entertain
  • E
  • 235 minutes
  • PAL

TV chef Rick Stein sets off across Spain in a camper van in search of what the Spanish call 'culinary duende' - a soulful and meaningful gastronomic experience. Taking in a wide range of Spanish regions - Catalonia, Castilla-La Mancha and Andalusia to name but a few - Stein explores the local delicacies of each in a bid to reach his Iberian epiphany. As well as sampling the dishes themselves, Stein takes a look into how their crucial ingredients are produced, visiting vineyards, garlic farms and Cabrales cheese caves to observe first hand their techniques of production. Along the way Stein tries out Asturian fabada, Basque tapas and the prawns of Palamós; which will provide him with the elusive culinary duende?

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