Series 2, Episode 4
In this new series of Neven’s Spanish Food Trails, popular chef Neven Maguire explores the spectacular Northern regions of Cantabria, Asturias and Galicia. Just like the landscape, the food varies greatly in each region, from the mountainous Picos De Europa National Park, to the cities of Santander, Gijón, A Coruña, Santiago De Compostela, and the stunning coastal Rías Baixas.
Neven’s new six part series highlights the local cuisine as Neven enjoys a huge range of produce, from Cabrales blue cheese matured in mountain caves, to Galician veal, octopus pie, grilled sea bass, clams, traditional Spanish Cider, and Albariño Wine. Neven also creates a new recipe every week, inspired by the food he has discovered in each location.
Programme four: Galicia
Neven’s first stop is the two thousand year old city of Lugo in the Galicia region of North West Spain where he walks on the impressive Roman walls which are still intact and surround the beautiful historic quarter of the city.
Nestled in the historic quarter is Paprica, an acclaimed restaurant run by Chef Álvaro Villasante.
Keen to discover some local recipes, Neven visits Álvaro who prepares two delicious dishes using Galician ingredients: Rubia Gallega Beef Carpaccio, and a “Surf ’n’ Turf” recipe for Clams with Terrine of Celtic Pork.
Heading out to the coast, Neven visits A Coruna the oldest town in Galicia and an important fishing port, famous for its “Galleria” style glass-fronted houses. He takes a guided tour and visits the “Tower Of Hercules” an incredible lighthouse originally founded in the Roman era and rebuilt in the 18th century. After climbing sixty metres to the top, Neven stops to admire the view: legend has it you can see Ireland from the tower on a clear day!
Next, Neven travels to the Costa Da Morte or “Coast of Death” so called because of the treacherous, rocky coastline notorious for its shipwrecks and the loss of thousands of lives. He visits Fisterra which translates as “The end of the earth” as it was once thought to be continental Europe’s most westerly point, until it was discovered this was actually in Portugal. Many of the pilgrims who complete the Way of St. James end their journey here just beyond the Fisterra lighthouse. They leave their boots behind to mark their success.
A short drive from Fisterra, on a stunning beach is the family-run seafood restaurant Tira do Cordel which specialises in grilled fish. Chef Marcos Trillo shows Neven how he uses a charcoal grill to cook local white sea bream, red sea bream, sea bass and scorpion fish to perfection.
Neven’s own recipe this week is Surf ‘n’ Turf: Monkfish Medallions, Dublin Bay Prawns, Chorizo with Sherry Vinegar Lentils.
Neven’s Spanish Food Trails is produced and directed by David Hare for InproductionTV and is sponsored by FLOGAS
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