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.
Final programme: Baiona
This week Neven Maguire completes his new series of Neven’s Spanish Food Trails in the south of the Galicia region. He heads to the town of Carril, famous for its clams, and he wades out into the estuary to learn traditional clam harvesting methods. Back on the shore, local chef José María Fresco demonstrates a quick and flavoursome way to cook the clams.
A short distance inland is the picturesque Pazo de Rubianes estate founded in 1411. The estate is renowned for two features – its spectacular gardens, and its vineyards where Albarino wine is produced. Neven enjoys a tour and wine tasting with estate guide Jorge Lombos.
Venturing further down the coastline, Neven visits the Parador De Baiona on the breathtaking Monterreal Peninsula. The origins of the parador building date back to a 12th century medieval fortress and it looks out onto the beautiful Cies Islands. Chef Miguel Rodríguez Pereira shows Neven how to make a Galician speciality: Octopus Empanada, a traditional pie.
Next Neven heads to the city of Vigo to meet traditional fiddle teacher Alfonso Franco of the Traditional Music Conservatory (ETRAD). Alfonso has arranged a Galician music and dance session especially for Neven, and as Galician and Irish music have a lot in common, Neven feels very much at home.
Neven’s own recipe this week is Hake with Mussels, Spinach and Baby Veg.
Neven’s Spanish Food Trails is produced and directed by David Hare for InproductionTV and is sponsored by FLOGAS
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NEVEN’S SPANISH FOOD TRAILS ***Final Episode***
