Season 1, Episode 4

Preserves: Keeping the Flavor Alive

In Spain, the preservation of food - through canning, salt curing, drying and smoking - is practically a national obsession. In this episode, Annie feasts on the finest range of locally-sourced conservas (canned food) to be found in Spain at the pint-sized taberna Quimet y Quimet in Barcelona; prepares traditional dried salted cod (bacalao) with legendary aficionado Don Emilio Alberdi in Bilbao; explores a range of meat smoking techniques at a renowned smoking facility in Catalonia; and prepares chicken and vegetables in the traditional vinegar-preserved escabeche style.
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Recipes From This Episode

Rollo De Salmon Ahumado Con Salsa Tartar Y Lentejas (Smoked Salmon Roll with Tartar Sauce and Lentils)

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