11:50
For hundreds of years, pilgrims have come to this street to have their first decent meal after weeks or months of being on the road. And even now, it's still catering for the weary travelers. Just looking around here, it's really wetting my appetite. Everywhere I look, there are appetizing plates of food. There's a good little market near the cathedral. It's called Abastos. It's a bit like a farmer's market. And right amongst it is a tiny restaurant run by a couple of young guys called Iago and Marcos. Because their restaurant is so small, they've had to come up with novel ideas on how to use all available resources to the best advantage.
Only 10 seconds. Witness the first time I've ever seen cockles cooked in 10 seconds by the steam from an espresso machine. That's all you need for a tapas dish. The cockles couldn't be better, sweet and firm. And not a hint of coffee. Today, we are going to choose the best fish. I think that today there is a hake, a very good hake, and seafood, too. I love seafood. My passion. Let's go to seafood. Okay, come on. Let's Cigala. How much would they be about? Three guys for us. And how will you cook those?
Yeah, today. Uh hot water. And salt? Yeah. And laurel. Laurel? Laurel. Oh, and bayleaf. Yeah, bayleaf. Let's go. He's got to work. Okay, fine. Yes, he's got to work and we've held him up so much. I felt honor bound to give him a hand. Well, I must say I didn't know I was going to get enrolled to doing a bit of prep when I turned up here this morning, but they're so short. They've got this lunch for 12 people. Um and they're going to shut the restaurant, but it's really a very elaborate affair. Of course, I could only help them. They've only been open for 3 months. Basically, it's such a good idea and it's so nice
to see young people getting involved like this. I mean, gosh, if I was their age, I'd be so excited. Set up in this lovely little restaurant next to a lovely market and just going around the market every day buying what you want for that day's cooking only, changing the menu every day so you can just cook what's best in the market. I mean, it's like every chef's dream. I mean, this sort of cooking is right up my street. I mean, first of all, he's just saying that he's only cooking these clams a la plancha, which means on the griddle, for 2 minutes and he's saying that quite a lot of the Galician customers like them
cooked longer, but he just likes them cooked as little as that. This is the sort of way I think Spanish food is so perfect. It's sort of like Japanese food in a way, just the best ingredients cooked as simply as possible. And now he's just adding a little bit of oil on top of there. Just look at those on the plate there. Just a little thin stream of oil and then just some fried parsley. I mean, that is just simple perfect expression of great seafood.
