Dive into Spain’s rich culinary past and explore the Moorish legacy through Granada’s vibrant cuisine. From authentic Prawn Croquettes to the heart of Andalusian flavors, embark on a journey that tastes as good as history feels. Join us in celebrating Spain’s culinary heritage!
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Embark on a flavourful expedition with Shane Delia on his spice journey, as Shane traces his roots through the ancient Middle East. Unearthing culinary traditions steeped in history, he brings these age-old flavors into the modern kitchen, reimagining classic dishes for today’s palate. Join Shane as he bridges continents and centuries, celebrating the rich heritage and vibrant future of Middle Eastern cuisine.
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I’ve come to the end of my moish spice
journey and I’m really saddened I’ve had
a ball I’ve seen everything Morocco has
to offer and traveled all through under
lasia as the Christians drove the Moos
out of Spain Granada was one of the last
cities to fall and to this day it’s one
of the most magnificent in all of under
Lua and later on I leave the mountains
and head to the coast to finish my spice
journey in a beautiful Seaside town it’s
the middle of the day yes first wi or
the first beer is here now I’m at the
end of my andalan spice Journey I’ve got
heaps of ideas but I can only choose
three order
[Music]
in as the sun set on the final days of
the moish empire in Spain many people
took refuge in the mountain region
surrounding
Granada after the Moos were pushed back
and eventually pushed out of Spain right
here in Granada was their last
standing for my final days in Spain I’m
beginning in the mountain city of
Granada before heading across to
antiquera then onto the Mediterranean
coastal city of
[Music]
Malaga whilst the Christians were
reclaiming the rest of Spain Granada was
largely left alone and the moish dynasty
that ruled the city state built one of
the most magnificent palaces in all of
andaa
the sultan spent an absolute Fortune
beautifying the city turning the Red
Palace or the alumbra into the most
prized Jewel in all of
andela eventually the tide of History
overcame the ruling Sultan and he
surrendered the city to the Christians
in
1492 the moish empire in Spain was no
more their legacy though is unmistakable
especially in the
cuisine for centuries the keepers of
these Traditions have been women so I’ve
headed to ELO a tapis bar where in carne
the cook serves up moish dishes that
have stood the test of
time hello hi you know there’s a there’s
a couple of dishes I’ve been eating the
whole time I’ve been here in Granada
really simple tapa style things but I
can really say the moish DNA one’s a
pickled shark um simply fried and the
other one’s fried eggplant with kind of
like a trial or molasses on there really
really tasty they’re two of first
Specialties and I’m hoping she can show
me her
[Music]
secret to this local shark incarne add
salt and some bay
leaves Ma and finally some pinton and
dried
oregano
okay look happen to this point it’s all
about just getting flavor into the shark
shark hasn’t got a big flavor so the
more help you can give it the better and
you’re also trying to pickle it and
preserve
[Music]
it for the Moors this process of curing
fish allowed it to be transported all
the way from the coast to
Granada yeah yeah it smells good
yeah it’s then simply served on a bed of
dressed iceberg
[Laughter]
lettuce fried fish is always going to be
good it’s it’s really hot and you can
smell it straight away soon as soon as
it goes in you can smell the vinegar and
the spices it’s really crunchy and tasty
it’s a good one I could Bud these all
day but while I’m eating it can you
please show me how to make the eggplant
Chef please okay okay okay all right
okay I love these classic Homestyle
dishes and this one begins by soaking
finally sliced eggplant in some water
and milk so why do you put milk in
there keeps it what mhm
it’s then lightly tossed through
flour over the top a type of andalan
molasses is drizzled over the fried
eggplant I’ve been eating this all
through you know my trip in Spain in
little bars and tap bars that’s to
winner it’s so simple but it’s so
tasty
oh
baby recipes like this all those simple
are like eating a slice of History I
think I can draw on that wisdom to
create something totally new but with
roots that stretch back to the Moors
thanks to
[Music]
incarne but what I’ve made here is a
real simple glaze of barbecue sauce and
some sugarcan molasses so really easy
just some pork ribs Skin’s being removed
I’m just going to base it with this
sauce so don’t be shy give them a really
good
base cover them
up over in the
oven 2 hours at least 2 hours 140° and
then when you pull them
out they’re going to look like this so
the meats pulled back off the bone a lot
of the fat has rened it off strain that
off
into a pot so you can smell the sugar in
there caramelizing just give it another
squeeze of some of this
molasses and what this is going to do
it’s going to create a glaze then
straight on the ribs and a blast in the
oven about 200° for about 15 minutes to
get them all sticky and golden there you
go they’re the ones that have been
sitting in the oven for about 10 minutes
and look how golden they are they’re
really sticky the other part of this
dish is a fried eggplant salad that I’m
going to serve with some smoked eggplant
similar to a Bubba Gan now there’s
nothing different than this it’s exactly
the same way that inani did it the only
thing is that I’m going to slice them a
little bit thicker so just slightly
flowed fry those up just in some hot
veggie oil just until they’re golden
brown I’m going to make a salad dressing
with the eggplant some diced
shalots a few roasted and busted up
almonds splash of Sherry vinegar Touch
of olive oil and of course a little bit
more of that molass
[Music]
this I know most people would like that
whole rib
but and I reing three ribs as a serve
time to Plate it up some of my smoked
egg plant some of these really beautiful
glazed pork
ribs and over the top some fried
eggplant and that’s a pretty good take
on the original some fried eggplant with
sugarcane molasses and some sticky pork
[Music]
ribs
[Music]
I’ve traveled across to one of anda’s
most fertile regions the hills
surrounding the ancient town of
antiquera for a while now andela has
been finding it hard to battle with the
big Spanish Cuisines from Basque and
Catalan but I’m about to meet someone
who’s got a knockout punch and going to
put andalan food back where it should be
Cho kimona is one of the quiet Achievers
of the andalan and culinary Revival for
the past few years she’s been Gathering
recipes from older women in order to
preserve this ancient knowledge for
Charo good tasty Homestyle food is more
important than trendy soils and
[Music]
foams
maybe some of the tricks that you’ve
learned from the old grandmothers you
can show me so I can share it with the
rest of the
world beautiful thank you thank
you all right let’s start
[Laughter]
cooking charo’s restaurant art the cuina
or art of the kitchen operates out of
the old servants quarters in a 17th
century
Mansion bu
[Laughter]
today Cho is going to show me an ancient
recipe favored by local Shepherds and
Hunters braz mountain goat so sh whose
um recipe is this
[Music]
one goat herders wasted nothing and
Charro Begins by frying off garlic and
the Goat liver before getting started on
the rest of the goat me for the Spice
Charo gently fries some pinton that’s an
interesting technique of slowly roasting
and bringing out the flavor of The
Penton little bit of oil and just
massaging the oil through and warming
the spice before it goes into the
stew
water is added it’s seasoned and it’s
left to boil until the meat is
tender so it’s been cooking for an hour
or so she’s finished their lunch service
I’ve walked back in the kitchen and
she’s hiding things from me is there
secrets in here oh what’s
this oh the liver and the and the
garlic the bread mixture along with the
liver and garlic that was cooked earlier
will form the basis for this sauce and
to it Chara adds some stock from the pot
before blitzing it in a blender so few
ingredients but I can already see this
is going to be
[Music]
amazing so this just
potato
wow that’s beautiful mm that’s really
good all right the meat’s So
[Music]
Soft I know I always say the food I eat
is good but that’s better than good
that’s bloody good not really any heat
but for some reason I’m sweating I don’t
know if it’s because I’m excited or cuz
it’s just good it’s really really tasty
with the fried potatoes on underne that
is a winner a winner thank you very much
chefs like me spend a lot of time on the
technical aspects of cooking but there’s
so much knowledge out there even from a
humble goat herder I really like the
technique of thickening the sauce and I
think if I swap out the goat for some
rabbit I got the makings of a great new
[Music]
dish all the flavors that I was cooking
with cherro really spoke to me of spring
and for me there’s no greater meat in
Spring than rabbit now these are farmed
they’re sustainable they haven’t got a
lot of fat they taste really good inside
the rabbit you always get the kidneys
which are great cuz we’re going to need
those for the sauce the bit that I want
off there for now is the B flaps I’m
going to chop those up finally and fry
them for my salad chero cooked
everything on the bone and the bone
gives so much more flavor that I’m going
to do the same as she did
I’m going to braze that and then pull
the meat off that’s the nasty stuff done
time to start
cooking just like Charro I begin by
frying off some garlic then the livers
and
kidneys take them
out and in that hot oil we’re going to
quickly seal off our
rabbit turn it around you don’t need
much color on it you just want to seal
it
onions sliced up our spices some
cinnamon bay leaves is
torn I’m putting a little bit of saffron
powder and a heap of sweet paprika
that’ll give that a good
mix get all those flavors
working now to give it the real
sweetness we’re going to give it a
really good hit of cherry
vinegar and when it’s starting to really
bubble rapidly I’m going to give it
enough water to cover
on with the
lid 45 minutes just until that meat
starts to come off the
bone as aide I’ve prepped the fresh
spring salad and to it I’m adding some
floured deep fried rabbit belly and
topping it with lemon and a splash of
Spanish olive
oil that’s a really fresh tasty salad
all that’s left to do is stick in the
sauce and then to pick all that meat off
the bone this recipe gets thickened and
flavored with the livers that we cooked
earlier and a little bit of the fried
bread as much of that sauce in there as
you can
fit and then it’s just the matter of
puring it
up all right there we go this sauce
needs to be mixed through the pulled
rabbit and then we’re ready to serve now
I’m pretty happy with that looks really
tasty and I hope I haven’t let down my
new food hero Cho her dish was great but
I hope this one does it some
[Music]
justice
so I’ve sadly come to the end of my moru
spice journey and it’s landed me here in
Malaga it’s a Seaside town that sits
right on the shores of the Mediterranean
and over the years it’s gathered a bit
of reputation as an artistic spot so I’m
hoping some of that creativity could
flow down into the
food malaga’s barmy Beachside climate
infuses this City’s culture and
Cuisine I’ve met up with Alvaro Muno who
heads up gastro a group dedicated to
promoting the wonders of and and Cuisine
Alo believes that every visitor to
Malaga should do what the locals do and
start their afternoon with a cheeky
Sherry a CLE LaGuardia a bar that opened
in 1840 in an old police
station gracias which one is this one
yes the name is Bahar it’s a type of
sweet wine
it’s really like the Pedro gimenez and
yeah it’s a typical it looks like a busy
place it’s it’s the middle of the day
yes and everybody everybody’s having a
drink the first wine or the first beer
is here here in Malaga it’s not just
Cherry beautiful Seafood Tapas are
served up including some amazing local
clams so what’s this this is
kinaa so these are still alive yeah look
at
that oh So Fresh So Fresh you know and
that’s the benefit of living in a in a
Seaside town where you’re buying things
from the market and the chefs are
cooking with this amazing produce it’s
always going to be a great
Cuisine with only time for one
restaurant in Miga Alvaro wants to take
me to his favorite La
[Applause]
cosmopolita nice to meet you I hear that
you’re the best ship in meaga n
dny decided that he had enough of the
Cutthroat world of Michelin stars and
was sick of keeping up with Trends he
wanted to go back to his roots and
breathe new life into old classics and
his croas are some of the best I’ve ever
seen oh yeah look how beautiful that is
it’s like really creamy inside almost a
little a bubble of water as soon as you
touch it it breaks and that’s exactly
the characteristic you want to
see really simple but you know it’s
always the simple things that I love the
most especially when they cooked so well
that’s great with his experience though
Danny has the wisdom to marry these
Classics with his creativity and he
wants to show me a dish that he thinks
sums up Malaga a kind of nose to tail
surf and
[Music]
turf
looks
great Danny starts by chopping the
prawns
roughly
all right Danny zap the bone in the
microwave which Cooks the marrow without
dissolving it and then over the top he
pours a bit of a gravy which will act as
a
glaze a that’s going to be
beautiful this is the food I love I love
it jeans oh yeah
yeah it looks great and with that it’s
time to Plate
[Music]
up this is I know it’s going to be good
[Music]
already
unbelievable the bone marrow is really
fatty but it’s almost like eating the
best hamon you know like the but it’s
really strong and clean and the glaze on
top adds a bit of Chari and smokiness
and then the sweetness of the prawns
with that little bit of acid from the
lemon it’s a knockout it’s everything
you want good tapa to be you know it’s
amazing food that’s great that’s great
[Laughter]
Legend All of the food I’ve tried this
week have been classic dishes done
beautifully they may not have been the
prettiest but they’ve damn sure been the
tastiest for me I want to do both and
Danny’s to dishes will be my
[Music]
inspiration I’ve made a BAL using flour
butter milk and prawn stock to that I’m
going to add a little bit of squid ink
some d shots some chives and some prawn
meat which has just been chopped up so
that’s raw and already I’m using some of
the flavors that Danny had with that
prawn and Bone mer that was such a good
dish so I’m just going to put that in a
bowl and put it in the fridge until it’s
set all right so that’s been in the
fridge for a few hours preferably
overnight till it’s nice and firm it
then needs to be formed in that classic
croquet shape and rolled in flour Dan’s
croquetes weren’t so much about the
casing and what it was fried in it’s all
about that uzy bashal in the middle just
gently in some egg and then from there
just into the breadcrumb just give it a
good
coat
now I’m just going to put those in the
fridge for about 30 minutes minimum to
set and then they’re going in the deep
fryer when Danny told me he was going to
cook the bow Mar in the microwave I have
to say I was a little bit surprised but
when he told me why kind of made sense
when you roast bowar you lose a lot of
the bone marrow itself when you do it
like this it kind of cooks the bone
marrow but still keeps it
together that’s just soft just
cooked I’m going to put them on my
roasting tray
give them a little bit of sea salt and
some nice thick beef
Jew and under salamander to get nice and
crispy now we’re talking it’s just like
what Danny did so the bones are all
sticky the je all run off it’s got all
the fat in there and in this bowl I’ve
got a little bit of smashed up almonds
some d shots little bit of parsley and
to this I’m adding diced tomatoes and
some sadough
croutons some
bmer all the the Jew and the sauce and
this is the best bit I’m just going to
break that up into
chunks
beautiful that’s the base ready now to
deep fry the
croates I reckon that is spot on Mega
simple I don’t want to drape this all
over the top of the croats cuz it’s
going to make them go soggy instead I’m
going to use it as a base doesn’t need
much more splat L of
color and that sums up moish food
classic creative
[Music]
delicious this journey has been a
revelation to
me beginning in Morocco I discovered the
culinary building blocks of a Cuisine
that has evolved from its African and
Middle Eastern Origins the smell it’s
pretty
[Music]
the andalusians have built on this moish
Heritage but they haven’t Stood Still
and the cuisine continues to evolve are
we going to dig in oh I’m already there
for me this trip has allowed me to dig
deep into our culinary history the
people who have preserved these recipes
for centuries have given me the
opportunity to invent new dishes that
are contemporary yet authentic and in my
own way carry on these traditions for a
whole new generation
and what’s the verdict of my final three
dishes first up inspired by incar fried
eggplant is my sugar cane glazed pork
ribs yeah I love that and it was like a
potato or yeah little smoked eggplant on
the bottom that was really nice second
Chara’s approach to food was so
inspiring I’ve taken her ideas and added
rabbit bunny look great and I wouldn’t
normally say that flavors are amazing
and finally I’ve combined two of Danny’s
dishes into my prawn and squiding
croquet with roast b i I liked it but I
wouldn’t probably order it okay well
there’s nothing like finishing on a
mixed
[Music]
review
[Music]
yeah