The Mind of a Chef Season 1 Episode 3 Spain

"The Mind of a Chef" season 1 episode 3 explores the culinary landscape of Spain, from the bustling streets of Barcelona to the remote hillsides of the Basque Country. Host and executive producer David Chang is joined by renowned chef and Basque native Juan Mari Arzak, who takes him on a tour of some of Spain's most famous dishes and innovative cooking techniques.

The episode begins with a look at the iconic tapas bars of Barcelona, where chefs prepare small plates of food to be paired with wine or beer. Chang samples a variety of dishes, including classic favorites like patatas bravas (fried potatoes with spicy tomato sauce) and jamón ibérico (cured ham), as well as more modern creations like olive oil-textured bull's tail and sardines with olive and soy gel.

Next, Chang heads north to San Sebastián, a city known for its world-class restaurants and picturesque coastline. He meets up with Arzak, whose eponymous restaurant is considered one of the best in the world. Arzak explains the Basque tradition of "txikiteo," or hopping from bar to bar for small bites and drinks, before taking Chang to a local market to buy ingredients for a traditional Basque seafood stew.

Back in the kitchen, Arzak shows Chang how to prepare the stew, which features a variety of seafood like prawns, clams, and squid cooked in a slightly spicy tomato sauce. He also demonstrates his signature "molecular cooking" technique, using liquid nitrogen to create an ice cream made from squid ink.

The episode concludes with a visit to the Basque countryside, where Chang meets a family of farmers who raise free-range chickens and ducks. He helps them prepare a traditional Basque dish called piperrada, which consists of peppers, onions, and tomatoes cooked until soft and then mixed with beaten eggs. The dish is served with the farm-fresh eggs and roasted potatoes, along with a glass of local Basque cider.

Overall, "The Mind of a Chef" season 1 episode 3 offers a glimpse into the vibrant culture and cuisine of Spain, showcasing the country's traditional dishes as well as its innovative and modern techniques. Chang and Arzak's exploration of the Basque region adds a personal touch, highlighting not just the food but also the people and traditions behind it.