Galicia - For All who Love Seafood (Spain) | What's cookin'
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- Опубліковано 1 чер 2016
- Seafood like crabs, octopus, mussels, scallops dominate the Cuisine of Spain's North-Western coast, the region where the famous Way of St. James ends.
The percebeiros, the fishermen catching "percebes" at the coast of Galicia, have a dangerous life. Barnacles are a sought-after and expensive delicacy in the fancy restaurants of Spain. This videos follows the life of Manolo Seráns and his family. Out to sea and in the kitchen, where all kinds of seafood such as St. James and clams or sea spiders are prepared. Have a look on recipes like seafood empanadas, Caldeirada de pulpo, scallops au gratin and more.
What's cookin' is about traditional culinary recipes from different European regions.
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A good mother and wife and a devoted father with Principles.God Bless your Family.Assalamualaikum from Malaysia.
Oh Dios mío!, hasta hoy he sido tan celoso de mis raíces aztecas indígenas como mexicano, que no había reconocido o descubierto la belleza de la otra mitad de mi mezcla, la española!, que hermosa es!, ahora quiero saber más de mi otra mitad!!!!
Eston en Berna,acabei ver este video ,que añoranza do meo pais Galiza.........
Cesar Queiro es una región. La nación es España.
Honest in his trade, lovingly affectionate with his wife, strives to set a noble example for his daughter. That's a good man right there.
One in a million...
@@pnellferguson7222 No. There are many men like his who are in friendzone.
@@ranjanbiswas3233 It's because those guys are chasing after girls who aren't into guys like that and they themselves are rejecting girls who are into guys like them. 🤷🏻♂️
As a Galician I think you captured the essence of the Galician spirit. It speaks for itself!
Great work, thank you!
as a Galician I really have to admit, that this documentary is accurate and full of quality. I've rarely see such an amazing and well done documentary on Galicia. And out there you'll find a lot of crap ... All my congrats to those who made this documentary possible.
Except on the definition of orujo....(most definitely, not a liqueur)
Can you tell us more about "orujo"? We are always interested in approving our content. Thank you!
Orujo...also known as aguardiente....known as orujo only in the NW of Spain (not only in Galicia but also NW of the province of Leon, and in Asturias))...is the result of running through a still the squashed grapes leftover after the wine making process....
True....In Colombia is also called aguardiente but where ours is made fm the grape, there is made fm the sugar cane....Yes?
Nice
Muy orgulloso de haber nacido en Galicia. Hasta una queimada. Que buen documental. Emigramos a Cuba y ahora llevo 60 años en Miami. Saludos a todos los compatriotas. Los descubrí hoy. Gracias por recordarme a mi tierra natal.
ESTRELLA DE GALICIA BEER RULES! Nothing beats the feeling of being in a chiringuito, with a tortilla de patata, jamón asado, pimientos de padrón and a Estrella...... puff hard to beat!
Nothing more beautiful than a man providing for his family.
The woman provides too.
His wife is gainfully employed and works in the kitchen too. So, no reason to get all melodramatic about it!
@@spacealien6333 No melodrama at all, triggered UA-camrs.
People like this live. We exist.
Soy una gallega que nací en Astureses pero me fui con mis padres a los cinco años para Cuba donde viví hasta los quince donde dejamos La Habana por el comunismo y vinimos para Nueva York en el año 1962 , mientras mis hijos eran chicos viajamos a Galicia muchas veces a ver a la familia y pasarla de maravilla allí en la aldea, Carballino y Vigo y hemos recorrido la costa y Villa de Arousa todo es precioso y ahí hemos comido el mejor marisco y también el pulpo y las queimados, que bellos recuerdos y este vídeo está divino y ver y apreciar lo difícil y peligroso de coger los percebes gracias por compartir con nosotros que estamos lejos, un fuerte abrazo desde N.J., USA
Sabes que en Rianjo y en Villagarcía de Arosa, hay varios coches con placas de usa? en concreto en Rianjo ha habido un montón de tiempo un Ford Scort o similar familiar (pero este año ya no lo he visto) y en Villa, hayunis cuantos, uno es un Chrysler descapotable granate, pero creo que este año lo han matriculado en España. Un abrazo!
I am a Brazilian and my grandfather was a true Galician, from Vigo. The Gallego is a beautiful language and it is much closer to Brazilian Portuguese than Castellano. I wish more Gallician-Spanish people made their videos in Gallego, because it is lovely to listen to, and also a way to preserve the culture of this amazing people!
Good to know that you respect and love Grandfathers language and tradition. Wish Halician language is preserved. Thank you.
Todos falam castelhano, o galego quase marginalizado, querem o mesmo para Catalunya, València Euskadi
Music and pronunciation was gypsy from andalusia. Realy ignorant identification with gypsy arab south Spain.
@@Cosmopolitm os galegos falamos galego e mais español. Así coma os portugueses non falan galego, sendo o galego a lingua nai, nos non falamos castelan. De feito, nos mailos asturianos démoslle todo o xeito a esa lingua que falas ti. Os galegos podemos preservar a nosa lingua galega porque somos españois. Noutro países nin deixan falar outras linguas, nin moito menos tela coma cooficial na rexión.
with honor their is integrity in doing honest work
let these decent people get what they well deserve! Love Spain, so colorful country!
Que estilo de vida tan sana. que familia tan bella. como me gustaria mudarme a
Galicia y vivir en un pueblo de pesca
I'm also from Spain, but from the other corner (Murcia), fantastic approach to the Spanish people.
Manuela (Noli), so beautiful, guapa, guapisima.....nice families, lot of traditions.
I really enjoyed this video, what a beautiful place and that giant empanada looked so good, scallops too and quemada. 🍷 🍷 ❤
So wholesome! Makes me want to scape my life in New York, and move to Galicia!
Dont! It sucks, im from montreal canada from galician family
@@NationalismDjazair which part sucks? can you elaborate please?
Love it! Reminds me of the wonderful trips to Spain. Especially to Galicia with the family. My husband’s family is from Galicia. Unforgettable memories to always cherish.
Probably one of the nicest documentaries i have seen. I could die in that Kitchen. 🙈🙈🙈 just the layout would make any Chef super seed there abilities. Thnks
I'm envious of their thick curly hair. They look like they live a lovely lifestyle. I like that they are all upstanding citizens. I think the gentleman is right about the poachers. No matter where in the world you have poachers and it is stealing from nature.
Thank you for this documentary and to the Galicians, you have an amazing culinary culture.
i came from a fishing village at top of scotland wish could speak to them and see all the things we have in common and things tat have changed our ways
That was my thought when I visited the Highlands...16 years ago.
I found myself at home too when i visited Scotland two years ago. We are into a Celtic brotherhood. In fact, we share a huge St Andrews devotion too.
A GASTRONOMICAL PARADISE !!!! MASSIVE traditions of qualities of food & traditional drinks, and skillful culinary traditions, past from generation to generation, Wich the Young's are willing to learn and pass along as well to Future generations, .....
Honestly i watch all wocomocook i love the narrator, how they film... they did all for hard work... God bless you guys... 🥰🥰🥰🥰❤️💕🇵🇭
Que maravilla de video y que familia más maja me encanta Galicia gracias para todos
A wonderful documentary with a loving, personal touch. Every seafood lover should really enjoy it.
Bravo from all seafood lovers! I could understand every word the mama spoke, it was delightful to hear her...and even more to meet her family!
I love it! This docu has its own uniqueness and quality. Its fresh and raw. Thanks for sharing.
Bonita familia, bonito el sitio y el mar y excelente preparación de alimentos, felicito a la familia, gracias por esas vistas y conceptos.
I love this family - all beautiful people
I have to say i watched three of these amazing doc's in a row and was kind of emotional during, and afterwards,: really quality content that puts a lot of the modern daily slur in perspective. Also really wonderful to see how some of these families and people enjoy their traditions and culturul heritage.
Absolute gold! Hope the channel explodes into millions of subs soon:)
Wonderful family, people, and a wonderful place - I'm inspired to visit Galicia
So very enjoyable to watch. Brings back memories of the sea and makes me miss shellfish even more than I already do. Thank you.
This family , so truly rich if this is how they live. I would like to be adopted please? I didn't see any of them with a cell phone. 👍💖
Maria McLaughlin I would love to be adopted too!
You are sooooo spot on.. I had a friend for while from Galacia .... we did a coupe of barn raising together.... he and his family shared meals with me and mine... I had the privilege of spending time in his garden.... it is NOT just his family... it is a certain spirit pervasive in the Galacian.. indeed.
Beautiful momma.
Oh they all have one, just know when to use it - not glued to the face! Agreed
They use ravens to send messages
Nice documentary. A bit "idealistic" at some times but quite accurate most of it. I would only add that empanadas can be made with virtually anything as a filling. In fact, I have never tried an empanada with "grelos" (which is the name of those leaves in Galician), though I knew some people make them, but never with chorizo and cheese. By the way, that cheese is called "tetilla" and is, so to speak, the "Galician national cheese", although there are different varieties as well, all of which are delicious. You should try any of them if you are into relatively creamy cheeses, but if you want something different, try the kind they smoke with birch. It's not that creamy at all, but it's flavor is something else. But, as I said, empanadas are usually filled with cod (usually cod and raisins), scallops, meat (and here there's a number of choices, with "raxo" being arguably the most popular one, and "raxo" being chopped pork loin marinated in oil, white wine, garlic and paprika), small sardines called "xoubas"... you name it.
Now, I've seen you've asked about "orujo" in another comment but nobody answered, not that I could see, so here I go. I'll try and be short, not a promise.
"Orujo" means two related though different things. First, it's what's left of the grapes after they've been smashed when making wine (also for what's left of olives when making oil, in fact they make olive oil from the "orujo" of the oliva as well, which is obviously not as nice as "extra virgin" but it's nice anyway).
And second, which is what we see in the documentary, is the name of the liquor they make with the aforementioned "orujo". So, yes, "orujo" (liquor) is made of "orujo" (smashed grape).
Once the grapes have been smashed to make wine, they're reserved to make "orujo", also called "augardente" (firewater if you will), a few days later. There used to be this tradition by which a guy who had his own still would pack it in his car (I can't think that job would have ever been done by women but who knows) and drive from village to village in order to make the "orujo" out of people's "orujo". They would set their still inside somebody's barn, people would bring their smashed grapes and firewood (to heat the still), and usually also food for the "orujo-maker". The guy would stay there for hours at a time, as the process would take quite long for each round.
I know this because one of those guys used to make "orujo" at my barn. He would spend there a few days, as all of the neighbours who wanted to make their own "orujo" did so at my barn instead of making the guy move. The process would go on day and night, round after round. Some people would add some fruits (one neighbour used to add figs and something else to the smashed grapes), and some would add some aromatic weeds, or make two rounds, one with and one without weeds.
The result is a liquor that could have anything from 30 up to 60 or more degrees (par with some whiskeys), and therefore quite strong.
What you see in the video is the making of a "queimada" ("burnt"), with one guy reciting the "conxuro da queimada" (the incantation of the queimada), although it's way longer than what we see in the video (I get it would be too much to fully show, and a pain to translate, good job there by the way).
To make a "queimada" you need "orujo" (and more than what you think, as it would diminish with the fire), some lemon peel and some sugar. Some people add odd things such as coffee grains but that's heressy from my point of view. You pour the orujo into a clay bowl (it could be something else but this is the tradition), relatively wide and shallow, add the sugar and the lemon peel. Then you mix it up a bit and get some with a spoon or a dipper (and you will need that dipper, as seen in the video, to make the queimada) and set that mix on fire. Then, you have to carefully, carefully, pour back the burning orujo in your dipper into the rest of the orujo in the bowl. Careful as in "you're playing with fire" and also as in "if you go too quickly, the fire will die and you have to start over again".
Then it's just a matter of experience and time, you just have to mix it with the dipper (obviously a metal one, not this fancy no-scratch teflon ones), and every now and then you raise it as seen in the video (did I say you have to be careful?) and when you think it's done, you kill the fire and that's it.
What? when do you know it's done? well, that's part experience, part personal taste. The fire will live as long as there is alcohol in the orujo (remember I said you have to bring more than what you think you will need?). Some prefer it a bit stronger (less burning time), some a bit lighter (more burning time), but it will be strong nonetheless. Usually, people will be stirring and raising the burning orujo for as long as it takes until the flames kind of die but not completely. When you raise the dipper and the falling orujo is not as bright and full of flames as in the beginning, that's about time but, then again, it's a matter of experience and taste.
I made a few back in the the day and there's no particular trick to it, just make it the way you want to. Again, be careful and remember, a good part of the alcohol will have burnt, but there's still alcohol and... the thing will be HOT, so wait a few minutes before you drink it.
As a side note, I'd like to mention "licorK", which is how people informally refer to "licor café" ("coffee liquor"), which is made with orujo, coffe and some other things (everyone does their own recipe). This is not used in queimadas, at all, but it's to be served as is, and if done properly, it's a really, really, really nice liquor, probably my favorite one easily.
I said I would try and be short, I knew it would be kind of impossible but I hope it's been worth it. Thank you!
I enjoy all the episodes! What a wonderful series! Thank you all , for your hard work!!
When we complain about the 'high cost' of shellfish and seafood in general we ought to bear in mind just how hard the work of those who bring us these foods is. As for the poachers,or thieves as they should be known, they are scum. Very interesting documentary about an area I knew next to nothing about.
yes, after watching this documentary, I will be happy to pay a high price next time when I want to eat seafood.. especially when buying directly from the fishermen
Beautiful documentary! I absolutely love this channel. The footage from the fishing trip in the rough waters looked almost surreal. Very high quality as always. Thank you so much for sharing this!
I love Spain and the culture and the great food they have
Amazing documentary! I really enjoyed it
I wish I explored more of Galicia when I was there years ago. Time to go back!
I have to visit Galicia!!!
So, u want to visit my last name? Really wierd???
Good people, culture and environment. May your tribe Manolo multiply and the rest of straight and dignified people.
Amazing ... Galicia is Amazing
wow...amazing place, people, and food :))
Terrific! We are looking forward to visiting. Viva!
I enjoyed this documentary.
The best docu. I love this!
The lovely young lady says she would feel unwell if she did not dance.... Then by ALL MEANS... DANCE... ALWAYS DANCE... never cease dancing.....
Amazing documentary! Well done!
Marvillosa video. I will definately visit this beautiful place Thank you for a great story
AWESOME. THANK YOU.
Great Respect to great parents
I plan to travel there in September, I cannot wait!
What a beaultiful life . Wish I was there living it.
Excellent.... I must go there....
Galician culture looks amazing
One of the best UA-cam channels I saw sow far, very educative, enjoyable and the videos are very beautifull and professionally made.
Linda familia! Muy interesante el marisqueo y maricultura de galicia
beautiful video. thank you.
I really like this one. Liked the people and watching some incredibly exciting work!
watching the documentary while reading the comments and i decided, I have to subscribe
This made me so sad...they worked so hard, but the selling price was so low for that effort...
My dream of place to visit beautiful family & culture!!
I enjoyed this, thank you.
knew little of this area and i found this vid super educational, interesting and relatable! Great job!!
Love it!!! I want some percebes and spider crabs
Beautiful scenery, lovely family and awesome food. I hope their fortunes are better now. Manuela is very pretty haha.
I am a great fan of your channel. These videos are so nice to watch and relaxing at the same time.
👏👏👏 thanks for the helpful tips
My galicia place where my life really started!!!
that "Th sound in Galecia. you did a good job pronouncing the words. *thumbs up*
Yep thats our z/c. Thats why we have trouble pronouncing things like thanks or think correctly, we just hear a z/c sound.
This channel deserves a million subscribers
I really enjoyed this!
It’s a beautiful life 👍
This is actually making me homesick for Maryland in the US. Lots of blue crabs, yum!
very good!
wonderful cine
Que hambre me dio carajo....un pulpito a feira right now!! Viva Galiza carajo from un gallego de Argentina!
Love the way they let the locals tell you about the food and not some British or American bloke (not that there's anything wrong with that). Im gonna film my own doc similar to this style. Awesome stuff, I wanna go to spain so bad!!
Wonderful food & place
I want to try that drink at the end
Pretty sad to see prices of seafood going down that fishermen were disappointed. That was 3 years ago. I hope the demand and prices are
better now. Seafood here in Florida are really expensive.
unfortunately, a large portion of the high prices consumers pay in the market go to the middlemen. Those who do the hard work always get very little...
Fantastic Docu - Excellent Ethics
Wow they should have a b&b. It would be amazing and delicious to share in there life.
That was really cool and unexpected
Well done folks 👍 beautiful people ✌️😎
Bravo Manolo!
wonderful
I love seafood
wow...seafood yammy....
Delicious Seafood.
Makes me to visit.
I would never want to leave.
This is the best
Documentary like this is very interesting to watch!
What a beautiful day
MUST HAVE THE SCALLOP