Galicia - For All who Love Seafood (Spain) | What's cookin'
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- 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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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!!!!
A good mother and wife and a devoted father with Principles.God Bless your Family.Assalamualaikum from Malaysia.
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
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. 🤷🏻♂️
let these decent people get what they well deserve! Love Spain, so colorful country!
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
People like this live. We exist.
This made me so sad...they worked so hard, but the selling price was so low for that effort...
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
Eston en Berna,acabei ver este video ,que añoranza do meo pais Galiza.........
Cesar Queiro es una región. La nación es España.
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
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?
I really enjoyed this video, what a beautiful place and that giant empanada looked so good, scallops too and quemada. 🍷 🍷 ❤
Thank you for this documentary and to the Galicians, you have an amazing culinary culture.
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...
Que me has conmovido, Manolo con tus palabras sobre el trabajo ilegal, los valores que has heredado y lo que quieres para tu niña. I'm moved by your words, Manolo, about illegal work , the values you'be been passed on by your elders and the ones you want your daughter to have in turn.
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!
imagine this being an american family... imagine the drama and kids being spoiled brats while here, shes such a sweet kid
Manuela (Noli), so beautiful, guapa, guapisima.....nice families, lot of traditions.
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
Bonita familia, bonito el sitio y el mar y excelente preparación de alimentos, felicito a la familia, gracias por esas vistas y conceptos.
A wonderful documentary with a loving, personal touch. Every seafood lover should really enjoy it.
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!
I'm also from Spain, but from the other corner (Murcia), fantastic approach to the Spanish people.
wow...amazing place, people, and food :))
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.
The EU’s rigorous regulations on seafood catches will ensure future stocks. Greedy nations are pillaging the ocean at our ruin
MUST HAVE THE SCALLOP
A barnacle is not a type of crab!!! They are both crustaceans. It’s like saying a bat is a type of human when you mean to say that they are both mammals..
Que estilo de vida tan sana. que familia tan bella. como me gustaria mudarme a
Galicia y vivir en un pueblo de pesca
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.
Beautiful scenery, lovely family and awesome food. I hope their fortunes are better now. Manuela is very pretty haha.
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 TH-camrs.
Terrific! We are looking forward to visiting. Viva!
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.
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 have to visit Galicia!!!
So, u want to visit my last name? Really wierd???
Amazing documentary! I really enjoyed it
Great video but the subtitles are incredibly inaccurate - radically changing the meaning and precision of what the people are saying.
As galician i can say documentary is good (good gastronomic approach) but music is totally misconceived (wrong!). It seems you are in South Iberia. You should use celtic music when approaching NW Iberia peninsula. It may sound ridiculous but it is not, nature images looses their power. (Como galego podo dicir que o documental está ben ( dende o ponto de vista gastronomico) máis a música é totalmente desacertada (non pega nada !) Ebocache ao sur da peninsula. Por contra deberiais usar musica celta cando faleis do noroeste da peninsula iberica. Pode parecer que non ten importancia pero si a ten xa que as imaxes perden todo o seu potencial).
Alex Dios As a Half Galician I have to agree.., its like watchin something about NewYork with Country Music
Almost the same we do in Algarve Portugal,i love all that seafood,,i also like to go to a fishmarket buy fresh seafood and prepair a nice lunch or diner,special in the summer days with nice cold botlle green wine(Alvarinho).Muy rico Galicia tudo muy bueno el marisco los perceves tbien los comemos mucho en el Algarve,pero todo en este documentario esta riquissimo eso.si que es calidad de vida,que nos da la penisula y la sabedoria sobre lo que es comer bien,pero como dice el jose respeitando el mar
My heart sank for him when the prices kept going down for his catch 😪
F#=kn poaches!!! 👊🏾🖕🏾
por egoismo deseo que nadie nos descubra, se que la gente de la mar, por que es femenina, al menos aqui en galicia, sabemos los placeres que nos otorga, y nadie como nosotros para saborearlas, hemos sido educados para ello.
Se que jamas llegaremos a los placeres de un cerdo iberico como se realiza en las entrañas de iberia, elllos sin embargo no tendran el jugoso placer de la ternera gallega, o si, pero comprada a precio de lujo.
So very enjoyable to watch. Brings back memories of the sea and makes me miss shellfish even more than I already do. Thank you.
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, .....
Que maravilla de video y que familia más maja me encanta Galicia gracias para todos
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.
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!
The lovely young lady says she would feel unwell if she did not dance.... Then by ALL MEANS... DANCE... ALWAYS DANCE... never cease dancing.....
Gostaria de ter ouvido mais Galego neste vídeo!
1 kg of clam costs 50 USD??? I'll switch to lobster then. Cheaper. LOL
I love it! This docu has its own uniqueness and quality. Its fresh and raw. Thanks for sharing.
I really enjoyed this!
My ancestors are from Glacia
porque falan en castelan? por Deus! En Galiza se debe falar galego
Pues porque se habla castellano en Galicia? El gallego no sirve de mucho amigo
Falan galego entre eles e castelán coa cámara... é triste ver iso con certeza.
holandesvoador Why? Galicia is in Spain, and everybody there speaks both castilian and galician. Why do you want to overthrown Spanish? They can speak whatever they feel like! who are you to impose something on someone?
Tu hija es bellizima!
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:)
I would never want to leave.
I love seafood
👏👏👏 thanks for the helpful tips
Documentary like this is very interesting to watch!
My in laws were from Spain, my husband spend time there visiting but I never had the opportunity after he passed away. I hope I can go some day.
You most definitely should come! You will be very very welcome, you are half Spanish already.
Why did you force them to speak in Spanish to the camera if they were speaking Galician between them?
Because the guys that made the documentary might not speak galician
Nobody forced them to do anything , relax .
Wonderful food & place
poor fisherman .... hes regulated to sell only 400 EURO OF CLAMS A DAY....fuck me...thats 8000 euros if he did it every work day...jeeeesus christ why I even went to school?
vivaaaaaaaaaaaaa galicia
One of the best TH-cam channels I saw sow far, very educative, enjoyable and the videos are very beautifull and professionally made.
Daughter study hard, if you need to do some research come to PH.
Is it true that mussel shells have beards made of tough fibers which are woven to make knife proof gloves for fishermen or mussel cleaners?
No lol
And ppl wants to go the us to eat MC Donalds
Wonderful family, people, and a wonderful place - I'm inspired to visit Galicia
I enjoyed this documentary.
Awww peace the poor octopus alone! They dont live that long. They are so smart
I love Spain and the culture and the great food they have
At 21.40sec he says taking from the sea is stealing from the sea. Sorry my friend I dont agree. You didn't make the sea or the animals in it. You cannot legislate against poor folk who go fish in the sea for their food. Who do people think they are?
I enjoy all the episodes! What a wonderful series! Thank you all , for your hard work!!
I wish I explored more of Galicia when I was there years ago. Time to go back!
Their daughter is gorgeous !!! OMG
Galicia is Portuguese.
No galicia is Galicia galivia was the oldest kingdom of europe . The moots never had been in Galicia. And portugal was a little county of galicia . We are not portugues and are not spanish
Lume!
hot gal, pour some hot oil into the dish to cover the green onion so as to bring out the flavor of onion...
they all do this inhongkong
I want to try that drink at the end
I plan to travel there in September, I cannot wait!
23 euro for your life...i might say pass.... Ill just cook it at home.... Those greedy restaurants and hotels will make profits out of it like no other... Poor fishermans
Delicious Seafood.
I really wanna join that family lol
Galicias sea food is a groundbreaking initiative ever seen in Spain, designed to spread from the unique products Galician Ria de Vigo to the world. Common sense tells you that a town right on the ocean is going to have amazing, fresh seafood and shellfish, and common sense is right. There are many excell A selection of premium canned seafood...
Dereck Froster saidldmdjekekeo iw morning was the ideal orxzSj sdjsmdlddrjekdjqdkedkdwkikwwe ek
Thats right, most canneries in the Pontevedra and Coruña are amanzing. The normally are very reasonably priced! If only they took care of its image (the design of the cans are horrible) ...
why the fuck, they sell the same thing and the same place at same time 😂😂😂😂wtf
Honestly i watch all wocomocook i love the narrator, how they film... they did all for hard work... God bless you guys... 🥰🥰🥰🥰❤️💕🇵🇭
Amazing ... Galicia is Amazing
Awesome quality documentary here! I was hoping they would make a dish out of the goose barnacles, though. I can only imagine how yummy those barnacles must be!
At 23.50 euros a kilo you can afford them too, I'm pleased I wasn't on those rocks collecting them for that kind of money
There's no dish to make. They are eaten raw and fresh. Nothing else done/added.
Ainda tem percebes na Galiza?
Amazing documentary! Well done!
very good!
Galician culture looks amazing
22:48
watching the documentary while reading the comments and i decided, I have to subscribe
Tadinhos dos percebes!!!!