The Latin Kitchen — Season 1, Episode 10: Seafood with a Spanish Twist

Episode synopsis

Chef Luis "Tigretón" Leon has travelled and worked in kitchens all over Spain, perfecting his craft and exploring his beloved home cuisine. One of his favourite aspects? The seafood. First, Tigretón shows us how to make some irresistible crispy-fried calamari on a soft bun slathered in a garlic aioli. Simple, savoury and perfect when served with an ice-cold beer. Next, our host teaches us a trick that sets apart his seafood stew recipe from others: use ground, toasted almonds to thicken your sauce and make it a delicious romesco.

About The Latin Kitchen

The Latin Kitchen is an upbeat half-hour of culinary favourites from Mexico, Spain, and Venezuela. In their very own rustic Latin Kitchen, Juan Pablo (Venezuela), Luis (Mexico) and Tigretón (Spain) give us fresh takes on traditional Latin meals. Our hosts introduce us to simple techniques and new ingredients sure to spice up any dinner party or weeknight meal. In each fast-paced episode, we’ll explore Spanish, Mexican, or Venezuelan cooking, with hosts focusing on an ingredient or regional flavour for four mouth-watering recipes. The hosts bring their own unique culinary style to the table, sharing stories of growing up in Latin kitchens with recipes passed down through the generations to inspire and entertain audiences.

More episodes from Season 1

• E1Venezuelan Corn Recipes
• E2Arepas: Venezuela's National Bread
• E3Plantain Recipes
• E4Traditional Venezuelan Recipes
• E5Dinner, Venezuelan Style
• E6Spanish Tapas
• E7Ajillo (Garlic)
• E8Spain's Specialty: Pork
• E9Spanish Coastal Recipes
• E11Traditional Mexican Beans with Breakfast, Lunch and Dinner
• E12Baja Dishes
• E13Mexican Street Food