Go Behind the Scenes on 'Guy Fieri's Spain Adventure'
Truth be told, we’re surprised he came home!
In the past year, we've tagged along for the ride with Food Network's Guy Fieri on his adventures throughout Europe with his son, Hunter, and his first trip to Cuba, a lifelong dream of his. And now? Spain, baby: In tonight's behind-the-scenes special, Guy Fieri's Spain Adventure, Travel Channel follows Guy as he heads to Barcelona to find the best eats for Food Network's Diners, Drive-Ins and Dives. What all does that entail? Let's see.
Barcelona has a well-deserved reputation for fantastic cuisine, and Guy hits the streets with a full tank of gas and an empty stomach. He then hits the Corvette’s brakes almost immediately. Have you ever tried cruising past Antoni Gaudi’s Sagrada Familia without stopping to gawk?
Q: How many passes does it take to film an intro with an architectural masterpiece as your backdrop?
A: A dozen (plus a two-hour tour of the interior.)
Guy’s next stop is Casa Alfonso, a family restaurant that’s been filling bellies in Barcelona for eight decades.
Q: How many salty-sweet, nutty slabs of cured jamon ibérico does the Garcia family sliver for its guests in a single night?
A: Ten. (Guy: “I think he just said, ‘That fat guy’s going to eat the whole plate.’”)
At Can Vilaro, a third-generation eatery across the street from Barcelona’s Mercat de Sant Antoni, Guy has his first encounter with a porron, a traditional blown-glass pitcher that sends a thin stream of wine directly into one’s mouth. That’s the theory, anyway.
Porron: 1. Guy: 0.
His second run-in with Catalan wine is significantly more successful. On 250 acres of land 30 minutes outside the city, the Llopart family has maintained a vineyard since, oh, 1385, no big deal.
That’s 25 generations of winemakers (and more than a century of cava, Spanish sparkling wine the Lloparts have been bottling since 1887).
After a family meal of paella cooked over an open fire, Guy returns to the city and meets a pot full of old friends at Cal Boter: escargots, known to locals as caracols and eaten on Sundays.
Don’t let Guy’s Snail Face fool you—he pronounces the caracols delicious.
After a mind-boggling soccer match at Camp Nou, the largest stadium in the world (Spaniards play football like it’s arena rock), Guy joins an old friend from Mallorca to hunt octopus, as one does. He is rather underdressed to do so, it seems.
Versace or no, three generations of the Figueras family haul up to 150 pounds of octopus from the Mediterranean each morning in Vilanova, a small fishing village south of Barcelona. Marti, the 80-year-old patriarch of the clan, has been cooking since he was 14.
The octopus-and-onion stew—which Marti uses to prepare on the fishing boat itself—is pretty clearly a dish of a lifetime for Guy. “It’s like finding yourself in the middle of a family you never knew you wished you had.” Perhaps there’s a boat and a bit of Versace in his future? (There’s pretty clearly another trip to Catalonia.)
Follow Guy to Barcelona on Guy Fieri's Spain Adventure tonight at 10|9c.