On this episode, we take a look at Spanish classics.
Milk Street Cook Lynn Clark teaches Christopher Kimball how to make Chicken and Bean Paella, a weeknight recipe that comes from Valencia.
Then, Chris makes Seared Pork Tenderloin with Smoked Paprika and Oregano, which is finished with a flavorful paprika oil.
Finally, Milk Street Cook Catherine Smart shows Chris a new interpretation of gazpacho, Andalusian Tomato and Bread Soup (Salmorejo).
Episodes are available to watch on the series website and on Amazon Prime.
About Season 4:
CHRISTOPHER KIMBALL'S MILK STREET TELEVISION searches the world over for techniques and ingredients that can transform the way America cooks and eats – such as a new way to use spices, a simpler way to cook chicken, a fresh combination of ingredients, or a trick that turns everyday food into something special. In season four, host Chris Kimball and his team travel to Italy, Mexico, Israel, Greece, Vietnam, India and Spain, where they meet cooks who inspire a new style of home cooking.
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Christopher Kimball’s Milk Street is on Facebook, Instagram, Pinterest, and you can follow @177MilkStreet on Twitter. Follow @cpkimball on Twitter. #MilkStreetTV
Credits:
Presented by WGBH and distributed by American Public Television.
