On this episode of “Diners, Drive-Ins and Dives,” Guy Fieri jets off to Barcelona, Spain, to delve into some unique culinary experiences. Joined by pro ball player Marcel Reese, Guy explores authentic Spanish and Catalonian flavors at two distinct restaurants: Popria Agudinia and Can Paixano. Both spots offer dishes that are far from ordinary, featuring octopus and snails, respectively. Here’s a detailed recount of Guy’s flavorful journey through Barcelona that will make you feel as if you were right there with him.
Popria Agudinia: A Love Affair with Octopus
Nestled in the heart of Barcelona, Popria Agudinia is known for its Galician-style cuisine, which is heavily seafood-oriented. Co-owned by Jose Luis Sierra and Andres Flores, this restaurant has been serving delicious traditional dishes since the 1990s. As Guy points out, “Galicia is known for simple dishes—a lot of seafood prepared in the old style.”
The spotlight dish at Popria Agudinia is “pulpo,” or octopus. Guy introduces the dish by saying, “You come to Barcelona, there’s one thing you’ve got to try, and I know he [Marcel Reese] doesn’t like it, and that’s pulpo—octopus.”
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The Preparation of Pulpo
The episode showcases the meticulous preparation of the octopus. Initially, the octopus is washed in cold water to clean it thoroughly. Guy notes the traditional use of a copper pot, which, according to the chef, is essential for preparing the octopus perfectly. The octopus is then simmered for 35-40 minutes.
Once cooked, the octopus is cut into serving sizes and seasoned with both smoked and sweet paprika, a grainy salt, and drizzled with rich olive oil. Guy is visibly excited as he digs in, exclaiming, “It’s like the best, most tender lobster you’ll ever try—a little bit of texture to it. The spicy and the sweet of the paprika, and that really strong olive oil, it’s awesome.”
Marcel, who was initially hesitant, is won over by the dish. “It’s good, almost a crab-like texture,” he admits, showing that even those who are skeptical about octopus can be converted with the right preparation.
Can Paixano: A Family-Run Gem
Next up, Guy heads to Gràcia, a vibrant area in Barcelona, to visit Can Paixano, a family-run restaurant that has been a staple since 1986. Known for its Catalonian cuisine, Can Paixano was started by Encarna Navarro and her late husband, Tony. Their children, including son Pablo Tay, and Chef Guido Donatelli, continue to maintain the restaurant’s legacy.
The dish of focus here? Snails, or as they’re known locally, “caracoles.” Guy reveals, “Snails wasn’t exactly the tapas I was thinking of, but I’m game.”
Cooking Caracoles
Snails at Can Paixano are a Sunday tradition. They are first cleaned and boiled. Guy is intrigued by the whole process, saying, “I’m psyching myself out; these are gonna be awesome.”
After being cleaned and boiled, the snails are cooked in a flavored water with chili, herbs de Provence, and thyme for about 10 minutes. The sauce, which makes the dish truly remarkable, includes oil, onions, green bell peppers, garlic, and white wine. This mixture is cooked until aromatic, and then the snails are added back into the sauce to soak up all the flavors.
The final touch to this dish is a chicken stock mixed with almonds and garlic, thickening the sauce and enhancing the dish’s richness. Guy is blown away by the final product, saying, “Fantastic! Super tender, not chewy at all. There’s good spice from the chorizo, and the broth itself is dynamite—a lot of big flavor.”