In this episode, we take a look at Spanish classics. Milk Street Cook Lynn Clark teaches Christopher Kimball how to make Chicken and Bean Paella (http://bit.ly/2UGBAQH), a weeknight recipe that comes from Valencia. Then, Chris makes Seared Pork Tenderloin with Smoked Paprika and Oregano (https://bit.ly/2FVOAfy), 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) (https://bit.ly/2ZU7omj).
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