
English: 
Hi! We’re here with Samantha
Samantha from Spain
And Kikillo.
Kikillo from Almería
To commemorate the Spanish 
gastronomy, Google Arts & 
Culture and the Royal 
Gastronomy Academy 
have challenged us to make 
some traditional Spanish dishes.  
What dishes? Is this it? 
I’m going to take it.
Clue number one: first dish.
It was originated by the Arab 
and Roman influence. 
It was 
cooked with fire made of orange
tree branches, 
and saffron is one of 
its key ingredients
White and in a bottle. Well, 
not white and in 
a bottle: 
yellow and in a paella.
-Paella
-Paella
Paella
Second dish: it’s a recipe that 
can be done to make the most of 
leftovers like chicken, ham or 
fish. 
It’s a recipe with French 
origins but reinterpreted 
by Spaniards. everyone’s saying
their mothers’ make it best.
I think that last sentence was 
the main clue. 

Spanish: 
Hi! We’re here with Samantha
Samantha from Spain
And Kikillo.
Kikillo from Almería
To commemorate the Spanish 
gastronomy, Google Arts & 
Culture and the Royal 
Gastronomy Academy 
have challenged us to make 
some traditional Spanish dishes.  
What dishes? Is this it? 
I’m going to take it.
Clue number one: first dish.
It was originated by the Arab 
and Roman influence. 
It was cooked with fire made of orange
tree branches, 
and saffron is one of 
its key ingredients
White and in a bottle. Well, 
not white and in 
a bottle: 
yellow and in a paella.
-Paella
-Paella
Paella
Second dish: it’s a recipe that 
can be done to make the most of 
leftovers like chicken, ham or 
fish. 
It’s a recipe with French 
origins but reinterpreted 
by Spaniards. everyone’s saying
their mothers’ make it best.
I think that last sentence was 
the main clue. 

Japanese: 
こんにちは
こちらはサマンサ
サマンサです
スペイン人よ
そしてキキーヨ
キキーヨです
スペインの美食を称える
Google Arts & Cultureプロジェクトから
スペインの伝統料理に関する
クイズの挑戦状が届いてるの
クイズってこれかな？
開けてみようか
第1問は魚介料理です
アラブやローマを起源とし
昔はオレンジの枝で火を作り調理しました
主材料の1つはサフランです
サフランってことは黄色でしょ
わかった パエリア！
パエリアだね
そうパエリアです
第2問
チキン、ハム、魚など
残り物を活用できる料理です
起源はフランスですが
スペイン風にアレンジされました
スペイン人にとっての
「おふくろの味」です
最後のはいいヒントだね

French: 
Bonjour !
Je vous présente Samantha.
Je suis Espagnole.
Et voici Kikillo.
Je viens d'Almería.
Google Arts & Culture et l'Académie royale
espagnole de la gastronomie nous ont lancé
un défi : préparer des plats traditionnels
espagnols afin de célébrer cette cuisine.
Quels plats ? Ils sont là ?
On va bien voir.
Premier plat, premier indice :
issu des civilisations arabe et romaine,
il était cuit au feu de bois d'oranger.
Le safran est l'un
de ses ingrédients clés.
C'est facile :
la paella.
- La paella.
C'est bien la paella.
Deuxième plat : créé pour cuisiner
les restes de poulet, jambon ou poisson,
il est d'origine française,
mais a été réinventé par les Espagnols.
Tout le monde 
dit que sa mère fait les meilleures.

Japanese: 
さあどうかしら
クロケッタです
クロケッタだね
第3問
カルリスタ戦争の頃
ナバラに住む女性が
将軍のために作ったのが始まりです
生焼けも焼き過ぎもダメ
中はとろりと仕上げます
わかったわ
トルティーヤね
そのとおり
正解です
お腹が空いたわ
材料を買ってきましょう
え？
サンミゲル市場に行きましょう
100年以上の歴史がある
マドリードで一番古い市場よ
必要なものは何でも揃うわ
買い物の担当を決めましょう
あなたはクロケッタと
トルティーヤの材料を揃えて
私はパエリア担当
- 僕が2つ？
- そうよ
その2つは簡単だから大丈夫よ
大丈夫かな？
さあ行きましょう
ここがマドリッドの中心
サンミゲル市場よ
買い物の準備はいい？
準備OK！

Spanish: 
Let’s see...
Croquettes!
Lil’ Croqquies
Third dish: the legend says 
that it was invented by a woman 
who lived in Navarra and had to 
make dinner to a carlist general.
It shouldn’t be too raw, or 
overcooked either.
It has to be 
juicy.
I know what it is
Potato omelette
It’s pretty clear here
Very good
We should go get our ingredients 
then, right?
Yeah...if you say so
Hey!
I’m going to take you to San 
Miguel’s Market. It’s a very 
old market in Madrid. It’s more
than a hundred years old.
We’ll find everything we need 
to start cooking
Listen! You’ll take care of the ingredients
for croquettes and the tortilla
And I’m gonna get what we need for our paella
I’m in charge of two of them?
Yes
Well, if anything goes wrong...
Those are the easiest ones
I don’t know
Let’s go!
So, San Miguel’s market, right 
in the center of Madrid
We’re ready to get those 
ingredients

English: 
Let’s see...
Croquettes!
Lil’ Croqquies
Third dish: the legend says 
that it was invented by a woman 
who lived in Navarra and had to 
make dinner to a carlist general.
It shouldn’t be too raw, or 
overcooked either.
It has to be 
juicy.
I know what it is
Potato omelette
It’s pretty clear here
Very good
We should go get our ingredients 
then, right?
Yeah...if you say so
Hey!
I’m going to take you to San 
Miguel’s Market. It’s a very 
old market in Madrid. It’s more
than a hundred years old.
We’ll find everything we need 
to start cooking
Listen! You’ll take care of the ingredients
for croquettes and the tortilla
And I’m gonna get what we need for our paella
I’m in charge of two of them?
Yes
Well, if anything goes wrong...
Those are the easiest ones
I don’t know
Let’s go!
So, San Miguel’s market, right 
in the center of Madrid
We’re ready to get those 
ingredients

French: 
Ça c'est un indice !
Voyons voir…
Les croquettes !
Les petites croquettes.
Plat n° 3 : selon la légende, la recette
a été créée par une femme de Navarre.
Elle ne doit être ni trop crue
ni trop cuite, mais baveuse.
Je sais ce que c'est.
La tortilla.
La tortilla de patatas.
Regardez.
Très bien.
On devrait aller chercher nos ingrédients.
Oui, si tu le dis.
Arrête !
Je t'emmène au marché de San Miguel.
C'est un vieux marché de Madrid.
Nous y trouverons tout ce dont
nous avons besoin pour cuisiner.
Tu t'occupes des ingrédients
pour les croquettes et la tortilla.
Je m'occupe de la paella.
Je m'en occupe de deux ?
Oui !
Ce sont les deux
plus faciles.
Si quelque chose tourne mal…
Je dis ça…
Allons-y !
Nous sommes au marché de San Miguel,
situé dans le centre de Madrid.
Nous sommes prêts
à aller chercher nos ingrédients.

Japanese: 
あなたはトルティーヤとクロケッタ
私はパエリア
- わかった？
- わかりました
- 「はい シェフ」よ
- はい シェフ！
僕 大丈夫かな？
これがリストよ
そう これが必要でした
シェフのリストは？
私は必要ないわ
こんにちは
小麦粉ください
サヤマメ500gちょうだい
お待ちを
牛乳の種類は？
クロケッタを作るんです
それならホールミルクね
じゃあホールミルクで
こんにちは
オリーブオイルとサフラン
パプリカをください
ハムをください
何用ですか？

French: 
Tu t'occupes de la tortilla
et des croquettes, moi de la paella.
Compris ?
Compris, chef !
Oui, chef !
Oui, chef !
Tu me fais beaucoup
trop confiance.
Tiens, la liste.
Merci, je vais en avoir besoin.
Tu n'en as pas, toi ?
Pas besoin.
Bonjour !
Je voudrais un sac de farine.
Bonjour Hilario,
un demi-kilo d'haricots verts, S.V.P.
Bien sûr.
De quel type de lait
avez-vous besoin ?
C'est pour faire des croquettes.
Du lait entier, alors.
Parfait.
Bonjour !
J'ai besoin d'huile d'olive, de safran
et de paprika.
Je voudrais un peu de jambon, S.V.P.
Pour quoi faire ?

English: 
So, tortilla and croquettes 
for you and paella for me
Understood?
Understood, chef!
Yes, chef!
”Yes, chef”
I think you’re trusting me way
too much with this
Here's the list
Thank you, I’m going to 
need this
You don’t have one?
No need.
Hi! could I get a bag of flour?
How are you Hilario?
Half a 
kilo of green beans please.
Of course
What kind of milk do you need?
It’s to make croquettes?
Oh, take whole milk then
Whole milk it is
Hello!
I need olive oil, saffron 
and paprika 
Could I get some ham please?
Of course, what for?

Spanish: 
So, tortilla and croquettes 
for you and paella for me
Understood?
Understood, chef!
Yes, chef!
”Yes, chef”
I think you’re trusting me way
too much with this
Here's the list
Thank you, I’m going to 
need this
You don’t have one?
No need.
Hi! could I get a bag of flour?
How are you Hilario?
Half a 
kilo of green beans please.
Of course
What kind of milk do you need?
It’s to make croquettes?
Oh, take whole milk then
Whole milk it is
Hello!
I need olive oil, saffron 
and paprika 
Could I get some ham please?
Of course, what for?

Spanish: 
To make croquettes
See if you like this one
This is bellota ham, right?
Yes, a very good one
God!
Hey! Are you done?
I am!
You have everything?
I do
Are you sure?
Okay, let’s go home and 
start cooking
I’m pretty bad at this, huh?
Kikillo, let’s start with 
the paella. 
Are you ready?
Yes
So, for starters, I’ll give you a good knife
Damn
Careful with those fingers
Yeah, yeah...
Your fingers should always 
go like this
Like this?
You’re going to learn a lot today
You know your way around 
a paella, right?
Oh, paella? Yeah, sure...
I cook one every sunday
Hey, look! I got it

English: 
To make croquettes
See if you like this one
This is bellota ham, right?
Yes, a very good one
God!
Hey! Are you done?
I am!
You have everything?
I do
Are you sure?
Okay, let’s go home and 
start cooking
I’m pretty bad at this, huh?
Kikillo, let’s start with 
the paella. 
Are you ready?
Yes
So, for starters, I’ll give you a good knife
Damn
Careful with those fingers
Yeah, yeah...
Your fingers should always 
go like this
Like this?
You’re going to learn a lot today
You know your way around 
a paella, right?
Oh, paella? Yeah, sure...
I cook one every sunday
Hey, look! I got it

Japanese: 
クロケッタです
これはどうですか？
ベジョータハムです
おいしいですよ
おいしい！
どうだった？
大丈夫！
- 全部揃った？
- はい
- 本当？
- はい
- 次は料理ね
- 苦手だけど...
キキーヨ
まずはパエリアよ
準備はいい？
まずはあなたに
この包丁を託します
指 気を付けて
はい...
危ない
指は丸めて！
こう？
パエリアは作ったことある？
ええ 毎週日曜は料理してるので
大丈夫ですよ

French: 
Des croquettes.
Goûtez celui-ci.
C'est du bellota ?
Oui, il est très bon.
Miam !
Alors ? Tu as fini ?
Oui !
Tu as tout ?
Oui !
Tu es sûr ?
D'accord,
rentrons cuisiner.
Ce n'est pas mon fort, hein ?
Kikillo,
on va commencer par la paella.
OK
Tu es prêt ?
Oui !
Pour commencer, il faut
un bon couteau.
Houla !
Fais attention à tes doigts.
Oui…
Fais ce mouvement avec les doigts.
Comme ça ?
Tu vas beaucoup apprendre, aujourd'hui.
Tu t'y connais en paella, non ?
Bien sûr !
J'en fais chaque dimanche.
Regarde ! Je m'en sors.

Spanish: 
no?
I’m going to open it
Let me see...
There’s more outside of it than inside
Can you leave this there?
So, you have a cleaning assistant now?
What?
Are you getting me to help with your cleaning?
Where does this type of 
rice come from?
This rice entered Europe 
through Asia around 330bc
Oh wow
Very interesting
From there, it took a long 
journey until settling down
in eastern Spain
The recipient where it is cooked
is called paella, it comes
from the latin word 
“patela” from roman times in 
Spain
Not bad
People put all sorts of things 
in their paellas: fish, prawns,
cuttlefish, musselss…
Black coloring
What did you say?
Black coloring
That’s not black coloring they 
use, it’s squid ink.
Let’s start learning a 
little bit
I grated a tomato and look 
the mess I made
We always have to taste check
the broth
You have your broth making 
a "chof chof chof" sound
You've put in your saffron,
paprika and salt
It's important that the broth
is goos, It's going to give
the rice it's flavor
So it has to be perfect
When it's boiling we'll
lower the heat
Now it's a bit too strong

English: 
no?
I’m going to open it
Let me see...
There’s more outside of it than inside
Can you leave this there?
So, you have a cleaning assistant now?
What?
Are you getting me to help with your cleaning?
Where does this type of 
rice come from?
This rice entered Europe 
through Asia around 330bc
Oh wow
Very interesting
From there, it took a long 
journey until settling down
in eastern Spain
The recipient where it is cooked
is called paella, it comes
from the latin word 
“patela” from roman times in 
Spain
Not bad
People put all sorts of things 
in their paellas: fish, prawns,
cuttlefish, musselss…
Black coloring
What did you say?
Black coloring
That’s not black coloring they 
use, it’s squid ink.
Let’s start learning a 
little bit
I grated a tomato and look 
the mess I made
We always have to taste check
the broth
You have your broth making 
a "chof chof chof" sound
You've put in your saffron,
paprika and salt
It's important that the broth
is goos, It's going to give
the rice it's flavor
So it has to be perfect
When it's boiling we'll
lower the heat
Now it's a bit too strong

French: 
Non ?
Je vais l'ouvrir.
Montre !
Tu en as mis partout.
Tu peux mettre ça là ?
Je dois tout nettoyer ?
Pardon ?
Tu vas m'aider à nettoyer ?
D'où vient ce type de riz ?
Il est arrivé d'Asie en Europe
vers 330 av. J.-C.
Waouh !
Très intéressant.
Il a alors entamé un long voyage
vers l'est de l'Espagne.
La paella, le récipient dans lequel le
plat est cuit, vient du latin "patella".
Pas mal !
On y met toutes sortes de choses :
poisson, crevettes, seiche, moules…
Du colorant noir.
Pardon ?
Du colorant noir.
Non,
c'est de l'encre de seiche.
Tu as beaucoup à apprendre.
J'ai épluché une tomate,
j'en ai mis partout.
Il faut toujours goûter
le bouillon.
Il doit faire un certain bruit.
On y a mis du safran, du paprika
du sel.
Le bouillon va donner son goût au riz.
Il doit donc être parfait.
Une fois le bouillon en ébullition,
on diminue le feu.
Il est un peu trop fort.

Japanese: 
あれ？
開かないな
内側じゃなく外側よ
これわかる？
アシスタントみたい
えっ？
私があなたのアシスタント
お米は紀元前330年頃に
アジアから欧州に入ってきました
そうなの？
その後長い旅を経て
スペイン東部に定着したのです
パエリアという名前は ローマ時代の
ラテン語「パテラ」から来ています
パエリアには色々入れるわよね
魚、エビ、コウイカ、ムール貝
黒い着色料
- 何？
- 黒い着色料
あれはイカスミよ
もう少し勉強しましょう
トマトすらつぶせなくて
必ず味見をしましょう
出汁が煮えてきたら
サフラン、パプリカ、塩を入れます
重要なのは出汁のとろみ
これでお米に風味が出ます
これで完璧なはず
グツグツしたら火を弱くします
まだちょっと強すぎ

Spanish: 
So we lower it a bit, and
chof chof chof, the rice 
is cooking
We turn it off...
And I like to cover it 
with a cloth
Takes about 5 more minutes to 
finish cooking
You made the paella, I’ll 
make the croquettes
I want to see that
No, you have to say “Yes, chef!”
Yes, chef!
What are you going to do?
I’m going to cut the onions
Okay
Because we have to cook it 
slow, right?
Yes
"Yes...?"
Yes, chef! Sorry
We’ll add the rest of butter 
after the onions. we’ll then
throw in the ham then sear it
The ham doesn’t need to 
be seared
Just a little bit...
Don’t make stuff up
What score would you give me?
”good”
That’s a bad score
Let’s see how you finish
What are you gonna get after 
mixing the milk?
A croquette
No
Two
No
Oh, bechamel!
Who invented bechamel? It’s 
credited to Louis de Bechamel
But he just perfected it from 
another frenchman: Chef 
Antoine Carême

English: 
So we lower it a bit, and
chof chof chof, the rice 
is cooking
We turn it off...
And I like to cover it 
with a cloth
Takes about 5 more minutes to 
finish cooking
You made the paella, I’ll 
make the croquettes
I want to see that
No, you have to say “Yes, chef!”
Yes, chef!
What are you going to do?
I’m going to cut the onions
Okay
Because we have to cook it 
slow, right?
Yes
"Yes...?"
Yes, chef! Sorry
We’ll add the rest of butter 
after the onions. we’ll then
throw in the ham then sear it
The ham doesn’t need to 
be seared
Just a little bit...
Don’t make stuff up
What score would you give me?
”good”
That’s a bad score
Let’s see how you finish
What are you gonna get after 
mixing the milk?
A croquette
No
Two
No
Oh, bechamel!
Who invented bechamel? It’s 
credited to Louis de Bechamel
But he just perfected it from 
another frenchman: Chef 
Antoine Carême

Japanese: 
もう少し弱火にして
お米を炊き込みます
火を消して
このように布を被せます
これで5分蒸らしたら完成よ
今度は僕がクロケッタを作るよ
お手並み拝見
- 「はい シェフ」でしょ
- はい シェフ！
まずは何を？
玉ねぎを切ります
OK
料理は手間をかけないとね
- そうね
- 「そうね？」
- はい シェフ！
- よし
玉ねぎにバターを加え
ハムの表面に焼き色をつけます
焼く必要ないでしょ
- 少し...
- 焼かない
これ上手じゃない？
まあまあね
厳しいなあ
ミルクを混ぜると何になる？
- クロケッタ
- 違います
- 2
- 違う
ベシャメルだ！
ベシャメルの考案者は
ベシャメイユと言われていますが
元になったソースを考案したのは
シェフのアントナン カレームです
客を驚かせようと

French: 
On le baisse donc un peu.
Le riz est en train de cuire.
On éteint ensuite le feu.
Je couvre la poêle d'un torchon.
Encore cinq minutes de cuisson.
Tu as préparé la paella.
Je vais m'occuper des croquettes.
J'ai hâte de voir ça.
Tu dois dire :
"Oui, chef !"
Oui, chef !
Que vas-tu faire ?
Couper les oignons.
Très bien.
Il faut les cuire lentement ?
Oui.
Oui qui ?
Oui, chef ! Pardon.
On ajoute le reste de beurre
après les oignons. Ensuite,
le jambon, que l'on saisit.
On ne doit pas le saisir.
Juste un peu…
Arrête d'inventer !
Tu me donnerais quelle note ?
"Bien".
C'est nul.
On verra
quand tu auras fini.
Qu'obtient-on
en mélangeant le lait ?
Une croquette.
Non.
Deux.
Non !
La béchamel !
Qui l'a inventée ?
Elle est attribuée à Louis de Béchamel.
Il a en fait amélioré la recette d'un
autre chef français, Marie-Antoine Carême,

English: 
Who decided to impress his 
guests with a 
bechamel dish 
covered in a crispy layer
The dish was named “Croquettes
a la royale”
Pour the milk in...
Yeah yeah, I know, I’m 
actually teaching you
I won’t help you anymore
Cooking isn’t that complex, 
you just have to do it
Well, the worse in it 
is the cleaning
Well, okay
Cleaning actually helps me relax
Let me see yours...
Hey, stop copying me!
Trade yours for mine...
No!
Okay, here...
I have to say...my croquettes 
are the biggest and most 
generous ones
You throw in a tiny bit of 
bread crumbs 
Not yet
Just a little bit...
Not yet
Just wait, it’s not a bird!
We’re ready to start frying
Wait!
I’m gonna put mine in, okay?
It’s going to splatter...
It will splatter even more if
I do it with my hands
Oh god...
That’s it!
One of them is going up, it 
looks like it’s going to explode
Hey it’s bloated up

French: 
qui a voulu impressionner ses invités
avec un plat à la béchamel.
Ce plat s'appelait : 
"Croquettes à la royale".
Verse le lait.
Oui, je sais.
Je t'apprends des choses.
Je ne t'aiderai plus.
Cuisiner, ce n'est pas difficile.
Il suffit de s'y mettre.
Le pire, c'est de nettoyer.
C'est vrai.
Moi ça me détend le nettoyage.
Montre la tienne…
Ne copie pas !
On échange ?
Non !
Bon.
Mes croquettes sont bien grandes
et généreuses.
Saupoudre-les de chapelure.
Pas encore.
Juste un peu…
Pas encore.
Attends, y a pas le feu !
On va commencer à les frire.
Attends !
Je mets la mienne.
Ça va éclabousser.
Encore plus si j'utilise mes mains.
Mon Dieu…
C'est bon !
L'une d'entre elles remonte,
elle va exploser !
Elle est toute gonflée.
La farce est ressortie.

Spanish: 
Who decided to impress his 
guests with a 
bechamel dish 
covered in a crispy layer
The dish was named “Croquettes
a la royale”
Pour the milk in...
Yeah yeah, I know, I’m 
actually teaching you
I won’t help you anymore
Cooking isn’t that complex, 
you just have to do it
Well, the worse in it 
is the cleaning
Well, okay
Cleaning actually helps me relax
Let me see yours...
Hey, stop copying me!
Trade yours for mine...
No!
Okay, here...
I have to say...my croquettes 
are the biggest and most 
generous ones
You throw in a tiny bit of 
bread crumbs 
Not yet
Just a little bit...
Not yet
Just wait, it’s not a bird!
We’re ready to start frying
Wait!
I’m gonna put mine in, okay?
It’s going to splatter...
It will splatter even more if
I do it with my hands
Oh god...
That’s it!
One of them is going up, it 
looks like it’s going to explode
Hey it’s bloated up

Japanese: 
ベシャメルソースの料理を
カリッとした衣でくるみ
「クルケット ア ラ ロイヤル」
と名付けました
牛乳を入れて...
わかってるよ
僕が教える役でしょ
もう手伝いません
料理は大変でしょ
やることが多くて
洗い物が面倒だね
まあね
私は洗い物をすると
心が落ち着くけど
- 見せて
- 真似しないで
- 交換して
- イヤ
しょうがないわね
一番大きいクロケッタが僕のだよ
パン粉を少し入れて
まだよ
少しだけ...
まだ
ちょっと待って
鳥にあげてるんじゃないのよ
そろそろ揚げてもいいわね
待って！
僕のを入れるよ
油がはねるわよ
両手だと余計はねそう
大丈夫？
できた！
浮き上がってきてる
破裂しそう
ほら膨らんでる

Japanese: 
あなた詰めすぎなのよ
中身が出ちゃったのは真ん中ね
クロケッタの星です
トルティーヤ！
これは得意だよ
では始めましょう
真似しないでね！
これは真似ではありません
ポテトチップ入れたことある？
入れたことないし
この話はもうしません
トルティーヤは玉ねぎを
入れる派と入れない派がいるよね
あなたはどっち？
入れる派
私も
じゃがいもは油でしっかり揚げて
こんな風に黄金色にします
ほら見て完璧
私のトルティーヤ！
カルリスタ戦争さなかの
ある冬の夜
ナバラの森に住む女性の家に
スマラカレギ将軍が立ち寄りました
そのとき女性が振る舞ったのがトルティーヤ
じゃがいもと卵
玉ねぎしかなかったからです
将軍はたいそう気に入り
部隊でも人気の料理となりました
あるシェフに
卵の割り方を教わったんだ
教えて

Spanish: 
Your filling just came out
So the empty one goes in the middle?
Yes
The star of the croquette
Tortilla!
I’m good at this one
Let’s start then
Don’t copy me, I’m watching you
This is not copying
Have you ever tried it with 
potato chips?
No, we’re not going to talk 
about that. I won’t
even let 
you talk about it.
You know that Spain is divided
in two sides right?: people
who likes onion in their
tortilla and people who don’t
Which one are you on?
Pro-onion, you?
Me too, actually
The potatoes have to be like 
this, well oiled,
some more 
golden colored than others...
Well, you know, perfect. 
As my tortilla is.
Very good
Unlike yours!
The legend says that during a...
...winter night, a humble woman
that lived in the Navarra forest
Received a visit from Tomás de
Zumalacárregui, a carlist 
general.
The man asked if she had 
anything to eat and the woman...
...made a tortilla because she 
only had potatoes, eggs and 
onions
The general loved it and made 
it popular among his troops
I’m going to give you an 
egg-breaking 
advice tha
t a chef told me

English: 
Your filling just came out
So the empty one goes in the middle?
Yes
The star of the croquette
Tortilla!
I’m good at this one
Let’s start then
Don’t copy me, I’m watching you
This is not copying
Have you ever tried it with 
potato chips?
No, we’re not going to talk 
about that. I won’t
even let 
you talk about it.
You know that Spain is divided
in two sides right?: people
who likes onion in their
tortilla and people who don’t
Which one are you on?
Pro-onion, you?
Me too, actually
The potatoes have to be like 
this, well oiled,
some more 
golden colored than others...
Well, you know, perfect. 
As my tortilla is.
Very good
Unlike yours!
The legend says that during a...
...winter night, a humble woman
that lived in the Navarra forest
Received a visit from Tomás de
Zumalacárregui, a carlist 
general.
The man asked if she had 
anything to eat and the woman...
...made a tortilla because she 
only had potatoes, eggs and 
onions
The general loved it and made 
it popular among his troops
I’m going to give you an 
egg-breaking 
advice tha
t a chef told me

French: 
Celle qui est vide va au milieu ?
Oui.
La star de la croquette.
Maintenant, la tortilla !
Je les réussis bien.
Commençons !
Ne copie pas, je te vois !
Je ne copie pas.
Tu en as déjà fait avec des chips ?
Non, je ne veux même pas
en entendre parler.
Il existe deux façons de préparer
la tortilla : avec ou sans oignons.
Qu'en penses-tu ?
J'aime les oignons.
Oui, moi aussi.
Les pommes de terre
doivent être bien huileuses.
Ça doit être parfait,
comme ma tortilla.
Très bien.
Pas comme la tienne…
D'après la légende,
une nuit d'hiver, une femme qui vivait
dans la forêt de Navarre
a reçu la visite de Tomás de
Zumalacárregui, un général carliste.
Il lui a demandé à manger, 
et la femme lui a cuisiné une tortilla,
car elle n'avait que des pommes 
de terre, des œufs et des oignons.
Il a adoré ce plat, qui est devenu
populaire auprès de ses troupes.
Je vais te montrer 
comment bien casser des œufs.

French: 
Dis-moi.
C'est mieux
de le casser ici, plutôt que sur le bord.
Ça n'a pas d'importance.
Ce sont les œufs d'une bonne poule.
Ma poêle est prête à frire.
Faisons un concours,
pour voir qui gagne.
J'augmente le feu, car je veux
qu'elle soit croustillante à l'extérieur,
mais bien baveuse à l'intérieur.
Très bien !
Ça va être ma meilleure tortilla !
Je vais la retourner.
L'homme dont nous avons parlé,
Tomás of Zumalacárregui,
serait très fier de moi.
Tu as déjà…?
Que cette femme est rapide !
C'est mon travail… Dans mon domaine
je suis obligée d'aller vite.
.
Je vais nettoyer un peu,
sinon elle va se fâcher.
J'ai presque fini, chef.
Bien. 
Parfois, l'élève surpasse le maître.
Comme maintenant.
Très bien, très bien !
Parfait !
Je vais la montrer.

Japanese: 
角じゃなく
平らなとこで割るといいって
どっちでもいいわ...
これはいい鶏の卵ね
フライパンが温まったわ
どっちが上手にできるかしら
僕はもうちょっと温めるよ
外は香ばしく
中はとろーりにしたいから
いいじゃない！
今までで一番上手くできそう
もう裏返すわよ
スマラカレギ将軍にも
きっと気に入ってもらえる
もう裏返したの？
なんでそんな早いの？
これが仕事ですもの
あなたに負けるようじゃ
この仕事続けていけないわ
怒られないように掃除しとこう
ほらシェフ
私はもうできるわよ
生徒が教師より優秀ってのは
よくある話だよね
いいじゃない
上手い上手い！
完璧！
今お見せしますね

English: 
Tell me
She said that it’s better to 
instead of breaking it on the
border,to do it here. 
That doesn’t matter...
These are eggs from good chicken
My pan is ready to fry
Let’s make this a contest, 
see who wins
I’ll up the heat a bit, because 
i want it to be toasty from the 
outside and juicy from 
the inside
Very good!
This is going to be my 
best tortilla 
I’m going to flip it already
This man we talked about
Tomás of Zumalacárregui would 
be proud of me
How did you...oh god this woman
is so fast
Well, this is my job so...If
you were to beat me with times
it would be bad for my business
I’m going to clean, otherwise 
she’ll get mad 
Hey, chef. I’m almost there.
Cool. Sometimes the student 
beats the master...
...
as in this situation
Very good, very good!
Perfect!

Spanish: 
Tell me
She said that it’s better to 
instead of breaking it on the
border,to do it here. 
That doesn’t matter...
These are eggs from good chicken
My pan is ready to fry
Let’s make this a contest, 
see who wins
I’ll up the heat a bit, because 
i want it to be toasty from the 
outside and juicy from 
the inside
Very good!
This is going to be my 
best tortilla 
I’m going to flip it already
This man we talked about
Tomás of Zumalacárregui would 
be proud of me
How did you...oh god this woman
is so fast
Well, this is my job so...If
you were to beat me with times
it would be bad for my business
I’m going to clean, otherwise 
she’ll get mad 
Hey, chef. I’m almost there.
Cool. Sometimes the student 
beats the master...
...
as in this situation
Very good, very good!
Perfect!

Japanese: 
いい出来ね！
さあ食べよう！
食べましょう
パエリアはこのような
木のスプーンで食べるのが伝統です
鍋をテーブルに置いて
皆でつつくのよね
おいしい！
気に入った？
簡単でしょ？
次はクロケッタ
一品目は合格ね？
A+だよ
君のか僕のかわかるよ
人間もクロケッタも
完璧にはいかないさ
おいしいでしょ？
私のはね
あなたのはどうかしら？
中身が出ちゃったやつ
クロケッタは引き分けかな

English: 
I’m going to show it
What a plan!
It’s the best part, eating!
We have to say that, 
traditionally, you’re supposed
to eat it with a wooden spoon
And from the paella itself
Leave it on the table and 
start sharing
It’s good!
Did you like it? 
It’s easy, right?
Let’s try the croquettes
First challenged passed
A+
You can tell the difference 
between yours and mine
Nobody’s perfect, the croquettes
aren’t either
Hey, it’s really good.
Mine is, let’s try yours.
You’re going to eat 
the empty one?
We’re in a draw, then, Samantha

French: 
Quelle aventure !
Manger, c'est la meilleure partie !
Selon la tradition, on doit la manger
avec une cuillère en bois
à même la poêle.
On la pose sur la table,
puis on peut commencer à partager.
C'est bon !
Tu aimes ?
C'est facile, non ?
Goûtons les croquettes.
Premier défi relevé !
Haut la main !
On voit vraiment la 
différence avec la mienne.
Personne n'est parfait,
les croquettes non plus.
C'est vraiment bon !
La mienne, oui.
Goûtons la tienne.
Tu vas manger la vide ?
On est à égalité, Samantha.
Ta-daaaaa !

Spanish: 
I’m going to show it
What a plan!
It’s the best part, eating!
We have to say that, 
traditionally, you’re supposed
to eat it with a wooden spoon
And from the paella itself
Leave it on the table and 
start sharing
It’s good!
Did you like it? 
It’s easy, right?
Let’s try the croquettes
First challenged passed
A+
You can tell the difference 
between yours and mine
Nobody’s perfect, the croquettes
aren’t either
Hey, it’s really good.
Mine is, let’s try yours.
You’re going to eat 
the empty one?
We’re in a draw, then, Samanta

French: 
C'est délicieux.
C'est bon.
Tu m'as étonnée, félicitations !
Viens dans mes bras !
Je suis surpris, moi aussi.
Monsieur le super-chef !
C'était un plaisir.
Tu as aimé ? J'en suis ravie.
Tu as un souvenir 
particulier avec un plat traditionnel ?
J'adore le gaspacho.
Le gaspacho
andalou.
Et le salmorejo.
Le salmorejo
andalou.
La fabada.
Les boulettes de viande de ma mère.
Le plus important, ce n'est pas 
que vous regardiez ces recettes,
mais que vous nous disiez
si un plat traditionnel
espagnol vous rappelle votre enfance.
Utilisez les hashtags 
#CocinaAbierta et #GoogleArts
On s'est bien amusés !
La prochaine fois, ce sera sur ma chaîne !
Au revoir !
Non, je vais rester ici avec toi !
Moi je veux rester avec les tortillas.
Je veux rester avec la mienne.
Les deux !
Je préfère la mienne.

English: 
Ta-daaaaa
It’s incredible
It’s good
You’ve impressed me, I have to 
congratulate you.Come here!
I feel surprised too, really.
The super-chef
It was a great pleasure
You liked it? I’m glad
Do you have any traditional 
dishes attached to good 
memories?
Well, I love gazpacho
Gazpacho, andalusian
I love Salmorejo
Salmorejo, andalusian
The Fabada
My mom’s homemade meatballs
The important part is that you 
don’t only watch the recipes
and comment on it , but that
you also tell us which recipes
make you think of your childhood
, traditional
spanish cuisine 
recipes
Do it using the hashtags: 
#CocinaAbierta and 
#GoogleArts
We have to cook together again!
Yeah, next time on my channel!
Bye
No, not bye, I want to stay 
here with you
Well...I want to stay with
the tortillas
Well...I want to stay with 
my tortilla
The both of them
Yeah... I prefer mine

Japanese: 
ジャジャーン！
おいしい？
すごく
感心したわ
よくできました！
僕も驚いた
すばらしいシェフよ
上手くいった
そうだね
ところで思い出の伝統料理ってある？
私の大好物はガスパチョ
サルモレホやファバダ
それと母の手作りミートボール
ご覧になったレシピについて
ぜひコメントをお寄せください
あなたが子どもの頃を思い出す
スペインの伝統料理も教えてください
ハッシュタグは
#CocinaAbiertaと#GoogleArtsです
またお料理しましょう
次は僕のチャンネルで
またね
「またね」じゃないわ
続きをいただきましょう
トルティーヤ
もっと食べたいわ
食べ比べよ
自分のを食べるよ

Spanish: 
Ta-daaaaa
It’s incredible
It’s good
You’ve impressed me, I have to 
congratulate you.Come here!
I feel surprised too, really.
The super-chef
It was a great pleasure
You liked it? I’m glad
Do you have any traditional 
dishes attached to good 
memories?
Well, I love gazpacho
Gazpacho, andalusian
I love Salmorejo
Salmorejo, andalusian
The Fabada
My mom’s homemade meatballs
The important part is that you 
don’t only whatch the recipes
and comment on it , but that
you also tell us which recipes
make you think of your childhood
, traditional
spanish cuisine 
recipes
Do it using the hashtags: 
#CocinaAbierta and 
#GoogleArts
We have to cook together again!
Yeah, next time on my channel!
Bye
No, not bye, I want to stay 
here with you
Well...I want to stay with
the tortillas
Well...I want to stay with 
my tortilla
The both of them
Yeah... I prefer mine
