In this fiery episode, Annie explores the many ways the Spanish cook meat, fish - and even ice cream - over fire, using wood, coal and even grapevines. Annie visits a busy grill house in the northern Asturias region to help cook Spanish-style steak, chuletas; treks through vineyards in the wine region of Rioja with renowned young winemaker Alvaro Palacios to collect grapevine cuttings for vine-roasted lamb; and joins extreme grillmaster Victor Arguinzoniz at his Basque restaurant for innovative dishes including grilled caviar, grilled baby eels and smoked ice cream. In the northern region of Galicia, Annie and chef Marcelo Tejedor raise a toast to fire with queimada, a 40-proof alcohol spiced with coffee and citrus peels that is set afire in a pot. recipes in this episode Salsa Romesco/ Romesco Sauce