Extras
Spain’s cava is used in a dressing for oysters and a mimosa cocktail.
José prepares a classic tuna salad before and explains the sherry culture of Andalucía.
A cold soup of Basque cheese and the red and white wines of the Basque Country.
José cooks a quick tapa of fried eggs and Spanish chorizo before showing us around Madrid.
José prepares scallops with white wine; a Spanish potato tortilla is cooked in Galicia.
José prepares a Manchego cheese, tomato, thyme and walnut salad; the wonder of saffron.
José creates a quick tapa of apples in a red wine syrup, using Rioja.
José introduces us to two famous Catalans: artist Salvador Dali and chef Ferran Adrià.
José showcases Asturias' great cheeses and takes to the seas to fish for barnacles.
Latest Episodes
Spain’s cava is used in a dressing for oysters and a mimosa cocktail.
José prepares a classic tuna salad before and explains the sherry culture of Andalucía.
A cold soup of Basque cheese and the red and white wines of the Basque Country.
José cooks a quick tapa of fried eggs and Spanish chorizo before showing us around Madrid.
José prepares scallops with white wine; a Spanish potato tortilla is cooked in Galicia.
José prepares a Manchego cheese, tomato, thyme and walnut salad; the wonder of saffron.
José creates a quick tapa of apples in a red wine syrup, using Rioja.
José introduces us to two famous Catalans: artist Salvador Dali and chef Ferran Adrià.
José showcases Asturias' great cheeses and takes to the seas to fish for barnacles.