José cooks a quick tapa of fried eggs and Spanish chorizo sausage before showing us the artistic and food culture of the Spanish capital. He eats a fried squid sandwich on the streets, and sips an elegant cup of consommé in a historic restaurant. He prepares a refreshing salad of clementines, anchovy and olives, and returns to Spain for a huge meal of Madrid stew.
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.
At home in Asturias, José prepares an apple and cheese salad with Cabrales; hard cider.
