José prepares scallops in their shells with Albariño white wine, and visits the dramatic seafood farms of this northwestern region. Back home, he steams mussels with bay leaf and serves them with potatoes and Spanish smoked paprika. He returns to Galicia to watch the magical cooking of the legendary Spanish potato tortilla, or omelet.
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 cooks a quick tapa of fried eggs and Spanish chorizo before showing us around Madrid.
