José cooks a cold soup of Basque cheese bought in Manhattan before going to the rustic farms where the cheese-makers live. He introduces us to the great red and white wines of the Basque Country, then returns home to cook a traditional dish of baby squid with caramelized onions. He finishes by eating an extraordinary meal cooked entirely on a charcoal grill.
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.
