Using a Catalan olive oil, José prepares two tapas: marinated olives and toast with cheese and anchovy. He takes us to his beloved market in Barcelona, and gets inspired to cook a creamy rice dish of mushrooms, artichokes and cuttlefish. Back in Spain he shows us two great Catalan artists: Salvador Dali and his own culinary mentor, Ferran Adrià, hailed by critics as the world’s most creative chef.
José creates a quick tapa of apples in a red wine syrup, using Rioja.
José cooks a quick tapa of fried eggs and Spanish chorizo before showing us around Madrid.
At home in Asturias, José prepares an apple and cheese salad with Cabrales; hard cider.
