José turns Spain’s sparkling wine, cava, into a light dressing for oysters and a refreshing mimosa cocktail. He goes mushroom hunting in the Catalan mountains, before cooking a crumbled pork sausage with wild mushrooms. Back in Spain, he fishes for shrimp and eats Catalan seafood in traditional and modern ways.
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.
