Made in Spain

Cookery series with renowned culinary innovator José Andrés. From his home region of Asturias in northern Spain, José showcases its great cheeses, making a sweet and sour salad of cheese and tomatoes, with a honey and vinegar dressing. He fries some golden brown monkfish, and takes to the seas off Asturias to risk his neck while fishing for barnacles.

Jose Andres explores the food of the magical, mystical region of Galicia where pilgrims have travelled for centuries. He cooks a simple tapas of green Padron peppers stuffed with cheese and the traditional pilgrim's meal of a chicken empanada, or turnover. He fishes for octopus off the region's rocky coast, eats a traditional Galician dish of boiled octopus with Spanish paprika and drinks a glass of their flambeed punch.

Andres explains the Spanish sweet tooth, cooking pancakes with chocolate before showing viewers the wonderfully thick hot chocolate of Spain. Just outside the capital, he visits a strawberry farm and returns home to prepare strawberries in wine syrup. He ends at a traditional bull fight in Madrid, finishing off the evening with a traditional stew of bull's meat.

Sweet, hand-roasted red piquillo peppers are now sold in jars across the US. Jose stuffs some piquillos with cheese, then takes us to Navarra to show how they painstakingly roast and peel the peppers. He returns to his home kitchen to prepare a cheese and white asparagus salad. He ends with a trip to Pamplona, where the young men run with the bulls, while older men try to improve their cooking in culinary societies.

There's tuna and there's Spanish tuna. Jose prepares a classic tuna salad before joining the extraordinary tuna catch off the southern coast of Spain. He returns home to cook seared tuna with sesame seeds and sweet piquillo peppers. He then explains the great sherry culture of Andalusia, and goes bar-hopping to eat the region's great tapas food.

Jose turns cava, Spain's sparkling wine, 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.