Made in Spain

José explores the wonders of Spanish olive oil in Andalucía. Back at home, he uses the oil to put a distinctively Spanish twist on a classic American dish-chicken wings. After preparing a classic Andalucían soup, salmorejo, José heads for a fried fish restaurant near Seville, where great Spanish olive oil and delicious fish from the nearby Mediterranean combine for astounding fried fish tapas.

José travels to Cataluña, the region where he was raised, to join in the Calçot Festival, a joyous occasion attended by thousands that honors an unusual onion. He uses a similar onion to cook a white bean omelet, and shows us how to create two more traditional dishes from this area: mar y montaña, (Spanish surf-and-turf) and canelloni.

In Castilla y León, José visits restaurants that have mastered fire. We look on as master chefs roast pigs and lambs, then watch as José prepare the perfect roast rack of lamb. And we meet the Ibérico pig -- source of the Ibérico ham that was unavailable in the U.S. until recently, but is now sweeping the nation as the caviar of cold cuts.

José ventures through the region of Murcia in search of the truth behind drunken goat cheese. After visiting the great historic sites in the area, José takes us to a wonderful winery, and explores the famed Murcia vegetable gardens and cooks some great vegetable dishes. Finally, José tries his hand at a unique style of fishing -- and, of course, cooks what he catches.

José explores Valencia, famed for its rice fields and paella restaurants, then takes us back to his home in America and teaches us to cook paella at a backyard barbecue. José also creates a special tapa with Spain's sweetest citrus - clementines -- then visits the fields where the fruit is picked; and, just for fun, José tries his hand at eel fishing before cooking them in a traditional dish.

José travels to Iles Balears where he makes an omelet with sobrasada, a spreadable sausage. At a black pig farm on Mallorca, he rediscovers a delicacy from his childhood, then takes us to a patisserie that makes a famed local dessert from the pork lard! José visits both a great cheese maker and one of the worlds most renowned gin makers, where he reveals the recipe for the perfect gin and tonic.

José travels to Andalucía's Granada, the city that made cold soup famous, and then prepares the famed gazpacho and ajo blanco. He dances his way through one of Spain's most famed festivals, the Feria de Abril in Sevilla, and takes us on a tapas bar-hopping trip to sample the local delicacies -- all sandwiched around a visit to La Alhambra, one of the seven wonders of the modern world.

Exploring Cantabria, the area known as Green Spain, José creates a unique tapa pairing Cantabria's most prized product -- anchovies. After quick stops to a great bakery, a great restaurant, and a great cable car ride, it's back to Washington D.C. to create a super steak with Cantabria's creamy blue Picón cheese.

A return to Valencia makes a star out of the region's nuts. José whips together a nutty dessert called postre de turrón, then heads to Valencia to show how turrón -- a nutty paste -- is made. There are stops at great wineries along the way, time out to cook up a delicious Valencian noodle dish known as Fideua, and a stop at the wild, fire-filled Valencia Fallas festival.

José cooks two quick tapas -- one with a local cheese from Extremadura, the other with the region's cherries. After giving a pinch of pimentón -- Spanish paprika -- to the traditional Extremadura salad known as Cojodongo, José's inspired to return to the region to visit the fields and factories where the unique sweet and smoky Spanish spice is made.

In the mythical forests of Aragón, José is inspired to cook two very earthly regional dishes: Migas, an ancient dish based on breadcrumbs (in this case, paired with mushrooms and serrano ham) and pollo al chilindron, a chicken stew made with a green and red pepper sauce. He returns to Aragón to walk the Pyrenees Mountains, fish for trout, and even hunt for truffles, the old-fashioned way.

José explores Basque Country, one of the most sophisticated regions of Europe, and cooks some of the iconic dishes -- from pintxos (small regional tapas) to the delicate cod dish known as bacalao al pil pil. He takes us to the traditional place in Spain for eating bacalao; explores the beautiful city of San Sebastian; and he visits Arzak -- one of the greatest restaurants in all of Spain.

José begins his trip to the beautiful islands of Canarias by cooking up a fascinating local dish of wrinkled potatoes and two great sauces, a mojo rojo and a mojo verde - then visits the potato fields on the island of Tenerife. While there, José stops off at a winery and a restaurant, then ventures on to Lanzarote, but not before creating a superb sancocho-a local version of fish stew.