Green Spain: Cantabria

23rd October 2008 30 mins Season 2 Episode 8

Exploring the fertile peaks, fields and valleys of Cantabria, the area known as Green Spain, José creates a unique tapa pairing Cantabria’s most prized product—anchovies—with a surprising ingredient: nectarines. José returns to Cantabria to follow the anchovy trail and see how the locals eat the–then heads to the thriving capital city of Santander and the beautiful town of Santillana del Mar, to explore ancient cave paintings. 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.

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Season 2 · Episode 9

José Goes Nuts: Valencia

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, starting with the beautiful almond trees in Jijona and ending in the factories and stores that make and sell this regional Christmastime delicacy. He even visits a horchateria where tiger nuts are made into a creamy drink! 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 winds up at one of Spain’s most famed restaurants, El Poblet—where he watches his old friend, chef Quique Dacosta, prepare a dish made with real gold.

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