Rick Stein's Spain
Rick Stein has visited Spain since he was a young boy. In the past, French and Italian cooking have been seen to have more finesse, but thanks to a handful of really dedicated Spanish chefs and a growing enthusiasm for its rugged flavours, that has all begun to change. According to Rick, no one cooks fish with more respect or grills meat better. Now, he travels the length and breadth of the country in an old campervan, going off the beaten track to discover the authentic soul (‘duende’) of Spanish cooking.
Episodes
Rick’s journey begins in Galicia - famous for pilgrims, rain, fog, fresh seafood, empanadas and more rain. He eats ‘tortillas de patata’ in the King o...
One of the great delights of Basque food are 'pinxos'; huge tapas portions. In this two-part episode, Rick learns all about them in a crowded bar in S...
Rick is invited to a beautiful beach party at La Pelosa, where everyone gets stuck into preparing lunch. Continuing his journey through the spectacula...
In this two-part episode, Rick heads for the little known region of Extramadura - it’s famous for pimenton and Spain’s most celebrated ham Iberico. In...
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