Made in Spain

The Magic of Saffron and Cervantes: Castilla la Mancha

José uses Manchego cheese to prepare a salad of cheese, tomato, thyme and walnuts. He shows us the food eaten by Cervantes’ Don Quixote. And he is witness to the wonder of saffron, when the remarkable crocus emerges from the earth and is turned into the world’s most expensive spice. José cooks a traditional dish of rabbit with saffron rice before returning to Spain to eat a marzipan dessert.

The Magic of Saffron and Cervantes: Castilla la Mancha

24m 39s

  • Red Wine: La Rioja: asset-mezzanine-16x9

    Red Wine: La Rioja

    S1 E13 - 24m 39s

    No Spanish wine is more famous than Rioja, and José starts with a quick tapa of apples in a red wine syrup. He takes us to a great Rioja winemaker before cooking his own version of the region’s classic dish of potato and chorizo sausage. Back in Spain, he shows us Rioja’s superb vegetable market and eats at a special restaurant run by a mother and son who cook their own recipes.

  • Food Arts: Catalunya: asset-mezzanine-16x9

    Food Arts: Catalunya

    S1 E12 - 24m 39s

    Using a Catalan olive oil, José prepares two tapas: marinated olives and toast with cheese and anchovy. He takes us to his beloved market in Barcelona, and gets inspired to cook a creamy rice dish of mushrooms, artichokes and cuttlefish. Back in Spain he shows us two great Catalan artists: Salvador Dali and his own culinary mentor, Ferran Adrià, hailed by critics as the world’s most creative chef.

  • A Cultural and Culinary Capital: Madrid: asset-mezzanine-16x9

    A Cultural and Culinary Capital: Madrid

    S1 E11 - 24m 38s

    José cooks a quick tapa of fried eggs and Spanish chorizo sausage before showing us the artistic and food culture of the Spanish capital. He eats a fried squid sandwich on the streets, and sips an elegant cup of consommé in a historic restaurant. He prepares a refreshing salad of clementines, anchovy and olives, and returns to Spain for a huge meal of Madrid stew.

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