James Martin's Spanish Adventure

James' adventure begins in San Sebastian - a city with 16 Michelin stars - as he experiences pintxos, tries whole-grilled turbot, and samples local cider.

James visits Spain's wine region of La Rioja and a mile-long cellar, eats tapas in the region's capital of Longrono, and explores a Michelin-starred restaurant.

James visits an indoor food market in Bilbao, takes a funicular to a famous steak restaurant, heads to a winery on a seabed and learns how La Carolina is made.

James meets an off-grid family in Asturias, samples fabada stew and Urbies cheese, visits a restaurant famous for its sardines and cooks a steak sandwich.

James visits Santiago de Compostela to meet pilgrims, explore its market, try lampreys, sample a Tarta de Santiago and take a mussel boat tour.

James visits Vigo, which is home to the biggest fish market in Europe, to try Galician octopus, see how a traditional Galician loaf is made, and visit a furancho.

James is introduced to torrijas in Castile and Leon, is shown how to cook a traditional maragoto, and visits a cattle farm producing amazing steak.

James tries a calamari sandwich in Madrid, samples garlic prawns, tastes churros, meets a blind food critic, tastes vermouth and cooks chicken in white vermouth.

James is introduced to carcamusa in Castilla-La Mancha, tries local marzipan, meets an organic honey producer and sees how manchego is made.

The chef discovers how migas is made in Extremadura, meets an award-winning tortilla chef, and visits a local brewery. He also creates a garlic and bean stew, poussin, and a cherry beer and chocolate cake.

The chef visits a local food market in Seville, before meeting with a rising culinary star and stopping by an orange grove where he learns how to make marmalade. Throughout the programme, James also prepares dishes including mackerel, pork belly, crema catalana and BBQ duck.

The chef explores Cadiz with Jose Pizarro, and the pair take in the sights of the local food market and its Sherry Triangle before eating by the sea. James also explores the salt flats and cooks with Jose at his villa, where the dishes include a John Dory, langoustines, salt-baked celeriac with potatoes, tuna and caviar.

The chef arrives on the Costa del Sol, where he sees a huge paella being made, and also pays a visit to the lost village of El Acebuchal. Whilst in the area, he also drops by a citrus farm, and prepares dishes including Andalusian rice with fried fish, a spatchcock chicken, three tapas and veal.

In Cordoba, James takes a ride on an eco-friendly tuk tuk and heads to a food market, before sampling an oxtail dish at a Michelin-starred restaurant. Throughout the episode, James also prepares dishes including aubergine two ways and fish in a tomato sauce.

In Granada, James visits a restaurant with views of the Alhambra, samples giant tapas, and also visits an organic caviar farm. Throughout the episode, he cook dishes including steak, Moroccan chicken, fish with dressed broccoli and carpaccio with caviar.

James samples some local tapas at a market in Murcia, before being shown how to make caldero and heading on a trip to an apricot farm. Throughout the programme he prepares dishes including cured tuna, roast lobster and pastry flowers.

On the Costa Blanca, James meets a fisherman selling Denia shrimp, and enjoys sampling a Denton dish in a port restaurant. Later, he finds out how turron is made, and cooks dishes including pork with cherries, doughnuts, spiced tuna salad and rice with fish.

In Valencia, James reminisces about his favourite tapas bar, before enjoying heading out on a fishing trip to go and catch blue fin tuna. Throughout the programme, James prepares dishes including arroz negro, plankton squid, mussel soup with chickpeas and shellfish on a boat.

The chef visits the Boqueria market, eats Catalan paella in Sitges, takes a tour of a cava vineyard and we see how honey sweets are made. James also cooks cod in a romesco sauce, spatchcock chicken, cannelloni, and fruit in cava crème anglaise.

The chef visits an anchovy producer, sees how ratafia is made, and meets an award-winning chocolatier. James also visits Celler de Can Roca, cooks anchovy-topped tortilla, walnut and orange cake, beef fillet and paella.