James Martin's Spanish Adventure

James begins his adventure in the gloriously Spanish city of San Sebastián, savouring their famous pinchos.

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 tiny town's Michelin-starred restaurant.

James visits a huge 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 a family who live off-grid 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.

James 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. James also prepares dishes including mackerel, pork belly, and BBQ duck.

James 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.

James arrives on the Costa del Sol, where he sees a huge paella being made, and pays a visit to the lost village of El Acebuchal. James also drops by a citrus farm, and prepares dishes including 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. 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. James also cooks 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.

James visit the Spanish province of Catalonia, sampling local paellas and cavas.