Made in Spain (2008) | StreamScapeX

Episodes

Season 2, 13 episodes

Episode 1: Liquid Gold: Andalucia
- Now playing
- 30m
- Jun 29, 2008
José explores the wonders of Spanish olive oil in Andalucía, joining workers in the field for the olive harvest and a traditional harvest breakfast. Bringing the oil back home, he uses the liquid gold to put a distinctively Spanish twist on a classic American dish—chicken wings. After preparing a classic Andalucían soup, salmorejo, José heads for a freiduria (a fried fish restaurant) in the beautiful area around Seville, where great Spanish olive oil and delicious fish from the nearby Mediterranean combine for astounding fried fish tapas.
Episode 2: The Onion That Would be King: Cataluña
- 30m
- Jul 2, 2008
José travels to Cataluña, the region where he was raised, to join in the Calçot Festival, a joyous occasion attended by thousands that honors, of all things, an unusual onion. He uses a similar onion to cook a white bean omelet, and shows us how to create two more traditional dishes from this area: One is mar y montaña, (Spanish surf-and-turf), which he pairs with the region’s famed Priorat wines; the other–canelloni. (OH, you thought that was Italian? Not any more!)
Episode 3: The Land of Fire: Castilla y Leon
- 30m
- Jul 6, 2008
Centuries of history and generations of cooking tradition come together in Castilla y León, where José travels to restaurants that have mastered fire. We look on as master chefs roast pigs and lambs, then watch as José prepare the perfect roast rack of lamb. And we meet the Ibérico pig—source of the Ibérico ham that was unavailable in the U.S. until recently, but is now sweeping the nation as the caviar of cold cuts.
Episode 4: The Tale of the Drunken Goat: Murcia
- 30m
- Sep 27, 2008
After creating a special drunken goat cheese and tomato salad, José ventures through the region of Murcia in search of the truth behind drunken goat cheese. After visiting the great historic sites of Murcia—the Roman theater at Cartagena, the still-working ancient water wheels—José takes us to a wonderful winery, and explores the famed Murcia vegetable gardens and cooks some great vegetable dishes. Finally, José tries his hand at a unique style of fishing—and, of course, cooks what he catches.
Episode 5: Paella Day: Valencia
- 30m
- Oct 2, 2008
José explores the fascinating region of Valencia, famed for its rice fields and paella restaurants. After visiting the best of them, José takes us back to his home in America and teaches us to cook paella at a backyard barbecue with his wife and three daughters!
Episode 6: Seas of Delicacies: Baleares
- 30m
- Oct 9, 2008
José travels to Iles Balears where he begins by making a unique omelet with sobrasada, a rare spreadable sausage—then takes us to the islands where those sausages originate. At a black pig farm on Mallorca he rediscovers a delicacy from his childhood–then takes us to a patisserie that makes a famed local dessert from the pork lard! Then onto the island of Menorca for some lobster fishing (and a traditional lobster dish, of course). José visits both a great cheese maker and one of the worlds most renowned gin makers—where he reveals the recipe for the perfect gin and tonic.
Episode 7: Cold Soup and Hot Flamenco: Andalucia
- 30m
- Oct 16, 2008
José travels to Andalucía’s Granada, the city that made cold soup famous, and creates two of his own–the famed gazpacho, and the purely Andalucían delicacy, ajo blanco. He dances his way through one of Spain’s most famed festivals, the Feria de Abril in Sevilla, and takes us on a tapas bar-hopping trip to sample the local delicacies —all sandwiched around a visit to La Alhambra, one of the seven wonders of the modern world.
Episode 8: Green Spain: Cantabria
- 30m
- Oct 23, 2008
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.
Episode 9: José Goes Nuts: Valencia
- 30m
- Oct 30, 2008
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.
Episode 10: Cherries and Cheeses: Extremadura
- 30m
- Nov 6, 2008
After cooking two quick tapas – one with a local cheese from Extremadura, the other with the region’s cherries – José makes a sweet escape to the startlingly beautiful cherry fields of Extremadura, meets the cheese makers (and the sheep) responsible for the decadent creamy cheese known as Torta del Casar. After giving a pinch of pimentón—Spanish paprika —to the traditional Extremadura salad known as Cojodongo, José’s inspired to return to the region to visit the fields and factories where the unique sweet and smoky Spanish spice is made. And he reveals why a French culinary tradition must pay thanks to a small monastery here.
Episode 11: A Fairy Tale Come True: Aragón
- 30m
- Nov 13, 2008
In the mythical forests of Aragón, a heavenly region almost too beautiful to be real, José is inspired to cook two very earthly regional dishes: Migas, an ancient dish based on breadcrumbs (in this case, paired with mushrooms and serrano ham) and pollo al chilindron, a chicken stew made with a green and red pepper sauce. He returns to Aragón to walk the Pyrenees Mountains, fish for trout, and even hunt for truffles, the old-fashioned way.
Episode 12: Sophisticated Tastes: Pais Vasco
- 30m
- Nov 20, 2008
José explores one of the most sophisticated regions of Europe, Basque Country, and cooks some of the iconic dishes of the countryside – from pintxos (small regional tapas) including one named after a movie star, to the delicate cod dish known as bacalao al pil pil. He takes us to the traditional place in Spain for eating bacalao – a cider bar; explores the beautiful city of San Sebastian; and he visits Arzak -- the restaurant of one of his mentors, and one of the greatest restaurants in all of Spain.
Episode 13: Islands in the Sun: Canarias
- 30m
- Nov 27, 2008
Since the United Nations has declared 2008 the International Year of the Potato, José begins his trip to these stunningly beautiful islands of Canarias by cooking up a fascinating local dish of wrinkled potatoes and two great sauces, a mojo rojo and a mojo verde – then visits the potato fields on the island of Tenerife. While there, of course, José stops off at a great winery and a fabulous restaurant, then ventures on to the island of Lanzarote (but not before creating a superb sancocho–a local version of fish stew).

2008
2 seasons
30m per episode

Overview

Explore the culinary and cultural riches of Spain with Chef José Andrés. The series highlights the extraordinary cooking traditions of a country whose food and wine is capturing the world's imagination. In every episode, José brings the exciting flavors of his native Spain to the American audience with easy and informative recipes created in his Washington, DC kitchen using products found in the U.S.

Fun facts

Episodes
Ran for 2 seasons and 26 episodes (2008)
Source for Episodes, opens in a new tab

Details

Status: Ended
Seasons: 2
Episodes: 26
First aired: February 2, 2008
Last aired: November 27, 2008
Original language: English
Countries: US

Streaming on

In the United States

Availability data byJustWatch, opens in a new tab

All options

Network

Cast

Episodes

Season 2, 13 episodes

Episode 1: Liquid Gold: Andalucia
- Now playing
- 30m
- Jun 29, 2008
José explores the wonders of Spanish olive oil in Andalucía, joining workers in the field for the olive harvest and a traditional harvest breakfast. Bringing the oil back home, he uses the liquid gold to put a distinctively Spanish twist on a classic American dish—chicken wings. After preparing a classic Andalucían soup, salmorejo, José heads for a freiduria (a fried fish restaurant) in the beautiful area around Seville, where great Spanish olive oil and delicious fish from the nearby Mediterranean combine for astounding fried fish tapas.
Episode 2: The Onion That Would be King: Cataluña
- 30m
- Jul 2, 2008
José travels to Cataluña, the region where he was raised, to join in the Calçot Festival, a joyous occasion attended by thousands that honors, of all things, an unusual onion. He uses a similar onion to cook a white bean omelet, and shows us how to create two more traditional dishes from this area: One is mar y montaña, (Spanish surf-and-turf), which he pairs with the region’s famed Priorat wines; the other–canelloni. (OH, you thought that was Italian? Not any more!)
Episode 3: The Land of Fire: Castilla y Leon
- 30m
- Jul 6, 2008
Centuries of history and generations of cooking tradition come together in Castilla y León, where José travels to restaurants that have mastered fire. We look on as master chefs roast pigs and lambs, then watch as José prepare the perfect roast rack of lamb. And we meet the Ibérico pig—source of the Ibérico ham that was unavailable in the U.S. until recently, but is now sweeping the nation as the caviar of cold cuts.
Episode 4: The Tale of the Drunken Goat: Murcia
- 30m
- Sep 27, 2008
After creating a special drunken goat cheese and tomato salad, José ventures through the region of Murcia in search of the truth behind drunken goat cheese. After visiting the great historic sites of Murcia—the Roman theater at Cartagena, the still-working ancient water wheels—José takes us to a wonderful winery, and explores the famed Murcia vegetable gardens and cooks some great vegetable dishes. Finally, José tries his hand at a unique style of fishing—and, of course, cooks what he catches.
Episode 5: Paella Day: Valencia
- 30m
- Oct 2, 2008
José explores the fascinating region of Valencia, famed for its rice fields and paella restaurants. After visiting the best of them, José takes us back to his home in America and teaches us to cook paella at a backyard barbecue with his wife and three daughters!
Episode 6: Seas of Delicacies: Baleares
- 30m
- Oct 9, 2008
José travels to Iles Balears where he begins by making a unique omelet with sobrasada, a rare spreadable sausage—then takes us to the islands where those sausages originate. At a black pig farm on Mallorca he rediscovers a delicacy from his childhood–then takes us to a patisserie that makes a famed local dessert from the pork lard! Then onto the island of Menorca for some lobster fishing (and a traditional lobster dish, of course). José visits both a great cheese maker and one of the worlds most renowned gin makers—where he reveals the recipe for the perfect gin and tonic.
Episode 7: Cold Soup and Hot Flamenco: Andalucia
- 30m
- Oct 16, 2008
José travels to Andalucía’s Granada, the city that made cold soup famous, and creates two of his own–the famed gazpacho, and the purely Andalucían delicacy, ajo blanco. He dances his way through one of Spain’s most famed festivals, the Feria de Abril in Sevilla, and takes us on a tapas bar-hopping trip to sample the local delicacies —all sandwiched around a visit to La Alhambra, one of the seven wonders of the modern world.
Episode 8: Green Spain: Cantabria
- 30m
- Oct 23, 2008
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.
Episode 9: José Goes Nuts: Valencia
- 30m
- Oct 30, 2008
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.
Episode 10: Cherries and Cheeses: Extremadura
- 30m
- Nov 6, 2008
After cooking two quick tapas – one with a local cheese from Extremadura, the other with the region’s cherries – José makes a sweet escape to the startlingly beautiful cherry fields of Extremadura, meets the cheese makers (and the sheep) responsible for the decadent creamy cheese known as Torta del Casar. After giving a pinch of pimentón—Spanish paprika —to the traditional Extremadura salad known as Cojodongo, José’s inspired to return to the region to visit the fields and factories where the unique sweet and smoky Spanish spice is made. And he reveals why a French culinary tradition must pay thanks to a small monastery here.
Episode 11: A Fairy Tale Come True: Aragón
- 30m
- Nov 13, 2008
In the mythical forests of Aragón, a heavenly region almost too beautiful to be real, José is inspired to cook two very earthly regional dishes: Migas, an ancient dish based on breadcrumbs (in this case, paired with mushrooms and serrano ham) and pollo al chilindron, a chicken stew made with a green and red pepper sauce. He returns to Aragón to walk the Pyrenees Mountains, fish for trout, and even hunt for truffles, the old-fashioned way.
Episode 12: Sophisticated Tastes: Pais Vasco
- 30m
- Nov 20, 2008
José explores one of the most sophisticated regions of Europe, Basque Country, and cooks some of the iconic dishes of the countryside – from pintxos (small regional tapas) including one named after a movie star, to the delicate cod dish known as bacalao al pil pil. He takes us to the traditional place in Spain for eating bacalao – a cider bar; explores the beautiful city of San Sebastian; and he visits Arzak -- the restaurant of one of his mentors, and one of the greatest restaurants in all of Spain.
Episode 13: Islands in the Sun: Canarias
- 30m
- Nov 27, 2008
Since the United Nations has declared 2008 the International Year of the Potato, José begins his trip to these stunningly beautiful islands of Canarias by cooking up a fascinating local dish of wrinkled potatoes and two great sauces, a mojo rojo and a mojo verde – then visits the potato fields on the island of Tenerife. While there, of course, José stops off at a great winery and a fabulous restaurant, then ventures on to the island of Lanzarote (but not before creating a superb sancocho–a local version of fish stew).

Episodes

E1 Episode 1: Liquid Gold: Andalucia

E2 Episode 2: The Onion That Would be King: Cataluña

E3 Episode 3: The Land of Fire: Castilla y Leon

E4 Episode 4: The Tale of the Drunken Goat: Murcia

E5 Episode 5: Paella Day: Valencia

E6 Episode 6: Seas of Delicacies: Baleares

E7 Episode 7: Cold Soup and Hot Flamenco: Andalucia

E8 Episode 8: Green Spain: Cantabria

E9 Episode 9: José Goes Nuts: Valencia

E10 Episode 10: Cherries and Cheeses: Extremadura

E11 Episode 11: A Fairy Tale Come True: Aragón

E12 Episode 12: Sophisticated Tastes: Pais Vasco

E13 Episode 13: Islands in the Sun: Canarias

Overview

Fun facts

Details

Streaming on

Network

Cast

More like this

Episodes

E1 Episode 1: Liquid Gold: Andalucia

E2 Episode 2: The Onion That Would be King: Cataluña

E3 Episode 3: The Land of Fire: Castilla y Leon

E4 Episode 4: The Tale of the Drunken Goat: Murcia

E5 Episode 5: Paella Day: Valencia

E6 Episode 6: Seas of Delicacies: Baleares

E7 Episode 7: Cold Soup and Hot Flamenco: Andalucia

E8 Episode 8: Green Spain: Cantabria

E9 Episode 9: José Goes Nuts: Valencia

E10 Episode 10: Cherries and Cheeses: Extremadura

E11 Episode 11: A Fairy Tale Come True: Aragón

E12 Episode 12: Sophisticated Tastes: Pais Vasco

E13 Episode 13: Islands in the Sun: Canarias

Episode 1: Liquid Gold: Andalucia

Episode 2: The Onion That Would be King: Cataluña

Episode 3: The Land of Fire: Castilla y Leon

Episode 4: The Tale of the Drunken Goat: Murcia

Episode 5: Paella Day: Valencia

Episode 6: Seas of Delicacies: Baleares

Episode 7: Cold Soup and Hot Flamenco: Andalucia

Episode 8: Green Spain: Cantabria

Episode 9: José Goes Nuts: Valencia

Episode 10: Cherries and Cheeses: Extremadura

Episode 11: A Fairy Tale Come True: Aragón

Episode 12: Sophisticated Tastes: Pais Vasco

Episode 13: Islands in the Sun: Canarias

Episode 1: Liquid Gold: Andalucia

Episode 2: The Onion That Would be King: Cataluña

Episode 3: The Land of Fire: Castilla y Leon

Episode 4: The Tale of the Drunken Goat: Murcia

Episode 5: Paella Day: Valencia

Episode 6: Seas of Delicacies: Baleares

Episode 7: Cold Soup and Hot Flamenco: Andalucia

Episode 8: Green Spain: Cantabria

Episode 9: José Goes Nuts: Valencia

Episode 10: Cherries and Cheeses: Extremadura

Episode 11: A Fairy Tale Come True: Aragón

Episode 12: Sophisticated Tastes: Pais Vasco

Episode 13: Islands in the Sun: Canarias