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 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.