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.

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.