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Rick Stein's Long Weekends

  • Season 1
  • 10 episodes
  • Food

Summary

Rick Stein embarks on a series of culinary long weekends in search of food excellence and brilliant recipes, heading to markets, restaurants, wineries, cafes and bars.

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Episode 8: Cadiz

Summary

The chef heads to Cadiz in Spain, where he samples two of the city's most revered culinary stars - fresh tuna and Manzanilla sherry. Rick is captivated by the narrow winding streets as he walks in the footsteps of the ancient Phoenician and Arab traders, whose influence on the city can still be seen to this day. Back home, he prepares flamenco eggs and arroz verde, or green rice, made with garlic, parsley, clams and prawns, producing the vibrant colours of the Spanish flag.
Recommended

Review

Rating: 3 out of 5.

The chef is in tapas heaven because the winding back streets of Cadiz in south-west Spain are stuffed with bars serving delicious morsels. He is inspired by a garlicky green rice dish, although he serves his version with added alioli. He also tastes an egg and tomato dish he describes as “Spain on a plate”, deciding to improve it with just a few additions.

For him, the real joy of visiting Cadiz is the fresh fish (especially tuna) and its churros (sugary fried-dough treats), which are reputed to be the best in all of Andalusia. Of course he tries both.

How to watch

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Details

Formats
Colour

Credits

Cast

rolename
PresenterRick Stein

Crew

rolename
DirectorDavid Pritchard
ProducerDavid Pritchard

All episodes

  • Episode 8

    Cadiz

    Summary

    The chef heads to Cadiz in Spain, where he samples two of the city's most revered culinary stars - fresh tuna and Manzanilla sherry. Rick is captivated by the narrow winding streets as he walks in the footsteps of the ancient Phoenician and Arab traders, whose influence on the city can still be seen to this day. Back home, he prepares flamenco eggs and arroz verde, or green rice, made with garlic, parsley, clams and prawns, producing the vibrant colours of the Spanish flag.
    Recommended

    Review

    Rating: 3 out of 5.

    The chef is in tapas heaven because the winding back streets of Cadiz in south-west Spain are stuffed with bars serving delicious morsels. He is inspired by a garlicky green rice dish, although he serves his version with added alioli. He also tastes an egg and tomato dish he describes as “Spain on a plate”, deciding to improve it with just a few additions.

    For him, the real joy of visiting Cadiz is the fresh fish (especially tuna) and its churros (sugary fried-dough treats), which are reputed to be the best in all of Andalusia. Of course he tries both.

    How to watch

    Loading

    Details

    Formats
    Colour

    Credits

    Cast

    rolename
    PresenterRick Stein

    Crew

    rolename
    DirectorDavid Pritchard
    ProducerDavid Pritchard
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