Yu Yu Hakusho

Chef José Andrés shares the gastronomic secrets of Spain's Catalonia region with his daughters as he revisits the people and places that have shaped his life and career. As a family, they immerse themselves in the culture, reconnecting with old friends over classic local dishes, like Mediterranean lobster surf and turf. They get lost in the delights of Barcelona's most spectacular food market and even invent their own dessert. Heading out of the city to the iconic restaurant El Bulli, they discover the origins of molecular gastronomy and take part in a death-defying Catalonian tradition.

Chef José Andrés and his daughters arrive in sun-soaked Andalusia, the region with a reputation for being a foodie paradise, where they immediately explore the gastronomic delights that await them. A strong Moorish influence has defined the unique flavors and dishes of this beautiful and diverse part of the country, while proximity to the sea ensures José's family is served the finest cuts of fresh Atlantic bluefin tuna and local specialties like crisp seafood fritters. Later, they enjoy a beautiful evening at a traditional sherry and flamenco festival that serves up crispy fried fish and succulent ham to round off an inspirational culinary trip.

Chef José Andrés takes his daughters to the bustling capital of Madrid on a tour to the heart of the city's food history. The family uncovers age-old tradition when they dine on luxurious roast suckling lamb in city's oldest inn and fill themselves with royal sweets in a centuries-old pastry shop once frequented by the Spanish royal family. After satisfying cravings for classics like churros and patatas bravas, they round off their trip by trying their hand at the delicate craft of slicing the finest Spanish Iberico ham.

Chef José Andrés and his daughters go on a mission to discover the origins of Spanish paella in Valencia. On their way to competing head-to-head with the locals in an annual competition, the family enlists the help of experts to uncover the key to the perfect paella Valenciana. They discover which ingredients are crucial and which wood will create a fire that can crisp the rice to perfection. During Valencia's Las Fallas festival, the family samples local classics, including Valencia's take on pizza and the Spanish version of a donut.

Chef José Andrés and his daughters explore José’s birthplace, the luscious and verdant land of Asturias in northwest Spain. They travel to the remote caves of the Picos de Europa National Park to learn about cheesemaking, attempt to master the art of pouring cider in a traditional bar and set sail to harvest the world's most expensive seafood, gooseneck barnacles. Along the way, they feast on Fabada, a regional mix of succulent meats and beans, and are treated to a meal of aged Asturian steak and cheesecake by one of region's up-and-coming chefs. The family discovers the historical origins of a sweet pastry born in Asturias before they come together with old friends and family for a meal celebrating the very best food of the region.

On Spain's volcanic island of Lanzarote, Chef José Andrés and his three daughters discover how the resourceful local community harnesses their amazing natural environment to produce incredible tastes straight from the earth. From salt collected from tidal pools to vineyards flourishing in volcanic ash, this diverse landscape offers up a multitude of surprises. The family also joins the locals in cheering on their favorite wrestling team, try their hand at surfing, take to the skies for a unique view of the island and uncover how food bonds this tight-knit community together.