Ep 5. Spain

In season 1 episode 5 of Bizarre Foods, host Andrew Zimmern takes viewers on a culinary journey through the beautiful country of Spain. He starts in Madrid where he samples everything from the classic Callos a la Madrileña (tripe stew) to the lesser-known Caracoles (snails). Andrew also checks out one of the oldest restaurants in the world, Botín, known for its cochinillo asado (suckling pig).

Next, Andrew heads to Catalonia where he learns about the tradition of eating calçots (a type of onion) with romesco sauce. He also meets up with a chef who specializes in modern tapas and tries dishes like spherified olives, foie gras cotton candy, and bull tail tacos.

Andrew then travels to Valencia where he tries a huge paella cooked over an open fire on the beach and visits a market where he samples local cheese and Iberico ham.

In the Basque Country, Andrew learns about pintxos, the Basque version of tapas, and tries a variety of pintxos from squid ink croquettes to baby eel skewers. He also visits a traditional cider house where he learns how to pour cider like a pro and tries out the local specialty: a beef steak cooked over an open fire.

Lastly, Andrew heads to Andalusia where he tries gazpacho, a cold tomato soup, and pescaíto frito, deep-fried fish. He also takes part in a traditional feria (fair) where he tries out all sorts of regional specialties and experiences the lively street party atmosphere.

Throughout the episode, Andrew not only tries out various bizarre and delicious foods but also explores the diverse cultures and traditions that make Spain such an incredible culinary destination. From the bustling cities of Madrid and Barcelona to the laid-back beach towns of Valencia and Andalusia, this episode showcases the best of Spanish cuisine and culture.