Rick Stein's Long Weekends

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