Jamie Oliver seeks the authentic tastes of Spain in Andalucia. He makes paella for the whole town of Ronda, birthplace of modern bullfighting, and is taught how to cut serrano ham by an award-winning father and son team. As he joins in the local festivities, including carrying a giant statue of the Virgin Mary from church to church, he takes time to cook tomato salad with chorizo, pork chops with Spanish beans, and quail's egg with black pudding
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