Cocina al punto con Peña y Tamara

Chef Javier Peña travels to Aranjuez, Madrid, to get the delicious strawberries he needs to prepare two recipes with Tamara Falcó: tuna marinated in strawberry sauce and baked strawberries.

Chef Javier Peña heads to Silla, Valencia. There, he learns more about the rice crops of Albudera. Tamara and Peña surprise the audience with two delicious recipes: green rice with wheat and an orange dish.

Tamara Falcó joins chef Javier Peña to prepare two recipes with the best ingredients fron San Esteban.

Chef Javier Peña heads to Laguna de Duero to lean more about the crops of peas. Peña and Tamara prepare two recipes: pea and avocado salad and pea souffle.

Chef Javier Peña heads to Villanubla, Valladolid, to learn the secrets of Candeal bread; Tamara and Peña make two dishes: repápalos and salmorejo bonbons.

Chef Javier Peña visits Tudela de Duero, in Valladolid to learn more about white asparagus farming; Tamara and Peña make grilled asparagus with hollandaise sauce.