From Corfu, Rick headed to the Spanish island of Mallorca where he ate what he described as the most succulent lamb he has ever tasted. He interpreted Mallorcan-style cooking with his Chicken with sobrasada, a soft and spreadable Mallorcan sausage made with pork loin and fat, paprika, salt and cayenne pepper. Rick then travelled to Barcelona's La Boqueria market, which he says is the best place to eat Catalonian food. With Catalonia in mind, he cooked the local food of salt cod fritters with allioli (a punchy garlic sauce from Catalonia).
Other recipes cooked by Rick on the programme are featured in a book that accompanies the series. Rick Stein's Mediterranean Escapes is published by BBC Books (ISBN 978 0 563 49366 2).
