Spanish culinary traditions feature regional recipes and seasonal dishes

Traditional and seasonal Spanish culinary techniques are highlighted through various regional recipes. In Elciego, Rioja Alavesa, Roberto Txaketa demonstrates traditional methods at La Bodega de Fito. These include preparing 'caparronada'—a winter dish made of beans and various meats like chorizo and morcilla cooked in a railway pot over charcoal—and grilled pork face prepared with salt and wine.

In contrast to these heavy traditional dishes, chef Arguiñano offers a lighter summer option: a chickpea salad with cockles. The recipe emphasizes a specific vinaigrette featuring citrus notes and honey to balance the salinity of the seafood, providing a quick meal suitable for hot weather.