Neven Maguire ends his romp through Andalucia with a stop in Cadiz, a stunning port city with a history stretching back 3,000 years and culinary marvels that hark back to key moments in the town's history.
It's been a glorious few weeks as we followed Neven through Andalucia, feeling summer stretch on that little bit longer with each cup of coffee, churro and decadent pastry he tried.
For the last episode in the series, we head off to Cadiz, an ancient port town thought to be the oldest continuously inhabited city in Europe, dating back 3000 years. When Spaniards left for America throughout the ages, they did so from Cadiz, which was and is a major port town.
It was through this bustling marine hub that foods like corn, tomatoes, potatoes and tobacco came back to Spain, changing the culinary landscape as they did.
Naturally, this rich history brings with it equally rich regional foods, and Neven, of course, sampled them all on our behalf. Stopping first at the city's fish market, Neven scopes out delicacies the likes of which we never see in Ireland no matter how adventurous we think our palettes are. Cuttlefish eggs, for instance, catch Neven's eye.
Next up, he travels to Bodegas Rey Fernando De Castilla, a sherry bodega, to learn more about what must be one of Ireland's favourite tipples. Spanish sherry is very different from the one we have here, much more drier in taste, but it is nonetheless a perfect accompaniment to a range of foods - which Neven learns.
Being a port town, fish is a staple part of the Cadiz diet and taken very seriously. No fish is more prized, though, than the tuna. Neven meets chef Julio Vazquez who specialises in cooking tuna.
Finally, Neven dishes up a treat of prawns cooked in garlic, a recipe we could all use to make the most of the wonderful prawns we have in Ireland. Get the recipe here.
Watch Neven's Spanish Food Trails tonight, Tuesday 16th October at 8.30pm on RTÉ One.
