Neven's Spanish Food Trails

Neven Maguire returns to Spain. In Malaga, he samples the fish soup of a restaurant by the Roman amphitheater, and heads into the eastern hills to try the local molasses waffles.

Neven starts his time in Granada with churros alongside a thick hot chocolate. Later, cold filtered coffee, cakes dedicated to a Pope, and a tapas tour of the city are on the menu.

Cordoba, Spain's different types of olives used to make the town's award-winning olive oil; salmorejo, chilled tomato soup made with tomato, bread, garlic and olive oil; wine; vegetable risotto using sherry vinegar.

An organic farm that produces Seville oranges; making marmalade; school for flamenco dancers, guitarists and singers; seafood stew flavored with oranges.

Aracena's Grotto of Wonders; the regional specialty jamon iberico; a 175-year-old bakery makes a local specialty consisting of strips of dough deep fried and formed into a block with cinnamon and honey; rabbit stew with chorizo.

Cadiz, Spain's fish market; a small sherry bodega; prawns in garlic; a chef who specializes in cooking tuna.