Ep 3. Episode 3

In Episode 3 of Rick Stein's Mediterranean Escapes season 1, the renowned chef and food enthusiast takes viewers to Mallorca, an island paradise in the Balearic Sea. Known for its stunning beaches and crystal-clear waters, Mallorca is also a culinary gem, with a rich history of Mediterranean cuisine that combines Spanish, Moorish, and North African flavors.

Stein begins his journey in Palma, the island's capital, where he visits the vibrant Mercat de l'Olivar market, a bustling hub of fresh produce, seafood, and artisanal products. Here, he meets local chefs and vendors and samples a variety of traditional Mallorcan dishes, including ensaimadas (sweet pastries) and sobrasada (cured pork sausage).

Next, Stein heads to the town of Binissalem, where he explores the local wine culture. Mallorca is home to several grape varieties, including the indigenous Manto Negro and Callet, and Stein visits a local cellar to taste some of the island's best reds and whites. He also learns about the importance of sustainability in winemaking and how Mallorca's winemakers are embracing organic and biodynamic practices.

Stein then travels to the coast to discover Mallorca's seafood delights. In the pretty fishing village of Porto Cristo, he meets with local fishermen who use sustainable and traditional methods to catch octopus, prawns, and other delicacies. He then joins a local chef to cook a traditional fideua (a paella-like dish made with short noodles instead of rice) using fresh seafood and vegetables.

The next stop on Stein's journey is the picturesque village of Deia, where he explores the region's olive oil production. Mallorca is home to many olive groves, and Stein learns about the different varieties of olives and how they are harvested and pressed. He also visits a local family-run mill to taste some of the island's most prized olive oils and learns how to make a traditional aioli (garlic mayonnaise) using olive oil.

Finally, Stein heads to the north of the island to discover Mallorca's rich charcuterie legacy. In the town of Esporles, he meets with a local butcher who shows him how to make sobrasada, the spicy pork sausage that is a staple of Mallorcan cuisine. Stein also visits a family farm where pigs are raised in a sustainable and ethical way, and learns about the importance of preserving Mallorca's culinary heritage.

Throughout the episode, Stein showcases the beauty and diversity of Mallorca's cuisine and culture, highlighting the island's commitment to sustainability and tradition. From fresh seafood to flavorful wines, from olives to olive oil, Mallorca is truly a Mediterranean escape not to be missed.