• Two 14-ounce Can Chickpeas, Drained And Rinsed
• 1/4 Cup Extra-virgin Olive Oil
• 2 Garlic Cloves, Peeled
• 1/2 Large Spanish Onion, Cut Into Small Dice
• scant 1 Cup Tomato Puree
• 2 Tablespoons Sweet Pimentón (spanish Smoked Paprika)
• pinch Of Saffron Threads
• 1 Pound Baby Spinach
• 2 Tablespoons Finely Chopped Italian Parsley
• 1/2 Teaspoon Cumin Seeds
• 1 1/2 Pounds Skin-on, Boneless Bacalao (salt Cod), Soaked In Water For 3 Days (change The Water Twice A Day)
• 5 Cups Water

Batali is an old hand on camera; Bittman surprisingly telegenic and self-deprecating, and Bassols a very knowledgeable and companionable guide to her own country. Paltrow she seems to be here largely for her star power, though her Spanish is acceptable and she's very appreciative of the experiences she's privy to. Sometimes Paltrow's waxings can seem a little over the top; of architect Frank Gehry, whose buildings in Bilbao the group visits, she says, "Frank Gehry has to be a good guy, because his buildings are so innovative, and yet so sensitive." (Clearly Paltrow hasn't yet visited the Experience Music Project in Seattle.) But the series' pluses are enormous, and happily the focus on great food (try not to salivate while you watch Bittman and Bassols down tapas made of grilled anchovies and button mushrooms), stunning countryside, and lovely people of Spain. Buen apetito! --A.T. Hurley