Rob Carson: I am Rob Carson, I am a radio personality and I cook and once again we are cooking with Javier Quiroga of To Your Taste Catering, at toyourtastecatering.com we are making Paella.
Javier Quiroga: Yes.
Rob Carson: And we have done lot of prep work and ready to bring it together, and finish it up. So, we have got this pepper, we’ve still been roasting.
Javier Quiroga: Yes, it's almost ready as guys can see, actually, the way to roast the pepper is you just do it on open flame like this, or you can do it in the oven like you mentioned or do on the grill.
Rob Carson: You could use the broiler oven or you can use the grill.
Javier Quiroga: And then what you can do basically, what you want to do, it's roasting right now, and we throw in a zip lock bag or you can put in a bowl and cover with some cling, because what that does is, that steams it, and it falls straight off.
Rob Carson: For sure the peeling comes right off when you do it that way.
Javier Quiroga: So, you’ll never buy another roasted pepper jar again.
Rob Carson: Once that are in the jar with the olive oil and all that, they don't have the body that this does, they don't have the fresh taste that this does. You can use them in desperation like in sandwich.
Javier Quiroga: Yeah of course. And the thing is if you want to do it, if you see some peppers, you need to have in salad you know, which is something on sale, say, we have got a case of peppers that's on sale. We make them, and then we go ahead and we put them in olive oil so that will last for a lot longer, same with garlic.
Rob Carson: So, now we’ve got our big sauté pan going over here. We’ve got some heat going on it right.
Javier Quiroga: Yes, the heat is going, and again, a hot pan is very, very important. All the stuff that we have already done here, you know the chicken, there are the sausages and the pork here, we have the seafood that we are going add at the end, and then we have the vegetables –
Rob Carson: And the chicken broth.
Javier Quiroga: Is it really that good?
Rob Carson: No, not really. It's just in a glass it looks like you are supposed to drink it.
Javier Quiroga: You drank already half of it.
Rob Carson: Yeah, well, we need some more.
Javier Quiroga: It will be delicious, yeah. Alright, so we got a little more olive oil. Again, the key to the Paella is olive oil, saffron, and garlic. Again, this is just a little bit all your ingredients you already you have. So we just start with adding the chicken in here. And the whole mix that we did.
Rob Carson: The chicken and the pork right here. This is going to start smelling really good.
Javier Quiroga: At this point, I add personally and again cooking is very important and everybody does it their own way. At this point I add a little bit of saffron, so it can hang on to some of the stuff here, and again, we didn't talk very much about the saffron. Just a little bit here, and as you can see now little threads are just basically releasing some it's flavors right now. So, we’ll get that going. Now, we’re going to add some of the vegetables in.
Rob Carson: Chickpeas and artichoke hearts.
Javier Quiroga: Chickpeas and artichoke hearts. We garnish with little chickpea here, and check out this little garnish is cool or what.
Rob Carson: Well that is fabulous.
Javier Quiroga: You just get a head garlic, cut in half.
Rob Carson: Cut in half. Well you can taste just half of it.
Javier Quiroga: It’s half of the bottle, absolutely, Just look at that.
Rob Carson: When are we going to add the onion?
Javier Quiroga: Right now, we are going to do it.
Rob Carson: Ready.
Javier Quiroga: Yeah, we’re all set.
Rob Carson: Come on baby, get that onion in there. Onions are really going to make it taste good.
Javier Quiroga: Yeah it’s going to taste very, very good.
Rob Carson: You there is something, some point in history somebody was out digging and they found an onion and they tasted it and they went, this is good. But you know it is better if we cut it rings and deep fried it.
Javier Quiroga: That's funny. See when it's dries up again, little bit like that, put a little more olive oil, just a little bit, because right now we are going to be putting the rice in here, so we don't want that rice to stick too much, we want to flavors to coat against the rice, its grain.
Rob Carson: So, we have added a couple of more table spoons of olive oil.
Javier Quiroga: And again, we use the Uncles Ben's rice which -- it's really hard to mess up. Although I have messed it up sometimes. Alright, I will put a little rice, and the rule of thumb for Paella is, about a quarter cup of rice per person. So, if you’re going have say six to eight people, you'd probably get a couple cups of rice. So again --.
Rob Carson: Eight people two cups of rice.
Javier Quiroga: Then put this pork, a little bit on top of like that. I can get it see. Di you see I blew it like that like was kind eight cups of rice. That's important, that's why my wife married me, the only reason.
Rob Carson: Because she doesn't think.
Javier Quiroga: Because I don’t have beautiful looks. Another great thing about Paella, if you have a last minute guest that calls you, and you’re making it, add a little more rice. You don't spend that much money.
Rob Carson: I notice you’ve been cutting the seafood with rice. What are you doing?
Javier Quiroga: The saffron again.
Rob Carson: Okay, more saffron?
Javier Quiroga: Saffron, well, let’s add a little bit a little while ago. Saffron, you mentioned you can get it at any specialty store you can get the saffron basically.
Rob Carson: You can get it online too.
Javier Quiroga: You can get it online, but much economical and it's the most expensive herb by weight in the world.
Rob Carson: I could think of another, if possible or more, but.
Javier Quiroga: But we can't cook with that.
Rob Carson: Actually you can't cook with that, just brownies.
Javier Quiroga: And again, you don't need that much, it is expensive herb.
Rob Carson: Right now this Paella cost about $4000.
Javier Quiroga: Right now, $6000.
Rob Carson: The saffron is a fairly expensive herb, but like you said, it's going to add a lot of flavor, and it's going to add a cool color to it too. It's going to have this kind of orangey red look to it and it's –
Javier Quiroga: And I add again, everybody does everything differently in cooking. So I like to add it now.
Rob Carson: So, now we’ve got this going, it's been going on about ten minutes, when we do start adding the broth?
Javier Quiroga: Alright, we’re going to add the broth now. When all the rice is basically stirred and everything else, we can add your favorite drink to it now.
Rob Carson: Yes, the favorite drink. Here we go. About what, about a cup to start?
Javier Quiroga: Yeah, about a cup to start, maybe a little bit more. You want to basically cover most of it.
Rob Carson: See he does the flippy thing, I can't do the flip and when I do the flippy thing with the pan, it throws all over on the stove. I just got to stir.
Javier Quiroga: Just a little practice.
Rob Carson: Alright, so it's still going, we’re stirring, we’re stirring, we’re stirring, and we’re kept it going. This is going to take approximately how long?
Javier Quiroga: Probably about 15-20 minutes. This rice cooks fairly quickly, and it looks like you want a little more broth. So, it gets like a little more broth. And when it comes to the broth, sometimes what we do, we'll get all the shells that we got from the shrimp, and we make our own stock. And even all the juice that fall off from these guys, we use that, and we use that stock, and it works out very, very well. So, this is working here, that’s going to be delicious.
Rob Carson: Cool! What we’re going to do, is we’ll going to let this cook a little bit longer, then we’re going to add the seafood, and we’re going to present it for our guests, Paella coming up.
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