Rob Carson: Once again, my name is Rob Carson. I am cooking with Javier Quiroga from To Your Taste Catering, and we are making Paella, and right now this has been cooking for about almost half an hour, I am sure.
Javier Quiroga: Yeah, an hour and a half.
Rob Carson: We’ve added lots of broth and some water as well.
Javier Quiroga: Yes.
Rob Carson: And when you’re stirring, we’ll show you the consistency. We’re almost ready to add our seafood and just finish it up.
Javier Quiroga: And you will know this is almost ready, once it starts bubbling around like that.
Rob Carson: Sure.
Javier Quiroga: See how it is. Paella is not, it's not supposed to be dry like when you steam rice. It's supposed to be similar to this because remember once you take it off and you let it set for a little while, the rice is going to continue cooking. So, if you check it out you'll know it's looking.
Rob Carson: And the rice is fairly tender right now. It's not mushy. It's al dente.
Javier Quiroga: Al dente, al dente.
Rob Carson: So now.
Javier Quiroga: We’re good here.
Rob Carson: We are ready to rock the roll, what are we going to add next?
Javier Quiroga: Well, we’re going to do the pepper really quick, now I have to show them?
Rob Carson: Remember we had taken this pepper, and we had basically seared it, and blackened it on stove top.
Javier Quiroga: Yeah.
Rob Carson: Make sure you have prepared that.
Javier Quiroga: Yeah, and it's fairly simple, actually you know, the bag what it does, it releases the skin, the charred skin from the flesh itself, so basically you know it just the little like this.
Rob Carson: Yeah.
Javier Quiroga: It's beautiful.
Rob Carson: You might also rinse this under some cold water if you want.
Javier Quiroga: Yeah, a little bit cold water, that works perfectly fine. So, that's it. I’m going to wash my hand really quickly.
Rob Carson: Alright, now again, the red pepper we’re using as a garnish.
Javier Quiroga: Yeah. For the end, you need you can chop.
Rob Carson: Now I want to see how you do.
Javier Quiroga: Alright. So I am going to take the top off here.
Rob Carson: Alright.
Javier Quiroga: And that be done, basically you can do it with your hand.
Rob Carson: Just take the center out.
Javier Quiroga Take the center out and the seeds, and at this point I will also run it little under water, just to make sure all the seeds are gone, and then we are going to slice this, we are going to slice it in little lengths here like this, just to make like -- sort of like a rough julienne. So we’re going to put this on top. The Paella is going to look beautiful, once with all the colors. You have the seafood, you have the green peas.
Rob Carson: Sure.
Javier Quiroga: You have the peppers.
Rob Carson: It's going to look just excellent.
Javier Quiroga Alright. We will set this here for right now.
Rob Carson: Alright. Now what are we going do?
Javier Quiroga: And we can put that seafood the scallops.
Rob Carson: Now we are going to use the sauce that –
Javier Quiroga: Yes, we will put the sauce in there.
Rob Carson: That's the scallops and the squid. This is really going to pop.
Javier Quiroga: It’s one of the best.
Rob Carson: We’ve been tasting it as we go and it's really good when you have the seafood.
Javier Quiroga And that says, it's the end of it.
Rob Carson: Out of this world, all right.
Javier Quiroga: And then we are going to put the big shrimps, you can put the smaller shrimps on first.
Rob Carson: Smaller shrimps go first, there we go.
Javier Quiroga: You can come work with me full time, he’s very good.
Rob Carson: About the head ones.
Javier Quiroga: The head ones are for later.
Rob Carson: Okay, we will leave those alone, alright cool!
Javier Quiroga: Alright. So, we’ll stir it with this here. We could bring the Paella here.
Rob Carson: Paella out, this is the serving pan. You can use probably a big deep platter.
Javier Quiroga: I mean, if you were me, I put the seafood on top of it here, done. Go inside.
Rob Carson Absolutely.
Javier Quiroga We’re all set.
Rob Carson Absolutely.
Javier Quiroga Great! Alright. So, we just put this right on top here. Paella, you smell over that?
Rob Carson: It's beautiful, it’s ridiculous.
Javier Quiroga Alright now the presentation, the garnish what we’re going to do. Let's do the. We’ve got the clams here, right on. So, you can put these guys around, so maybe you can help me with and put a big one over there, the big one over here.
Rob Carson Sure.
Javier Quiroga And then each little one in between.
Rob Carson: Oh, you’re just going to keep on sides?
Javier Quiroga: On the side, on the sides, only.
Rob Carson: Excellent.
Javier Quiroga: Alright. Then we are going ahead and put some of the peas on top. You could just sprinkle some on top. Are you sure you haven’t done this before?
Rob Carson: I have never done this. Maybe in the former life. The only time I worked cooking was at a truck stop in Iowa when I was a teenager.
Javier Quiroga: Really?
Rob Carson: And it was just cheese burgers and stuff, but it taught me how to get it all done at the same time.
Javier Quiroga: What did the stuff taste like?
Rob Carson: It was good. I was the only truck stop chef to caramelize onions. It was weird.
Javier Quiroga: It's like whom is this gourmet guy, right?
Rob Carson: Slice the onions they’ll burn it all in there. And I was like, no I’m going to caramelize this.
Javier Quiroga: Now we’re going to do a little bit of the pepper, so we can just put it on top. You can do it like this. It can look a little nicer. Again, you do whatever it feels right to you. You just throw it on or do –
Rob Carson: No, no, no, no, because you know what if you are going to spend this kind of time making the dish, may it look good.
Javier Quiroga: Make it look very nice.
Rob Carson Make it look nice.
Javier Quiroga: Yeah. Perfect.
Rob Carson: This looks good man.
Javier Quiroga: It looks good, it's good, but maybe we can put little more to the mount in the middle here.
Rob Carson: I love that.
Javier Quiroga: Then we are going to do, see what I mean about the head, the shrimp of the head. How beautiful that looks. I mean, it looks gorgeous.
Rob Carson: If you don't mind it looking back at you.
Javier Quiroga: It doesn't bite though, hard.
Rob Carson: This isn't cooking, this is survivor.
Javier Quiroga: And then you know one neat trick with shrimp, if you do this, you just put them together like this, that's beautiful right there.
Rob Carson: Very good.
Javier Quiroga: Look at that.
Rob Carson: Wow! That looks sweet.
Javier Quiroga: That looks good. What do you guys think?
Rob Quiroga: There it is. There it is my friends To Your Taste Catering's Paella. Enjoy.
Javier Quiroga: You want to try it, spoon?
Rob Quiroga: Sure man.
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