1 00:00:12,053 --> 00:00:13,096 Ooh! 2 00:00:14,264 --> 00:00:15,807 Pretty. 3 00:00:17,392 --> 00:00:18,977 California. 4 00:00:19,853 --> 00:00:21,562 You never gonna find it... 5 00:00:21,563 --> 00:00:25,315 So I'm really excited because José is coming. 6 00:00:25,316 --> 00:00:29,403 {\an8}He is a very dear friend, an incredible chef, 7 00:00:29,404 --> 00:00:31,280 {\an8}and he just makes everything fun. 8 00:00:31,281 --> 00:00:37,119 We both really love the spirit of feeding a lot of people in a big group. 9 00:00:37,120 --> 00:00:40,581 And so he's going to come over and we are going to create a feast 10 00:00:40,582 --> 00:00:43,752 to thank and celebrate the crew for all their hard work this season. 11 00:00:44,335 --> 00:00:48,213 The crew is like the beating heart of a production. 12 00:00:48,214 --> 00:00:49,923 You can't do it without them. 13 00:00:49,924 --> 00:00:53,677 And a lot of the people on our crew aren't from this neck of the woods, 14 00:00:53,678 --> 00:00:56,013 so I wanted to share some local delicacies, 15 00:00:56,014 --> 00:00:58,849 like the incredible local seafood and wine we have here. 16 00:00:58,850 --> 00:01:03,854 And there is this delicious wine by a small producer called Jonata, 17 00:01:03,855 --> 00:01:05,939 and the winery is about an hour north of my house. 18 00:01:05,940 --> 00:01:10,360 So, going to check it out and find some beautiful bottles, 19 00:01:10,361 --> 00:01:13,906 and then we will come back and get cooking with José. 20 00:01:13,907 --> 00:01:15,950 We love it. We're gonna have a lot of fun. 21 00:01:18,995 --> 00:01:21,622 - Hey, there. Surprise. - Surprise. 22 00:01:21,623 --> 00:01:24,374 {\an8}I told you I was gonna come back. I just didn't say for what. 23 00:01:24,375 --> 00:01:25,501 {\an8}- Nice to see you. - You too. 24 00:01:25,502 --> 00:01:27,252 {\an8}- Thanks for coming. - Thanks for having us. 25 00:01:27,253 --> 00:01:30,881 I'm cooking up a bit of a feast, and I would love to grab some wine for it. 26 00:01:30,882 --> 00:01:31,882 - Awesome. - Let's do it. 27 00:01:31,883 --> 00:01:33,634 - Cool. Let's take a look. - Thank you. 28 00:01:33,635 --> 00:01:35,761 Like a sound you hear That lingers in your ear 29 00:01:35,762 --> 00:01:37,387 But you can't forget... 30 00:01:37,388 --> 00:01:39,473 This is not a bad place to work. 31 00:01:39,474 --> 00:01:41,225 Within each of these rows, 32 00:01:41,226 --> 00:01:43,977 you feel like you're finding these moments of discovery and beauty. 33 00:01:43,978 --> 00:01:47,731 But then, when you zoom out, it's just spectacular. 34 00:01:47,732 --> 00:01:49,900 There it is. Santa Rita Hills. 35 00:01:49,901 --> 00:01:52,444 This is Pinot Noir, is what we're looking at here. 36 00:01:52,445 --> 00:01:55,280 - Pinot Noir up in those hills up there. - That's so great. 37 00:01:55,281 --> 00:01:58,075 - And you pick all this by hand? - Yeah, our crew picks it all by hand. 38 00:01:58,076 --> 00:02:00,744 Slowly and-- and with love. 39 00:02:00,745 --> 00:02:03,622 - I've never had a wine grape off the vine. - I'll get you a whole cluster. 40 00:02:03,623 --> 00:02:04,957 Oh God, it's so cool! 41 00:02:04,958 --> 00:02:08,043 The sun comes up every morning 42 00:02:08,044 --> 00:02:09,336 And if you listen... 43 00:02:09,337 --> 00:02:10,838 - Good flavor. - Wow. 44 00:02:10,839 --> 00:02:12,798 The skins aren't really too rough. 45 00:02:12,799 --> 00:02:15,259 Pinot Noir thrives where it's just cool, mellow temperature. 46 00:02:15,260 --> 00:02:17,928 And that's what's so great about this area. 47 00:02:17,929 --> 00:02:20,848 I grow a lot of fruits, and the same sort of thing, 48 00:02:20,849 --> 00:02:24,226 where it's really like chill and overcast throughout the morning. 49 00:02:24,227 --> 00:02:28,063 And that burst of sunshine where it's sugar and acid, all getting trapped. 50 00:02:28,064 --> 00:02:30,774 Next day, you bite into it. People are like, "Bursting with flavor." 51 00:02:30,775 --> 00:02:33,443 - Yeah. - Yeah, that's nature doing that. 52 00:02:33,444 --> 00:02:35,112 It's nature doing that, 100%. 53 00:02:35,113 --> 00:02:37,865 It's this beautiful thing, for as complex as wine is, 54 00:02:37,866 --> 00:02:41,910 it's actually this gorgeously organic, very simple process of just farming 55 00:02:41,911 --> 00:02:43,245 and then fermenting. 56 00:02:43,246 --> 00:02:46,248 The farming process is just waiting for Mother Nature to ripen the fruit. 57 00:02:46,249 --> 00:02:47,666 ...I'm told 58 00:02:47,667 --> 00:02:53,088 To California soul 59 00:02:53,089 --> 00:02:54,841 - California... - Punch through. 60 00:02:55,425 --> 00:02:57,718 - I'm getting my workout. - Exactly. 61 00:02:57,719 --> 00:03:00,179 - We're earning that wine. - Absolutely. 62 00:03:00,180 --> 00:03:02,556 You wanna pat your feet And you've got to move... 63 00:03:02,557 --> 00:03:05,226 - This is my happy place. - It's beautiful. 64 00:03:06,019 --> 00:03:08,771 Well, don't threaten me with a good time. 65 00:03:11,482 --> 00:03:13,692 This is a 2023 Sangiovese. 66 00:03:13,693 --> 00:03:15,153 Look at the color. 67 00:03:15,278 --> 00:03:17,070 As long as people drink it and enjoy it. 68 00:03:17,071 --> 00:03:19,781 I always say, as long as you know whether you like a wine or don't, 69 00:03:19,782 --> 00:03:21,116 you know more than anybody else. 70 00:03:21,117 --> 00:03:23,076 Oh, I love that. 71 00:03:23,077 --> 00:03:26,413 Because they added that lovin' feeling 72 00:03:26,414 --> 00:03:29,917 This is going to be so good for the meal we're having. 73 00:03:29,918 --> 00:03:33,587 To California soul 74 00:03:33,588 --> 00:03:37,508 California soul 75 00:03:42,013 --> 00:03:44,307 José's on his way. Love José Andrés. 76 00:03:44,891 --> 00:03:46,016 Big personality. 77 00:03:46,017 --> 00:03:48,268 Big, amazing, big-time chef. 78 00:03:48,269 --> 00:03:49,603 Big, big, big heart. 79 00:03:49,604 --> 00:03:52,731 So we're going to make a feast. Let's make some espresso. 80 00:03:52,732 --> 00:03:54,107 Make acafé con leche. 81 00:03:54,108 --> 00:03:56,736 And some pastries that I think he'll really love. 82 00:03:57,445 --> 00:03:58,821 I'm so excited to see José. 83 00:03:59,405 --> 00:04:01,907 We've worked together for several years now 84 00:04:01,908 --> 00:04:05,410 {\an8}because our foundation works with World Central Kitchen a lot, 85 00:04:05,411 --> 00:04:08,747 {\an8}which is José's foundation that really shows up in areas of crisis 86 00:04:08,748 --> 00:04:11,291 {\an8}and makes sure that people are fed and cared for. 87 00:04:11,292 --> 00:04:16,129 {\an8}And he is constantly off the grid, going to where he's needed the most. 88 00:04:16,130 --> 00:04:18,508 So it's a treat when José's able to stop by for a visit. 89 00:04:21,219 --> 00:04:23,762 I think he's going to love these. Oh my gosh. 90 00:04:23,763 --> 00:04:28,892 These pastries are from one of my favorite little places in the valley. 91 00:04:28,893 --> 00:04:32,104 And it's as though a croissant met a churro 92 00:04:32,105 --> 00:04:34,940 and filled itself with a custard or a chocolate. 93 00:04:34,941 --> 00:04:36,400 What's not to love? 94 00:04:36,401 --> 00:04:39,319 Whenever stormy weather... 95 00:04:39,320 --> 00:04:41,948 Mm, yum. Oh, so good! 96 00:04:45,618 --> 00:04:49,079 If you don't have time to do a big plate, you can still have a pretty presentation. 97 00:04:49,080 --> 00:04:51,958 Blue sky, sunny day 98 00:04:52,792 --> 00:04:54,293 No matter what they say... 99 00:04:54,294 --> 00:04:55,378 Mm-hmm. 100 00:04:56,504 --> 00:04:59,214 You can warm some milk, but I love to froth it as well. 101 00:04:59,215 --> 00:05:01,175 Follow the rainbow 102 00:05:04,387 --> 00:05:07,557 Put a little cinnamon sugar on top. 103 00:05:08,308 --> 00:05:09,642 How sweet is that? 104 00:05:10,643 --> 00:05:11,978 Now we get José. 105 00:05:13,021 --> 00:05:14,396 I hear you 106 00:05:14,397 --> 00:05:15,314 Oh my gosh. 107 00:05:15,315 --> 00:05:16,982 Hello! 108 00:05:16,983 --> 00:05:18,317 {\an8}- Ooh! - Look at you. 109 00:05:18,318 --> 00:05:19,860 {\an8}I'm so happy to see you. 110 00:05:19,861 --> 00:05:22,404 {\an8}- So happy to see you. - Oh my-- What do you have? 111 00:05:22,405 --> 00:05:25,324 Okay, I-- I don't like to bring little pieces of cheese. 112 00:05:25,325 --> 00:05:26,616 No, evidently. 113 00:05:26,617 --> 00:05:28,869 So I'm bringing you a whole cheese. 114 00:05:28,870 --> 00:05:32,539 And this one has a very amazing story. 115 00:05:32,540 --> 00:05:35,125 - Okay... - And this, this is to play sports. 116 00:05:35,126 --> 00:05:38,045 - Yeah, it's perfect for Archie. - Jamón ibérico. 117 00:05:38,046 --> 00:05:40,505 - I'm so set. - I had to bring youibérico. 118 00:05:40,506 --> 00:05:42,424 This is going to be amazing. 119 00:05:42,425 --> 00:05:44,885 Look at this. Ready to go. 120 00:05:44,886 --> 00:05:47,554 And this cheese... This is my mom, Marisa. 121 00:05:47,555 --> 00:05:49,514 She used to love blue cheese. 122 00:05:49,515 --> 00:05:53,018 She's not with us any longer, but one day I thought, 123 00:05:53,019 --> 00:05:55,520 "I'm gonna make a cheese which is blue in her honor." 124 00:05:55,521 --> 00:05:58,231 - I love it. - Best gift I could give my mom. 125 00:05:58,232 --> 00:05:59,691 - Yes! - You're going to try it today. 126 00:05:59,692 --> 00:06:02,235 I can't wait to try it. I have coffee for us here. 127 00:06:02,236 --> 00:06:04,196 What did you sprinkle on the coffee? 128 00:06:04,197 --> 00:06:06,948 - I thought I'd make it look pretty, so... - It looks super pretty. 129 00:06:06,949 --> 00:06:09,993 - It's just cinnamon sugar. - I have to Instagram it. 130 00:06:09,994 --> 00:06:11,537 - Okay. - Look at this thing. 131 00:06:13,706 --> 00:06:14,582 Look at that! 132 00:06:15,666 --> 00:06:17,584 - Mm! - I love it. 133 00:06:17,585 --> 00:06:20,879 And I heard you like pastries stuffed with a vanilla custard. 134 00:06:20,880 --> 00:06:23,423 These are incredible. I got them from a local bakery. 135 00:06:23,424 --> 00:06:25,509 This is almost-- In Spain, we have things like that. 136 00:06:25,510 --> 00:06:28,845 Where it almost feels like a churro met a croissant, and then... 137 00:06:28,846 --> 00:06:29,763 Yeah. 138 00:06:29,764 --> 00:06:31,056 ...got married, in this good-- 139 00:06:31,057 --> 00:06:32,682 - Jammin'. - How's your family? 140 00:06:32,683 --> 00:06:34,893 - How are the girls? - Family is doing great. 141 00:06:34,894 --> 00:06:36,686 I have them all over the world. 142 00:06:36,687 --> 00:06:39,356 - Oh gosh. - You know, I don't like to grow up. 143 00:06:39,357 --> 00:06:42,401 'Cause as I'm growing up, my children are no longer with me. 144 00:06:42,402 --> 00:06:44,486 - I'm not handling this very well. - It's okay. 145 00:06:44,487 --> 00:06:45,612 I have to prepare myself. 146 00:06:45,613 --> 00:06:48,782 The kids are only three and five, and I'm already like, "No, no, don't cry." 147 00:06:48,783 --> 00:06:50,909 - Already three and five? Oh God. - Do you believe it? 148 00:06:50,910 --> 00:06:53,078 I just had Lily when you came to the house. 149 00:06:53,079 --> 00:06:54,287 Ugh, we had so much fun. 150 00:06:54,288 --> 00:06:57,457 You know, I'm just glad that in everything that you stay safe. 151 00:06:57,458 --> 00:06:59,418 I'm always like, "José, you show up 152 00:06:59,419 --> 00:07:02,838 where everyone needs love and support and food, and I'm like, 'Please be safe.'" 153 00:07:02,839 --> 00:07:05,215 - That's why we have moments like this. - Yeah. 154 00:07:05,216 --> 00:07:08,635 Moments like this is what charge all of us to just keep going. 155 00:07:08,636 --> 00:07:10,137 - Mm! - We need these moments. 156 00:07:10,138 --> 00:07:11,638 - Celebrate. - Friends, family. 157 00:07:11,639 --> 00:07:12,681 Yes, I love that. 158 00:07:12,682 --> 00:07:15,434 Okay, so with that in mind, we'll cook for the crew. 159 00:07:15,435 --> 00:07:16,435 I love it. 160 00:07:16,436 --> 00:07:19,521 We'll make a big feast with the best local seafood and wine. 161 00:07:19,522 --> 00:07:20,522 Amazing. 162 00:07:20,523 --> 00:07:23,191 And because I feel like staff meal, team meal, 163 00:07:23,192 --> 00:07:26,278 I think it's one of the best parts about restaurant culture. 164 00:07:26,279 --> 00:07:28,613 - Family meal. - Yeah, and one of the best meals. 165 00:07:28,614 --> 00:07:30,323 Better than anything on the menu sometimes. 166 00:07:30,324 --> 00:07:32,325 - Often. - Yeah, 'cause it's cooked with such heart. 167 00:07:32,326 --> 00:07:35,954 - In the spirit of community as well, so... - Let's do it. Plenty of cheese. 168 00:07:35,955 --> 00:07:38,123 - Yeah. And plenty of ham. - It's plenty of ham. 169 00:07:38,124 --> 00:07:41,001 So crew, how are you doing? 170 00:07:41,002 --> 00:07:43,170 So, who likes cheese? 171 00:07:43,171 --> 00:07:44,880 - You like ham and cheese. - Oh, yeah. 172 00:07:44,881 --> 00:07:47,175 - Okay, so give me a knife. - Look at that. 173 00:07:48,301 --> 00:07:50,011 And this machine... 174 00:07:50,595 --> 00:07:53,096 - Oh, for the ham. - We're going to go this way. 175 00:07:53,097 --> 00:07:55,348 - Oh, yeah, this is for the ham. - Oh my gosh. 176 00:07:55,349 --> 00:07:57,058 - Yeah, help me. - Yeah. 177 00:07:57,059 --> 00:07:59,686 This is like the space station, you know, but for ham. 178 00:07:59,687 --> 00:08:00,688 Yeah. 179 00:08:01,189 --> 00:08:05,150 And now the ham is going to be perfectly... steady. 180 00:08:05,151 --> 00:08:06,444 Secure. 181 00:08:06,944 --> 00:08:08,278 - And ham... - For carving. 182 00:08:08,279 --> 00:08:10,656 Ham is ready. 183 00:08:12,783 --> 00:08:14,576 Oh, yeah. 184 00:08:14,577 --> 00:08:17,872 Everybody should have one of those at home. 185 00:08:18,873 --> 00:08:19,707 You think so? 186 00:08:20,958 --> 00:08:24,002 So you're going to cut the ham with whatever knife you have, 187 00:08:24,003 --> 00:08:26,755 but you want this kind of blade that is very... See? 188 00:08:26,756 --> 00:08:28,798 - So it moves. - Moves, elegant. 189 00:08:28,799 --> 00:08:30,300 Like the waves with the ham. 190 00:08:30,301 --> 00:08:31,718 And then you put music. 191 00:08:31,719 --> 00:08:33,428 Na, na, na, na, na 192 00:08:33,429 --> 00:08:34,471 It's like a violin. 193 00:08:34,472 --> 00:08:36,598 - I like it, I like it. - Here. 194 00:08:36,599 --> 00:08:39,519 - Thank you. I'll just stay here with the... - Let me cut a little piece. 195 00:08:41,395 --> 00:08:43,939 - Take a look, you see? - Mm-hmm. 196 00:08:43,940 --> 00:08:48,401 This fat, you keep it because you can use it for scrambled eggs. 197 00:08:48,402 --> 00:08:50,654 - Ooh. - You can use it for a chowder. 198 00:08:50,655 --> 00:08:52,364 You can... you can do whatever. 199 00:08:52,365 --> 00:08:56,410 The pieces are going to have to be thin. 200 00:09:01,832 --> 00:09:03,458 It's whispering. 201 00:09:03,459 --> 00:09:05,962 All the acorns that this ham ate. 202 00:09:07,004 --> 00:09:11,384 All the forest that this pig was living in. 203 00:09:11,968 --> 00:09:13,635 Cheers. 204 00:09:13,636 --> 00:09:15,011 Okay. 205 00:09:15,012 --> 00:09:17,723 We got the first course ready. 206 00:09:19,934 --> 00:09:21,601 What part of Spain are you from? 207 00:09:21,602 --> 00:09:24,271 - I grew up in Barcelona. In Catalonia. - That's what it was. 208 00:09:24,272 --> 00:09:26,398 But I was born in Asturias. 209 00:09:26,399 --> 00:09:28,775 - In Asturias. - Tiny, green. 210 00:09:28,776 --> 00:09:31,611 - You know I used to live in Spain. - I know. 211 00:09:31,612 --> 00:09:33,405 I spent more time in Argentina, funny enough. 212 00:09:33,406 --> 00:09:36,700 It's why I get embarrassed in front of you 'cause I have such an Argentinian accent. 213 00:09:36,701 --> 00:09:38,326 - Okay. Speak Spanish to me. - With a lisp. 214 00:09:38,327 --> 00:09:40,121 Di, "Hola, José. ¿Cómo estás?" 215 00:09:40,913 --> 00:09:42,373 Hola, José. ¿Cómo estás? 216 00:09:43,499 --> 00:09:45,542 - ¿Todo bien? Ah, mirá vos. - Yeah. 217 00:09:45,543 --> 00:09:49,462 But then you spend this time in Spain, and I end up with that, plus a lisp. 218 00:09:49,463 --> 00:09:50,922 From being impressed, you're like... 219 00:09:50,923 --> 00:09:54,759 Hola, ¿de dónde sos y cuándo llegaste? 220 00:09:54,760 --> 00:09:56,428 Gracias, gracias. 221 00:09:56,429 --> 00:09:58,555 I don't know. It's so funny. 222 00:09:58,556 --> 00:09:59,848 You have a great accent. 223 00:09:59,849 --> 00:10:01,142 Gracias. 224 00:10:02,727 --> 00:10:04,644 How much cheese this is! 225 00:10:04,645 --> 00:10:06,397 It's a lot of cheese. 226 00:10:06,939 --> 00:10:08,189 But it's a lot of crew. 227 00:10:08,190 --> 00:10:10,860 Okay. I got one here. 228 00:10:12,194 --> 00:10:14,697 And it's thick. 229 00:10:16,907 --> 00:10:17,866 Look at this. 230 00:10:17,867 --> 00:10:19,869 So gorgeous. 231 00:10:21,078 --> 00:10:23,038 Mmm... 232 00:10:23,039 --> 00:10:27,959 And listen. Because you got this amazing fried cloud of goodness... 233 00:10:27,960 --> 00:10:29,711 - Yes. - Take a look at this. 234 00:10:29,712 --> 00:10:33,506 Because life is about never wasting a moment. 235 00:10:33,507 --> 00:10:34,924 Oh. 236 00:10:34,925 --> 00:10:36,177 Hold on a second. 237 00:10:36,969 --> 00:10:37,802 Right? 238 00:10:37,803 --> 00:10:40,597 - Oh my God. That one is filled with cream! - I told you, I told you. 239 00:10:40,598 --> 00:10:43,224 Hold on a second. I'm going to put a little bit. 240 00:10:43,225 --> 00:10:45,101 Mmm! 241 00:10:45,102 --> 00:10:47,313 And, my lady, 242 00:10:48,397 --> 00:10:49,607 this is... 243 00:10:50,191 --> 00:10:51,232 A bite of the heavens. 244 00:10:51,233 --> 00:10:53,318 ...an amazing bite with the blue cheese. 245 00:10:53,319 --> 00:10:55,196 - I'm gonna be less sophisticated. - Okay. 246 00:10:57,615 --> 00:10:58,448 Mmm. 247 00:10:58,449 --> 00:11:00,033 Mm-hmm. 248 00:11:00,034 --> 00:11:02,786 You told me we're feeding the staff. We're feeding the staff. 249 00:11:02,787 --> 00:11:04,872 She's eating. I'm eating. Why you are not eating? 250 00:11:05,456 --> 00:11:06,956 He's getting involved. 251 00:11:06,957 --> 00:11:09,293 - It's amazing. - It's so good. 252 00:11:10,211 --> 00:11:13,713 You know, Meghan, the best way of cooking is by association. 253 00:11:13,714 --> 00:11:16,591 You get this pastry, and you get this blue cheese. 254 00:11:16,592 --> 00:11:18,802 - You are associating them. Boom. - Mm-hmm. 255 00:11:18,803 --> 00:11:21,096 You got a great dish. You don't have to overcomplicate it. 256 00:11:21,097 --> 00:11:22,013 It works. 257 00:11:22,014 --> 00:11:24,517 Not only does it work, it's beautiful. 258 00:11:25,101 --> 00:11:28,061 Okay. So for our party, what are you going to do with the cheese? 259 00:11:28,062 --> 00:11:29,979 - Do you have, uh, piquillo peppers? - Yes. 260 00:11:29,980 --> 00:11:31,773 We'll do piquillo peppers. 261 00:11:31,774 --> 00:11:33,983 So blue cheese served with piquillo peppers. 262 00:11:33,984 --> 00:11:35,236 We got the second course. 263 00:11:35,820 --> 00:11:39,155 Let's add that to our menu. I also have wine for the party, 264 00:11:39,156 --> 00:11:41,032 so we can do a little tasting while we cook. 265 00:11:41,033 --> 00:11:43,035 A lot of options happening here. 266 00:11:44,370 --> 00:11:45,495 All these wines? 267 00:11:45,496 --> 00:11:47,539 A winery just about 45 minutes north of here. 268 00:11:47,540 --> 00:11:49,541 - Santa Ynez Valley. - Yep. 269 00:11:49,542 --> 00:11:50,625 Very, very good. 270 00:11:50,626 --> 00:11:53,086 They just take such care, which I know you love. 271 00:11:53,087 --> 00:11:56,715 And it's local, so let's celebrate where we are. 272 00:11:56,716 --> 00:11:59,843 And to do that, we've got seafood in the fridge we can use. 273 00:11:59,844 --> 00:12:01,095 Okay. 274 00:12:01,679 --> 00:12:02,512 Oh! 275 00:12:02,513 --> 00:12:04,432 I know. There's so much. 276 00:12:05,182 --> 00:12:06,224 Sea urchin! 277 00:12:06,225 --> 00:12:10,438 - What a fascinating creature-- - They're fascinating. Take a look. 278 00:12:10,938 --> 00:12:12,148 I know. 279 00:12:12,982 --> 00:12:16,067 And what else do we have? Uh, I see oysters. 280 00:12:16,068 --> 00:12:16,985 Yes. 281 00:12:16,986 --> 00:12:18,028 Okay. 282 00:12:20,072 --> 00:12:21,323 We got the lobster. 283 00:12:21,824 --> 00:12:24,702 Look at them. These are unbelievable. 284 00:12:26,036 --> 00:12:29,540 And a squid. Today we're doing a real vegetarian menu. 285 00:12:31,375 --> 00:12:32,834 - Is this for real? - Exactly. 286 00:12:32,835 --> 00:12:34,419 I love this squid. 287 00:12:34,420 --> 00:12:38,089 This is the type of squid we need to be seeing all across America. 288 00:12:38,090 --> 00:12:41,259 What should we make with all this? Like, the oysters... 289 00:12:41,260 --> 00:12:43,887 The oysters, we'll do some raw. We have to. 290 00:12:43,888 --> 00:12:45,638 But we have the grill in the back? 291 00:12:45,639 --> 00:12:47,724 - Mm-hmm. Let's grill some oysters. - We'll grill some. 292 00:12:47,725 --> 00:12:51,394 Great. And we prep some uni, the edible part of the sea urchin. 293 00:12:51,395 --> 00:12:53,230 Yeah. Then, the paella. 294 00:12:54,148 --> 00:12:56,524 You know, we use paellas in emergencies. 295 00:12:56,525 --> 00:12:58,485 Traditional paella in Spain is great. 296 00:12:58,486 --> 00:13:01,029 It's a big pot that you can feed the world. 297 00:13:01,030 --> 00:13:02,071 Simple. 298 00:13:02,072 --> 00:13:05,868 So, seafood paella with our bounty here. 299 00:13:06,410 --> 00:13:09,871 - Take a look. The quality of this seafood. - Amazing. 300 00:13:09,872 --> 00:13:11,956 The quality is amazing. 301 00:13:11,957 --> 00:13:14,626 Okay. Try a splash of this red. 302 00:13:14,627 --> 00:13:16,836 - The red is great. - It's a nice one. 303 00:13:16,837 --> 00:13:19,589 We have a lot to cook. We have a lot to taste. 304 00:13:19,590 --> 00:13:21,466 - This is a good beginning. - Salud. 305 00:13:21,467 --> 00:13:23,009 - I'm excited. - Me too. 306 00:13:23,010 --> 00:13:25,386 - Love seafood. But more important... - Your excited face. 307 00:13:25,387 --> 00:13:28,223 - So good to be here. - So good to be here with you. 308 00:13:28,224 --> 00:13:31,226 It's gonna be fun. This is nice. 309 00:13:31,227 --> 00:13:33,646 - It's super nice. - Okay. It's uni time. 310 00:13:34,230 --> 00:13:37,941 I got these sea urchins from the harbor. Went and talked to Stephanie. 311 00:13:37,942 --> 00:13:41,611 - God, Stephanie. Isn't she the greatest? - And she's so cool. 312 00:13:41,612 --> 00:13:43,738 The business she has, of always sustainable. 313 00:13:43,739 --> 00:13:46,658 - Mm-hmm. - Never overfishing. Amazing. 314 00:13:46,659 --> 00:13:48,869 You know it's true 315 00:13:49,453 --> 00:13:51,789 Oh, I can't fake it 316 00:13:52,540 --> 00:13:56,502 Don't wanna be a lost and lonely fool 317 00:13:58,128 --> 00:13:59,546 - Hi. - Hi. 318 00:13:59,547 --> 00:14:01,297 - Stephanie? I'm Meghan. - How're you? 319 00:14:01,298 --> 00:14:02,757 {\an8}- Nice to meet you. - And you. 320 00:14:02,758 --> 00:14:04,551 {\an8}Thanks for doing this. I'm so excited. 321 00:14:04,552 --> 00:14:07,220 {\an8}I'm excited as well to show you what we do. 322 00:14:07,221 --> 00:14:08,221 {\an8}Let's see. 323 00:14:08,222 --> 00:14:12,017 - I'd love to see what you have. - We store 'em in this bag. 324 00:14:13,561 --> 00:14:15,478 Oh my God, they're enormous. 325 00:14:15,479 --> 00:14:17,439 That is wild. 326 00:14:19,149 --> 00:14:21,943 - You're having a party, right? - Having a party. 327 00:14:21,944 --> 00:14:24,904 You want a bit of a 101 on how to open them? 328 00:14:24,905 --> 00:14:26,698 Uh, yes, please. 329 00:14:26,699 --> 00:14:28,700 How cool. How long have you been doing this? 330 00:14:28,701 --> 00:14:31,578 Almost 20 years. 331 00:14:31,579 --> 00:14:32,579 That's awesome. 332 00:14:32,580 --> 00:14:36,165 So, um, it sits on the rock, on the rocky reef, just like this. 333 00:14:36,166 --> 00:14:37,334 - Yeah. - I'll get another one. 334 00:14:37,918 --> 00:14:41,421 And then this is its mouth. It's called the Aristotle's lantern. 335 00:14:41,422 --> 00:14:42,422 - Really? - Yeah. 336 00:14:42,423 --> 00:14:46,551 It's interesting. Aristotle has a book calledThe History of Animals. 337 00:14:46,552 --> 00:14:51,472 He described it as like the horn lanterns. That's the source of light at the time. 338 00:14:51,473 --> 00:14:54,350 - That's so cool. - And so it's kept its name. 339 00:14:54,351 --> 00:14:58,354 But you want to open it up. There's a tool, an urchin opener. 340 00:14:58,355 --> 00:15:00,607 - It's fresh. - Ooh! It's moving. 341 00:15:00,608 --> 00:15:02,483 You want to open up the mouth side. 342 00:15:02,484 --> 00:15:05,279 {\an8}And basically, you just kind of put your tool... 343 00:15:06,280 --> 00:15:08,448 Get a pretty good bite in there. 344 00:15:08,449 --> 00:15:09,365 {\an8}Whoa! 345 00:15:09,366 --> 00:15:12,201 It's still gonna move because it's nerves and it's fresh. 346 00:15:12,202 --> 00:15:14,913 It doesn't feel anything, because it doesn't have a central cortex. 347 00:15:14,914 --> 00:15:16,664 That's your Aristotle's lantern. 348 00:15:16,665 --> 00:15:19,709 Oh my gosh. Wait, it doesn't feel anything? 349 00:15:19,710 --> 00:15:23,004 It doesn't feel pain. It doesn't have the physiology in order to feel pain. 350 00:15:23,005 --> 00:15:23,922 Okay. 351 00:15:23,923 --> 00:15:28,134 We have it open. And you've got, basically, I call it the guts. 352 00:15:28,135 --> 00:15:30,929 You can eat the guts if you want to. 353 00:15:30,930 --> 00:15:33,932 Um, it's more aesthetically pleasing to take the guts out. 354 00:15:33,933 --> 00:15:36,393 I like to use tweezers. You can use your fingers too. 355 00:15:36,977 --> 00:15:40,480 Sometimes you've got like, a bit of remnant left and maybe some sand. 356 00:15:40,481 --> 00:15:44,360 I like to take some salt water and I'll spray it, rinse it out. 357 00:15:46,779 --> 00:15:48,781 - Then you scoop it out. - Yep. 358 00:15:54,912 --> 00:15:57,122 - That is so good. - Yeah, it is good. 359 00:15:59,500 --> 00:16:02,127 Anyone want to try? Do you want some, Bianca? 360 00:16:04,755 --> 00:16:06,172 Isn't that so good? 361 00:16:06,173 --> 00:16:07,840 - It's my dream. - Right? 362 00:16:07,841 --> 00:16:11,177 I'm super biased, but Santa Barbara urchins are the best. 363 00:16:11,178 --> 00:16:13,513 It's something I call like the meroir. 364 00:16:13,514 --> 00:16:17,266 The nutrients, the temperature of the water, what they're eating. 365 00:16:17,267 --> 00:16:18,476 It's that perfect... 366 00:16:18,477 --> 00:16:19,436 - Match. - Yeah. 367 00:16:20,479 --> 00:16:23,022 - You've been doing this for 20 years? - Almost 20 years. 368 00:16:23,023 --> 00:16:26,734 What does it entail? Every day you go out. They're not crawling into this net. 369 00:16:26,735 --> 00:16:28,820 I wish. 370 00:16:28,821 --> 00:16:31,406 - They just jump in the boat. - Can you imagine? 371 00:16:31,407 --> 00:16:34,492 Um, so I go down, I get in a wetsuit. 372 00:16:34,493 --> 00:16:36,661 I have a rake, so I don't have to do it with my hands. 373 00:16:36,662 --> 00:16:39,455 - I do pick them one by one with a rake. - That's incredible. 374 00:16:39,456 --> 00:16:41,666 You understand why it's more expensive too. 375 00:16:41,667 --> 00:16:45,086 - The rigor and effort of it. - The level of labor. 376 00:16:45,087 --> 00:16:48,840 Wow. Okay, so for the party, I'm thinking like, 25 of them. 377 00:16:48,841 --> 00:16:50,509 - We got you. - Awesome. 378 00:16:55,180 --> 00:16:58,683 Even people on the fence about it, they're still impressed. 379 00:16:58,684 --> 00:17:02,145 For sure. I'm going to get such great street cred. 380 00:17:02,146 --> 00:17:04,606 - I agree! - Or what do you call it? Sea cred. 381 00:17:06,400 --> 00:17:08,860 - Okay. - I'm putting you to work. 382 00:17:08,861 --> 00:17:12,321 Yeah. I'm so grateful. Thank you so much. 383 00:17:12,322 --> 00:17:14,366 This is awesome. Cool. 384 00:17:14,950 --> 00:17:17,786 Just a girl with her jacket and her sea urchin. 385 00:17:19,705 --> 00:17:21,205 Did you invite Stephanie? 386 00:17:21,206 --> 00:17:24,126 - Yes! Of course! - She's coming for sure? Amazing. 387 00:17:24,877 --> 00:17:28,212 - So let's start prepping this amazing uni. - Okay. 388 00:17:28,213 --> 00:17:29,756 This is what she did. 389 00:17:29,757 --> 00:17:32,008 Oh my God, you are determined. 390 00:17:32,009 --> 00:17:33,509 Look at you. 391 00:17:33,510 --> 00:17:36,471 - Not right down the middle, unfortunately. - But you did good. 392 00:17:36,472 --> 00:17:39,932 But I opened it. This is called Aristotle's lantern, she said. 393 00:17:39,933 --> 00:17:44,353 Oh my God, you took a class in marine biology... 394 00:17:44,354 --> 00:17:45,480 I just talked to Stephanie. 395 00:17:45,481 --> 00:17:46,397 ...with Stephanie. 396 00:17:46,398 --> 00:17:49,359 It's amazing! That's how I like to do it. 397 00:17:49,943 --> 00:17:54,906 I go in and then I put the scissors flat, right in the edge. 398 00:17:54,907 --> 00:17:57,075 You know, if this is the planet Earth, 399 00:17:57,076 --> 00:18:01,621 right to the edge of the horizon is where you start cutting around. 400 00:18:01,622 --> 00:18:03,581 - I like this visual. - Right. So... 401 00:18:03,582 --> 00:18:06,168 And you have a beautiful presentation. 402 00:18:08,545 --> 00:18:10,463 Now take a look. And you knock. 403 00:18:10,464 --> 00:18:14,175 "Hey, sea urchin, do you let me get in your world?" 404 00:18:14,176 --> 00:18:18,429 The sea urchin's telling me, "Yes, José, because I like Meghan and I like you." 405 00:18:18,430 --> 00:18:20,473 And then the Aristotle's... 406 00:18:20,474 --> 00:18:21,849 - Lantern. - Lantern. 407 00:18:21,850 --> 00:18:23,184 Here you have... 408 00:18:23,185 --> 00:18:26,814 - Well, that's very elegant. - A sea urchin, perfectly cut. 409 00:18:29,149 --> 00:18:30,734 Give me two tiny spoons. 410 00:18:31,443 --> 00:18:33,153 Yeah. And that's the gonads. 411 00:18:33,654 --> 00:18:37,448 The gonads, the reproductive part of the sea urchin. 412 00:18:37,449 --> 00:18:39,867 They need to reproduce so we can keep eating them. 413 00:18:39,868 --> 00:18:44,497 It is sort of the part of the storytelling that I find could be edited out. 414 00:18:44,498 --> 00:18:46,290 Okay, so they don't reproduce. 415 00:18:46,291 --> 00:18:48,502 They are just sweet, like candy. 416 00:18:50,212 --> 00:18:53,464 One over here, one over there. A little bit of lime. 417 00:18:53,465 --> 00:18:56,843 And then, I mean, I like them natural... 418 00:18:56,844 --> 00:18:58,136 Why lime, not lemon? 419 00:18:58,137 --> 00:19:01,180 The lemon didn't say anything to me and the lime... 420 00:19:01,181 --> 00:19:03,266 - Did. - Winked an eye at me. 421 00:19:03,267 --> 00:19:07,311 Said, "Hey, José, pick me up." I follow because she was talking to me. 422 00:19:07,312 --> 00:19:09,690 Okay, great. I like it. Some zest. 423 00:19:11,984 --> 00:19:13,485 And then, hold on, hold on. 424 00:19:14,611 --> 00:19:15,528 Yeah. 425 00:19:15,529 --> 00:19:19,323 Oh! Oh, I wasn't expecting that. 426 00:19:19,324 --> 00:19:22,076 - On toast or just pure, like this? - Pure. 427 00:19:22,077 --> 00:19:23,537 This is beautiful. 428 00:19:24,037 --> 00:19:26,874 - Okay, should we try it? - Pure. Oh, yeah. 429 00:19:31,837 --> 00:19:32,713 Whoa. 430 00:19:34,256 --> 00:19:36,884 And this is cooking. Again, association. 431 00:19:37,467 --> 00:19:39,761 That's an exceptional, exceptional bite of food. 432 00:19:40,345 --> 00:19:42,514 - Purest... - We got the dish. Pure. 433 00:19:43,223 --> 00:19:45,350 Let's get the rest of these going. 434 00:19:46,226 --> 00:19:47,769 My God, you're doing so well. 435 00:19:48,645 --> 00:19:50,354 - Mm... - Thank you. 436 00:19:50,355 --> 00:19:52,481 You're welcome! 437 00:19:52,482 --> 00:19:57,820 Look at the hands. The sea urchin, the color of it attaches to your skin. 438 00:19:57,821 --> 00:20:00,866 Interesting. It looks almost like iodine. The inkiness of it. 439 00:20:01,450 --> 00:20:04,244 Some salt? Alright, alright. Uh-uh-uh. 440 00:20:04,870 --> 00:20:08,956 Now we do this and it's perfectly clean. 441 00:20:08,957 --> 00:20:11,459 - Keep going, lady. You're doing good. - Thank you. 442 00:20:11,460 --> 00:20:12,543 - You're hired. - I'm hired? 443 00:20:12,544 --> 00:20:13,836 - Yeah. - Which restaurant? 444 00:20:13,837 --> 00:20:16,714 Which of your multitude of places can I get a job at? 445 00:20:16,715 --> 00:20:19,175 "Meghan and José Uni Place." 446 00:20:19,176 --> 00:20:23,180 José and Meg. El Úni-co. 447 00:20:26,266 --> 00:20:28,352 Alright, let's finish these off. 448 00:20:29,436 --> 00:20:31,855 All right, all right. Oh, look at this. 449 00:20:32,481 --> 00:20:35,399 - Okay. Some of the lime on top. - Mm-hmm. 450 00:20:35,400 --> 00:20:38,569 - Not too much, but the right quantity. - A whisper. 451 00:20:38,570 --> 00:20:40,113 A whisper 452 00:20:40,697 --> 00:20:41,948 Some oil, as we said. 453 00:20:41,949 --> 00:20:43,616 And then, here. 454 00:20:43,617 --> 00:20:46,369 You do this. It's all yours. 455 00:20:46,370 --> 00:20:47,287 Ah! Zest! 456 00:20:48,580 --> 00:20:49,538 I love it. 457 00:20:49,539 --> 00:20:51,874 Extra salt. Okay. 458 00:20:51,875 --> 00:20:53,919 Beautiful. 459 00:20:54,419 --> 00:20:56,588 Another dish down. On to the next! 460 00:21:03,387 --> 00:21:06,180 So, starting our prep for the paella, 461 00:21:06,181 --> 00:21:08,391 but I wanted a little nibble as we do that. 462 00:21:08,392 --> 00:21:09,850 What are you doing a nibble of? 463 00:21:09,851 --> 00:21:13,312 I have some toasted bread and anchovies from the fridge. 464 00:21:13,313 --> 00:21:15,606 Look at that. Can we do this together? 465 00:21:15,607 --> 00:21:17,650 - Yes... - So you want to do theboquerones. 466 00:21:17,651 --> 00:21:20,486 You know the difference betweenboquerones and anchovies? 467 00:21:20,487 --> 00:21:21,822 - No. - It's the same fish. 468 00:21:22,406 --> 00:21:25,909 Aboquerón is when it's put in vinegar. 469 00:21:26,493 --> 00:21:29,329 An anchovy is when the same fish is put into salt. 470 00:21:29,830 --> 00:21:31,372 Oh! I had no idea. 471 00:21:31,373 --> 00:21:34,709 That's all the difference. Same fish, two different preparations. 472 00:21:34,710 --> 00:21:35,794 Got it. 473 00:21:36,295 --> 00:21:38,297 I think this tomato's perfect for this. 474 00:21:39,756 --> 00:21:40,882 Oh, yeah. 475 00:21:42,718 --> 00:21:45,095 This is called, "Tapa time." 476 00:21:45,595 --> 00:21:47,055 - Tapa, tapa time. - It's tapa time. 477 00:21:49,141 --> 00:21:51,518 Oh! Love tapas. 478 00:21:52,144 --> 00:21:56,605 They just feel so innocent. It's such a tiny little bite. 479 00:21:56,606 --> 00:21:58,317 Mm-hmm... I like that. 480 00:22:00,277 --> 00:22:03,696 Oh. I'm putting a lot of anchovy. I just like theboquerones. 481 00:22:03,697 --> 00:22:05,990 A lot of people don't like anchovies. 482 00:22:05,991 --> 00:22:07,575 - You know why? - Why? 483 00:22:07,576 --> 00:22:09,827 They've never eaten a good anchovy. 484 00:22:09,828 --> 00:22:12,163 Could be. It gets a bad rap. 485 00:22:12,164 --> 00:22:15,708 But it's a humble and incredible ingredient. 486 00:22:15,709 --> 00:22:16,710 This is it. 487 00:22:17,294 --> 00:22:19,504 - Tapa time. - Tapa time. 488 00:22:27,888 --> 00:22:31,016 - Hello, lady. It's so good. - So good. Mm-mm-mm! 489 00:22:31,933 --> 00:22:34,226 Okay, I think we have to add this to our menu. 490 00:22:34,227 --> 00:22:36,103 Now we make the stock for our paella. 491 00:22:36,104 --> 00:22:37,855 Look. We have two pots here. 492 00:22:37,856 --> 00:22:41,943 One with the water already boiling, and this one, we'll put oil. 493 00:22:42,527 --> 00:22:45,946 This pan, you started earlier. It's been simmering down. 494 00:22:45,947 --> 00:22:47,865 So this is a lot of onion. 495 00:22:47,866 --> 00:22:49,158 - Mm-hmm. - Garlic. 496 00:22:49,159 --> 00:22:51,285 - Whole cloves. - We putsome tomato. 497 00:22:51,286 --> 00:22:54,038 - Bay leaf. - A bit of Spanishpimentón. Paprika. 498 00:22:54,039 --> 00:22:57,541 - Yes. - Giving flavor to the stock. 499 00:22:57,542 --> 00:22:59,251 You see this? 500 00:22:59,252 --> 00:23:04,299 You're gonna say, "I can debone the fish, and use the flesh." I want a good stock. 501 00:23:04,883 --> 00:23:06,258 I'm putting the whole fish in. 502 00:23:06,259 --> 00:23:09,053 Oh my gosh. Are you really? The whole thing in. 503 00:23:09,054 --> 00:23:12,181 Oh, yeah. You don't need to use the most expensive fish ever, 504 00:23:12,182 --> 00:23:14,725 but good fish stock is only going to happen with-- 505 00:23:14,726 --> 00:23:16,728 - With good fish. - I rest my case. 506 00:23:17,562 --> 00:23:19,563 So lobster. Come over here, baby. 507 00:23:19,564 --> 00:23:20,856 He called it "baby." 508 00:23:20,857 --> 00:23:21,900 We go there. 509 00:23:22,484 --> 00:23:23,692 You need to be very careful. 510 00:23:23,693 --> 00:23:27,947 They call it the spiny lobster for a reason, because it's really spiny. 511 00:23:27,948 --> 00:23:31,076 Now, this head, we're going to cut it in the middle. 512 00:23:33,036 --> 00:23:37,040 We put it right here. We do the other cut the other way. 513 00:23:38,959 --> 00:23:42,462 Right here, you have the lobster cut in half. 514 00:23:42,963 --> 00:23:44,089 Well done. 515 00:23:44,631 --> 00:23:45,673 Are you okay? Yeah. 516 00:23:45,674 --> 00:23:49,009 I'm good. I can do it. If it's a fish, I can somehow get involved. 517 00:23:49,010 --> 00:23:52,179 I don't know when... I... 518 00:23:52,180 --> 00:23:54,557 I mean, listen, at the end of the day... 519 00:23:54,558 --> 00:23:56,058 It's the circle of life. 520 00:23:56,059 --> 00:23:57,935 It is the circle of life. 521 00:23:57,936 --> 00:24:00,981 I'll cut the medallions like this in half. You see? 522 00:24:01,690 --> 00:24:03,774 - You know who doesn't like lobster? - Who? 523 00:24:03,775 --> 00:24:05,818 - My husband. - No way. 524 00:24:05,819 --> 00:24:07,112 And you married him? 525 00:24:09,448 --> 00:24:12,241 Okay, so we're going to set these aside for later. 526 00:24:12,242 --> 00:24:14,118 We have heads everywhere. 527 00:24:14,119 --> 00:24:17,413 In this pot with the oil, we're gonna be sautéing the lobster heads. 528 00:24:17,414 --> 00:24:18,831 Okay. 529 00:24:18,832 --> 00:24:22,877 Why do this? This will give extra flavor to the whole thing. 530 00:24:22,878 --> 00:24:24,003 From the shells. 531 00:24:24,004 --> 00:24:28,174 Again, the stock is the most important part of making a paella. 532 00:24:28,175 --> 00:24:30,926 The foundation of anything is the most important part. 533 00:24:30,927 --> 00:24:33,929 People are, "Why must I spend $2 extra for extra sauce?" 534 00:24:33,930 --> 00:24:36,015 You know what goes into a sauce? 535 00:24:36,016 --> 00:24:39,226 How much love and how many ingredients go into a sauce? 536 00:24:39,227 --> 00:24:40,978 There goes the fan. 537 00:24:40,979 --> 00:24:43,481 Hello, friend! 538 00:24:43,482 --> 00:24:46,400 I love these machines that just come to life on their own. 539 00:24:46,401 --> 00:24:47,610 Nothing you can do. 540 00:24:47,611 --> 00:24:50,404 That's good. The onion, I think it's already done. 541 00:24:50,405 --> 00:24:52,072 Let me go here. 542 00:24:52,073 --> 00:24:54,658 I'll get this onion, tomato and everything, 543 00:24:54,659 --> 00:24:55,951 and this will go in. 544 00:24:55,952 --> 00:24:58,329 - Can you deglaze it? Or just leave it? - You could. 545 00:24:58,330 --> 00:25:00,372 But also you can do this. Look. 546 00:25:00,373 --> 00:25:02,666 - Oh, my. Of course. - Simplifying life. 547 00:25:02,667 --> 00:25:04,085 Of course. That's so smart. 548 00:25:06,046 --> 00:25:08,006 Now the flavor I wanted is there. 549 00:25:09,090 --> 00:25:11,218 Oh, my God. This is totally gonna be good. 550 00:25:12,052 --> 00:25:14,304 - Keep going, baby. - Woo-hoo! 551 00:25:17,724 --> 00:25:21,393 We'll get the ladle. All this foam, we're gonna take it out. 552 00:25:21,394 --> 00:25:24,605 - Skimming it. Like making jam. - Same thing. 553 00:25:24,606 --> 00:25:28,067 Now it's gonna simmer. We'll have it here 40 minutes. 554 00:25:28,068 --> 00:25:29,652 It's going to be amazing. 555 00:25:29,653 --> 00:25:32,988 The last thing left to prep for our paella is the squid. 556 00:25:32,989 --> 00:25:34,865 Yeah. The squid. 557 00:25:34,866 --> 00:25:37,743 To prep, you're pulling out the tentacles, 558 00:25:37,744 --> 00:25:39,787 then separating all that from the body. 559 00:25:39,788 --> 00:25:43,457 Yeah, correct. You know, I'm amazed by this squid. 560 00:25:43,458 --> 00:25:45,584 - You're amazed... - Now look at what I did. 561 00:25:45,585 --> 00:25:49,255 - Squid ink. - I just broke the ink sac. 562 00:25:49,256 --> 00:25:52,383 I've never even asked, because I love squid ink pasta-- 563 00:25:52,384 --> 00:25:55,719 I've never thought about how the ink is getting into it. 564 00:25:55,720 --> 00:25:57,264 Never thought about it. 565 00:25:57,973 --> 00:26:00,683 The squid ink sac is right there. 566 00:26:00,684 --> 00:26:01,642 Wow. 567 00:26:01,643 --> 00:26:05,437 And with this ink, you can do the most amazing sauce. 568 00:26:05,438 --> 00:26:09,108 Never throw this away. This is gold. This is gold. 569 00:26:09,109 --> 00:26:11,945 - Like the saffron of the sea. - The saffron of the sea. 570 00:26:12,529 --> 00:26:16,699 The ink is so flavorful. Beautiful. You did such a good job. 571 00:26:16,700 --> 00:26:17,700 - Look at it. - Thanks. 572 00:26:17,701 --> 00:26:21,746 Nothing is going to waste. All of this, we'll use in the stock. 573 00:26:22,831 --> 00:26:26,750 So, this we're going to cut like this, like triangles. Look at it. 574 00:26:26,751 --> 00:26:28,003 - Yes. - See? 575 00:26:28,837 --> 00:26:30,964 - These will go in the paella. - Yeah. 576 00:26:32,340 --> 00:26:33,257 We've done a lot. 577 00:26:33,258 --> 00:26:35,259 - The colors on my hands. - Squid ink. 578 00:26:35,260 --> 00:26:37,761 - Squid ink. And uni. - Look how many colors. 579 00:26:37,762 --> 00:26:41,015 So, we have our seafood stock cooking. 580 00:26:41,016 --> 00:26:44,310 We have our squid that we are putting in triangles. 581 00:26:44,311 --> 00:26:46,186 We have our lobster medallions. 582 00:26:46,187 --> 00:26:49,273 We get all these goodies and then we'll go outside. 583 00:26:49,274 --> 00:26:51,442 - To the grill. - To the grill. 584 00:26:51,443 --> 00:26:53,569 - Take me home. - Let's go. 585 00:26:53,570 --> 00:26:56,114 - Let's go see the grill. - All right. 586 00:26:59,117 --> 00:27:00,952 It's almost perfect. 587 00:27:02,203 --> 00:27:05,873 Oh, wow. That's gorgeous. 588 00:27:05,874 --> 00:27:07,541 So, are you ready for paella? 589 00:27:07,542 --> 00:27:11,837 Yes. I've never made-- I've made paella. I've never made paella properly. 590 00:27:11,838 --> 00:27:16,468 The dictionary says anything you cook in a paella pan is paella. 591 00:27:17,052 --> 00:27:18,719 But for the people of Valencia... 592 00:27:18,720 --> 00:27:20,429 - Very specific. - Oh, my God. 593 00:27:20,430 --> 00:27:22,014 Will they be angry about this? 594 00:27:22,015 --> 00:27:24,309 They'll be happy because we'll make a great one. 595 00:27:25,018 --> 00:27:27,227 We got the lobsters. We got the squid. 596 00:27:27,228 --> 00:27:29,397 - Oh my gosh. - We'll sauté the squid. 597 00:27:31,316 --> 00:27:32,358 Mm! 598 00:27:32,359 --> 00:27:34,694 Yeah. Open it up. 599 00:27:35,278 --> 00:27:37,738 They're gonna jump. They're very excited they're in the pan. 600 00:27:37,739 --> 00:27:38,989 Are they? 601 00:27:38,990 --> 00:27:41,033 So, oil. Very important. 602 00:27:41,034 --> 00:27:45,245 What do you do when people say, "I'd like this and this, but no oil?" 603 00:27:45,246 --> 00:27:49,166 I call 911. "911. These guys don't want oil." 604 00:27:49,167 --> 00:27:52,461 Like coming to a Spanish restaurant, "I don't want oil and garlic." 605 00:27:52,462 --> 00:27:54,798 I'm like, "Excuse me, who are you?" 606 00:27:55,382 --> 00:27:58,842 - So, now we're going to add some saffron. - Mm! 607 00:27:58,843 --> 00:28:00,386 - Yum. - A little bit of saffron. 608 00:28:00,387 --> 00:28:01,512 Whoa! 609 00:28:01,513 --> 00:28:04,264 - This will give flavor to the paella. - You smell that already? 610 00:28:04,265 --> 00:28:06,892 Now we'll putpimentón, Spanish paprika. 611 00:28:06,893 --> 00:28:10,354 So, this is the dried pepper. I'm adding tomato. 612 00:28:10,355 --> 00:28:11,939 Mm! 613 00:28:11,940 --> 00:28:14,817 Take everything to the middle, so the edges won't burn. 614 00:28:14,818 --> 00:28:16,902 - You're doing great. - Thank you. 615 00:28:16,903 --> 00:28:21,990 Because you got me a good glass of wine... So it doesn't burn on the edges. 616 00:28:21,991 --> 00:28:24,034 Woo! 617 00:28:24,035 --> 00:28:25,619 Now we're talking. 618 00:28:25,620 --> 00:28:28,038 - Smell that. - Some people will add the rice here. 619 00:28:28,039 --> 00:28:29,540 - Oh. - And they'll sauté the rice. 620 00:28:29,541 --> 00:28:31,458 Okay. What do you do? 621 00:28:31,459 --> 00:28:34,837 I think for people it's easier, I'm going to add the broth. 622 00:28:34,838 --> 00:28:38,048 - When it's boiling, we'll add the rice. - Put the rice. 623 00:28:38,049 --> 00:28:40,719 What I recommend for people that never cooked it before. 624 00:28:41,469 --> 00:28:43,263 - Gonna back up. - This is the broth we made. 625 00:28:47,559 --> 00:28:48,434 So cool. 626 00:28:48,435 --> 00:28:51,103 We're gonna be putting a lot of rice here. 627 00:28:51,104 --> 00:28:52,688 The broth is gonna evaporate. 628 00:28:52,689 --> 00:28:55,190 The rice will be like a sponge absorbing... 629 00:28:55,191 --> 00:28:58,569 - All this flavor. - All the flavors of that stock we made. 630 00:28:58,570 --> 00:29:01,530 And paella really is about the rice. 631 00:29:01,531 --> 00:29:05,117 I think people assume, the most expensive ingredient is the star of the show. 632 00:29:05,118 --> 00:29:09,371 But the star of the show is the rice. Everything else is supporting. 633 00:29:09,372 --> 00:29:11,833 - Making sure the rice shines. - Supporting the flavor. Yeah. 634 00:29:13,042 --> 00:29:17,379 Alright, so this came to a boil. Let me put our rice in. 635 00:29:17,380 --> 00:29:18,339 All around. 636 00:29:19,507 --> 00:29:21,550 Look at that. You've done this all your life. 637 00:29:21,551 --> 00:29:24,095 We're gonna open a paella shop and an uni shop. 638 00:29:25,096 --> 00:29:28,932 Now we won't be moving it much. The liquid will be reducing. 639 00:29:28,933 --> 00:29:31,101 We have 15 minutes. What do we do? 640 00:29:31,102 --> 00:29:33,188 - Grill oysters! - Bingo! 641 00:29:34,272 --> 00:29:37,358 So, Morro Bay oysters from the Pacific. 642 00:29:38,276 --> 00:29:42,362 Some of the best oysters you can find anywhere. We're gonna do this for us. 643 00:29:42,363 --> 00:29:45,074 And when everybody is ready, we'll do more. 644 00:29:45,575 --> 00:29:48,744 You'll get some butter, and you're gonna put a piece on the top. 645 00:29:48,745 --> 00:29:51,789 - Okay. A little piece on each one? - Yep. 646 00:29:51,790 --> 00:29:53,749 Everything's better with butter. 647 00:29:53,750 --> 00:29:57,127 - Hold on a second. - More? Isn't that what you're thinking? 648 00:29:57,128 --> 00:29:58,922 Can you put butter? I mean... 649 00:29:59,506 --> 00:30:02,800 - I was trying to be delicate about it. - Too delicate, I'd say. 650 00:30:02,801 --> 00:30:05,844 - I think I'll bring them to the edges. - Okay. 651 00:30:05,845 --> 00:30:07,721 - Ow, ow. - Oh my gosh. 652 00:30:07,722 --> 00:30:10,433 The fire wants to dance with you. 653 00:30:10,934 --> 00:30:12,893 What's happening? It wants to play with you. 654 00:30:12,894 --> 00:30:17,272 "I want to be with Meghan." It's like... It's like, "Hello." 655 00:30:17,273 --> 00:30:18,775 And now, black pepper. 656 00:30:20,360 --> 00:30:22,027 Some mace, not much. 657 00:30:22,028 --> 00:30:27,825 And then, some of thepimentón. This technically is Spain meets America. 658 00:30:27,826 --> 00:30:28,867 Oh! 659 00:30:28,868 --> 00:30:31,078 And lady, no need to overcook them. 660 00:30:31,079 --> 00:30:33,247 - At the moment they're bubbling... - This one... 661 00:30:33,248 --> 00:30:34,665 - That's it. - We're pulling these. 662 00:30:34,666 --> 00:30:36,459 Yes. Okay, like that. 663 00:30:37,168 --> 00:30:38,753 - Woo! - Ow, ow, ow, ow. 664 00:30:40,588 --> 00:30:42,340 - Stunning. - Go. 665 00:30:44,884 --> 00:30:46,803 It cannot be more simple, right? 666 00:30:48,137 --> 00:30:49,389 You have to try that. 667 00:30:51,474 --> 00:30:55,311 - Oh, my gosh. That's an incredible oyster. - And we-- 668 00:30:55,937 --> 00:30:57,271 Okay, paella. 669 00:30:57,272 --> 00:31:00,858 So now, I'm going to put the head upside down. 670 00:31:00,859 --> 00:31:01,817 Okay. 671 00:31:01,818 --> 00:31:04,361 And the lobster will be cooked just right. 672 00:31:04,362 --> 00:31:08,282 Because the warmth of the rice is gonna make it at the end perfect. 673 00:31:08,283 --> 00:31:11,493 - Now, help me put on the edges... - Got it. 674 00:31:11,494 --> 00:31:13,161 - The lobster. - Yes, should I put... 675 00:31:13,162 --> 00:31:15,789 The medallions as well? They're all going in. Okay. 676 00:31:15,790 --> 00:31:18,792 You know, I never cook in this type of quantity. 677 00:31:18,793 --> 00:31:21,295 I think it's best to take the stress out of it. 678 00:31:21,296 --> 00:31:24,131 If the hostess or chef feels stressed out, everyone feels it. 679 00:31:24,132 --> 00:31:26,800 I'm not stressed out. Who said-- I'm not stressed out. 680 00:31:26,801 --> 00:31:29,720 - No, I'm saying. It's calm... - I'm very calm and in control! 681 00:31:29,721 --> 00:31:33,098 I'm about to overcook the rice. I'm not stressed! 682 00:31:33,099 --> 00:31:34,391 I'm very relaxed. 683 00:31:34,392 --> 00:31:35,393 Calm. 684 00:31:36,311 --> 00:31:37,562 Breathe in. 685 00:31:38,229 --> 00:31:39,354 Look at this, man. 686 00:31:39,355 --> 00:31:41,315 - Woo, this is hot! - Look at this. 687 00:31:41,316 --> 00:31:43,817 Yeah. Now it's getting warm. I was cold. 688 00:31:43,818 --> 00:31:47,237 I'm going to turn it off. It's finished. Look at it. 689 00:31:47,238 --> 00:31:48,447 - Beautiful. - Already done. 690 00:31:48,448 --> 00:31:50,449 Incredible. 691 00:31:50,450 --> 00:31:53,410 [ My young Jedi, you got it. You're ready. 692 00:31:53,411 --> 00:31:57,749 The crew is going to love it. 693 00:31:58,666 --> 00:32:01,668 - Let's set the table and get things ready. - Let's go. 694 00:32:01,669 --> 00:32:03,963 Now, there was a time 695 00:32:05,673 --> 00:32:08,342 I'd wanna be your right hand man 696 00:32:08,343 --> 00:32:10,969 Brr, it's cold in here. 697 00:32:10,970 --> 00:32:13,388 - Hey. - Gorgeous ham. 698 00:32:13,389 --> 00:32:15,308 The ham, the ham, the ham 699 00:32:16,392 --> 00:32:17,435 Phew! 700 00:32:18,019 --> 00:32:21,229 Those are the peppers you suggested with the blue cheese. Gorgeous. 701 00:32:21,230 --> 00:32:23,983 I'm gonna put oil there on the piquillo peppers. 702 00:32:24,901 --> 00:32:26,652 - Nice. - Oh, yeah. 703 00:32:26,653 --> 00:32:28,654 May I start lighting candles? 704 00:32:28,655 --> 00:32:30,822 You don't have to worry about me 705 00:32:30,823 --> 00:32:32,282 This is looking great. 706 00:32:32,283 --> 00:32:36,161 I can take my chances for free, yeah 707 00:32:36,162 --> 00:32:38,497 - Meghan, you have to see this. - What is this? 708 00:32:38,498 --> 00:32:40,207 - Porrón. - Porrón. 709 00:32:40,208 --> 00:32:41,875 Traditional in Catalonia. 710 00:32:41,876 --> 00:32:45,797 It's the perfect thing to build longer tables with the people. 711 00:32:46,297 --> 00:32:48,298 You fill up. Usually this is sparkling wine. 712 00:32:48,299 --> 00:32:50,677 In Catalonia it will becava. Take a look at this. 713 00:32:55,181 --> 00:32:57,392 Not what I was expecting. 714 00:32:59,936 --> 00:33:01,645 - It's windy. - It's windy. 715 00:33:01,646 --> 00:33:05,233 That's the way you drink it. And you keep passing this to everybody. 716 00:33:05,817 --> 00:33:08,068 - Oh, my. - No, I won't make you do it. 717 00:33:08,069 --> 00:33:09,444 You have to play with the wind. 718 00:33:09,445 --> 00:33:11,781 Okay, where's the wind coming from? 719 00:33:17,787 --> 00:33:21,081 Oysters are in the house. Butter oyster. 720 00:33:21,082 --> 00:33:22,499 Fantastic. 721 00:33:22,500 --> 00:33:25,128 Look at these plates. They are so beautiful. 722 00:33:29,215 --> 00:33:30,633 Amazing. 723 00:33:32,760 --> 00:33:34,429 I think we're ready for the crew. 724 00:33:36,556 --> 00:33:38,348 Come on, everybody! 725 00:33:38,349 --> 00:33:41,977 Hello, hello, hello! 726 00:33:41,978 --> 00:33:44,939 I'm so happy you're here. Thanks for coming. 727 00:33:45,523 --> 00:33:49,526 Let's go, people. Let's go, team. Everybody's invited. 728 00:33:49,527 --> 00:33:53,031 What do you guys want to drink? Bubbles?Wine? 729 00:33:54,866 --> 00:33:56,491 - Thanks so much. - Of course. 730 00:33:56,492 --> 00:33:59,036 So come on, come on now Let the good times roll, 731 00:33:59,037 --> 00:34:00,954 Oh, look. Okay, you're doing it? 732 00:34:00,955 --> 00:34:02,372 Let the good times roll, baby 733 00:34:02,373 --> 00:34:03,749 Seasoned professional. 734 00:34:03,750 --> 00:34:05,959 - You can do it. - You have to. Come on. 735 00:34:05,960 --> 00:34:07,961 - Bravo! - Go, go, go. 736 00:34:07,962 --> 00:34:11,798 Use gravity. Use gravity. Go higher. Higher. 737 00:34:11,799 --> 00:34:13,509 - Very good. - That's so good. 738 00:34:14,469 --> 00:34:17,847 Everyone just eat. Eat and jump in. There's so much food. 739 00:34:19,265 --> 00:34:21,433 Let's get cooking in here... 740 00:34:21,434 --> 00:34:23,352 - That was really good. - Mm-hm. 741 00:34:24,437 --> 00:34:26,730 Laughter and cheer 742 00:34:26,731 --> 00:34:28,774 You want to split this one with me, though? 743 00:34:28,775 --> 00:34:30,067 Everyone's in on uni. 744 00:34:30,068 --> 00:34:31,277 Cheers. 745 00:34:33,654 --> 00:34:35,405 Who wants something? Here we go. 746 00:34:35,406 --> 00:34:37,240 - Isn't it nice? - Creamy. 747 00:34:37,241 --> 00:34:39,952 - Yeah. Oh, I love that. - Really good. 748 00:34:42,080 --> 00:34:46,333 So, you guys all know, for two seasons, it's been amazing. 749 00:34:46,334 --> 00:34:48,126 Incredible crew. 750 00:34:48,127 --> 00:34:51,046 I hope you guys know that I see how hard you're all working. 751 00:34:51,047 --> 00:34:55,092 And, José, we talk about our love of family meal at a restaurant, 752 00:34:55,093 --> 00:34:58,345 and how the team makes it together, eats it together, works together, 753 00:34:58,346 --> 00:35:00,347 and that's what we've done, so, thank you guys. 754 00:35:00,348 --> 00:35:03,475 We're so grateful. Cheers to all. Thank you, thank you, thank you. 755 00:35:03,476 --> 00:35:07,396 And thank you, José. Woo-hoo! 756 00:35:08,189 --> 00:35:11,274 Don't let it be the last time 757 00:35:11,275 --> 00:35:12,776 Don't let it be the last time... 758 00:35:12,777 --> 00:35:17,155 - Can you eat something now? - Oh. Okay. Can I get the camera? 759 00:35:17,156 --> 00:35:20,492 - You're gonna take it? - He has to take a break. He has to eat. 760 00:35:20,493 --> 00:35:21,702 His shoulder. 761 00:35:22,495 --> 00:35:25,497 Okay, I'm going to focus. I'm focusing. 762 00:35:25,498 --> 00:35:28,083 Why I'm not focusing? I'm focusing. 763 00:35:28,084 --> 00:35:29,502 - Okay? - Oh my gosh. 764 00:35:30,086 --> 00:35:32,379 Okay, people. 765 00:35:32,380 --> 00:35:34,549 Oh my God. 766 00:35:35,424 --> 00:35:39,971 Every time you see a great TV show, these are the people that make it happen. 767 00:35:41,681 --> 00:35:44,224 People like me, we put it out of focus. 768 00:35:44,225 --> 00:35:48,103 Hey, Meghan! Hold on, let me put you in focus. 769 00:35:48,104 --> 00:35:49,313 Okay. 770 00:35:50,731 --> 00:35:53,860 {\an8}Meghan is in the house! 771 00:35:56,654 --> 00:35:59,157 Don't let it be the last time 772 00:35:59,657 --> 00:36:05,162 Don't let it be the last time 773 00:36:05,163 --> 00:36:08,498 That I see your face again 774 00:36:08,499 --> 00:36:17,007 Don't let it be the last time 775 00:36:17,008 --> 00:36:20,052 That I see your face again 776 00:36:22,054 --> 00:36:23,639 Oh, yeah, yeah 777 00:36:24,932 --> 00:36:27,976 - Don't let it be - Don't let it be 778 00:36:27,977 --> 00:36:29,519 Don't let it be 779 00:36:29,520 --> 00:36:32,023 - Don't let it be - Don't let it be 780 00:36:32,940 --> 00:36:34,107 No, no, no 781 00:36:34,108 --> 00:36:35,818 Don't let it be 782 00:36:36,569 --> 00:36:39,738 - Don't let it be - No, no, no, no 783 00:36:39,739 --> 00:36:41,866 - Don't let it be - Don't let it be 784 00:36:42,617 --> 00:36:45,411 - Don't let it be - Don't let it be 785 00:36:46,204 --> 00:36:47,371 Yeah