Alice Pires with Carmello's Cooking makes Paella
Category
🦄
CreativityTranscript
00:00 Sunday, as you may know, is Father's Day.
00:01 Hopefully you know that.
00:02 If not, you've got to get the gift.
00:04 You've got two days.
00:05 Go get it.
00:05 So how about celebrating Dad with a nice dinner?
00:08 We're here to show us how to make paella.
00:10 Right here is Alice Perez.
00:13 She is here with us from Carmelo's restaurant,
00:16 the owner of Carmelo's restaurant in Old Town Manassas.
00:18 Great to see you.
00:19 Now, this is a dish, you tell me, that is very easy to make.
00:22 Takes probably totally about an hour,
00:24 though we'll do it very quickly here.
00:25 This is a Spanish dish, right?
00:27 Yes.
00:28 It's a Spanish dish, but we originated in Spain.
00:33 But we have our Portuguese-style paella.
00:36 That's what we're cooking today.
00:38 Excellent.
00:38 Excellent.
00:39 Well, everyone watching right now,
00:40 you're going to show us how to make this very quickly.
00:41 You've already prepped everything.
00:42 So what do we do to make paella?
00:43 Right.
00:44 I'm going to start with some diced onions.
00:46 And then we're going to add some diced tomatoes.
00:52 OK.
00:53 Just a couple of handfuls of each?
00:54 Just a couple, yeah.
00:55 OK.
00:55 OK.
00:56 OK.
00:58 Then I'm going to use some fresh garlic.
01:01 Got to do garlic.
01:01 But it's been minced.
01:03 Minced?
01:03 OK.
01:04 OK.
01:04 Or chopped.
01:05 OK.
01:07 You let it simmer for a little while.
01:09 OK.
01:10 OK.
01:11 And as we go, I'm going to put some olive oil, of course.
01:16 OK.
01:17 Good Portuguese olive oil.
01:18 OK.
01:19 Now, again, you're putting--
01:20 just want to kind of coat the bottom?
01:22 Yes.
01:22 So it doesn't burn?
01:24 Right.
01:24 OK.
01:26 And so then we do get a white wine.
01:31 White wine.
01:32 OK.
01:32 All right.
01:33 So you're going to cover it up.
01:34 You're creating kind of a little broth right there, right?
01:36 Right.
01:36 OK.
01:37 Yes.
01:37 OK.
01:38 Some sauce.
01:39 So you need to cover it up.
01:41 Let it simmer for a couple of minutes.
01:43 OK.
01:44 And after that, that should be good.
01:49 OK.
01:50 So we're going to add chorizo, which is a Portuguese sausage,
01:57 chicken that is already marinated,
02:01 and garlic, olive oil, salt, and pepper.
02:03 OK.
02:05 And so because the meat takes a little longer to cook, we--
02:09 again, I'm going to salt it.
02:13 OK.
02:14 OK.
02:15 OK.
02:16 Now, is there too little or too less?
02:18 Or really, it's kind of just to taste?
02:20 Kind of, I mean, if you're a novice--
02:22 To taste.
02:22 OK.
02:23 You should taste all your food before you serve it--
02:25 Sure.
02:25 --to make sure the condiments are proper in it.
02:29 A little pepper?
02:31 A little pepper.
02:31 OK.
02:32 And then we go in the cover again and let it simmer.
02:35 OK.
02:35 Now, how long should that simmer?
02:36 You put the meat in?
02:37 I would say about five minutes.
02:39 About five minutes of meat, salt, and pepper.
02:40 Yes.
02:41 OK.
02:41 Simmer five minutes.
02:42 Moving ahead, then what's next?
02:44 Right.
02:44 So next, we're going to do some chicken broth.
02:48 OK.
02:49 To create the broth.
02:50 OK.
02:52 And then--
02:53 And you're going to put the whole thing in there for that?
02:56 Yes.
02:56 OK.
02:57 And how much is that?
02:58 Eight ounces?
02:59 That's about 12 ounces.
03:02 About 12 ounces of chicken broth.
03:03 Yes, of chicken broth.
03:04 OK.
03:05 We've got about 30 seconds here.
03:06 So I know we're moving quickly, but make sure to wind this.
03:10 Exactly.
03:10 So we are fishing this on our brunch on Father's Day.
03:15 Right.
03:16 OK.
03:16 And so after this simmers, we're going to add the seafood to it.
03:22 So this should simmer for how long with the chicken broth?
03:24 About five to eight minutes.
03:26 Another five to eight minutes.
03:27 Because you--
03:27 After you add the broth.
03:28 Yes.
03:28 You want to let the chicken and the sausage cook.
03:30 Mm-hmm.
03:31 OK.
03:31 So then after that, the seafood takes a little less.
03:34 So we have the seafood.
03:35 OK.
03:36 We have the clams, the mussels, the shrimp, the scallops.
03:40 And on top of it, we have also some rice that we put in.
03:46 OK.
03:46 And I use the Spanish saffron to give it a little color.
03:51 OK.
03:52 And so once that's done, we move on to the finished product,
03:57 which I have prepared--
04:00 Let's try to show everyone this if we can.
04:02 --before the show.
04:03 OK.
04:03 Right there on camera.
04:04 We'll put this camera over there.
04:05 Can we show that?
04:06 Look at that.
04:06 Yes.
04:07 Can you see that?
04:08 So and this will be featured on our brunch this Sunday
04:13 around 10:30.
04:14 And our kids under 12 eat free.
04:17 OK.
04:17 We also have good wines and beers and other items,
04:24 brunch, like breakfast items, waffles, all that good stuff,
04:31 sausage, bacon.
04:32 OK.
04:33 So the key thing is you can make it at home or come on out
04:36 and we'll have it ready for you.
04:37 Absolutely.
04:38 I think that would be the better way is to come out.
04:41 And then say, hey, Dad, guess what?
04:43 Exactly.
04:43 He has to go play golf.
04:44 But if you want to make it with that,
04:46 I think it would be a fun thing to do
04:48 because you can be involved in the cooking.
04:51 Excellent.
04:51 Excellent.
04:52 So thank you very much, Ais.
04:53 You're welcome.
04:53 Great to see you again.
04:54 Carmelo's Restaurant, Old Town Manassas.
04:56 You've got the Father's Day brunch.
04:57 Yes.
04:58 OK.
04:58 Great job.
04:59 Excellent work.