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1 | 00:00:01,040 | 00:00:03,400 | MAEVE O'MEARA: It's Spanish Week on The Chefs' Line. | MAEVE O'MEARA: It's Spanish Week on The Chefs' Line. |
2 | 00:00:03,600 | 00:00:05,840 | Oh, they're amazing. | Oh, they're amazing. |
3 | 00:00:06,040 | 00:00:09,800 | And for the final epic battle, we're making Spanish paella. | And for the final epic battle, we're making Spanish paella. |
4 | 00:00:10,000 | 00:00:11,800 | Reminds me of the way my mum makes it | Reminds me of the way my mum makes it |
5 | 00:00:12,000 | 00:00:13,360 | so I think she'd be pretty proud. | so I think she'd be pretty proud. |
6 | 00:00:13,560 | 00:00:17,800 | It takes skill to create a perfectly cooked rice base, | It takes skill to create a perfectly cooked rice base, |
7 | 00:00:18,000 | 00:00:19,840 | rich in aromatic spices, | rich in aromatic spices, |
8 | 00:00:20,040 | 00:00:24,320 | topped with a generous portion of perfectly cooked meat and seafood. | topped with a generous portion of perfectly cooked meat and seafood. |
9 | 00:00:24,520 | 00:00:26,760 | And it's just delicious. | And it's just delicious. |
10 | 00:00:26,960 | 00:00:29,680 | All week... MELISSA LEONG: Adrian! | All week... MELISSA LEONG: Adrian! |
11 | 00:00:29,880 | 00:00:33,120 | ..home cook Adrian has been pitting his Spanish cooking skills | ..home cook Adrian has been pitting his Spanish cooking skills |
12 | 00:00:33,320 | 00:00:36,120 | against top Melbourne restaurant, Anada... | against top Melbourne restaurant, Anada... |
13 | 00:00:36,320 | 00:00:38,880 | MARIA: It comes from tradition, it comes from the heart. | MARIA: It comes from tradition, it comes from the heart. |
14 | 00:00:39,080 | 00:00:40,920 | ..in a competition that escalated in difficulty, | ..in a competition that escalated in difficulty, |
15 | 00:00:41,120 | 00:00:43,840 | starting with the apprentice chef | starting with the apprentice chef |
16 | 00:00:44,040 | 00:00:47,520 | and ending tonight with the final stop in their Chefs' Line, | and ending tonight with the final stop in their Chefs' Line, |
17 | 00:00:47,720 | 00:00:49,120 | head chef Maria. | head chef Maria. |
18 | 00:00:49,320 | 00:00:51,160 | Do you need some help cleaning the mussels? | Do you need some help cleaning the mussels? |
19 | 00:00:51,400 | 00:00:53,920 | I would love some help cleaning mussels. No worries. | I would love some help cleaning mussels. No worries. |
20 | 00:00:54,120 | 00:00:56,800 | Traitor! Traitor, I say! | Traitor! Traitor, I say! |
21 | 00:00:57,000 | 00:00:59,400 | And with one win each and a draw... | And with one win each and a draw... |
22 | 00:00:59,600 | 00:01:02,600 | Both of these, it's a tie! | Both of these, it's a tie! |
23 | 00:01:02,800 | 00:01:04,600 | ..the score is even. | ..the score is even. |
24 | 00:01:04,800 | 00:01:07,440 | But whose paella will break the tie | But whose paella will break the tie |
25 | 00:01:07,640 | 00:01:10,640 | to win Spanish Week on The Chefs' Line? | to win Spanish Week on The Chefs' Line? |
26 | 00:01:16,520 | 00:01:18,760 | Tonight on The Chefs' Line, | Tonight on The Chefs' Line, |
27 | 00:01:18,960 | 00:01:21,880 | we've saved the best for last. | we've saved the best for last. |
28 | 00:01:22,080 | 00:01:26,880 | And the dish you'll both be making is a Chefs' Line favourite. | And the dish you'll both be making is a Chefs' Line favourite. |
29 | 00:01:27,080 | 00:01:31,160 | It's pretty much Spain's national dish, it's paella! | It's pretty much Spain's national dish, it's paella! |
30 | 00:01:33,520 | 00:01:36,160 | Head chef Maria, it's finally your turn. | Head chef Maria, it's finally your turn. |
31 | 00:01:36,360 | 00:01:39,000 | So are you feeling ready for your show down with Adrian? | So are you feeling ready for your show down with Adrian? |
32 | 00:01:39,200 | 00:01:40,480 | Yes, I'm ready. | Yes, I'm ready. |
33 | 00:01:40,680 | 00:01:42,160 | (CHUCKLES) | (CHUCKLES) |
34 | 00:01:42,360 | 00:01:46,160 | Adrian, congratulations on making it to the end of Spanish Week. | Adrian, congratulations on making it to the end of Spanish Week. |
35 | 00:01:46,360 | 00:01:48,720 | Thank you very much. How are you feeling? | Thank you very much. How are you feeling? |
36 | 00:01:48,920 | 00:01:50,640 | Nervous, excited. | Nervous, excited. |
37 | 00:01:50,840 | 00:01:53,840 | I'm really looking forward to going up against chef Maria. | I'm really looking forward to going up against chef Maria. |
38 | 00:01:54,040 | 00:01:55,640 | Awesome. | Awesome. |
39 | 00:01:55,840 | 00:01:59,080 | Tonight's blind judge is a man who really knows his paella, | Tonight's blind judge is a man who really knows his paella, |
40 | 00:01:59,280 | 00:02:00,600 | and that's Dan! | and that's Dan! |
41 | 00:02:00,800 | 00:02:02,280 | Yes! | Yes! |
42 | 00:02:02,480 | 00:02:04,560 | I judged this last year, and I tell you what, | I judged this last year, and I tell you what, |
43 | 00:02:04,760 | 00:02:06,680 | the standard was really high. | the standard was really high. |
44 | 00:02:06,880 | 00:02:09,720 | So you've got pretty big boots to fill tonight. | So you've got pretty big boots to fill tonight. |
45 | 00:02:09,920 | 00:02:11,880 | Good luck, guys! | Good luck, guys! |
46 | 00:02:12,080 | 00:02:15,920 | Adrian, do you have any final words for head chef Maria? | Adrian, do you have any final words for head chef Maria? |
47 | 00:02:16,120 | 00:02:19,720 | I do have something I'd like to say to chef Maria. | I do have something I'd like to say to chef Maria. |
48 | 00:02:22,480 | 00:02:24,960 | Aww! | Aww! |
49 | 00:02:25,200 | 00:02:28,960 | I'd like to say good luck, and may the best chef win. Thank you, darling. | I'd like to say good luck, and may the best chef win. Thank you, darling. |
50 | 00:02:29,160 | 00:02:31,280 | You too. | You too. |
51 | 00:02:31,480 | 00:02:32,760 | Well done, Adrian. | Well done, Adrian. |
52 | 00:02:32,960 | 00:02:34,640 | What a gentleman, Adrian, you are. | What a gentleman, Adrian, you are. |
53 | 00:02:36,280 | 00:02:38,600 | OK, let's get this final underway. | OK, let's get this final underway. |
54 | 00:02:38,800 | 00:02:42,000 | You've both got 90 minutes to serve up | You've both got 90 minutes to serve up |
55 | 00:02:42,200 | 00:02:45,240 | some spectacular Spanish paella! | some spectacular Spanish paella! |
56 | 00:02:45,440 | 00:02:47,360 | Let's cook! | Let's cook! |
57 | 00:02:47,560 | 00:02:49,040 | (CHEERING AND APPLAUSE) | (CHEERING AND APPLAUSE) |
58 | 00:02:52,520 | 00:02:53,960 | It's happening. | It's happening. |
59 | 00:02:56,240 | 00:02:58,200 | ADRIAN: I really didn't think I'd get this far. | ADRIAN: I really didn't think I'd get this far. |
60 | 00:02:58,400 | 00:03:00,280 | My food is simple and it's authentic. | My food is simple and it's authentic. |
61 | 00:03:00,480 | 00:03:03,400 | I'm really nervous that I'll be going head to head with chef Maria. | I'm really nervous that I'll be going head to head with chef Maria. |
62 | 00:03:03,600 | 00:03:05,880 | She is a professional, and who knows what could happen? | She is a professional, and who knows what could happen? |
63 | 00:03:06,080 | 00:03:07,720 | Maria! Come on, Maria! | Maria! Come on, Maria! |
64 | 00:03:07,920 | 00:03:11,000 | Relax the shoulders. One, two, three, come on! | Relax the shoulders. One, two, three, come on! |
65 | 00:03:11,200 | 00:03:13,520 | MARIA: All week, Adrian has been going slow and steady | MARIA: All week, Adrian has been going slow and steady |
66 | 00:03:13,720 | 00:03:16,360 | but I think tonight is really his time to shine | but I think tonight is really his time to shine |
67 | 00:03:16,560 | 00:03:19,320 | and quite frankly it's making me a bit nervous. | and quite frankly it's making me a bit nervous. |
68 | 00:03:21,040 | 00:03:23,840 | MARK OLIVE: You know how us Aussies say 'paella'? | MARK OLIVE: You know how us Aussies say 'paella'? |
69 | 00:03:24,040 | 00:03:28,680 | It's not 'pay-ella' or 'pay-eya', it's paella. | It's not 'pay-ella' or 'pay-eya', it's paella. |
70 | 00:03:28,880 | 00:03:31,640 | Exactly, it all runs together, so pae... | Exactly, it all runs together, so pae... |
71 | 00:03:31,840 | 00:03:33,120 | Ready, one, two, three... | Ready, one, two, three... |
72 | 00:03:33,320 | 00:03:34,600 | BOTH: Paella! | BOTH: Paella! |
73 | 00:03:34,800 | 00:03:36,760 | Like you said before, | Like you said before, |
74 | 00:03:36,960 | 00:03:40,000 | it is like the national dish of Spain and it is such a simple thing. | it is like the national dish of Spain and it is such a simple thing. |
75 | 00:03:40,200 | 00:03:43,280 | It's stock, it's ingredients done really, really well, | It's stock, it's ingredients done really, really well, |
76 | 00:03:43,480 | 00:03:45,200 | whether or not that's seafood or meat. | whether or not that's seafood or meat. |
77 | 00:03:45,400 | 00:03:48,760 | There's this beautiful sofrito that's the base of the paella | There's this beautiful sofrito that's the base of the paella |
78 | 00:03:48,960 | 00:03:51,160 | so all of your beautiful onions and garlic and carrots | so all of your beautiful onions and garlic and carrots |
79 | 00:03:51,360 | 00:03:52,840 | that really provide that depth. | that really provide that depth. |
80 | 00:03:53,040 | 00:03:56,200 | And the rice is one of the most important elements. | And the rice is one of the most important elements. |
81 | 00:03:56,400 | 00:03:58,600 | Absolutely. I mean, you can't have paella without rice. | Absolutely. I mean, you can't have paella without rice. |
82 | 00:03:58,800 | 00:04:01,200 | Now, it seems simple, it's not actually that easy | Now, it seems simple, it's not actually that easy |
83 | 00:04:01,400 | 00:04:04,360 | to get a great crust on the bottom, or the socarrat. | to get a great crust on the bottom, or the socarrat. |
84 | 00:04:04,560 | 00:04:07,120 | Exactly, you've got to nail that properly. | Exactly, you've got to nail that properly. |
85 | 00:04:08,600 | 00:04:11,760 | There is a fine line between a wonderful socarrat crust | There is a fine line between a wonderful socarrat crust |
86 | 00:04:11,960 | 00:04:15,440 | and a burnt bottom of a paella. | and a burnt bottom of a paella. |
87 | 00:04:17,000 | 00:04:18,440 | ADRIAN: Tonight, I'll be making paella | ADRIAN: Tonight, I'll be making paella |
88 | 00:04:18,640 | 00:04:21,720 | with prawns, lobster, mussels and calamari | with prawns, lobster, mussels and calamari |
89 | 00:04:21,920 | 00:04:24,520 | and vegetables as well as chicken. | and vegetables as well as chicken. |
90 | 00:04:24,720 | 00:04:27,880 | This is typically a seafood dish but we are adding chicken. | This is typically a seafood dish but we are adding chicken. |
91 | 00:04:28,080 | 00:04:31,400 | When my grandmother first came to Australia, | When my grandmother first came to Australia, |
92 | 00:04:31,640 | 00:04:34,760 | she decided that the rabbit that they would cook with all the time in Spain | she decided that the rabbit that they would cook with all the time in Spain |
93 | 00:04:34,960 | 00:04:37,680 | wasn't good enough in Australia so they changed it to chicken. | wasn't good enough in Australia so they changed it to chicken. |
94 | 00:04:37,880 | 00:04:39,480 | So that tradition carried on through to my mum | So that tradition carried on through to my mum |
95 | 00:04:39,680 | 00:04:40,960 | and throughout our whole family. | and throughout our whole family. |
96 | 00:04:41,160 | 00:04:43,720 | I'm really excited to cook this dish tonight | I'm really excited to cook this dish tonight |
97 | 00:04:43,920 | 00:04:46,680 | because it is something that I cook generally for family and friends. | because it is something that I cook generally for family and friends. |
98 | 00:04:46,880 | 00:04:48,160 | Ta-da! | Ta-da! |
99 | 00:04:48,360 | 00:04:50,560 | WOMAN: Whoa! Yum! | WOMAN: Whoa! Yum! |
100 | 00:04:50,760 | 00:04:52,880 | I'm hoping that a lot of that love and that passion | I'm hoping that a lot of that love and that passion |
101 | 00:04:53,080 | 00:04:54,360 | comes through in the dish. | comes through in the dish. |
102 | 00:04:54,560 | 00:04:57,960 | The first thing I need to do is get this stock made. | The first thing I need to do is get this stock made. |
103 | 00:04:58,160 | 00:05:01,480 | I throw in prawn heads, the fish stock, | I throw in prawn heads, the fish stock, |
104 | 00:05:01,680 | 00:05:03,720 | garlic, lots of vegetables, | garlic, lots of vegetables, |
105 | 00:05:03,920 | 00:05:07,360 | saffron, parsley, salt and pepper, | saffron, parsley, salt and pepper, |
106 | 00:05:07,560 | 00:05:10,920 | and I make sure that that's simmering away as quick as possible | and I make sure that that's simmering away as quick as possible |
107 | 00:05:11,120 | 00:05:12,960 | so that I get maximum flavour. | so that I get maximum flavour. |
108 | 00:05:13,160 | 00:05:14,760 | If the stock isn't good, it's game over. | If the stock isn't good, it's game over. |
109 | 00:05:14,960 | 00:05:16,440 | Adios, amigo. | Adios, amigo. |
110 | 00:05:16,640 | 00:05:19,160 | That smells really good. | That smells really good. |
111 | 00:05:19,360 | 00:05:22,680 | Adrian, how's it going? Hello, good. Have a smell of that. | Adrian, how's it going? Hello, good. Have a smell of that. |
112 | 00:05:22,880 | 00:05:26,160 | Jeez, it's already looking pretty... Oh, yum. | Jeez, it's already looking pretty... Oh, yum. |
113 | 00:05:26,360 | 00:05:28,280 | This is a family recipe? | This is a family recipe? |
114 | 00:05:28,480 | 00:05:31,440 | Who gets the crunchiest bottom? (LAUGHS) | Who gets the crunchiest bottom? (LAUGHS) |
115 | 00:05:31,640 | 00:05:33,120 | That's what you're looking for, right? | That's what you're looking for, right? |
116 | 00:05:33,320 | 00:05:35,920 | Yeah, that's exactly right. That's the best part. | Yeah, that's exactly right. That's the best part. |
117 | 00:05:37,840 | 00:05:39,920 | Do you need help maybe? | Do you need help maybe? |
118 | 00:05:41,080 | 00:05:43,880 | MARIA: Tonight, I'll be cooking a blue swimmer crab paella. | MARIA: Tonight, I'll be cooking a blue swimmer crab paella. |
119 | 00:05:44,080 | 00:05:48,520 | It's pretty traditional in the south of Spain and it's just delicious. | It's pretty traditional in the south of Spain and it's just delicious. |
120 | 00:05:48,720 | 00:05:52,040 | We cook a lot of paella in the restaurant, | We cook a lot of paella in the restaurant, |
121 | 00:05:52,240 | 00:05:55,760 | so I'm quite comfortable with the rice part of it. | so I'm quite comfortable with the rice part of it. |
122 | 00:05:55,960 | 00:05:58,280 | We don't cook a crab paella, though, | We don't cook a crab paella, though, |
123 | 00:05:58,480 | 00:06:02,120 | so I just need to make sure that the crab is cooked well. | so I just need to make sure that the crab is cooked well. |
124 | 00:06:02,320 | 00:06:07,200 | So for the stock, I sweat off some prawn shells | So for the stock, I sweat off some prawn shells |
125 | 00:06:07,400 | 00:06:09,600 | and a bit of onion, | and a bit of onion, |
126 | 00:06:09,800 | 00:06:11,400 | fennel... | fennel... |
127 | 00:06:13,000 | 00:06:15,720 | ..garlic and celery, | ..garlic and celery, |
128 | 00:06:15,920 | 00:06:18,560 | and I also throw in a few spices - | and I also throw in a few spices - |
129 | 00:06:18,760 | 00:06:22,680 | cardamom, coriander and fennel. | cardamom, coriander and fennel. |
130 | 00:06:22,880 | 00:06:25,320 | Cover it with fish stock | Cover it with fish stock |
131 | 00:06:25,520 | 00:06:28,600 | and I just bring it up to a simmer and I turn it down. | and I just bring it up to a simmer and I turn it down. |
132 | 00:06:28,800 | 00:06:31,520 | Manuel, you're probably providing some entertainment. | Manuel, you're probably providing some entertainment. |
133 | 00:06:31,720 | 00:06:35,680 | Remember, you can get fired so don't lose. | Remember, you can get fired so don't lose. |
134 | 00:06:37,240 | 00:06:39,240 | I want to be the head chef in Anada. | I want to be the head chef in Anada. |
135 | 00:06:39,440 | 00:06:40,880 | You wish! | You wish! |
136 | 00:06:41,080 | 00:06:43,080 | Manuel, the power-hungry apprentice. | Manuel, the power-hungry apprentice. |
137 | 00:06:43,280 | 00:06:44,760 | Yes. (LAUGHS) | Yes. (LAUGHS) |
138 | 00:06:46,800 | 00:06:49,160 | ADRIAN: I'm about to just scrub the mussels quickly... | ADRIAN: I'm about to just scrub the mussels quickly... |
139 | 00:06:49,360 | 00:06:51,240 | Mussels. Mussels. | Mussels. Mussels. |
140 | 00:06:51,440 | 00:06:55,560 | ..just so that there's not any odd bits from the ocean in there. | ..just so that there's not any odd bits from the ocean in there. |
141 | 00:06:55,760 | 00:06:58,240 | Hey, Adrian, do you need some help cleaning the mussels? | Hey, Adrian, do you need some help cleaning the mussels? |
142 | 00:06:58,480 | 00:07:01,400 | I would love some help cleaning mussels. No worries. | I would love some help cleaning mussels. No worries. |
143 | 00:07:01,600 | 00:07:03,280 | You're a legend. | You're a legend. |
144 | 00:07:03,480 | 00:07:06,200 | It's so lovely that Hasanah can come over and help me | It's so lovely that Hasanah can come over and help me |
145 | 00:07:06,400 | 00:07:08,880 | because I really need help to get this done on time. | because I really need help to get this done on time. |
146 | 00:07:09,080 | 00:07:11,040 | I've only got 90 minutes to make this paella | I've only got 90 minutes to make this paella |
147 | 00:07:11,240 | 00:07:13,520 | and there are so many components to it that make it quite tricky | and there are so many components to it that make it quite tricky |
148 | 00:07:13,720 | 00:07:15,440 | like the preparation side. | like the preparation side. |
149 | 00:07:15,640 | 00:07:17,880 | While you do that, I'll de-vein the prawns. | While you do that, I'll de-vein the prawns. |
150 | 00:07:18,080 | 00:07:19,440 | Yep. | Yep. |
151 | 00:07:19,640 | 00:07:20,840 | Traitor! | Traitor! |
152 | 00:07:21,040 | 00:07:22,200 | (LAUGHS) | (LAUGHS) |
153 | 00:07:22,400 | 00:07:24,240 | Traitor, I say! | Traitor, I say! |
154 | 00:07:26,360 | 00:07:28,400 | Next step is to start frying the chicken. | Next step is to start frying the chicken. |
155 | 00:07:28,600 | 00:07:30,560 | Then I add the garlic, the onion, | Then I add the garlic, the onion, |
156 | 00:07:30,760 | 00:07:34,720 | the capsicum and then I lightly fry the prawns and the calamari | the capsicum and then I lightly fry the prawns and the calamari |
157 | 00:07:34,920 | 00:07:38,240 | and put that aside because it's going to continue cooking later. | and put that aside because it's going to continue cooking later. |
158 | 00:07:38,440 | 00:07:39,920 | Beautiful. | Beautiful. |
159 | 00:07:40,120 | 00:07:42,840 | And then I add the pureed tomato to it. | And then I add the pureed tomato to it. |
160 | 00:07:44,440 | 00:07:46,520 | We have a beautiful thing that we do in our family | We have a beautiful thing that we do in our family |
161 | 00:07:46,720 | 00:07:49,840 | called machacado, which is garlic, parsley | called machacado, which is garlic, parsley |
162 | 00:07:50,040 | 00:07:53,120 | and just a little bit of olive oil, salt and pepper. | and just a little bit of olive oil, salt and pepper. |
163 | 00:07:53,320 | 00:07:55,680 | We crush that into the mortar and pestle | We crush that into the mortar and pestle |
164 | 00:07:55,880 | 00:07:59,760 | and that creates a beautiful, deep but very strong flavour. | and that creates a beautiful, deep but very strong flavour. |
165 | 00:07:59,960 | 00:08:01,800 | That will be beautiful. | That will be beautiful. |
166 | 00:08:07,160 | 00:08:11,000 | It doesn't look like a lot but it's extremely potent. | It doesn't look like a lot but it's extremely potent. |
167 | 00:08:11,200 | 00:08:13,200 | It's really strong flavours. | It's really strong flavours. |
168 | 00:08:17,840 | 00:08:20,440 | How are you going, Adrian? I'm good. | How are you going, Adrian? I'm good. |
169 | 00:08:20,640 | 00:08:22,720 | Your topping sounds a lot more impressive than mine. | Your topping sounds a lot more impressive than mine. |
170 | 00:08:22,920 | 00:08:25,000 | Oh, blue swimmer crab, that sounds pretty good to me. | Oh, blue swimmer crab, that sounds pretty good to me. |
171 | 00:08:25,200 | 00:08:27,440 | How are you going? Yeah, I'm OK. | How are you going? Yeah, I'm OK. |
172 | 00:08:27,640 | 00:08:28,560 | Yeah? | Yeah? |
173 | 00:08:28,760 | 00:08:30,120 | Oy, oy, oy! | Oy, oy, oy! |
174 | 00:08:31,680 | 00:08:34,840 | Hello, Maria. Tell me about your paella. | Hello, Maria. Tell me about your paella. |
175 | 00:08:35,080 | 00:08:38,160 | I've got a whole blue swimmer crab paella... Oh, fantastic. | I've got a whole blue swimmer crab paella... Oh, fantastic. |
176 | 00:08:38,360 | 00:08:40,320 | So right now I'm just cooking off my sofrito. | So right now I'm just cooking off my sofrito. |
177 | 00:08:40,520 | 00:08:42,840 | So that's sort of the base of the paella | So that's sort of the base of the paella |
178 | 00:08:43,040 | 00:08:46,600 | with some garlic, onion, capsicum, bit of tomato, | with some garlic, onion, capsicum, bit of tomato, |
179 | 00:08:46,800 | 00:08:49,720 | and then I'll just finish it with pimenton, which is smoked paprika. | and then I'll just finish it with pimenton, which is smoked paprika. |
180 | 00:08:49,920 | 00:08:52,240 | Delicious, and really one of the key ingredients | Delicious, and really one of the key ingredients |
181 | 00:08:52,440 | 00:08:55,000 | to Spanish cuisine across the country. | to Spanish cuisine across the country. |
182 | 00:08:55,200 | 00:08:56,720 | Yeah. And a bit of saffron as well. | Yeah. And a bit of saffron as well. |
183 | 00:08:56,920 | 00:09:00,360 | Saffron gives it that nice colour, gives that good flavour, | Saffron gives it that nice colour, gives that good flavour, |
184 | 00:09:00,560 | 00:09:02,520 | and then I put in my smoked paprika... | and then I put in my smoked paprika... |
185 | 00:09:03,640 | 00:09:07,720 | ..white wine, the saffron | ..white wine, the saffron |
186 | 00:09:07,920 | 00:09:11,040 | and then I add my rice, | and then I add my rice, |
187 | 00:09:11,240 | 00:09:14,480 | give it a good mix, | give it a good mix, |
188 | 00:09:14,680 | 00:09:17,040 | and then I start adding my stock... | and then I start adding my stock... |
189 | 00:09:22,200 | 00:09:24,040 | ..and then put it in the oven. | ..and then put it in the oven. |
190 | 00:09:27,800 | 00:09:29,200 | Paella! | Paella! |
191 | 00:09:30,520 | 00:09:31,960 | Do you need help with the crab? | Do you need help with the crab? |
192 | 00:09:32,160 | 00:09:34,360 | No, I'm good, darling. Thank you. | No, I'm good, darling. Thank you. |
193 | 00:09:34,560 | 00:09:36,160 | Because I hate crab. | Because I hate crab. |
194 | 00:09:36,360 | 00:09:37,640 | Manuel-o! | Manuel-o! |
195 | 00:09:37,840 | 00:09:39,400 | Oh, my God, no! Stop it, stop it! | Oh, my God, no! Stop it, stop it! |
196 | 00:09:39,600 | 00:09:41,640 | Papi! Papi! Come on. | Papi! Papi! Come on. |
197 | 00:09:43,240 | 00:09:46,480 | So the base is cooking in the oven. | So the base is cooking in the oven. |
198 | 00:09:46,680 | 00:09:50,640 | At the moment I can just leave it there and not worry about it | At the moment I can just leave it there and not worry about it |
199 | 00:09:50,840 | 00:09:52,760 | and I just need to make sure all my toppings are ready. | and I just need to make sure all my toppings are ready. |
200 | 00:09:52,960 | 00:09:57,920 | So I'm just cleaning the crabs, I'm going to take the tail off, | So I'm just cleaning the crabs, I'm going to take the tail off, |
201 | 00:09:58,120 | 00:09:59,400 | the top bit off | the top bit off |
202 | 00:09:59,600 | 00:10:04,280 | and then I'll clean out what you call the dead man's fingers | and then I'll clean out what you call the dead man's fingers |
203 | 00:10:04,480 | 00:10:05,880 | which is just the gills. | which is just the gills. |
204 | 00:10:06,080 | 00:10:07,800 | And after that just half them | And after that just half them |
205 | 00:10:08,000 | 00:10:09,440 | and once the paella is ready to go | and once the paella is ready to go |
206 | 00:10:09,640 | 00:10:12,840 | I'll chuck them on there and then cook them in the oven. | I'll chuck them on there and then cook them in the oven. |
207 | 00:10:16,600 | 00:10:19,520 | Mark, saffron on the front bench, | Mark, saffron on the front bench, |
208 | 00:10:19,720 | 00:10:21,480 | lobster tails on the back bench. | lobster tails on the back bench. |
209 | 00:10:21,680 | 00:10:23,440 | Why aren't we judging this? | Why aren't we judging this? |
210 | 00:10:23,640 | 00:10:25,680 | Don't forget there's a bit of crab up there. | Don't forget there's a bit of crab up there. |
211 | 00:10:25,880 | 00:10:29,960 | There is so much love happening in this room tonight, I love it! | There is so much love happening in this room tonight, I love it! |
212 | 00:10:30,160 | 00:10:34,320 | Hasanah helping out cleaning mussels, which is fantastic. | Hasanah helping out cleaning mussels, which is fantastic. |
213 | 00:10:34,520 | 00:10:36,520 | This is what The Chefs' Line is all about, | This is what The Chefs' Line is all about, |
214 | 00:10:36,720 | 00:10:40,160 | it's really about a shared love of celebrating a cuisine. | it's really about a shared love of celebrating a cuisine. |
215 | 00:10:40,360 | 00:10:42,760 | Especially this dish is made for sharing. | Especially this dish is made for sharing. |
216 | 00:10:42,960 | 00:10:44,640 | The love is being shared tonight. Totally. | The love is being shared tonight. Totally. |
217 | 00:10:44,840 | 00:10:46,840 | Do you want some parsley in your paella? | Do you want some parsley in your paella? |
218 | 00:10:47,040 | 00:10:48,920 | ADRIAN: No, thanks! (LAUGHS) | ADRIAN: No, thanks! (LAUGHS) |
219 | 00:10:52,480 | 00:10:55,600 | MAEVE O'MEARA: It's Spanish Week in The Chefs' Line kitchen | MAEVE O'MEARA: It's Spanish Week in The Chefs' Line kitchen |
220 | 00:10:55,800 | 00:10:59,640 | and we're taking on the Spanish classic, paella. | and we're taking on the Spanish classic, paella. |
221 | 00:10:59,840 | 00:11:03,640 | Home cook Adrian is making a cherished family recipe | Home cook Adrian is making a cherished family recipe |
222 | 00:11:03,840 | 00:11:07,120 | with chicken and seafood topped with lobster tails. | with chicken and seafood topped with lobster tails. |
223 | 00:11:07,320 | 00:11:09,760 | And head chef Maria's paella | And head chef Maria's paella |
224 | 00:11:09,960 | 00:11:11,920 | will showcase fresh blue swimmer crab. | will showcase fresh blue swimmer crab. |
225 | 00:11:12,120 | 00:11:15,800 | I can't see the sweat, Maria. You need sweat, paella needs sweat! | I can't see the sweat, Maria. You need sweat, paella needs sweat! |
226 | 00:11:17,920 | 00:11:23,480 | Blind tasting judge Dan will taste each dish and pick the winner. | Blind tasting judge Dan will taste each dish and pick the winner. |
227 | 00:11:23,680 | 00:11:26,480 | There are many different steps towards making a great paella. | There are many different steps towards making a great paella. |
228 | 00:11:26,680 | 00:11:29,400 | By the time the rice is cooked, | By the time the rice is cooked, |
229 | 00:11:29,600 | 00:11:32,440 | you want that nice crust at the bottom called the socarrat | you want that nice crust at the bottom called the socarrat |
230 | 00:11:32,640 | 00:11:35,320 | and that's where all those flavours reduce and develop | and that's where all those flavours reduce and develop |
231 | 00:11:35,520 | 00:11:36,960 | and taste amazing. | and taste amazing. |
232 | 00:11:37,160 | 00:11:39,040 | I can smell it right now. | I can smell it right now. |
233 | 00:11:39,240 | 00:11:42,160 | It smells like saffron, it smells like shellfish. | It smells like saffron, it smells like shellfish. |
234 | 00:11:42,360 | 00:11:44,920 | I can't wait to get stuck in. I'm starving. | I can't wait to get stuck in. I'm starving. |
235 | 00:11:47,200 | 00:11:48,480 | Do you want some prawns? | Do you want some prawns? |
236 | 00:11:48,680 | 00:11:50,240 | I'd love some prawns. How many do you want? | I'd love some prawns. How many do you want? |
237 | 00:11:50,440 | 00:11:53,000 | No, I'll tell you what you can have. Yeah, just tell me what I can have. | No, I'll tell you what you can have. Yeah, just tell me what I can have. |
238 | 00:11:53,200 | 00:11:54,640 | You can have three. | You can have three. |
239 | 00:11:54,840 | 00:11:56,640 | Lovely, darling. Thank you. | Lovely, darling. Thank you. |
240 | 00:11:56,840 | 00:11:59,400 | There you go. Enjoy. They're nice big ones. | There you go. Enjoy. They're nice big ones. |
241 | 00:12:01,720 | 00:12:05,240 | One of the main ingredients in cooking a paella is saffron. | One of the main ingredients in cooking a paella is saffron. |
242 | 00:12:05,440 | 00:12:08,200 | It gives it that nice colour, it gives that good flavour. | It gives it that nice colour, it gives that good flavour. |
243 | 00:12:10,800 | 00:12:13,640 | How is it? Yeah, I think it's very good. | How is it? Yeah, I think it's very good. |
244 | 00:12:13,840 | 00:12:16,000 | I reckon I'll keep the paella very rustic. | I reckon I'll keep the paella very rustic. |
245 | 00:12:16,200 | 00:12:18,360 | I'll just put the crabs in there, put the prawns in there. | I'll just put the crabs in there, put the prawns in there. |
246 | 00:12:18,560 | 00:12:21,920 | We have lemon, we have parsley, we have aioli - quite simple. | We have lemon, we have parsley, we have aioli - quite simple. |
247 | 00:12:22,120 | 00:12:26,760 | For the aioli, I put in lemon juice, | For the aioli, I put in lemon juice, |
248 | 00:12:26,960 | 00:12:28,680 | three egg yolks, | three egg yolks, |
249 | 00:12:28,880 | 00:12:31,280 | a spoonful of Dijon mustard | a spoonful of Dijon mustard |
250 | 00:12:31,480 | 00:12:34,440 | and a bunch of garlic. | and a bunch of garlic. |
251 | 00:12:34,640 | 00:12:39,320 | And I add a mix of extra virgin and vegetable oil | And I add a mix of extra virgin and vegetable oil |
252 | 00:12:39,520 | 00:12:43,000 | and I just blitz it up in a blender until it's emulsified and thick. | and I just blitz it up in a blender until it's emulsified and thick. |
253 | 00:12:45,360 | 00:12:47,200 | Looks nice and creamy. Mm. | Looks nice and creamy. Mm. |
254 | 00:12:47,400 | 00:12:49,760 | I eat aioli with a soup spoon. (LAUGHS) | I eat aioli with a soup spoon. (LAUGHS) |
255 | 00:12:49,960 | 00:12:51,600 | I'm like, "How can you not?" | I'm like, "How can you not?" |
256 | 00:12:51,800 | 00:12:54,480 | You've got about 30 minutes to go. Awesome. | You've got about 30 minutes to go. Awesome. |
257 | 00:12:56,640 | 00:12:59,000 | ADRIAN: Everything is hot and bubbling away in the pan | ADRIAN: Everything is hot and bubbling away in the pan |
258 | 00:12:59,200 | 00:13:00,880 | so it's time to add the rice. | so it's time to add the rice. |
259 | 00:13:01,080 | 00:13:03,840 | I'll be using a medium grain rice. | I'll be using a medium grain rice. |
260 | 00:13:04,040 | 00:13:07,400 | Getting the rice right is really, really important. | Getting the rice right is really, really important. |
261 | 00:13:07,600 | 00:13:11,960 | I put in the stock and then I add the seafood. | I put in the stock and then I add the seafood. |
262 | 00:13:13,160 | 00:13:15,240 | It needs to be placed beautifully. | It needs to be placed beautifully. |
263 | 00:13:15,440 | 00:13:18,120 | I place the calamari around evenly, | I place the calamari around evenly, |
264 | 00:13:18,320 | 00:13:20,440 | make sure that the mussels are positioned hinge down | make sure that the mussels are positioned hinge down |
265 | 00:13:20,640 | 00:13:23,360 | so that they open up beautifully like a flower | so that they open up beautifully like a flower |
266 | 00:13:23,560 | 00:13:26,080 | and then I add the lobster tails right in the middle. | and then I add the lobster tails right in the middle. |
267 | 00:13:26,280 | 00:13:28,360 | And I'm really hoping that Dan will be wowed | And I'm really hoping that Dan will be wowed |
268 | 00:13:28,560 | 00:13:30,200 | with all the beautiful seafood on top | with all the beautiful seafood on top |
269 | 00:13:30,400 | 00:13:32,160 | and the depth and the colour underneath. | and the depth and the colour underneath. |
270 | 00:13:32,360 | 00:13:33,920 | What do you reckon? | What do you reckon? |
271 | 00:13:34,120 | 00:13:35,960 | What do I reckon? | What do I reckon? |
272 | 00:13:36,160 | 00:13:38,560 | That's my dinner. (LAUGHS) | That's my dinner. (LAUGHS) |
273 | 00:13:38,760 | 00:13:40,520 | Then that's a good sign. | Then that's a good sign. |
274 | 00:13:42,760 | 00:13:44,280 | I just need to put my seafood on. | I just need to put my seafood on. |
275 | 00:13:44,480 | 00:13:47,400 | Before I do that I'm going to go check what Adrian is doing. | Before I do that I'm going to go check what Adrian is doing. |
276 | 00:13:47,600 | 00:13:49,360 | Hello, darling. Hello. | Hello, darling. Hello. |
277 | 00:13:49,560 | 00:13:51,040 | That looks pretty decadent, doesn't it? | That looks pretty decadent, doesn't it? |
278 | 00:13:51,280 | 00:13:53,360 | Would you put that in the restaurant? Absolutely. | Would you put that in the restaurant? Absolutely. |
279 | 00:13:53,560 | 00:13:55,760 | The colour looks really, really good, to be honest. | The colour looks really, really good, to be honest. |
280 | 00:13:55,960 | 00:13:57,640 | Can we go have a look at yours? | Can we go have a look at yours? |
281 | 00:13:57,840 | 00:14:00,360 | It looked like it had a lot of flavour. | It looked like it had a lot of flavour. |
282 | 00:14:00,560 | 00:14:02,640 | It will be hard to compete with a recipe | It will be hard to compete with a recipe |
283 | 00:14:02,840 | 00:14:05,000 | that's been passed on for generations. | that's been passed on for generations. |
284 | 00:14:05,200 | 00:14:08,000 | I've just cooked my base and I will finish that in the oven. | I've just cooked my base and I will finish that in the oven. |
285 | 00:14:08,200 | 00:14:10,000 | Wow, this is different. Yep, yeah, yeah. | Wow, this is different. Yep, yeah, yeah. |
286 | 00:14:10,200 | 00:14:11,960 | I've never seen it like this. | I've never seen it like this. |
287 | 00:14:12,160 | 00:14:14,920 | So it's really, really thin and then the base will be sort of burnt. | So it's really, really thin and then the base will be sort of burnt. |
288 | 00:14:15,120 | 00:14:17,240 | Good work. Go, team. | Good work. Go, team. |
289 | 00:14:17,440 | 00:14:19,160 | Once the rice is cooked, | Once the rice is cooked, |
290 | 00:14:19,360 | 00:14:22,480 | I put all of my prawns and my crabs on there. | I put all of my prawns and my crabs on there. |
291 | 00:14:24,560 | 00:14:28,000 | Then I put it back in the oven with just a little bit of stock | Then I put it back in the oven with just a little bit of stock |
292 | 00:14:28,200 | 00:14:30,360 | just to bring a bit more moisture into it | just to bring a bit more moisture into it |
293 | 00:14:30,560 | 00:14:32,920 | and make sure that the stock is evaporating. | and make sure that the stock is evaporating. |
294 | 00:14:33,120 | 00:14:36,360 | It sort of cooks through the crabs as well. | It sort of cooks through the crabs as well. |
295 | 00:14:36,560 | 00:14:38,920 | Once I think the crab and the prawns are cooked in the oven | Once I think the crab and the prawns are cooked in the oven |
296 | 00:14:39,120 | 00:14:41,200 | I take it out and I put it back onto the stove top | I take it out and I put it back onto the stove top |
297 | 00:14:41,400 | 00:14:43,760 | where I can create the socarrat. | where I can create the socarrat. |
298 | 00:14:43,960 | 00:14:45,920 | At the moment I'm just waiting | At the moment I'm just waiting |
299 | 00:14:46,120 | 00:14:48,200 | for the crispy bottom to form, the socarrat, | for the crispy bottom to form, the socarrat, |
300 | 00:14:48,400 | 00:14:49,680 | and then I'll be ready to serve. | and then I'll be ready to serve. |
301 | 00:14:49,880 | 00:14:52,040 | Adrian looks pretty confident over there. | Adrian looks pretty confident over there. |
302 | 00:14:52,240 | 00:14:54,840 | It's looking very good. It's looking really good. | It's looking very good. It's looking really good. |
303 | 00:14:55,040 | 00:14:56,320 | Mm, smells good too. | Mm, smells good too. |
304 | 00:14:56,520 | 00:15:00,120 | I can start to smell it burning, which is the part that I love most. | I can start to smell it burning, which is the part that I love most. |
305 | 00:15:00,320 | 00:15:02,320 | That burning at the bottom of the base | That burning at the bottom of the base |
306 | 00:15:02,520 | 00:15:04,960 | travels through the flavours of the paella. | travels through the flavours of the paella. |
307 | 00:15:05,160 | 00:15:07,240 | It's really, really important. | It's really, really important. |
308 | 00:15:07,440 | 00:15:09,280 | I'm going to let it go an extra minute | I'm going to let it go an extra minute |
309 | 00:15:09,480 | 00:15:11,600 | because there's still a lot of moisture | because there's still a lot of moisture |
310 | 00:15:11,800 | 00:15:13,960 | but it means that the rice is not dry, | but it means that the rice is not dry, |
311 | 00:15:14,160 | 00:15:16,400 | so once we cover it up and let it rest, | so once we cover it up and let it rest, |
312 | 00:15:16,600 | 00:15:19,040 | it will soak in the rest of that stock. | it will soak in the rest of that stock. |
313 | 00:15:22,280 | 00:15:23,560 | How's it looking, chef? | How's it looking, chef? |
314 | 00:15:23,760 | 00:15:25,880 | I've got the socarrat really good on some bits, | I've got the socarrat really good on some bits, |
315 | 00:15:26,080 | 00:15:27,640 | but I just need to move it out a little bit | but I just need to move it out a little bit |
316 | 00:15:27,840 | 00:15:29,920 | so it's, like, a bit more even. | so it's, like, a bit more even. |
317 | 00:15:30,120 | 00:15:33,440 | OK, everyone. Five minutes to go. | OK, everyone. Five minutes to go. |
318 | 00:15:33,640 | 00:15:35,240 | Not so much about plating up tonight | Not so much about plating up tonight |
319 | 00:15:35,440 | 00:15:37,520 | but take your paellas to the pass when they're ready. | but take your paellas to the pass when they're ready. |
320 | 00:15:37,760 | 00:15:40,640 | So I'm just about to check if all the stock has been soaked up by the rice | So I'm just about to check if all the stock has been soaked up by the rice |
321 | 00:15:40,840 | 00:15:44,440 | and if it's ready to serve, so let's just hope for the best. | and if it's ready to serve, so let's just hope for the best. |
322 | 00:15:46,000 | 00:15:48,400 | That looks amazing. That looks perfect. | That looks amazing. That looks perfect. |
323 | 00:15:49,640 | 00:15:53,320 | I'm just going to put some freshly squeezed lemon juice over the top - | I'm just going to put some freshly squeezed lemon juice over the top - |
324 | 00:15:53,520 | 00:15:55,600 | not too much, you don't want to take away the taste - | not too much, you don't want to take away the taste - |
325 | 00:15:55,800 | 00:15:57,440 | and then it's ready to serve. | and then it's ready to serve. |
326 | 00:15:57,640 | 00:15:58,960 | I'm happy with that. | I'm happy with that. |
327 | 00:15:59,160 | 00:16:00,720 | I'm really, really happy with that | I'm really, really happy with that |
328 | 00:16:00,920 | 00:16:02,880 | and it reminds me of the way my mum makes it, | and it reminds me of the way my mum makes it, |
329 | 00:16:03,080 | 00:16:05,080 | so I think she'd be pretty proud. | so I think she'd be pretty proud. |
330 | 00:16:06,160 | 00:16:07,760 | Oh, Adrian! | Oh, Adrian! |
331 | 00:16:07,960 | 00:16:09,440 | Pressure's on! Done! | Pressure's on! Done! |
332 | 00:16:10,760 | 00:16:13,480 | (LAUGHS) Jeez! | (LAUGHS) Jeez! |
333 | 00:16:14,880 | 00:16:17,280 | I'm hoping my paella is really, really good | I'm hoping my paella is really, really good |
334 | 00:16:17,480 | 00:16:18,920 | with a nice crispy bottom. | with a nice crispy bottom. |
335 | 00:16:19,120 | 00:16:21,840 | Here's to flavour and lots of beautiful presentation. | Here's to flavour and lots of beautiful presentation. |
336 | 00:16:22,040 | 00:16:23,920 | I'm hoping Dan will love what he sees. | I'm hoping Dan will love what he sees. |
337 | 00:16:24,120 | 00:16:26,120 | Melissa. Aioli, yeah. | Melissa. Aioli, yeah. |
338 | 00:16:26,320 | 00:16:28,400 | I like how she's dotting it throughout the rice | I like how she's dotting it throughout the rice |
339 | 00:16:28,600 | 00:16:30,760 | 'cause then you'll get a little bit of it with each bite. | 'cause then you'll get a little bit of it with each bite. |
340 | 00:16:30,960 | 00:16:32,400 | It's a smart move. | It's a smart move. |
341 | 00:16:32,600 | 00:16:34,640 | Vamos. Vamos, papi. | Vamos. Vamos, papi. |
342 | 00:16:34,840 | 00:16:36,400 | Vamos, papi! | Vamos, papi! |
343 | 00:16:36,600 | 00:16:40,280 | Oh, look at this, a little drizzle. | Oh, look at this, a little drizzle. |
344 | 00:16:40,480 | 00:16:42,280 | Whoo, whoo, whoo! | Whoo, whoo, whoo! |
345 | 00:16:42,480 | 00:16:44,960 | (CHEERING AND APPLAUSE) | (CHEERING AND APPLAUSE) |
346 | 00:16:45,160 | 00:16:46,600 | Well done! | Well done! |
347 | 00:16:48,120 | 00:16:50,120 | MARIA: I think the dish in the end looked really good. | MARIA: I think the dish in the end looked really good. |
348 | 00:16:50,320 | 00:16:53,160 | I'm just hoping that Dan really likes to get in there | I'm just hoping that Dan really likes to get in there |
349 | 00:16:53,360 | 00:16:55,040 | and smash that crab. | and smash that crab. |
350 | 00:16:55,240 | 00:16:57,600 | Well done, good work. We can put our feet up now. | Well done, good work. We can put our feet up now. |
351 | 00:16:57,800 | 00:16:59,400 | Oh. (LAUGHS) | Oh. (LAUGHS) |
352 | 00:17:01,560 | 00:17:04,760 | MAEVE O'MEARA: Tonight, on The Chefs' Line | MAEVE O'MEARA: Tonight, on The Chefs' Line |
353 | 00:17:04,960 | 00:17:07,680 | it's been an extravagant battle for the best paella. | it's been an extravagant battle for the best paella. |
354 | 00:17:07,880 | 00:17:11,880 | Home cook Adrian recreated a celebrated family recipe | Home cook Adrian recreated a celebrated family recipe |
355 | 00:17:12,080 | 00:17:14,560 | mixing chicken and seafood, | mixing chicken and seafood, |
356 | 00:17:14,760 | 00:17:16,360 | topped with lobster tails. | topped with lobster tails. |
357 | 00:17:16,560 | 00:17:20,400 | And head chef Maria from Melbourne's Anada | And head chef Maria from Melbourne's Anada |
358 | 00:17:20,600 | 00:17:23,960 | has created a dish featuring fresh blue swimmer crab. | has created a dish featuring fresh blue swimmer crab. |
359 | 00:17:25,560 | 00:17:27,080 | Our blind tasting judge Dan | Our blind tasting judge Dan |
360 | 00:17:27,280 | 00:17:31,160 | now must try them and pick the best paella on the pass. | now must try them and pick the best paella on the pass. |
361 | 00:17:31,360 | 00:17:34,760 | Welcome back, Dan. You ready for paella? | Welcome back, Dan. You ready for paella? |
362 | 00:17:34,960 | 00:17:37,120 | Oh, mate, I couldn't be more ready. What do you think? | Oh, mate, I couldn't be more ready. What do you think? |
363 | 00:17:37,320 | 00:17:41,720 | They look amazing. I love seafood, I love paella. | They look amazing. I love seafood, I love paella. |
364 | 00:17:41,920 | 00:17:44,880 | They're very extravagant versions, I see here. | They're very extravagant versions, I see here. |
365 | 00:17:45,080 | 00:17:49,200 | Huge prawns, lobster tails, crab. | Huge prawns, lobster tails, crab. |
366 | 00:17:49,440 | 00:17:52,840 | You know what I think? It sucks to be you guys 'cause I'm the blind judge. | You know what I think? It sucks to be you guys 'cause I'm the blind judge. |
367 | 00:17:53,040 | 00:17:54,320 | That's cruel! | That's cruel! |
368 | 00:17:54,520 | 00:17:56,360 | So where would you like to start? | So where would you like to start? |
369 | 00:17:56,560 | 00:17:58,800 | Let's start with this one. | Let's start with this one. |
370 | 00:17:59,840 | 00:18:05,560 | This is paella with prawn, mussel, calamari and lobster tail. | This is paella with prawn, mussel, calamari and lobster tail. |
371 | 00:18:05,760 | 00:18:07,680 | Ooh, yes. | Ooh, yes. |
372 | 00:18:07,880 | 00:18:11,000 | It looks amazing, you can see those huge prawns. | It looks amazing, you can see those huge prawns. |
373 | 00:18:11,200 | 00:18:13,400 | You can see bits of chicken wings, which is awesome. | You can see bits of chicken wings, which is awesome. |
374 | 00:18:13,600 | 00:18:15,360 | I love a surf and turf paella. | I love a surf and turf paella. |
375 | 00:18:15,560 | 00:18:18,520 | (INHALES) And it smells incredible. | (INHALES) And it smells incredible. |
376 | 00:18:18,720 | 00:18:21,120 | I'm going to try a beautiful king prawn. | I'm going to try a beautiful king prawn. |
377 | 00:18:25,440 | 00:18:27,160 | Mm, the prawn is really well cooked. | Mm, the prawn is really well cooked. |
378 | 00:18:27,360 | 00:18:29,080 | I'm going to try a mussel. | I'm going to try a mussel. |
379 | 00:18:31,080 | 00:18:33,120 | Mm, mm. | Mm, mm. |
380 | 00:18:33,320 | 00:18:34,760 | Oh, yeah. | Oh, yeah. |
381 | 00:18:38,240 | 00:18:39,760 | (LAUGHS) | (LAUGHS) |
382 | 00:18:41,320 | 00:18:44,320 | That's perfectly cooked, you can see how it just... | That's perfectly cooked, you can see how it just... |
383 | 00:18:44,520 | 00:18:46,200 | (THEY LAUGH) | (THEY LAUGH) |
384 | 00:18:48,320 | 00:18:49,920 | There's so many things to try. | There's so many things to try. |
385 | 00:18:50,960 | 00:18:54,120 | Chicken! Mid wing, my favourite. | Chicken! Mid wing, my favourite. |
386 | 00:18:57,800 | 00:19:00,440 | This is torture. Pretty much, yeah. | This is torture. Pretty much, yeah. |
387 | 00:19:00,640 | 00:19:03,400 | Mid wings are delicious. I'm going to try the rice. | Mid wings are delicious. I'm going to try the rice. |
388 | 00:19:03,600 | 00:19:05,240 | See, the socarrat's really important | See, the socarrat's really important |
389 | 00:19:05,440 | 00:19:07,320 | because that's where all the flavours develop. | because that's where all the flavours develop. |
390 | 00:19:07,520 | 00:19:09,200 | Oh! | Oh! |
391 | 00:19:09,400 | 00:19:13,400 | I feel like this socarrat was almost like a rushed socarrat. | I feel like this socarrat was almost like a rushed socarrat. |
392 | 00:19:13,600 | 00:19:15,800 | I feel like there wasn't much time left | I feel like there wasn't much time left |
393 | 00:19:16,000 | 00:19:17,720 | so they cranked the heat up. | so they cranked the heat up. |
394 | 00:19:17,920 | 00:19:19,400 | Going in. | Going in. |
395 | 00:19:21,680 | 00:19:24,760 | It tastes a little bit burnt, if you know what I mean. | It tastes a little bit burnt, if you know what I mean. |
396 | 00:19:24,960 | 00:19:27,360 | It wasn't like a slow caramelising socarrat. | It wasn't like a slow caramelising socarrat. |
397 | 00:19:27,560 | 00:19:30,240 | You can't rush a socarrat. You cannot rush a socarrat. | You can't rush a socarrat. You cannot rush a socarrat. |
398 | 00:19:30,440 | 00:19:33,400 | Those king prawns, perfectly cooked and sweet. | Those king prawns, perfectly cooked and sweet. |
399 | 00:19:33,600 | 00:19:36,840 | The chicken adds so much flavour to the rice as well. | The chicken adds so much flavour to the rice as well. |
400 | 00:19:37,040 | 00:19:39,360 | The socarrat is nice, | The socarrat is nice, |
401 | 00:19:39,560 | 00:19:42,440 | I just think it's maybe a little bit overcooked. | I just think it's maybe a little bit overcooked. |
402 | 00:19:42,640 | 00:19:45,560 | I guess I'm just going to have to try the other one now to compare it. | I guess I'm just going to have to try the other one now to compare it. |
403 | 00:19:48,360 | 00:19:50,920 | This is blue swimmer crab paella. | This is blue swimmer crab paella. |
404 | 00:19:51,160 | 00:19:53,920 | Looks like a blue swimmer crab paella. With a few friends. | Looks like a blue swimmer crab paella. With a few friends. |
405 | 00:19:54,120 | 00:19:56,600 | With a few prawns in there. And is that aioli? | With a few prawns in there. And is that aioli? |
406 | 00:19:56,800 | 00:19:58,480 | It is, yes. Wow. | It is, yes. Wow. |
407 | 00:19:58,680 | 00:20:01,240 | You can pretty much put aioli on a rubber boot | You can pretty much put aioli on a rubber boot |
408 | 00:20:01,440 | 00:20:03,760 | and I'll eat it, you know? | and I'll eat it, you know? |
409 | 00:20:05,560 | 00:20:07,360 | And you know how I feel about crab. | And you know how I feel about crab. |
410 | 00:20:07,560 | 00:20:10,160 | Crab is my favourite seafood in the whole world. | Crab is my favourite seafood in the whole world. |
411 | 00:20:10,360 | 00:20:12,400 | I think we picked up on that, Dan. | I think we picked up on that, Dan. |
412 | 00:20:12,600 | 00:20:15,320 | Going for the crab. Ooh. | Going for the crab. Ooh. |
413 | 00:20:23,320 | 00:20:25,680 | Oh, my gosh, that's delicious. | Oh, my gosh, that's delicious. |
414 | 00:20:27,440 | 00:20:28,760 | Mm, crab is a little bit under, | Mm, crab is a little bit under, |
415 | 00:20:28,960 | 00:20:32,040 | but it's not, like, raw, it's just on the edge. | but it's not, like, raw, it's just on the edge. |
416 | 00:20:32,240 | 00:20:35,560 | If this person just put a lid on top for about two minutes, | If this person just put a lid on top for about two minutes, |
417 | 00:20:35,760 | 00:20:38,480 | then took the lid off and then served it, | then took the lid off and then served it, |
418 | 00:20:38,680 | 00:20:40,480 | that crab would have been perfectly cooked. | that crab would have been perfectly cooked. |
419 | 00:20:40,680 | 00:20:43,040 | Now to the most important part, the rice. | Now to the most important part, the rice. |
420 | 00:20:46,240 | 00:20:48,760 | I get it, the flavour is incredible, | I get it, the flavour is incredible, |
421 | 00:20:48,960 | 00:20:51,320 | but I don't see any socarrat yet. | but I don't see any socarrat yet. |
422 | 00:20:51,520 | 00:20:53,840 | There you go look at that. Ah! | There you go look at that. Ah! |
423 | 00:20:55,080 | 00:20:59,560 | OK, you can see it's almost like a dark brown... Mm-hm. | OK, you can see it's almost like a dark brown... Mm-hm. |
424 | 00:20:59,760 | 00:21:02,520 | ..and it still holds its shape when I scrape it. | ..and it still holds its shape when I scrape it. |
425 | 00:21:02,720 | 00:21:04,400 | It's a sign of a good socarrat. | It's a sign of a good socarrat. |
426 | 00:21:08,440 | 00:21:11,360 | This rice has a really good texture, it's not overcooked, | This rice has a really good texture, it's not overcooked, |
427 | 00:21:11,560 | 00:21:13,760 | and then that socarrat has that caramelised crust, | and then that socarrat has that caramelised crust, |
428 | 00:21:13,960 | 00:21:15,240 | that flavour. | that flavour. |
429 | 00:21:15,440 | 00:21:17,840 | Aren't I the luckiest man in the world? | Aren't I the luckiest man in the world? |
430 | 00:21:18,040 | 00:21:20,440 | Two amazing paellas. | Two amazing paellas. |
431 | 00:21:20,640 | 00:21:23,520 | Is it the perfectly cooked seafood | Is it the perfectly cooked seafood |
432 | 00:21:23,720 | 00:21:26,080 | or is it the perfectly cooked rice? | or is it the perfectly cooked rice? |
433 | 00:21:26,280 | 00:21:28,560 | Well, that's the decision I'm going to have to make. | Well, that's the decision I'm going to have to make. |
434 | 00:21:30,560 | 00:21:33,360 | MAEVE O'MEARA: It's Spanish Week in The Chefs' Line kitchen | MAEVE O'MEARA: It's Spanish Week in The Chefs' Line kitchen |
435 | 00:21:33,560 | 00:21:36,840 | and we're taking on the Spanish classic - paella. | and we're taking on the Spanish classic - paella. |
436 | 00:21:37,040 | 00:21:40,760 | Home cook Adrian made his family's much loved mixed paella | Home cook Adrian made his family's much loved mixed paella |
437 | 00:21:40,960 | 00:21:42,560 | topped with lobster tails. | topped with lobster tails. |
438 | 00:21:42,760 | 00:21:45,600 | And restaurant Anada's head chef Maria | And restaurant Anada's head chef Maria |
439 | 00:21:45,800 | 00:21:48,760 | created a dish featuring blue swimmer crab. | created a dish featuring blue swimmer crab. |
440 | 00:21:48,960 | 00:21:52,440 | Now it's time for blind tasting judge Dan | Now it's time for blind tasting judge Dan |
441 | 00:21:52,640 | 00:21:54,680 | to reveal tonight's winner. | to reveal tonight's winner. |
442 | 00:21:55,720 | 00:21:57,080 | MELISSA LEONG: Adrian, Chef, | MELISSA LEONG: Adrian, Chef, |
443 | 00:21:57,280 | 00:21:58,880 | it was so much fun | it was so much fun |
444 | 00:21:59,080 | 00:22:01,800 | watching you guys really working those paella pans | watching you guys really working those paella pans |
445 | 00:22:02,000 | 00:22:06,480 | and filling them full of love for this cuisine, so, well done. | and filling them full of love for this cuisine, so, well done. |
446 | 00:22:09,000 | 00:22:12,760 | OK, Dan, time to pick your winner. | OK, Dan, time to pick your winner. |
447 | 00:22:12,960 | 00:22:18,320 | Both your paella dishes tonight were deep and rich | Both your paella dishes tonight were deep and rich |
448 | 00:22:18,520 | 00:22:23,040 | and a real celebration of love for this dish, | and a real celebration of love for this dish, |
449 | 00:22:23,240 | 00:22:27,680 | so what it comes down to is the heart, the socarrat. | so what it comes down to is the heart, the socarrat. |
450 | 00:22:27,880 | 00:22:32,280 | So for me, the best plate on the pass is... | So for me, the best plate on the pass is... |
451 | 00:22:37,280 | 00:22:39,280 | After tasting both your Spanish paellas, | After tasting both your Spanish paellas, |
452 | 00:22:39,480 | 00:22:41,200 | the best plate on the pass is... | the best plate on the pass is... |
453 | 00:22:44,920 | 00:22:46,720 | ..the blue swimmer crab paella. | ..the blue swimmer crab paella. |
454 | 00:22:46,920 | 00:22:48,200 | (APPLAUSE) | (APPLAUSE) |
455 | 00:22:48,400 | 00:22:51,200 | Congratulations, Head Chef Maria. Thank you. | Congratulations, Head Chef Maria. Thank you. |
456 | 00:22:51,400 | 00:22:54,080 | Thank you. Well done, well done. | Thank you. Well done, well done. |
457 | 00:22:55,800 | 00:22:57,640 | How does it feel to take out the win | How does it feel to take out the win |
458 | 00:22:57,840 | 00:23:00,040 | and the winner of Spanish Week? | and the winner of Spanish Week? |
459 | 00:23:00,240 | 00:23:01,320 | It feels great. | It feels great. |
460 | 00:23:01,520 | 00:23:02,960 | Very proud of the team | Very proud of the team |
461 | 00:23:03,160 | 00:23:05,120 | for what they've done this week as well. | for what they've done this week as well. |
462 | 00:23:05,320 | 00:23:08,840 | Well, you know what? I loved it because of that rice. | Well, you know what? I loved it because of that rice. |
463 | 00:23:09,040 | 00:23:10,400 | It wasn't overcooked, | It wasn't overcooked, |
464 | 00:23:10,600 | 00:23:12,760 | it wasn't too soft, it wasn't too firm. | it wasn't too soft, it wasn't too firm. |
465 | 00:23:12,960 | 00:23:15,680 | All those juices from the crab and from the sofrito | All those juices from the crab and from the sofrito |
466 | 00:23:15,880 | 00:23:17,720 | and everything just reducing down | and everything just reducing down |
467 | 00:23:17,920 | 00:23:22,280 | to create that really delicious crust of a socarrat | to create that really delicious crust of a socarrat |
468 | 00:23:22,480 | 00:23:24,240 | and that's really what made it. | and that's really what made it. |
469 | 00:23:25,600 | 00:23:29,480 | Adrian, mate, if this is your family recipe, | Adrian, mate, if this is your family recipe, |
470 | 00:23:29,680 | 00:23:33,040 | I'd love to come to your house, like, every night | I'd love to come to your house, like, every night |
471 | 00:23:33,240 | 00:23:35,360 | because this paella was unbelievable. | because this paella was unbelievable. |
472 | 00:23:35,560 | 00:23:39,160 | The seafood was amazing, I love the generosity. | The seafood was amazing, I love the generosity. |
473 | 00:23:39,360 | 00:23:41,360 | The rice had an amazing flavour, | The rice had an amazing flavour, |
474 | 00:23:41,560 | 00:23:43,920 | but I felt like the socarrat was a bit rushed | but I felt like the socarrat was a bit rushed |
475 | 00:23:44,120 | 00:23:46,640 | and it was a really tough decision for me. | and it was a really tough decision for me. |
476 | 00:23:46,840 | 00:23:49,360 | It was just such a great opportunity to get this far. | It was just such a great opportunity to get this far. |
477 | 00:23:49,560 | 00:23:51,360 | Just so happy and so lucky. | Just so happy and so lucky. |
478 | 00:23:51,560 | 00:23:53,200 | Thanks for sharing this week with me. | Thanks for sharing this week with me. |
479 | 00:23:53,400 | 00:23:55,480 | I had a really good time and it was amazing to meet you. | I had a really good time and it was amazing to meet you. |
480 | 00:23:55,680 | 00:23:56,960 | Likewise, thank you. | Likewise, thank you. |
481 | 00:23:57,160 | 00:24:00,200 | Now, everybody, come in | Now, everybody, come in |
482 | 00:24:00,400 | 00:24:02,280 | and let's celebrate with paella! | and let's celebrate with paella! |
483 | 00:24:02,480 | 00:24:03,960 | Yes! Yay! | Yes! Yay! |
484 | 00:24:07,120 | 00:24:10,360 | Adrian, mate, the seafood in here was unbelievable. | Adrian, mate, the seafood in here was unbelievable. |
485 | 00:24:14,320 | 00:24:17,360 | Next time on The Chefs' Line... Cheers. | Next time on The Chefs' Line... Cheers. |
486 | 00:24:17,560 | 00:24:21,240 | ..the competition is over, but the delicious food continues | ..the competition is over, but the delicious food continues |
487 | 00:24:21,440 | 00:24:23,040 | as we step inside... | as we step inside... |
488 | 00:24:23,240 | 00:24:25,760 | Oh, it's so cool, it's like purple potato rain. | Oh, it's so cool, it's like purple potato rain. |
489 | 00:24:25,960 | 00:24:26,920 | ..Anada's kitchen... | ..Anada's kitchen... |
490 | 00:24:27,120 | 00:24:30,080 | This is so much more exciting than an ice-cream maker. | This is so much more exciting than an ice-cream maker. |
491 | 00:24:30,280 | 00:24:33,480 | ..for more magical Spanish creations. | ..for more magical Spanish creations. |
492 | 00:24:35,520 | 00:24:37,520 | Mm! I'm just so wowed by this dish. | Mm! I'm just so wowed by this dish. |
493 | 00:24:37,720 | 00:24:38,680 | Thanks. | Thanks. |