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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.