(indie music)
- Some of my fondest memories growing up
are sitting at the table with my family, surrounded by food.
If you want to amplify that, you take it abroad.
So tonight we're in the south loop of Tapas Valencia
to celebrate Spain, small plates, and toast to family.
It's not often I start a conversation in a restaurant
talking about the bathrooms.
Not only are they fancy, you guys have mouthwash
in the bathrooms. - How about that, huh?
(gurgling)
A lot of garlic is what we use in the restaurant,
and we wanna make sure we take care of the guests.
From the beginning, all that we had then.
(gentle guitar music)
(festive music)
We are very traditional, very authentic,
we use amor serrano, cured meat, chorizos,
we mix everything up, paella.
- There's nothing more frustrating
than when you go to a restaurant,
and you see two dishes, and you want to eat both.
- [Jose] Tapas, there's actually is more portions,
sizes to be shared.
- You can share it with your friends,
try different dishes, different flavors,
and talk about them. - It's almost like sampling.
- I mean, it's just a lot of fun.
- One thing that makes me really think of Spain
and makes me think of shared plates: paella.
(groovy music)
- It is one of our signature dishes.
We use some lobster in there, some shrimp,
garlic of course, and saffron.
- It's like a dance on a plate.
- Robust flavors. - Delicious.
- This is the best.
- Okay, do I get to have a siesta?
- Yeah, you can have a siesta
before the meal if you want to.
(chill music)
(smooth music)
- So you and I are gonna make some paella.
- Yes, this is the paella Valencia.
This is a traditional paella from Valencia.
- So what should we start, chef?
You tell me what to do. - Okay we'll start with
olive oil, onions first.
After the onions, you're going to use a bay leaf and garlic.
- [Elliott] Is this a dish
that reminds you of being in Spain?
- Yes, this is the most traditional paella in Spain.
You're going to add the green peppers,
red peppers, fresh tomato, let it cook five to 10 minutes,
and you're gonna add the saffron.
The saffron is the most important ingredient
for the Spanish paella.
(piano music)
- And this is really expensive as well.
- This is a very expensive ingredient.
This is about $100 for an ounce.
5000 flowers to make an ounce.
- Street value, that's like $3000.
Kids, don't do saffron.
It's also not a drug, it is just a spice.
- [Man] The spice must flow.
- I hear flamenco dancers,
which means it's time to add the chicken.
- After you mix everything in, you're gonna add the rice.
It's called the valencia rice. - So it comes from Valencia?
- Yes. - And does it soak up juices
better, does it cook better? - Right.
Now that it's all mixed together, add the saffron broth.
- I feel like you've done this on purpose,
like you purposely added way too much stuff,
so every turn I take, I'm knocking stuff
over the side. - It's gonna cook here
for about 20 minutes.
- So once the frita has been the oven and baked.
But as Bon Jovi would say, "Whoa, we're halfway there.
"Whoa, living on paella."
- And the reason we add the seafood in the last minute
is because we don't want the seafood to overcook.
First the clams.
- It's how squirrels bury clams for the winter.
- You're gonna add the mussels, shrimp, lobster tails.
- You finish up with the lobster.
I'll take a little Spanish siesta,
and I'll go meet Jose for some food.
- That sounds good to me.
Also, you're missing one saffron.
(laughs)
(bright music)
This is the face of Spanish family-style.
And this is why I'm glad our family is just two people.
- That's right, yes. - Because
sharing is caring, but screw sharing
when food looks like this.
It's the saffron that gets me every time.
It adds this unique quality and taste to it.
We need to sample the tappers too.
- Try this one, this one is a little spicy.
I think this is gonna be your favorite.
Chistorra right there, see?
- He's family, he knows me so well.
And like any good family member, I'm gonna overstay
my welcome and not take cues to leave.
Just grab the menu, Jose.
- How about that? - We'll sit down here
and talk about old times and look at pictures
of our favorite aunts.
- I wanna try this, did you make this one too?
- No, because it looks good.
- [Jose] Chef Mos have made this one, it's really good.