(upbeat music)
- I don't know what to do.
(upbeat music)
- That's annoying!
- Looks terrible, we're hiding these.
- What is going on here?
- This is a joke.
- Where's the dish?
- This should be really obvious!
- [Announcer] Oh dear, oh dear!
- Hello, I'm Barry.
This is Mike and welcome to FridgeCam.
- Historically, we have not gone well
with this format or this dish.
- Will today be the day that all changes?
Probably not.
- Hello everyone?
- Hello.
- How are we feeling?
- Here we are again.
- Janice, what is the theme?
- [Janice] Today we're mixing it up a little
and you'll be cooking a specific dish.
However, that dish will only be revealed
to the person going first.
- (laughs) I don't know if that's better or worse.
- Okay.
- Well, who is going first?
- [Janice] The community suggested order is hand size
from smallest to largest.
(group laughs)
- Well done, James.
- No!
- So, I get to know what it is?
- Yeah, I guess.
(group laughs)
- Get out!
I'm up first.
(enchanting music)
- Now we're alone.
You can tell me.
- [Janice] Okay, Ben.
Today's dish is paella.
Your time starts in three-two-one, chaos!
(rock music)
- I could have gone kind of meaty, I could have gone fishy,
I could have gone chorizo but I know that upsets people
if you get that wrong.
So I went for the fish, but there's also snails there
and we never have those.
So first up, paella pan preheat, onion and garlic.
Let's talk paella.
With this dish, I reckon it's a good 15 minutes
when nothing should be touched.
The pan should not be touched,
the paella should not be stirred.
Please don't stir it.
Generous on the olive oil.
The other thing I'm gonna do and commit to is a stock
because that is really important for paella.
So what've we got?
(rock music)
I think that is a fishy stock, something smells fishy.
The wine we'll use to glaze the pan later on.
Mission critical here will be the right ratio
of rice to liquid because this is a short grain rice,
it takes on more liquid.
So they've got to get the ratios right.
Pepper, I think the clues are there
in the sense that onions are suffering in the pan.
We've got peppers, we've got garlic.
I don't wanna add those just yet, that's the biggest clue.
And I've definitely left the chorizo on the table.
It's important that Barry does move on to rice.
Next, and I reckon I might regret saying
this on top my head,
ratio is about three or four to one stock to rice,
which means hopefully he will think about a volume of rice
and then if he refills that up three or four times
with the stock, then we should be okay.
Just gonna infuse that shell fish stock
with a little bit of fennel frond and then some smoke
that recur into this pan with the garlic.
(upbeat music)
Last few seconds, how well have I done?
Well, it's everything here.
It can be done in 15 minutes.
(alarm blares)
Will it be done in 15 minutes?
I don't know but the clues are here.
I'm gonna give myself a really cocky eight.
Barry!
(classical music)
- I don't wanna look, I don't wanna look,
I don't wanna look.
Oh no, okay!
So we've got a big pan, some onions
and we've got some peppers, some...
Oh wait a minute,
(soft music)
we're making paella.
What's a paella?
Let's answer that first.
Paella is a rice-based dish
with some like
Spanishy flavors going on.
It has some obviously some fish and some snails in it.
That's obviously some sort of stock
that's gonna go into this with some rice.
Please don't say I've got to do the rice bit.
(soft music)
Rice, give it a mix up, get those flavors merging around.
Whilst that's in there as well,
I'm gonna chuck in a bit of thyme because--
- [Janice] Barry, that's rosemary.
- Oh, it's not thyme, it's rosemary, Barry!
For some reason, there's some spare rice here.
Silly boy, get that in there.
Dice these up, they're gonna go in there.
Then I'm gonna start adding my stock.
Quite a big pan for all that rice.
Peppers?
Sure.
It was chopped, it was chopped so it's going in.
I thought the rice is quite an important part.
Let's get some liquid in there.
(sizzles)
You want this?
What is this?
I think Ben's left enough clues for me
to work out what we're making, no clues on how to make it.
How much do you want to go for?
(soft music)
That much.
How long left?
Sure, chorizo.
Chorizo.
Chicken.
I'm kind of confident.
I think Jamie can come in here now, and he can...
oh wait a minute, wine.
Let's get that in there quickly.
Half for the paella, half for me.
(soft music)
Oh, 20 seconds!
I was taking too long drinking water and chopping chorizo.
That's too hot, most taken, oils have been released.
Chicken's gonna go in there
and all that's gonna go in there.
(alarm blares)
I'll give myself seven, seven out of 10.
Don't think I screwed anything up, Jamie!
(goofy music)
- Oh my goodness, oh my goodness!
Right, what have we got going on?
This is a...
Oh no, this is a mistake!
There is chorizo going on.
And if there's one thing I've learned about paellas,
it's number one don't put it in a burrito.
And number two, don't put chorizo in it.
Right, now the one thing I know about paella
is you don't stir it
because you want to get a crispy bottom on it.
I'm thinking we're not gonna put
the chorizo in the paella.
That could be a fantastic side dish.
My plan would be to keep it as a seafood paella
because you don't mix seafood and meat
in a paella traditionally.
So I'm gonna add in stuff around it
that can hopefully be slightly separate but also together.
Stop it!
Let's do some chicken.
Let's just make something delicious
and stuff the authenticity of it.
Oh no!
Here we go, right.
Get this in and then we'll clean hands.
It could be leading people down a bad road but we'll see.
I'm gonna leave that on the side
and basically Mike or James
can decide whether or not to add that
into what is going to be our Spanish rice dish.
But I'm not going to call it paella.
Is there anything else?
Oh, job!
What are we doing?
Number one, peas need to go into there later.
But number two, there is so much snacking meat over there
that we've missed out on.
(alarm blares)
(screams)
Okay!
Well, I'm done.
(whispering)
Four, four out of 10.
Mike!
(pop music)
♪ He's the man ♪
(soft music)
- Paella.
Oh no!
Oh, snails but they've got some garlic, butter and stuff.
Peas, okay right!
That feels like it's got too much liquid.
Oh no!
Jamie knows that you can't put meat and seafood in a paella.
Let's start by eating some stuff.
(soft music)
Those paella grains are absolutely raw.
It's also only heating the middle.
You're not supposed to stir it
because you need the crispy bottom,
but none of the edges, none of it is cooking.
We were given the dish and we're gonna make raw paella
that's not getting enough even heat.
Can I heat up the edges
to ensure that that does actually happen?
I'm gonna do a bit of a Barry Taylor
hop thing going on here.
Do you know what I'm gonna do?
I'm gonna prepare the fish
and then I'm gonna let James decide.
Big old chunks of lovely white fish
that I have no idea of its name.
I think James is gonna come in
and think, "oh my goodness, I've got a lot to do!"
But I think he'll actually be quite positive.
Oh, what am I saying?!
(alarm blares)
Started that process, that is bubbling away.
That can cook a little bit more but if I continue cooking it
it's gonna overcook and taste horrible.
He's gonna add peas in there, snacking meat.
I haven't done too badly.
I'm gonna give myself a six
because I haven't added anything to the dish.
I think I might have just helped it along,
which was my job anyway, right?
James!
(metallic rock music)
(upbeat music)
- Paella!
That was easy.
It's looking interesting.
That doesn't taste of very much or of anything.
And we've got seafood, cool.
Meat, snails, it's not very cooked.
It's a non-stick, paella pan.
So I'm just gonna stir it
because it's never gonna form a crust in a non-stick pan.
(dramatic music)
(soft music)
Are we going meaty or are we going fishy?
Nobody's been able to make up their mind.
Has somebody used this as well?
A saffron and it doesn't feel like it's been opened.
So I'll put some of that in, I think that's essential.
It would be cool to use the snails,
which you can't do with seafood obviously.
Yeah, let's go meat.
But I wish we cooked the meat in the paella
and that's why there's no flavor in it
because you cooked the meat separately.
But I will add some of the oil because more flavor.
How long does snails cook for, five to six minutes?
It's weird that they store it in butter like that.
I could skip that out.
I'm ignoring the seafood.
Seafood can be my lunch, no problem.
I'm not worried about that.
So this is a chicken and snail.
Yeah, that's kind of exciting.
Peas going in.
Some lemon, is there lemon?
Yeah, there's lemon.
Oh, caper berries.
I wonder if they would work.
They're kind of cool and they're kind of acidic
and I like the idea of them.
(soft music)
(screams)
It's done, it's done!
I can just keep on the hob
and then lift it off and it's done.
(alarm blares)
Time's up, I'm looking and feeling pretty relaxed
because that is how you serve a paella.
I don't need to transfer it to a plate,
that's going in the middle of the table.
I hope the snails are cooked.
So I say maybe a seven.
It looks pretty, I think it's got better flavor
than when I came in.
I've finished, it's ready!
It's ready, it might be good.
- Should I do it?
Should I do it?
- All right James, do it.
- Yeah, yeah, yeah. - Okay, good, good.
- [Janice] In 50 minutes, the boys have created an over,
under and perfectly cooked paella featuring snails, chicken,
chorizo oil and a big side of human error.
- It was definitely supposed to be a paella.
- [Janice] Okay, good.
- Yes!
How do you feel about this?
- I feel okay about it.
- [Ben] Right, what are we looking here
for it to be a success?
- Perfectly cooked rice.
- It is all about the rice really.
- [James] Cheers!
- [Everyone] Cheers!
(soft music)
- Very heavy on the saffron.
- Not crispy bottom, but definitely slightly burn.
- I'd be really happy with that.
It is really tasty.
Right, everybody in for a snail, come on.
- Cheers!
- There's flavor there.
- It tastes nice.
If I made it I'd be happy.
- Did the chorizo go in?
- No!
- I cut the chicken up and cooked it in the chorizo oils
but referenced that it would not all go into the--
- That's what I did!
- I did a Barry Taylor, I turned three hobs on at once
and then moved this into the middle of them.
- I tasted it three times and had overcooked, undercooked
and perfectly cooked rice in each.
(group laughs)
- Curry, what did you rate yourself?
And is this a pass or a fail?
- I gave myself a seven, and I'm gonna give us a pass.
- I gave myself a six, and I too would say this is a pass.
- I gave myself a four.
- Oh!
- And I--
- (laughs) You're protecting yourself at every corner,
aren't you here?
- I consider this a fail.
- [Barry] (laughs) Are you?
Oh, you'll take a higher ground.
- Yeah, I'm gonna take a higher ground.
- Okay.
Okay, I gave myself a six
as I don't think I screwed it up.
And I'd say this is a fail, because yes it's a paella,
but I think we could do better.
- I went for the usual cocky eight
(all laugh)
because of the point I left it,
there was nothing that'd gone wrong
and I would say it is
a pass.
(stamp)
- [Barry] Okay, we did it, we did it.
- I think that's alright.
I think we've all definitely learnt something
because I don't know about you guys,
I've never made a paella before ever.
- What I'm most looking forward to
is the monkfish sandwich later.
- Oh yeah.
Well, let's just make another paella.
- Like a proper one.
(laughter)
- We have made a playlist of every single pass or what
we've ever done in chronological order
so you can go and watch them all
and see whether we made any improvement whatsoever.
- We'd also like to take this moment to apologize
to any Spaniards who may be affected by this video.
We know you make paella best.
- Comment below, let us know which themes
and which dishes we should tackle next.
- Until then, we'll see you on Sunday 4:00 p.m., bye!
(refrigerator door shuts)
- [Announcer] We've also built the Sorted Club
where you can get tons of foodie inspo
using the Packs Midweek Meal app,
discover and share restaurant recommendations
using the Eat app,
listen and contribute to our Feast Your Ears podcasts,
and send us ideas for new cookbooks
you'll receive throughout the year.
Check it all` out by heading to sorted.club.
(soft music)
And now a blooper.
(beep)
- The Valencians aren't here so we can do what we want.
The paella protection society
came after me with death threats once upon a time
for putting paella in a burrito.
So this will be my payback, I suppose.