>>
up next, in "today's kitchen," a spanish classic, paella. but first, this is "today" on nbc.
>>>
this morning in "today's kitchen" we're spicing things up with the secrets of
spain
.
>>
and chef ken owner of seven restaurants in the
boston area
.
>>
today he's showing us how to make seafood paella, along with two of his favorite tapas. good to see you.
>>
nice to see you guys.
>>
i bet a lot of people are very intimidated by this.
>>
paella is so easy. as you see now, all we have to do is pretty much throw everything in one pan.
>>
mm-hmm.
>>
you start out with what's called a soprito and pretty much,
tomato paste
or puree or fresh tomatoes,
whatever you want
to use. onions are very important. saffron.
>>
okay.
>>
the real stuff.
>>
the real stuff.
olive oil
and then you guys want to dump this right in.
>>
so what do you have in here?
>>
so we have red
bell peppers
, scallions, garlic, smoked chorizo and some chicken.
>>
okay.
>>
so dump it all in. and then all you have to do basically is start to cook this where you want to bring out all the oil from the and meld the flavors. this is called bambo rice. this is from valencia. and it's very important that you use this kind of rice, you can use arborio.
>>
a short grain rice?
>>
the only important step is that you coat the rice with
olive oil
.
>>
it's uncooked rice that you put in there.
>>
fully uncooked.
>>
and next step?
>>
if you want to pour the stocks in.
>>
what is this?
>>
old on just a second, chef. now --
>>
we were wondering.
>>
all right.
>>
i was wondering.
>>
you could just repeat all those directions we didn't hear you.
>>
no we heard you.
>>
what is this stock?
>>
okay.
>>
pay no attention. this is just me --
>>
okay.
>>
can you put --
>>
hold on, only got about a half hour!
>>
you need a half hour?
>>
something's cooking in his kitchen and it ain't paella.
>>
so we add the broth and we're going to just add our shellfish.
>>
all right.
>>
clams and mussels?
>>
it's important with steps because clams take a lot longer to open than mussels. you want to add these usually about five minutes in as it starts cooking. then add our mussels about five minutes later. cooking time is only about 25 minutes.
>>
that's it?
>>
and uncovered.
>>
here we have one that's pretty much getting ready. and what we want to do at the end is just poke it. and what you want to see on the bottom here is, this is the crunchy bottom of the rice. i know that you lived in
spain
.
>>
i did, yeah.
>>
a lot like the chinese and the
rice bowl
, a lot of them love to have that crunchy,
crispy rice
. it's the creamy and crunchy and spicy and delicious.
>>
so mix it all up in there.
>>
mix it up. and basically throw in scallions, we throw in our peas. and
frozen peas
are probably fine, because the heat will basically just carry them over and keep them green. and then you just throw in some shrimp that will pretty much tuck in at the last minute, because these cook, in the same thing, about a minute to 30 seconds.
>>
right.
>>
you don't want them to rubberize.
>>
so that's pretty much it.
>>
and then down herein
>>
then this is the finished product.
>>
uncovered the whole time?
>>
uncovered the whole time.
>>
you made these great --
>>
so tapas, we have our cauliflower cooked on a spanish griddle, so it caramelizes it. that's with
pine nuts
and raisins. tomato bread, and then i know that this is -- a party in
spain
is not a party in
spain
unless you drink the peron.
>>
this i've got to see.
>>
this is the last segment, here we go.
>>
here we go.
>>
it's sloppy.
>>
whoo!
>>
was it supposed to come back out?
>>
that appetizer.
>>
i'm going with the little crunchy bits at the bottom.
>>
that's not the first time natalie's done that, i don't think.
>>
you could have fooled me.
>>
okay.
>>
hoda and
kathie lee
are next. .. .. .. .. .. .... .. .. .. .... .. .. .. .. test. test. test. test. test. test. test.
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