Rob Carson: Once again, my name is Rob Carson. I am cooking with Javier Quiroga from To Your Taste Catering, and we are making Paella, and right now this has been cooking for about almost half an hour, I am sure.

Javier Quiroga: Yeah, hour-and-a-half.

Rob Carson: We have added lots of broth and some water as well.

Javier Quiroga: Yes.

Rob Carson: And when you stir it, we will show you the consistency. We are almost ready to add our seafood and finish it up.

Javier Quiroga: And you will know this is almost ready, once it starts bubbling around like that.

Rob Carson: Sure.

Javier Quiroga: See how it is. Paella is not, it's not supposed to be dry like when you steam rice. It's supposed to be similar to this consistency. Once you take it off and you let it set for a little while. That rice is going to continue soaking. So if you check it out you'll know it's looking.

Rob Carson: And the rice is fairly tender right now. It's not mushy. It's al dente.

Javier Quiroga: Al dente, al dente.

Rob Carson: So now.

Javier Quiroga: We are good here.

Rob Carson: We are ready to rock the room, what we are going to add next?

Javier Quiroga: Well, we are going to do a -- that we want to do the pepper real quicker, to show them?

Rob Carson: Remember we had taken this pepper, and we had basically seared it, and blackened it on stove top.

Javier Quiroga: Yeah.

Rob Carson: And we showed you how to prepare that.

Javier Quiroga: Yeah, and it's fairly simple, actually you know, the bag what it does, it releases the skin, the charred skin from the flesh itself, so basically you know it just the little like this.

Rob Carson: Yeah.

Javier Quiroga: It's beautiful.

Rob Carson: You might also rinse this under some cold water if you want.

Javier Quiroga: Yeah, a little bit cold water, that works perfectly fine. That's it. I am going to wash my hands really quickly.

Rob Carson: Alright, now again, the red pepper we are using as a garnish.

Javier Quiroga: Yeah. For the end, you need you can chop.

Rob Carson: Now I want to see how you do.

Javier Quiroga: Alright. So I am going to take the top off here.

Rob Carson: Alright.

Javier Quiroga: And that be done, basically you can do with your hand.

Rob Carson: Just take the center out.

Javier Quiroga: Take the center out and the seeds, and at this point I will also run it little under water, just to make sure all the seeds are gone, and then we are going to slice it -- we are going to slice it in little lengths here like this, just to make like -- sort of like a rough julienne, so we are going to put this on top. The Paella is going to look beautiful, once with all the colors. You have the seafood, you have the green peas.

Rob Carson: Sure.

Javier Quiroga: You have the peppers.

Rob Carson: It's going to look just excellent.

Javier Quiroga: Alright. We will set this here for right now.

Rob Carson: Alright. Now what are we going do?

Javier Quiroga: And we can put that seafood the scallops.

Rob Carson: Now we are going to use the sauce that --Javier Quiroga: Yes, we will put the sauce in there.

Rob Carson: That's the scallops and the squid. This is really going to pop.

Javier Quiroga: Till the best.

Rob Carson: We have been tasting as we go and it's really good. When you have the seafood.

Javier Quiroga: And that says, it's the end of it. Rob Carson: Out of this world. Alright.

Javier Quiroga: And then we are going to put the big shrimps, you can put the smaller shrimps at first.

Rob Carson: Smaller shrimps at first, there we go.

Javier Quiroga: You can come work with me full time. Very good. Rob Carson:About the head ones.

Javier Quiroga: The head ones are for later.

Rob Carson: Okay, we will leave those alone, alright cool!

Javier Quiroga: Alright. So we will serve with this here. We could bring the Paella here.

Rob Carson: Paella out, this is the serving pan. You can use probably a big deep platter.

Javier Quiroga: I mean, if you were me, I put the seafood on top of it here, done. Go inside.

Rob Carson: Absolutely.

Javier Quiroga: We are all set.

Rob Carson: Absolutely.

Javier Quiroga: Great alright. So we will just put this right on top here. Paella, you smell that?

Rob Carson: It's beautiful, ridiculous.

Javier Quiroga: Alright now the presentation, the garnish we are going to do. Let's do the. We have got the clams here, right on. So you can put these guys around, so maybe -- you can help me with -- maybe put a big one over there, a big one over here.

Rob Carson: Sure.

Javier Quiroga: And then each little one in between.

Rob Carson: Oh, you are just going to keep on sides?

Javier Quiroga: On the side, on the sides, only.

Rob Carson: Excellent.

Javier Quiroga: Alright. Then we are going ahead and put some of the peas on top. You could just sprinkle some on top. Are you sure you have done this before?

Rob Carson: I have never done this. The only time I worked cooking was at a truck stop in Ireland as a teenager.

Javier Quiroga: Really?

Rob Carson: And it was just cheese burgers and stuff, but it taught me how to get it all done at the same time.

Javier Quiroga: What did the stuff taste like?

Rob Carson: It was good. I was the only truck stop chef to caramelize onions. It was weird.

Javier Quiroga: It's like who is this gourmet guy, right? Now we are going to do a little bit of the pepper so we can just put it on top. You can do it like this. It can look a little nicer. Again, you do whatever feels right to you. You just throw it on or do --Rob Carson: No, no, no, no, because if you are going to spend this kind of time making the dish, may it look good.

Javier Quiroga: Make it look very nice.

Rob Carson: Make it look nice.

Javier Quiroga: Yeah. Perfect.

Rob Carson: This looks good. Javier Quiroga: Looks good, it's good, but maybe we can put little more to the mount in the middle here.

Rob Carson: I love that.

Javier Quiroga: Then we are going to do, see what I mean about the head, the shrimp of the head. How beautiful that looks. It looks gorgeous.

Rob Carson: If you don't mind it looking back actually.

Javier Quiroga: It doesn't bite though, hard.

Rob Carson: This isn't cooking, this is survivor.

Javier Quiroga: And then you know one neat trick with shrimp, if you do this, you just put them together like this.

Rob Carson: That's beautiful right there. Very good.

Javier Quiroga: Wow! That looks sweet.

Rob Carson: That's good.

Javier Quiroga: That looks good. What do you guys think?

Rob Carson: That's good.

Javier Quiroga: There it is. There it is my friends To Your Taste Catering's Paella. Enjoy.

Rob Carson: You want to try, spoon?

Javier Quiroga: Sure man.