SETH: Oh-ho-ho, Chef, I can tell that I am in for a treat.

Look at that gorgeous seafood.

Tell me a little bit about the art of making paella.

JOSEP: The most important, you need a paella pan.

This is a paella pan that is flat.

It needs to be big.

So, almost everything in the Spanish food starts with olive oil.

Then, this is the sofrito.

It's the base of the paella.

And then, this is the soul of the paella.

This is the seafood stock.

We got all the scraps for the high-quality fish, and then we add lobster, lots of lobster.

SETH: Ooh, this is going to be a luxurious dish.

JOSEP: It is.

It is a celebration dish.

So, let's add this beautiful stock.

SETH: Oh.

JOSEP: Look at this.

So, what we are going to do now is to start to bring to boil.

We are going to add a little salt.

So, this is the rice bomba.

So now, we start to cook.

So then... SETH: So, this is like a high-end tomato paste right here?

JOSEP: Yes, exactly, so we add just one spoon.

SETH: All right, so I think I get it.

The whole point of this paella pan is so that the rice cooks evenly across the entire surface?

JOSEP: Yeah, exactly.

So, right now, needs you to just doing like this, turning to the left, turning to the right, looking how it cooks.

It needs to cook evenly, but this is really important, that interaction now with the chef.

SETH: This is the artistry side of things.

JOSEP: Exactly.

SETH: You can't show this in a recipe book.

You just have to know this.

JOSEP: No, this is actually something that you have to feel it.

That is this spice that is famous because everybody knows that, "Oh, is the spice that is really, really expensive?"

It is.

It just needs a little bit, so if you really take a look, it's not that expensive.

Now we are going to start to add the monkfish that we like to add in this point and then we don't overcook.

Starting right now, you cannot touch anymore that paella.

SETH: No touching.

JOSEP: No touching.

You can turn left to the right, right now.

SETH: And Chef, what happens if you touch the paella?

JOSEP: Well, the paella is going to look like a mountain.

When you see that, you see that this is unprofessional chef was doing that.

Paella needs to be very flat, nice.

SETH: Just a nice flat top.

JOSEP: Yeah, and the rice cooks better.

Now we are going to do the toppings.

Usually this paella, our signature paella comes with prawns, and then in Del Mar, there is an opportunity to add the langoustines, carabineros or anything that you want.

SETH: Your appetite is only as big as your imagination and your wallet?

JOSEP: Yeah, it is.

So, now we are going to add these beautiful mussels.

Starting to look like a real paella now.

SETH: Oh, yeah.

JOSEP: Now also is the time to go to lower a little bit, the fire...

So, when you get that scrap, it's a little crunchy and lots of flavor, lots of flavor.

Actually right now you can listen.

(sizzle) It's started.

SETH: I love that you can actually hear the magic happening in the pan.

JOSEP: So, while this is cooking, my team grill the seafood.

And they grill lobster, carabineros, prawns and langoustines.

So, my chef is going to give me all the seafood.

Thank you very much, Silvia.

SETH: Oh-ho-ho-ho-ho!

JOSEP: Look at this.

SETH: Oh, my goodness.

JOSEP: This is the celebration of the Mediterranean.

SETH: This is a treat, chef.

JOSEP: So, we are starting with some beautiful lobster.

SETH: Oh, goodness.

JOSEP: Some beautiful prawns.

SETH: I don't know if it will be possible for my mouth to be watering any more than it is right now.

JOSEP: A couple of carabineros, and these beautiful langoustines are saying, "Yes."

SETH: Add me to the paella, please, chef.

JOSEP: Don't forget all of our juice goes in here.

SETH: Why not?

Why not?

JOSEP: Lots of flavor.

SETH: Why not?

I don't think we have enough flavor on this yet.

JOSEP: Okay, and then, Spanish food, parsley.

I'm hungry.

SETH: You and me both.

Let's get to it.

JOSEP: Let's do it.

SETH: All right, chef.

I cannot wait, but at the same time I see a porron on the table.

I actually learned in the last season how to use a porron.

CHEF: Go, go, rodeo.

CHEF 2: Pretty good.

CHEF: Wow.

CHEF 2: Remember to swallow, okay?

SETH: All right.

JOSEP: Go ahead.

SETH: Well, if I recall, napkin goes under the chin.

JOSEP: Exactly, exactly.

You need to protect you.

SETH: Here we go.

JOSEP: Good one.

SETH: Well, chef, we've already made a mess.

Perfect way to start a meal.

JOSEP: We both have the same.

SETH: I guess our skills are both a little rusty.

But in the meantime, we got some paella here.

So, how do we even get started?

JOSEP: Okay, so now, looking for the beautiful socarrat.

Let's take a little rice.

SETH: I love how you're just scraping it off the bottom.

JOSEP: Of course, of course.

Let's take a couple of mussels for you and one langoustine for you.

SETH: Langoustine it is.

JOSEP: Okay, you got it.

Look at this, beautiful.

Okay.

Salute.

SETH: Salute.

I give up.

I mean, that is just dynamite.

It looks incredible.

It smells amazing, and shockingly it's got a taste to match.

Nice little crunch on that rice.

I like how garlicky it is as well.

But now, of course, the most fun part, the shellfish.

Should I be trying to get the juice out of the head?

JOSEP: Well, this is the most important.

Actually, this is the most what we love, to suck all of these heads.

You have a lot of heads to suck over there.

SETH: Oh, my goodness.

All right.

JOSEP: I'm going to be working with some mussels direct from the paella crunch.

A little rice with my mussel.

SETH: Oh, this is a little paella life hack right here.

JOSEP: Exactly.

SETH: Get a little more socarrat.

JOSEP: Mmm-hmm.

SETH: But I'd be remiss if I didn't go for that lobster that's sitting right there.

JOSEP: Going to get another one.

SETH: You guys are too kind here at Del Mar.

JOSEP: Looks juicy.

SETH: We doing this same time again tomorrow?

JOSEP: Okay, let's do it.