[j[jose] afteter our tourur of t the great c capital ci, mamadrid, we'v've headed overer 200 mileses to the coct toto one of mymy favoritee culilinary destitinations... vavalencia. ovoverlooking g the glistetg mediterrananean sea, this c city is onene of the ot in spain.. for centnturies, its portrt has been n a bustg gateteway for gogoods and fo. it's's now the b busiest port inin the wholele mediterraran. and surrouounding the e ciy lie vast f fertile fararmlas anand wetlandsds known as "the e orchard ofof spai" valencia i is close to my y heart becacause ththere is onene iconic dih born r right heree that r representss spaiain all overer the worl. paella v valenciana.a. paellala, as we knknow it, was bornrn in t the mid-18t8th centuryy in the wetetlands of v valen. fafarmers willll get togeter for lunch,h, bringing g cros and vegetatables they've haharvested and adadd them to o a big pan before cooooking it all ovever an open n fire. this humumble meal i is now one of thehe most icononic ririce dishes s in the woror. when i w was a boy,, my f father was s passionate about papaella and h he taught e how to c cook it to o perfec, ststarting witith the firer. [horn n blowing] [jose]e] we're gogoing on a paella j journey digiggig deep into o its originins, talklking to itsts masters.. [speakining other lalanguage] [josose in englilish] uncocovg the secrcrets of whahat maken auththentic paelella valenci. on the w way, we're goining to enjoyoy delilicious locacal treats,, rich in n taste and d tradit, creaeated by artrtisans who makeke this amazazing ci, a food l lover's pararadis. [l[lucia] you u know whwhat i'm mosost excited d a? what? eating paeaella, of cocourse. we are a at the birtrthplace of paella.a. people l love paellala so muh here thahat, you knonow, in o other weddidings, they throwow you rice.e. herere, they thrhrow you paella in n the air. [lucucia laughining] [josose] and ththe best news isis we are hehere for r fallas weeeek, a a huge sprining festival, withth the streeeet partie, paella comompetitions,s, and d burning ststatues. [i[ines] i'm s so hungry.. can we plelease go eatat some p paella? -[lucia]a] yeah, bababy. -[jojose] right t now? [ines] r right now.. [jose] i'i've broughtht the gis to casasa carmela,a, a famimily-run resestauran, and one of the oldest places in town. they've been making authentic c paella herere for r more than n 100 year. thisis is the laland of paele. and this h house isis one of ththe houses for paelella. -t-take a lookok at these.. -[ineses] wow. twelve p paellas cooooking atat the same e time. [jose]e] oh, look k at that. i love t these. mmm-mm-mm-m-mm. oh, , my gosh. that is rereally good.d. [j[jose] take e a look how thin t this is. you sesee, it's alalmost like two-graiains high, has a littttle crunchihiness in t the bottom,m, and ththe outside e is where.. -the b best. -.-... the edgdges are crurun. the ricece didn't rereceive so much ofof the stockck. i'm lilistening toto you, bubut i'm leararning withth my stomacach. [josose] it's eveven more. at thehe end of ththis week is a chahampionship p of pael, if youou're up foror it. -paeaella competetition? -okay. -wow..... -arere you puttiting us up to a tetest? i mean youou need to l learn abouout the pansns, the iningredients,s, about t the fire,, about ththe wood. let's geget our handnds dirt. [lucia] takingng part in a a paella competitition at thehe end ofof the week?k? i'm m game. we've watctched you cocook paelella since w we were all l in diapersrs basically, so..... yeahah, and i wawatched star trerek and i i don't trl throrough space.e. ines has b burnt her e eyelass making paeaella with y you. -that's trtrue. -[inines and josose chuckle] i'i'm excited.d. [l[lucia] cheeeers. [glasssses clinkining] we're in s so much trorouble. [josose] so, laladies, your firirst lesson n starts . wewe are eatining a dish t tt most peoplple wiwill consideder to be papae. the rice i is cooked to pererfection, a and it's sd inin a paella a pan. but t if we dig g deeper, this i is actuallyly not t what you t think. thisis is a... [s[speaking otother languaua] [in n english] r rice of seafood anand fish. so, if t this isn't t paella, then whahat is? [josose] paellala is hands s , spain's s most famouous dis. bubut there isis a big dififfere between n what you t think is a authentic p paella and the e real thingng. okay, pepeople, don'n't wor. i knowow that spananish restaurantnts around the woworld serve e paella with seaeafood, peasas, chor, all l kinds of c crazy thin. bubut that's n not the e real paelllla. trust meme, if you w want te paellala valencianana, seafo? nono way. forgetet all thatt fluouorescent ririce, pack awayy the peas, , and kiss the chchorizo goododbye. don't belilieve me? just ask t the paellaa profofessionals.s. hey. oh, my godod. yoyou see how w hard this s ? [ines]s] yeah. -onene question?n? -yes.. i was tetelling my d daughter, paellala valencianana is no o seafood ininvolved? no. [speakaking other r language] [in enenglish] this one o over there.e... [jose speaeaking otherer langu] [cooook speakingng other lanan] [jose in e english] there aree ten kekey ingredieients tht go intnto a paellala. and pepeople here e follow them to o the letterer, just like e the ten commandmdments. ololive oil, r rabbit, chihic, greeeen beans known n as bajoququeta, whitite beans cacalled garrrr, tomamatoes, rice, sasalt, saffroron, and wateter all founund in and aroundnd valencia.a. that will l be paellaa valencnciana. everytything else e will be.. [s[speaking spspeaking otother languauage] -[speakingng other lananguag] -[-[jose speakaking englisi, thenen other lananguage] [speakining other lalanguage] [jose e in englishsh] wewe understanand eachch other nowow. here in n valencia,, they'll l consider p paella, when it t has the trtraditionl ingrededients. so that, f for examplele, woululdn't be papaella? -no-- -it's ricece of... [jose e speaking o other langu] [in n english] but if i it's this..... ththis is paelella valencici. yoyou have all the iningredients s here. but now w let's go to the d dictionary.y. thisis is very i important.. if i o open the e spanish didictionary,, the didictionary s says that paelllla is the p pan or a any dish cocooked in a a paella papan. so thehe dictionarary is wron. who do we e need to chchange ththe people o of valenciaa or thehe dictionarary itself? the dictctionary. boom, wewe solved ththe probl. i didn't't know thatat valenca had soso much farmrmland. [j[jose] take e a look thehe, oranange trees e everywhere. it's thehe second daday ofof our advenenture. and to l learn moree about t paella, we are h heading intoto the agricicultural heartltlands and w wetlands that s surround ththe city. papaella rice e is grown h he in the alblbufera, spspain's biggggest frfreshwater l lake. it's one o of the largrgest rice-produducing areasas in t the countryry. that's w why so manyny valencncian disheses are e made with h rice. it's a s staple herere. arroz alal horno, baked d rice. arroz a babanda, rice cookeked in fish h sto. and arroroz negro, black k rice, just to o name a fewew. in paeaella, we use shohort-grain r rice brought toto spain by thehe arabs morore than a thousasand years a ago. it's uniniquely plumump anand perfect t for absorbrbg alall the useses of the memes and vegetatables. [josose] okay, , ladies, remembmber this, r rice is t the e only ingreredient you'll f find in valencicia's countrtrysi. look at.t... takeke a look. arartichokes e everywhere.. but lookok it, they y got garr, which h is this hahard bean that goes s into the p paell. i memean, it's f fresh produe in valalencia's babackyard. [jose]e] that freresh produce is r rich and vavaried. anand so, it's's not justt all l about paelella. ththere is so o much on ofo, so many popossibilitieies. and i knknow exactlyly wherere to go toto try all of thahat simple,, but t amazing lolocal food.. twenenty-five miminutes out of t the city cecenter is ca centnt duros. i've a always wantnted toto come here, but never had the chance until now. it s smells so g good, carl. i am so o hungry. [jose] this is whwhere the farmerers, whwho have wororked this l ld for generarations enjojoy anan early brurunch, valencian n style. ththey call itit [speakaking other r language] which h literally y translas intoto a small m meal. but t it's not e exactly sml anand nothing g like a breret anywherere around ththe wor. this is a a farmer's b banque. localllly farmed m meats, potatoes, , and vegetatabls in mouththwatering c combinat, alall packed i into a delilis sandwichch, is thehe perfect f fuel to kep fafarmers and d us energizid ththroughout the day. [jose speaeaking otherer langu] [in enenglish] i m mean, they d meme that thisis [speakaking other r language] was lilike nothingng else in the wororld. and takeke a look atat this. so, , they're mumushrooms and codfisish croquettttes. i love t this breakfkfast alre. this i is like a d diner, a short cocook order with a l lot of thinings thatat go into s sandwiches. differerent artichchokes. difffferent omelelets. they putut fried pototatoes. it is s like a porork sausag, one blblood sausagage and d one white e pork sausas. theyey put it totogether. i heardd this is s one of thehe most popular onones. man,n, this is p paradise. look at t this. [both speaeaking otherer langu] [in enenglish] yeses. so t there's [speaking g other langnguage] ononly from 9:9:00 to 12:0:. [bototh speakingng other lanan] [in enenglish] if you comome at 9:00,0, you are e a local. if you c come at 12,2, you'rere a touristst. [chuckleles] i'm m a local. it's's 9:10. ha-ha-a-ha... [jose e speaking o other langu] is a tradidition that t begn around fararmers' roututin. after an e early startrt, ththey will brbreak at 9:0:0. and come t to a placee likeke this, ususually with theirir own produduce, to get i it made into a g giant sandwdwich. oh, my godod. tatake a look k at this. [ines s chuckles]] i i definitelyly want to order ththat. i mean, itit's like..... [josose speakingng other lanan] [spepeaking otheher language] [josose] pa, pa,a, pa, pa. [c[continues i in other lalang] [josose] hey, pa, pa, , pa, pa, papa. [in enenglish] thehey don't he a menunu. they have e what they y have, and everybybody makess their r own sandwiwich. oh, mymy god. i i love this s place. some of yoyou might call t these heroeoes oror hoagies o or subs, bubut either w way, people, ththis is a rereal farmer'r's. [s[speaking otother languaua] [jose inin english] ] oh, my g, how w much food d did we ordr? i could hahave this sasandwih for breakfkfast evevery singlele day. this sandwdwich is amamazing. oh, my gososh. ththis is the e most perfeft breaeakfast to g give us ththe energy t that we neeed for the e rest of ththe day.. -[josese] ladies,, it's n not breakfafast. -[-[lucia] yeaeah. you don't t say breakfkfast, you u say? [girls s speaking in otherer laguage]] [josose] what w we saw today isis a ritual.l. it's like e going to a a sacrd religiouous experienence, ththis time wiwith food. and fofor me, it's's a greaty bebecause i'm m learning someththing new. i can n have new s stories to tell. and d that's whyhy a day like todaday for me i is priceles. [upbeat music] ♪♪ ♪♪ new pork carnitas. only at el pollo loco. (♪♪) (♪♪) the new festive family meal. starting at $24. now celebrating at el pollo loco. [j[jose] afteter a big memel like t that, that t goes probaby one to halalf an hour.r. [i[ines] i wowould love a a p to the b beach. [j[jose] anotother time, , l. there is w work to be e done. the paellala competitition is i in two daysys. i think k what's reaeally impoportant for r the paella competetition is t that we e each take c control of differerent areas.. i'm realally good at telliling people e what to . [jose]e] before c competing, the gigirls have t to mastr a vitatal skill, how to b build and m maintain a woodod fire. why?y? bebecause cookoking wiwith firewooood isis the magicic ingredienet thatat gives an n authentic ca its tradademark smokoky tas. so i b brought thehem half a an hour wesest of the c y to arrocereria las baiairetas. wow! [l[lucia] wow!w! [josose] ...foror a littlee baptisism of fire.e. [inenes] look hohow big ththis kitchenen is. -wow... -wow. no, ththis is hugege. rarafa! [jose] paella prirince, rafa margogos is goingng toe their fifire master r for the. [ines]s] this is i incredibl. [jose]e] this is l like a a paella catathedral. rafa has a restaurant with a very busy takeout service, which inclcludes the p pan, asas long as i it's returnd to r rafa the nenext day. with hisis 100-yard-d-long prproduction l line, he can cooook up toto 220 paellllas at a titi. [rafa spspeaking othther langu] [josose in englilish] cooking wiwith fire may seseem primititive, but t around here, it is a sophisticated business. [conontinues in n other langng] [j[jose in engnglish] the first t is used as a f fire starteter, a a prickly memediterraneaean sb cacalled [spepeaking otheher languag] ototherwise known as gorse. ththe second i is a thicker tytype of vinene called [speakining other lalanguage] ththen, rafa u uses thin s sts of pinewooood, known a as [speakaking other r languag] toto keep the e fire goingn. [spepeaking otheher language] [jose inin english]] and te foururth wood isis orange w, which creaeates a steaeady fe and ininfuses the e paella with an n incrediblele aroma. anand the amazazing thingg is that t all these e woods, ththey are parart of the e ecom of this s land. so eveverything isis sync, eveverything m makes senses, evererything belelongs. [inenes] apronsns on anand we're reready. rafa h has got a h huge order and wewe're also m making an extrara one for u us. in totalal, we've gogot seven fires toto keep burnrning. [jose] oh, boy. this couould get uglgly. i'm not t sure i canan watch. [rafa speaeaking otherer langu] [i[ines in engnglish] fifir, the meat g goes in. now,w, there's n no turning g b. we'v've got to k keep these flamames alive.. [cararlota] okayay, we're e doing it.. [spepeaking otheher language] [l[lucia in enenglish] every fifire has to o burn at the samame rate. how the heheck does rarafa mamanage that?t? [i[ines] he's s so smart.. he's's adding momore fire with thehe necessaryry, so we e can keep s spreading it outut to the onones thatat aren't rereally pickikip that much.h. [cararlota] so t this is allllt playing wiwith fire. this onene doesn't h have thatat much firere, so w we have to o take one ot and thenen put it in the nexext one. okay, , this one h has too mu. this o one has toooo little. cocome on, inines, chop, , chop, chopo! [rafafa speakingng other lanan] [ines s in englishsh] whwhoa, carlotota. yoyou're almosost as b bossy as dadad. good job, , guys. [carlolota] now w rafa is adag wawater to makake the stoc. wewe have to f fire up the heatat to get itit to boi. [spepeaking otheher language] [in n english] y yeah. yoyou got it, , carl. we n need more.. -comome on. -[carlota]a] i'm goingng. i'm m going. [rafa speaeaking otherer langu] [lucucia in englglish] always with t two hands, , ladies. [rafa spspeaking othther langu] [lucia i in english]h] alwaysys with two o hands. [carlolota] oh, gogod. watctch out. buburning. [ines]s] vegetablbles next. ththose green n and white e . i lolove the wayay our dad has leleft us to d do thisis on our owown. thisis is not eaeasy. [spepeaking otheher language] [lucia in n english] s so now wewe're openining the ricec. [cararlota speakaking otheher languagege] [inenes in englilish] rice i i. lalastly, the e rice, which wiwill soak upup all the e intense flflavors of the stotock. [speakaking other r language] [i[ines in engnglish] yes,s, . this is hahard work. [rafa spspeaking othther langu] [carlota i in english]h] we did i it, guys. -thahat's enoughgh. -[lucicia speakingng other lalanguage] [in enenglish] whohoo, let's . we crurushed it. dadad is not g going to believeve it. i'i'm sure he e thought we'd b burn the plplace down. [carlotata] dad, youou're bac. lolook at wherere we're ata. oh, my godod. [spepeaking otheher language] [j[jose in engnglish] peperfet timing, , as well asas contntrolling a a wood fire,, another imimportant part o of cookingg perfecect paella is mastetering sometething called thehe [speakaking other r language] [speaking g other langnguage] is paelllla's intensnsely flavored c crunchy basase that formsms right at the v very end, just a after the r rice has absosorbed all t the war and ththere is onlnly oil left in ththe pan. it's when n it gets to thehe peak of i its flav. rafa is s going to t turn p the heatat and cook k the re for ababout a minunute to get i it all nicece and cr. he's a adding firere. but t he's got t to get this exaxactly rightht or h he'll burn n the paella. [rafa spspeaking othther langu] [j[jose in engnglish] itit ts years ofof experiencnce cocontrolling g a fire to masaster [s[speaking otother languaua] smells d delicious.. [cararlota speakaking otheher languagege] [in englisish] you canan see t on the e edges. [jose] getting g it right i is trick, partrticularly when therere is a lott of p pressure onon you. i know f from experirience. i see e the voice e of my fatr in m my brain, "now t the fire lolower, nonow the firere higher."" hehe like nevever stops. ththat's why f for me it was so o amazing making t the paellaa with m my father s since i i was littlele. -yeaeah, it's dodone. -so,o, that's itit? it's d done. [jose] it looks g good, bubut taste anand texturee is eveverything. ththis is so g good. [jose]e] deliciouous. thisis rice is s smoky and full o of flavor.. [carlotata] i could d eat paelella foreverer. -mmmmm! -bravovo! [speakining other lalanguage] [c[carlota in n english] a ama. when we trtried it, you could d taste ththe smokinesess... the smokininess. ...and youou could reaeall, really telell the difffferee that firirewood makekes on the p paella, whwhen you makake it wiwith firewooood. and d that was a awesome. [jose] it's day t three of our paeaella quest.t... [f[firecrackerer explodingn] ...and thehe city is b buzzg with excititement. araround two m million peoee descend onon valencia a durg fallas w week to admdmire its amamazing displaysys, processisions, and its fofood. [ines]s] do we knonow exactly where e we're goining to e eat lunch?? [jose] y you know, one of t the things s i love? cocacas. you u know what t cocas are? a coca i is a thin-b-based lr of b bread and t topped with infnfinite combmbinatis of tomatatoes or vegegetabl, meats,s, fish, hererbs and n. then, itit's baked t to bring togethther a symphphony of delicioious flavorsrs in evevery slice.. ththis valencician snack is traraditionallyly made on festitive occasioions, but its ororigins datete bak thousandnds of yearsrs, whwhen valencicians roll o ouh and assembmbled toppinings frfrom their l leftovers.. ancient t recipes hahanded don throrough the gegenerationss to a artisans lilike the ones at this s bakery, who kekeep the traradition a. and d those are e zucchini -and tomatato and d red pepperers... -[-[lucia] oh,h, my gosh.. [j[jose] oh, m my god. [ines speaeaking] take a looook at this s one. totomato and p pine nuts a an. [speaking other language] [lucia in english] all this talking is making me hungry. -are we going to order some? -let's go. all riright, well,l, you go i inside... -a-are you hunungry? -.-...and we'l'll wait outut . [laura spepeaking otother languauage] [josose speakingng other lanan] [lauaura speakining other r language]] [jose e speaking o other langu] [in n english] this is s so amazingng. reready to go.o. thisis is fast-f-food, valelencia stylele. oh, , my god. therere is so mumuch to choe frfrom, how i'i'm going toto? [both speaeaking otherer langu] [jose e in englishsh] i bebetter orderer as m many as i c can carry.. [both contntinue inin other lananguage] [jose inin english]] i know what y you're thininking. that looooks like a a pizz. bubut valenc