(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. - Hello. - How are we feeling? - Here we are again. - 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? 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! 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! - 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.
That's not a paella