Lunchbreak: Paella de Mariscos
>> WELL, IN TODAY’S LUNCH BREAK, WE ARE CELEBRATING NATIONAL BY A DAY. I DIDN’T EVEN KNOW THERE WAS SUCH A THING, BUT THERE IS. AND SO HERE WITH US TO MAKE SOME WONDERFUL BY MR. CAT SHOT. CHEF DAVID DOLAN CHEF THANKS
FOR HAVING THIS IS GOING TO BE FUN. I LOVE BY. IT’S ONE OF MY FAVORITE THING. IT’S ONE OF THE MOST POPULAR DISHES. I REST MY. >> LOURDES DUARTE: AND YOU’RE GOING TO MAKE A SEAFOOD PROBABLY THE CLOSELY OKAY.
SHOW ME THE TRICKS BECAUSE BY IS ONE OF THOSE THINGS WHEN YOU’RE DEALING WITH RIGHT, SOMETIMES IT’S LIKE, DO PUT STUFF THE FOOD IN FIRST AND THEN COOK IT WITH THE RISE TO PUT IT IN SECOND. >> SAID THAT THERE’S ALWAYS
SORT OF A DEBATE ON HOW TO DO RIGHT. THESE ARE LIKE OPINIONS. EVERYBODY HIS OWN. BUT FOR US AT THE REST OF THE 3 MOST IMPORTANT COMPONENTS AS THE SUPREME >> JARRETT PAYTON: THE BOMBA RICE AND THEN OUR SHOW FOR
STOCK. OK? ONCE WE HAVE THAT AND EVERYTHING KIND OF COMES TOGETHER, THEN WE HAVE TO FORCED TO DO IT. SOMETIMES I TAKE MY SEAFOOD PUSHING RESTART RIGHT AND SOMETIMES I’LL COOK THE SEAFOOD ACTUALLY IN THE PEN. IT DEPENDS ON
WHERE A MAN FROM A RESTAURANT OR SIMPLE. SO I’M GOING TO START WITH THIS ONE OUR BECAME A LOVED CAN NOW. >> AND THEN I GO WITH MY BELL SO YOU DON’T PUT VETO IN FIRST WITH THE FOR FIRST TIME TAKE A
LITTLE LONGER LITTLE BIT LONGER. GET SOME SPLATTER. >> BUT ARE STILL PRETTY WAS COOKED FOR HOURS EVERY DAY RESTAURANTS. THAT’S THE TOMATO GARLIC. >> ARE NOW A GOOD FLAVOR, CORRECT? THIS AND I LOVE TOURNAMENT. KNOW, EACH OTHER A LITTLE BIT.
>> HAVE 2 OTHER BASIC COMPONENTS. MOURNERS ARE EXPECTED WHICH IS VERY IMPORTANT >> AND I LIKE TO GET IN THERE WITH THE OIL. WHAT DOES DO FOR THE FLAVOR OF THE PIE? SO YOU GET A NICE LIGHT, SMOKY FLAVOR
FROM IT. AND THEN WE ALSO GET SOME COLOR. AND A COUPLE OF YEARS WE’RE GOING TO GO IN. HAS A PLAN FOR SUFFER. OKAY. IT WAS BEAUTIFUL HILLSBOROUGH COUNTY CALL. IT SOUNDS REALLY GOOD COST A LOT OF MONEY, BUT WE DON’T LIVE LAST A LONG
TIME. SO FROM HERE. AS COOKS. ANOTHER VERY IMPORTANT. PART OF THIS IS THE BOMBA RICE AND THIS LOOKS KIND OF LIKE YOUR BOARD DIRECTION MAKING RISOTTO, EXCEPT IT ISN’T A START. WE DO WITH OBSTRUCTION. SO THIS IS THE RIGHT YOU WANT
TO. THIS IS PLACE ANYTHING ELSE YEARS. THIS HERE. IT’S GOT TO BE BOMBA RICE. AND HERE’S ANOTHER THING. THE PEOPLE QUESTION ME ABOUT LATER, I’M SURE. DARE THEY. WE’LL COOK RICE WITH THE OIL IN THE SOUTH. PEOPLE AND THEN AT THE COUNTER RIGHT? SOME
PEOPLE PUT THE CALL THAT BEEN AT THE RACE TO THAT. SO LIKE I SAID, IT’S JUST A MATTER OF OPINION. I LIKE TO DO IT THIS WAY. I LIKE YOU TO WRITE CODE ALL THOSE FLAVORS AND THEN PUT IN WE JUST ADJUST IN OUR
PROCESS, AND AFTER THIS. TELL ME IF YOU >> SOME OF HIS GRANDMOTHER COMES AND GETS, LEAVE IT ALONE FROM WHAT TAKE A PAUSE ON THE RECIPE FOR A SECOND BECAUSE I WANT TO ASK YOU A FEW QUESTIONS ABOUT THE RESTAURANT. ACTUALLY, PEOPLE
HAVE NOT BEEN OUT THERE BEFORE. WHAT CAN THEY EXPECT? BECAUSE IT’S YOUR TRADITIONAL CATALONIAN OR YOU KNOW, LIKE TOP IT’S A BEAUTIFUL TOP US RESTAURANTS INSIDE THE LOBBY. >> OF THE BLOCKS TELL WHAT YOU IT WAS VERY BEAUTIFUL. HISTORIC HOTEL. THE
RESTAURANT’S BEEN THERE 15 YEARS. ACTUALLY, WE JUST OVER 16 YEAR ANNIVERSARY OF THE DAY, STILL GOING STRONG. MANY OFOF OUR ELOYEES HAVE BEEN THERE SINCE DAY ONE. SO THAT MAKES IT REALLY A LOT EASIER FOR ME AS A CHAUFFEUR. WE’VE
BEEN THERE 6 MONTHS, BUT TO WALK IN AND OUR WHOLE TEAM HAS ALL THIS EXPERIENCE THAT THEY’VE BEEN THERE. SO WE HAVE TRADITIONAL SPANISH DISHES AND THEN WE HAVE SOME NEW ONES THAT WE KIND OF LOOK AT TRADITIONAL DISHES. BUT
THROUGH CONTEMPORARY GIVE IT A LITTLE TWIST. JUST A LITTLE BIT OF A TWIST, BUT WITHOUT, YOU KNOW, VERY AWAY FROM THE CULTURE. SO WE WANT TO BE AUTHENTIC. BUT, YOU KNOW, THAT’S BEEN SPAIN. BUT I MEAN, WE’RE REALLY WORKING HARD WITH
OUR RESEARCH OR TESTING TO TRY TO BE ONE OF THE BEST TOP RESTAURANTS IN CHICAGO. I LOVE IT AND YOU’VE GOT COOL STUFF COMING UP FOR EASTERN EUROPE, BIG FAMILY FRIENDLY EVENT. THE BEEN YOU’LL BE NEW K. >> YES. SO WE’RE GOING HAVE
EASTER BUNNY AND THEN WE’RE GOING TO DO A BUFFET ACTUALLY INSIDE WERE CAUGHT. >> DO HAVE SOME SPENDING SOME FOODS, BUT IT WILL BE A LOT TRADITIONAL EASTER FOODS WILL HAVE A HIM CARVING STATION WILL BE CARVING LAKES LAND
WILL BE DOING ON WHICH WE HAVE A WE JUST PUT ON THERE, WHICH IS AMAZING. SO IT’S GOING TO BE A LOT OF FUN PUT THAT WITH HER NEW ONE LIST, WHICH IS VERY, VERY AUTHENTIC. AND I THINK IT’S GOING TO BE A GREAT
DAY. WE DID FOR CHRISTMAS. WE HAD THIS SANTA CLAUS IN THE LOBBY OF THE HOTEL, WHICH >> KIDS, WHATNOT. NOW IT’S THE BUNNIES ARE IS THE BUNNIES TODAY? IT’S GOING TO BE FUN. I LOVE THAT. YOU’RE MAKING IT FAMILY FRIENDLY. OK NOW FROM
HERE, 2 THINGS I CAN USE THE SEAFOOD THAT ARE ALREADY POACH THEM BASED WHERE WE CAN START LAYERING OUR FRESH WHAT I LIKE TO DO IS ARGO MUSHROOM MY MUSCLES. FIRST. >> LOURDES DUARTE: SO HOW LONG SHOULD YOU BE COOKING THAT ON
THE? AND RATHER THAN PUTTING IT IN THE OVEN. SO SO TRADITIONALLY PLAYERS COOKED OVER FIRE, OK, NOT BUT AT THE RESTAURANT BECAUSE OF SPEED PUT IT INTO A 600 DEGREE STONE AFTER WE BRING TO A SIMMER ON THE STOVE TOP GOT IT.
>> MANY OF MY COOKS ACTUALLY PREFER TO DO IT. 100%. I’M THAT’S KIND OF AN ART FORM. THOSE GUYS REALLY GOOD AT I THINK FUNCTIONS OF IMPROVED PASTURE MY MUSCLES. >> WE JUST BELIEVE IN HEAD BY IS ONE OF THOSE THINGS THAT
YOU CAN MAKE IT SEAFOOD. BUT I’VE HAD VEGGIE MAKE BY. I MEAN, YOU YOU NAME WE DO THE TRADITIONAL ONE ONCE WAS A SPECIAL WITH RABBIT. REALLY HAVE THE TRADITIONAL. >> PAY STARTED. AND WE GET A LOT OF LOT OF GREAT COMMENTS
JUST WANT TO YOU CAN SEE THAT OFTEN. AND THEN LAST WILL GO WITH OUR CALL. MURRAY. >> AND THEN RIPPED A VERY AND I’M GOING TO ADD THOSE BEAUTIFUL MEAN THEN WE’VE 30 SECONDS LEFT AND THEN WE HAD THAT’S IT. OK? WE END UP WITH
SOMETHING THAT LOOKS LIKE LOOK AT THAT. AND THAT FEEDS HOW MANY PEOPLE THAT, THERE ARE LARGE PLAYERS SHOULD FEED 3 TO 4 PEOPLE, 2 SMALL, TO 3 PEOPLE >> LOURDES DUARTE: AND THIS IS ONE OF THE MANY THINGS THAT YOU WILL HAVE COME SUNDAY AS
YOU CELEBRATE EASTER YES, OKAY. I LOVE CHEF. PLEASE COME BACK AND VISIT US. THANK YOU FOR HAVING ME. REALLY NICE TO HAVE YOU. AND YOU CAN CHECK OUT OF THE RESTAURANT AT 6, 3, 8, SOUTH MICHIGAN AVENUE ONLINE AT MAYOR TODD CHICAGO
DOT COM. WE’RE GOING TO POST THIS RECIPE ON OUR WEBSITE, WGN TV DOT COM SLASH MIDDAY. WE’LL BE RIGHT BACK.
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