00:00 Good morning, we are at Antonio's in Fairham today as part of our tour around
00:05 food venues, drink venues,
00:08 representing countries taking part in the Euros. Obviously Antonio's is a Spanish restaurant.
00:14 It's been run by Antonio for 20 years this year.
00:17 And so we're going to be having a little look about how the head chef Diego makes paella.
00:24 We've already had, you know, an insight into how gin is made at the Portsmouth Distillery.
00:30 So this is our next stop on our world tour for the Euros.
00:34 I'm really excited because paella is one of my absolute favorites.
00:39 Whenever I go to Spain, that is what I go for.
00:43 Big dish of paella with all the meats and fish and everything. So, and I'm a terrible cook,
00:49 so it will probably be quite nice to get a little idea on how to actually do it and I might be able to
00:55 do a botched job when I get home and hopefully try and perfect it the way that Diego and his team do.
01:01 Yeah, well, my name is Diego. I come from Spain.
01:06 I'm living here and working here since six years ago now.
01:12 And so you're the head chef at Antonio's?
01:15 Yes, well it's
01:19 during the week we are, I have, I am here and there is a couple of mates coming to help.
01:24 We can start, it's Ali, he opened the restaurant with Tony 20 years ago.
01:31 So, well, we can say I'm the head chef.
01:36 But it's a team effort.
01:38 It's a team effort.
01:40 The perfect paella, well, I think it's important to have a good stock
01:46 that we made with the fish bones,
01:49 vegetables like leeks, onions, tomatoes and this needs to cook about
01:56 40 minutes.
01:59 Sometimes we have
02:02 seafood like,
02:05 we use the head of the prawns as well,
02:08 which gives a very good flavor, a good flavor, seafood flavor.
02:15 Yeah, I think the important is to have
02:17 good stock, to be honest. The main thing is the good stock and then just
02:23 respect the
02:25 time, the times of the cooking.
02:27 Yeah.
02:28 So this type of rice is 18 minutes. That's it.
02:32 And put a little bit of
02:36 yourself when you do.
02:39 Because it's not about recipes.
02:41 Sometimes you just
02:43 put something about
02:45 yourself when you are cooking.
02:47 And obviously we're here
02:50 about paella and the Euros. I know you said that you get fed up with football sometimes,
02:55 but how do you think Spain is going to fare? How do you think they're going to do?
02:58 Well, I was talking with
03:01 Tony this morning and I think we don't have
03:04 like very
03:07 a powerful striker.
03:08 Yeah.
03:09 That is the one who
03:10 who scored the goals. That is an important thing in football, score goals.
03:13 Yeah.
03:15 So maybe we
03:17 my bet is maybe we can play well because we all
03:21 since like
03:23 we used to like play well like
03:25 combination like but
03:27 we need I think we need anything else in forward.
03:31 Yeah.
03:32 Yeah, but so
03:33 probably
03:36 it's a surprise but who knows but I think
03:40 I think I'm not very positive about Spain in the Euros.
03:43 Yeah.
03:44 So I've just munched on the paella after watching it be made it takes
03:51 40 minutes, which is like, you know amazing. It's obviously a craft to make it
03:57 and I've sat down in this beautiful restaurant
04:01 tucked in and it was sensational.
04:03 You can really taste like the paprika, the fish, the pork, the chicken, everything.
04:09 And it really does take you back to Spain.
04:12 I'm looking out the window and I'm seeing Ferrum, but I'm sat in here and I'm eating Spain.
04:18 So yeah, it's absolutely amazing. And obviously we've spoke to Diego about his predictions for the Euros
04:25 which is why we're ultimately here is to have a look at the Spanish cuisine representing Spain in the Euros.
04:31 And he's hoping that they're going to do okay, but he's not that positive.
04:38 Maybe he thinks that a better striker is needed, but
04:42 we'll keep that one in the prediction card. So fingers crossed for Spain and yeah, it's been an amazing experience.
04:49 So get down to Antonio's in Ferrum.
04:52 [BLANK_AUDIO]
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