Now Serving With Millie Bobby Brown _ Vogue

AR-Buzz

Director: Gabrielle Reich Director of Photography: Josh Herzog Editor: Michael Suyeda Producer: Chase Lewis Producer, On Set: Bety Dereje Associate Producer: Lea Donenberg Assistant Camera: Paola Oliveros Gaffer: Eli Kravetz Key Grip: Christopher Mitchell Audio: Mariya Chulichkova Food Stylist: Jeannie Chen Production Assistant: Maya Layne Set Designer: Elaine Winter Set Design Assistant: Jacob Kander Stylist: Ryan Young

Transcript

00:00I can't be a Bon Jovi without good Italian food.

00:08Hi everyone, it's Millie Bobby Brown and I am with Vogue today to serve not only a

00:15luk but actually a meal. I'm wearing a Dolce Archive. Who, me? Yeah. The ingredients for

00:25my paella are one pepper, one onion, some garlic, chorizo, cubed chicken, canned tomatoes,

00:34Arborio rice, saffron, and chicken stock, and then some spices, paprika, chili flakes, depending on how

00:46spicy you like it. First, I thank the culinary gods. I say Millie, you are going to do a great

00:53job today no matter what. Don't put pressure on yourself. I'm going to start off by dicing some

01:00garlic. My dad's a really good cook. My mom doesn't really cook and my mom is here. She's probably going

01:05to be saying, I make a really good spaghetti bolognese, but mom, that's the only thing that you

01:11cook. Dad has various different ingredients and he can just whip something up that makes total sense,

01:17but you'd never think you'd put together. So I learned probably from my dad. We're going to take

01:23this ring off. It's all getting really serious. Chop, chop, chop away. Get it really small. I hate the

01:31way when you chop garlic and you smell your fit, the fit. Ooh, like I can't stand it. So usually this is

01:39Jake's job. That feels about right. My least favorite part of cooking. Sometimes I cry. Um,

01:46sometimes just, I'm really hardcore. Let's see what happens today, but let's really hope not because

01:52I've got a really strong eye look going on. I know people on here are going to say,

01:57what are you doing cutting an onion like that? And I'm going to say, I don't know what I'm doing.

02:02So I'm just going to go in, chop away. Guys, if you're ever wanting something to get just a tiny bit

02:08smaller and you're cooking, do my, do my trick. Oh God. Do my trick. You just,

02:15it's such a great trick. In my house,

02:18I put a big bowl on the table and I put all the leftovers and feed it to my chickens. They love it.

02:25I have five hens. They are great. They're all named after the Spice Girls,

02:31which I heard Chapel Road has chickens that are named after the Spice Girls,

02:37which for me just feels like a segue into a really close friendship. My chickens, I had from

02:44babies. I raised them. I was actually told they were going to die and then all of them survived.

02:48So it's the power of love and Chapel Road, I guess. Chapel, if you're watching this, know that our chickens

02:54could get along. Posh would like to meet Posh 2.0. Okay. I'm in a pretty good place where the onion is really

03:04diced.

03:04My pepper right down. Cut the head off. Take the inside. This is the part my chickens love the most.

03:16Always save that part. I was full when I left Spain. So it's always been a part of my life. My first

03:23memory ever, I had like a toy car that I would drive. It was like a very small, you know, baby toy car.

03:30We lived on a hill and in Spain, my dad can confirm or deny this, but I lost control and I was going

03:38down the hill. My dad was chasing after me. And like, I think that was my first memory. I was like

03:43a really clumsy kid. So I would fall a lot, chip my teeth, slit my head open. You know, it's all added

03:50to the creativity of who I am today, but it's all made me smarter. At least that's what my mom tells me.

03:56So I'm like actually getting shit done. Whereas usually I am on the phone with my girlfriends

04:05dying laughing at some TikTok. Are we done with that? Oh my God, the chorizo. Okay. I hate,

04:12hate, hate cooking meat. Like it's my least favorite part of any cooking experience. Again,

04:18leave that to my husband, but here we are today. Millie has to overcome her fears. FYI,

04:24I don't usually do this. So I'm going to cut that like that. And then I'm just going to open it like

04:31that. That feels right to me. Now it's just looking weird. Let's chop it up.

04:39Actually, the smell is so delicious. I do slice it because I don't like, my dad also is the same.

04:47We don't like it to be too big. I usually just pile them on top just to make it go faster.

04:52So we're now in a place where we have our diced veggies. We have that, that thing. And we're going

05:00to use the stove now. Let's do it. Let's make magic happen. Voila. Now we have my stove. So what I like

05:07to do is I like to start off by turning it on, medium heat, put some oil in. I will put my onions in,

05:19put my garlic in, and I'm going to throw my saffron in the chicken stock to blue it while I'm cooking.

05:30Now I'm going to add some salt. For me, I loved baking and COVID. And until I smell like, like it's

05:39working, then I kind of, that incentivizes me to keep going. It starts to smell bad. That's when we've

05:45hit a roadblock. I'm very much just like, go with the flow. Just keep tasting as I go along and see if

05:52it needs more of anything. I'm going to let this caramelize. Anytime anyone wants to kind of go out

05:58for dinner, I'm always like, come over. And it feels more intimate. And it actually, I feel like my love

06:04for food is like a way of saying like, thank you for coming over. So now I'm just going to throw in

06:09the red pepper. I'm going to start with my least favorite part, which is cooking the meat. I have

06:16a very bad, irrational fear around raw chicken. And some might say, Millie, go, go be a vegetarian.

06:25And I'm going to say to that, yeah, I was a vegetarian for a really long time, but I found out

06:31my body needs meat. Everybody's different. And that's what was happening with me. We have olive oil.

06:37We have the chicken.

06:42Once it's cooked, I usually leave it in the bowl. I don't eat it. That's Jake always when we're like

06:48cleaning up after he goes, you haven't even touched it. So why do we put it in there? And I'm like,

06:53I know I do this every time, but it's for the enjoyment of my other guests. I want everybody

06:58else to enjoy the chicken. I just seemingly can't. We're going to add some salt and pepper.

07:06This is my paprika. I'm going to put a little bit in now to give some of the veggies some flavor.

07:13I mean, I was on Hell's Kitchen. Yeah, that's right. I was the idiot sandwich.

07:20No, I was a guest on there when I was like nine. I love Gordon. I love his whole family.

07:28Oh, but Stanley Tucci is a good chef, but I've never tried his food. So invite me over, Stanley.

07:36All right. Something's happening. It's definitely turning a different color.

07:41Next, we're going to add in that chorizo. So here we go.

07:46I'm just going to put in like not all of it. And I really like the chorizo really crispy.

07:53So this is the part where I take the most time and make sure that it's like really crispy and delicious.

08:00Next, I'm going to put in my canned tomatoes. I'm just going to pop this in. And this actually

08:07helps soften the vegetables. I just like to kind of mix this around, get it moving. Yum. Just wait,

08:13have faith in me. It's looking good. It looks where it needs to be for me. If you put in the rice fast,

08:19it picks up all the flavors of the oils. I'm just going to mix this together and I'm going to add in

08:28chicken stock. So I, again, like to do this kind of the same thing with the paprika, but do it

08:33intermittently because the rice really soaks up fast. And then you have to keep trying and make sure the

08:39rice is actually cooking. And then you add more. I kind of play it by ear at this point. And you let

08:45the rice do the talk. Now I'm going to put in the peas. I'm going to put in the blooming saffron.

08:52And I'm going to put in the rest of my paprika. Chef's kiss.

08:59Lid is going to go on top of this while this is cooking. And I'm going to keep looking at this

09:04in disappointment. The wedding food process, I didn't do a tasting. I didn't do anything. Our

09:12caterer was Galateo, the most like renowned, beautiful catering company in, in honestly,

09:18Europe. So I was like, you got this. And to this day, guests at my wedding say there was a pasta dish

09:25that was like so amazing. What I really wanted the takeaway to be was that the food was the best food

09:33they've ever had at a wedding. And I am taking, taking that very proudly. I very much, I'm not a

09:39trad wife, but I do love cooking and I love married life. I love cooking with my husband. Jake also loves

09:46the farm. He also loves cooking. Like we're a trad couple, but like a trendy trad couple. So now I'm

09:52going to pop the chicken in to the paella. Probably needs another like honestly 15 minutes. But we'll check

10:02like intermittently. So what I would usually do at home is I would then go and let the dogs out,

10:07put my life jacket on my English bulldog because she really likes the pool, but she doesn't realize

10:11that she can't swim. All right, I'm going to make you a drink. Let's do it. So now I'm going to show

10:16you my favorite drink, which is a Charlie Temple. I grew up in the industry, always going to like fancy

10:24dinners and meeting fancy people. And to feel fancy myself, I would order a Charlie Temple. And now

10:31growing up and being 21, my preference is always going to be a Charlie Temple. I need a cold drink.

10:39Let's find like a really nice one to sit on top of that. Yeah, that's what we want to see. Okay,

10:44then I'm going to do a splash. I like to do a squeeze of lime and then I like to fill it all the way up.

10:54Okay, I like to pop that in there. One for me, one for the drink. And then I'm going to use the back of

11:06a spoon just to get that grenadine. Doesn't that look so good? And guess what this doesn't do?

11:12Leave you questioning everything you did the night before. Always choose Charlie.

11:16This is like the best drink ever. So I'm very happy with this. Let's check the paella. Oh my gosh.

11:25It looks amazing. I'm going to do a little taste test with the same Charlie Temple spoon. Just kind of...

11:33My dad would like it. However, Jake wouldn't. So I'm going to pour some more of this on because the

11:38rice is still too hard. And then I'm just going to bring all of the sides into the middle. This might be

11:46my segue into my cooking career. We don't know. Like, I could be the next Stanley Tucci.

11:52We're going to let that do its thing again. And it's also going to get crispy on the bottom,

11:55which is my favorite part of any paella. Toss, toss. Checking.

12:02That's ready. All right. This is ready to be served. So I'm going to tidy up so we can get

12:09taste testing. All right, we're back. I clearly had way too much fun. I'm going to make another.

12:15This time I'm going to put two cherries in. The rest is bright. The reveal. Here we go.

12:23This is our paella. I'm going to start in the middle. Why not? Now I'm going to put a little bit of

12:33parsley. Not one flake went on there. A little lemon. And voila. That is my paella.

12:45Wow. I'm getting hints of saffron. I'm getting hints of tomato. This is delicious.

12:58Good job, me.

12:59It's all working. It's all giving. It's all serving. My kitchen at home does not look like

13:08this. And it usually has around 10 dogs running around me eating everything that falls on the

13:13ground. This has been a really peaceful, enjoyable experience. I love limes. You know when Dakota's like,

13:20I love limes. I would like to take this home in, in memory of that amazing video. Thanks so much for

13:26watching. Um, bye. I have a nephew and I perform popular to him. He fully giggles and laughs at me

13:37playing Elphaba and Glinda for him. He loves the power of Elphaba. Like he can really sense,

13:42he feels it. But Glinda makes him laugh.

Category

Transcript

Be the first to comment

Recommended