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Watch donnchas away games, Season 1 Episode 6 on Dailymotion (2026).
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00:00My name is Donnico Callaghan
00:02I spent years pulling on the green jersey
00:04And there's nothing quite like the rush of a big challenge
00:07So every week I'm recruiting a new team mate
00:11There's injuries, there's heartache
00:12How did I pull this off?
00:14And together we're heading straight into the unknown
00:17Taking on local tastes, traditions
00:20And a challenge that makes each place unique
00:23No warm up match, no home advantage
00:26And usually no clue what's coming next
00:28But there's only one thing we can do
00:30Give it a lash
00:32This is Donnico's Away Games
00:45Well, would you have a look around
00:47We are in stunning Cork
00:49And I'm here to meet a fellow rebel
00:52The brilliant Hilary Rose
00:54We know her as Mairead from the Young Offenders
00:56She's quick, funny
00:58And she's used to dealing with lads that are up to no good
01:01Which is perfect for this challenge
01:03Get up!
01:06Back up those muscles if not further
01:09This challenge is going to test our teamwork
01:12Our timing, but more importantly
01:14Our ability to keep our heads when things start to heat up
01:18Come on Cork!
01:19She's definitely going to say yes, isn't she?
01:21Take as long as you want because you're wrecking everyone's heads here
01:24This is Donnico's Away Games
01:35This is where Mairead works in the Young Offenders
01:38So I'm coming in to just maybe keep an eye on what she's done in the past
01:42And hopefully surprise Hilary
01:44What?
01:46Give me a small bag there and make yourself feel silly
01:49Paul, how are you getting on?
01:51I need to get up to speed on the lingo
01:53Everyone's love
01:54How are you love?
01:55Tell me, how was Hilary Rose?
01:57She's much better than you actually
01:58She's so good
02:00Yeah
02:00Oh the beautiful little had old up me
02:04You'd know your home lads, wouldn't she? You'd know your home
02:07Thank you
02:08And literally keep your knife on the bone
02:11Look at that
02:11It's more butchering though at this point
02:13Not bad for a first attempt
02:15That's very good
02:15Yeah
02:16Hello
02:16Hi Emma
02:18How's it going?
02:19How's it going?
02:20Good good good
02:22Very good
02:22Can't complain
02:23Can't complain
02:24Hmm
02:26Well Hilary, how are you getting on?
02:28What?
02:29How are you keeping?
02:30What are you doing?
02:31Well, you've come in for your dinner
02:33But I'm here to catch you
02:36Yes
02:37Okay
02:37I would love to take you off to Spain Hilary Rose
02:41Okay, tell me more
02:42Valencia
02:43If you're up for it
02:44Two of us heading to Valencia
02:46It's famous for it's stunning architecture
02:48It's brilliant sunsets and it's delicious food
02:51Okay
02:52But we're not just there to eat our way around Valencia
02:55Yeah
02:56This is the birthplace of Paella
02:59So what better place to go head to head in a Paella competition?
03:03Okay
03:04But when that's all said and done Hilary, I've one more surprise for you
03:08We're heading to the La Tamatina
03:10No way
03:11Yes, I know
03:12It's on your bucket list
03:14It is absolutely on my bucket list
03:16Okay, wow
03:17Are we going to actually do it?
03:18Yes, we are taking full part
03:20They're going to leave go
03:21All the tomatoes
03:22Over 20,000 people
03:24125 tonnes of tomato
03:26And two rebels in the middle of it
03:28Love it
03:29Oh nuts
03:29Love it
03:30I know it's a lot to take in
03:31And I've totally blindsided you
03:33But there's one more surprise
03:35We're in green
03:38We're going to be representing Ireland
03:41The two of us
03:42No pressure then
03:43Sorry, the tea shook there lads
03:45Can we leave him in?
03:45Come on, Michal, we'll sort you out
03:48Come on
03:49What are you having, Michal?
03:51Come on
03:51What are you having, Michal?
03:52What are you having, Michal?
03:54Typical cork like
03:55That's cork for you
03:56You know what I mean?
03:58Yeah
03:58What are you doing? Are you serious?
03:59We're doing a series
04:00We're going around
04:00Myself and Hilary are going to Valencia
04:03And we're taking on a Paella competition
04:06Representing Ireland
04:07Serious?
04:07Yes, we're back in the green
04:08I've just been talked into this, by the way
04:11I've just been talked into this
04:12It's news to her
04:13Compared to you
04:13The very best of luck
04:14Yeah, thank you so much
04:15Yeah, we'll give it our all, Michal
04:17We'll give it our all
04:18Thank you
04:19Thank you
04:20There you go
04:21The tea shook
04:24That's a blessing
04:25That's no pressure
04:26The tea shook just basically telling us
04:29Do your best in this man
04:30Now we have to represent Ireland
04:32Now I'm fully in
04:33Yeah, well, you're not fully in yet, Hilary
04:36Because this is the Dunica's away games jersey
04:39This is our jersey
04:41Oh, it's got my name on it
04:42It's got your name
04:43I love it
04:44And when we ask you to take it
04:46There's a bit of a commitment
04:47We ask you to fill it like you always do with your performances
04:50To give it your absolute all
04:53And more than anything
04:54To represent the country the best way we can
04:57So Hilary Rose, are you ready to put on the jersey and represent Ireland?
05:02I am, I accept
05:03I accept
05:04Oh my God, look at this
05:07Brilliant
05:08Well, you better get going
05:09Because the tea shook's dropping us to the airport
05:11Okay
05:13Michal
05:13Come on, honestly
05:14Michal
05:15What a day
05:16Incredible
05:17Hilary accepted the challenge
05:19I got practice as a fishmonger
05:21We had a day in Cork
05:22And then to seal it all off
05:24On tea shook, Michal Martin
05:26Giving us the rally call
05:27To go out and represent Ireland
05:28For the best of our ability
05:30When he said to Tomatina
05:31I was like, I'm there
05:32I'm there for it
05:33That's the tomato touring festival
05:34And that's been a bucket list for me
05:36So we have to do the country proud
05:37And we have a blessing from one tea shook, Michal Martin
05:40So I feel like the two of us in Valencia
05:42Could be a bit of a court takeover, you know
05:45Well, with the tea shook's seal of approval
05:47We have a rebel wind in our sails
05:49Now we just have to do the whole country proud
05:52In Bunyal, just outside Valencia
05:55More than 20,000 people are about to gather
05:57For the world's biggest food fight
05:59The Tomatina
06:01And the night before
06:02There's another massive event
06:03With 1,500 amateur cooks battling it out
06:07In one of Spain's biggest paella competitions
06:10Here, paella isn't just food
06:12It's religion
06:13Practice, perfected
06:15And passed down through generations
06:16But Hilary and I haven't toiled in the English market
06:20Without licking something off the tiles
06:22Show us a giant frying pan
06:24And Team Ireland will bring the fire
06:26So it's Slaunt Ireland
06:28And Ola to Spain
06:29Where our gastronomic challenges await
06:32There we go
06:33Mmm
06:35This is nice
06:36Trip back home to the fountain
06:38Yeah, it is
06:40Oh my god
06:40All we need is like
06:41Bottles of berry liquid
06:43Into the fountain
06:44In you go
06:45In you go
06:46Saturday night in Cork
06:47Perfect night out
06:49Can't do it here
06:50It's too classy here though
06:51How'd you finish it?
06:53Covered in sods
06:54Ha ha ha ha
06:55Valencia is located on the Mediterranean
06:57On Spain's sunny east coast
06:59And from its stunning architecture
07:01To its traffic defying tuk-tuks
07:03It's a city that runs on tourism
07:05Almost 97 million people visit Spain every year
07:09Making it the second most visited country in the world
07:11And we Irish are no different
07:13For decades Spain has been our number one holiday destination
07:17Hilary, there's two things you need for an adventure
07:20Ah, okay
07:22A treasure map
07:23Yeah
07:24And someone dumb enough to go with you
07:25Ha ha ha
07:26You left us on a knife edge
07:28With the young offenders
07:29Two lads on the boat to Spain
07:32And here you are
07:33On the recce
07:33On the recce
07:34To Spain
07:36Is it likely that you'll be
07:38I would love it
07:39I have a funny feeling that Maraid would get left at home
07:41So, you know
07:42Ha ha ha ha ha ha
07:45You've had to kind of do different parts in the road
07:48What's been the hardest thing to do?
07:50Or have they put you in any awkward positions?
07:53Oh, yes, lots
07:54I was put in a pregnancy suit
07:55That's not, that's not easy
07:57No
07:57Ha ha ha ha ha
08:00Oh, handy, will ya?
08:02What would you say is your favourite word in Irish?
08:06In Irish?
08:06Goholing is great
08:07Goholing, yeah
08:08Goholing
08:09Yeah, lovely
08:10You're on a bar
08:10Means lovely?
08:12Goholing
08:12Goholing
08:12Goholing
08:12Goholing
08:13Goholing
08:13Goholing
08:16Goholing
08:28Goholing
08:29Goholing
08:29Goholing
08:30Gohol
08:30Goholing
08:30Where
08:30You'll be
08:34Goholing
08:35Goholing
08:36C'est toujours plus futuriste, 14 ans plus tard.
08:42C'est chiquen street.
08:44C'est funny pour l'étymologie.
08:45Street, en spanish.
08:48Calle.
08:49Calle.
08:50Calle.
08:50Calle est facilement modifié into the G.
08:53Calle.
08:53So, roaster.
08:56Ok.
08:56Calle.
08:57Calle.
08:58Chiquen street.
08:59I like it.
09:03Off you go.
09:04Super, Rafa.
09:05Good on you.
09:06Thank you so much.
09:07Thank you.
09:08Wow, look at this.
09:10Yeah, that's nice, isn't it?
09:12Any time you go away, as Irish people, we always call in to the nearest church or cathedral,
09:17isn't it?
09:18100%.
09:19You've got to say your prayers.
09:20You've got to light your candle.
09:21Light the candle for Nana.
09:22You've got to drop your sins so you can enjoy your holiday.
09:25In the heart of the city lies the magnificent St Mary's Cathedral.
09:30It would take your breath away.
09:31Oh, my God.
09:33Oh, look at this.
09:33Oh, wow.
09:37Oh, this is incredible.
09:38I can ring my mom now.
09:40She'd want to know who said mass.
09:42You know that?
09:43The detail of the stars and the ceiling.
09:4713th century, Hilary.
09:48This church.
09:4913th century, is that?
09:50Oh, no.
09:51They built suffer right then, didn't they?
09:52They sure did.
09:54Don't make them like they used to.
09:55Yeah.
09:56You try to get a painter now to just do a normal ceiling.
09:59Imagine saying to him, and he certifies the angels, the 12 stations of the cross.
10:06The cathedral is coming down with relics.
10:11Is that a hand?
10:12Yes.
10:13And boasts a chalice that's reputed to be the one Jesus used at the Last Supper.
10:17I find the history of that incredible.
10:20Like, you know what I mean?
10:21That that was used at the Last Supper.
10:23Yeah.
10:24It's actually almost overwhelming.
10:26There's so much to look at.
10:27That deserves showing off, doesn't it?
10:29Definitely.
10:30If you're going to...
10:31If you're going to put something on display, that's it.
10:35Well, it's nice to have a look around, Hilary, but all roads lead to our paella competition.
10:40And we need to get some supplies.
10:42What about this?
10:43Too small.
10:44Way too small.
10:45Look at this.
10:46Go big or go home.
10:48Extreme paella.
10:49We need to befriend someone here.
10:51Tell us what you do.
10:52You're good around markets there.
10:53Have a chat with someone, will you?
10:55Is this pan good for paella?
10:57This is the top quality.
10:58This is the original paella pan.
11:00I like this.
11:01Yeah.
11:02It's a good system.
11:03It's quite low, no?
11:04This is the spot.
11:06Oh-ho.
11:06You in charge of that.
11:07I'll take that.
11:08Yeah, yeah.
11:09It's like a wansh.
11:12What makes a good paella?
11:14Y ponerle poco arroz.
11:16Coquito arroz.
11:17So, small rice.
11:18Small rice.
11:19Little rice.
11:19So, Valencian rice.
11:21Yes.
11:22So, finer the better.
11:23One finger is perfect.
11:24Ah, okay.
11:25Perfect.
11:26So, no deeper than that.
11:27Good.
11:28Two fingers is a very bad paella.
11:31Not gonna cook.
11:31Okay.
11:32Do you think Irish people would be good at making a paella?
11:35No, no.
11:36I think not.
11:37No?
11:38No.
11:38I think not.
11:40Thank you for all the hope.
11:43We're good at stews.
11:45Yeah.
11:45Great.
11:46Thanks so much.
11:46Are you taking this?
11:47I'll grab these.
11:48Gracias.
11:49Gracias.
11:50Thank you.
11:52Brilliant.
11:52You've got all the gear, no?
11:53Is that sorted?
11:54Yeah.
11:55Do you think that's gonna be big enough?
11:58All we have to do is make it.
12:02Well, now that the hardware is sorted, it's time for a suspense.
12:06Sure, the Spanish invented the siesta, so we're just getting into the spirit of taking
12:11it easy.
12:12We're in Ribeiro Huerto in Tarkajent, right in the heart of Valencia's famous orange growing
12:18region.
12:19Teresa's family have been growing oranges and mandarins here since 1870, making the most
12:25of the region's perfect conditions for producing citrus fruits bursting with flavour.
12:30and on a roasting day like today, fresh orange juice will definitely go down the tree.
12:36Look at this view, how beautiful it is.
12:39Yes?
12:39Wow.
12:40That is incredible.
12:41The landscape is beautiful.
12:44Well, you have to pick the most colourful oranges, yes?
12:48Because you will see from yellow, orange colours, but the strong colour is the best one.
12:55Okay.
12:56Medium size are the best ones, yes?
12:59They have to be a little heavy because if they are dry, they're going to be too light,
13:03yes?
13:03All right, so give them away.
13:05Yes, so the weight means much juice.
13:07Ah.
13:07Yeah, so I'll let you go to pick oranges from these trees which are excellent.
13:13Brilliant.
13:14Thank you.
13:14And we are going to make a delicious juice, yes?
13:17We're looking forward to it.
13:18Thank you so much.
13:18Okay, see you later.
13:19See you later.
13:19See you later.
13:20So, orange and heavy.
13:22Yeah.
13:23How hard could that be?
13:24There's enough of them anyway.
13:26There is.
13:27In fact, there's more than 6,500 citrus trees here, so this isn't exactly your average
13:32back garden.
13:33Yeah, you go for it.
13:34Okay.
13:34Will I do this?
13:35Yes.
13:36That's pretty good.
13:37That's deadly.
13:38Okay.
13:39Leave this down.
13:40Wouldn't go near him.
13:41He's very light, half green with a bit of yellow.
13:44Bad orange.
13:45I love that I'm an expert within 10 minutes, Hilary.
13:48Already.
13:48Hilary fronts a podcast called Live Well, and I reckon this kind of activity must be right
13:54up her street.
13:55Out of the city, into the farm, citrus fruits everywhere.
14:00And the view.
14:01And the view.
14:03Are you good for taking time for yourself, Hilary?
14:05Just getting your own space and relaxing?
14:08Um, I mean, I try as much as I can.
14:11I think I've learned it as I've gotten older, definitely.
14:14But it just takes a lot of effort, you know?
14:17Yeah.
14:18You've got small kids and family and career.
14:20You're trying to juggle it all.
14:21So, I try my best.
14:23What about you?
14:24I actually like doing things with people, you know what I mean?
14:27So, going away for me time, I'm not too fond of it.
14:31Really?
14:32So, you don't like alone time?
14:33No.
14:34Being left with my thoughts is dangerous.
14:37But has that been the drive behind the podcast for you?
14:40To look into wellness and your own kind of health and wellbeing and looking out for yourself?
14:47The podcast was for me, actually.
14:49That's what I wanted it for, was to have, like, really engaging conversations with people
14:54about self-care, wellness, how they manage all of that.
14:57Yeah.
14:57And learning from that as well, you know?
14:59But that's great.
15:00When we listen, we can nearly learn through you.
15:03Because you're then asking the questions we're interested in.
15:06Yeah, I suppose.
15:06Yeah.
15:07Yeah.
15:07Yeah.
15:08At your service.
15:09There you go.
15:09The things I do for you.
15:14Ah, Hilary, I've struck gold.
15:16Look at these two.
15:17Colourful and heavy.
15:19They are great.
15:21Can I go with them?
15:23Looks good.
15:26They are a right way.
15:27Look at those.
15:31Now the hard work begins.
15:32We crack into it.
15:33OK.
15:34Hang on.
15:34Which way are you cutting?
15:35Straight down the middle here.
15:36OK.
15:37We're going old school.
15:38Look with the squeezers.
15:39All right.
15:40You would have seen that in your nan's house.
15:41Totally.
15:42Oh, that's pretty good.
15:43Look at that.
15:44From one path.
15:46Jeez, would it go handy, Hilary?
15:51It is so fresh, though.
15:52It's like, think of it.
15:53We were picking that a few minutes ago, and now we're necking it.
15:56It's amazing.
15:58There's just, like, there's no preservatives.
16:00There's nothing in it, but just pure juice.
16:02Yeah.
16:03You ready?
16:03Yeah.
16:04OK.
16:08That is really good.
16:10Amazing.
16:11Are you being sound, or are you...?
16:12No, it's really good.
16:13Really, really good.
16:15I've got a few pips in there.
16:19Yeah, I'll join.
16:21Slán.
16:21Yeah.
16:22Slán, chef.
16:22Oh, well.
16:26Oh.
16:32It's just a bit bitter for me.
16:33It's good for you.
16:34Have a sip of that, to be honest.
16:36Holy.
16:37Oh, my God.
16:38They'll put hairs on your chest.
16:39Try it now.
16:40Yeah, good idea.
16:41There you go.
16:41OK.
16:42We have a rock shandy.
16:43A rock shandy.
16:45Salud.
16:45Salud.
16:45That's the way to do it.
16:47This is fairly deadly, isn't it?
16:50Wow.
16:51Don't get to see this every day.
16:53Yeah.
16:54So, Hilary, you've interviewed loads of people on your podcast,
16:57but if I asked you the question,
16:58are you living the life you'd actually like to live?
17:02I think sometimes, not all the time.
17:04Yeah.
17:05Like, you can't...
17:06Ideally, I'd love to be in the woods or in the sea, like...
17:09Would you...?
17:09Yeah, I'd love it.
17:10Love it.
17:11Outdoors?
17:11Yeah, I'm kind of a hermit.
17:12I just like that.
17:14But...
17:14You can't do that every day.
17:16Yeah.
17:16So...
17:17I try, but not every day.
17:19Like, I always felt that stepping away to take care of myself,
17:22like, helped me be a better mom.
17:25Yeah.
17:25Yeah, very true.
17:26Getting your time.
17:27Yeah.
17:28Yeah.
17:29It is difficult, though, isn't it?
17:30Like, trying to get the balance in everything.
17:33So true.
17:33But this is good balance.
17:34There you go.
17:35Non-stop.
17:36Coming up.
17:37Well, he's up.
17:39So...
17:39I'm going to go up.
17:40You are also...
17:41kind of slow-paced.
17:43Stepped into the kitchen and the heat was on.
17:45Oh, Hillary, the fire starter.
17:47Oh, yeah.
17:48I swear, I do not know what to do.
17:52Ah, Monica!
17:54Myself and my fellow rebel Hillary Rose are in Spain hoping to cook up a storm in one of the
17:59country's biggest paella competitions.
18:02But then things are going to get seriously messy because at the end of this road we're going to get
18:07absolutely pelted with tomatoes.
18:09Before we get to all that, there's just a small matter of surviving the Spanish sunshine.
18:14Also Irish might be weak for Spain, but we still love giving out about the weather.
18:19And with temperatures soaring, we'll take any chance we can to cool down.
18:22Ooh.
18:23This is good.
18:24That's a bit of me.
18:24Oh, look, this is a good one.
18:25Oh, beautiful.
18:26That was nice.
18:27We were on two, couldn't we?
18:28Yeah.
18:28Straight in.
18:31Oh, yeah.
18:32OK.
18:34Ah.
18:35Handmade pottery and ceramics have been part of Valencian life for centuries.
18:39And now that we've sourced the pan for our homemade paella, we have a notion to get our hands dirty.
18:44And make the dishes to serve it up to the judges ourselves as well.
18:48So what could possibly go wrong?
18:49Hola.
18:50Hola.
18:51How are you?
18:52Fine, and you?
18:53We're great.
18:54First, you need your apron.
18:55Oh, yes, there we go.
18:56Let's get dressed.
18:57We thought we were going to get mucky.
18:59You can.
19:00No, I'm one leg in.
19:01You can't catch up with your feet anymore.
19:02No, no, that's all.
19:03This isn't my foot.
19:04That's working, isn't it?
19:06It's difficult.
19:07Yeah, it's difficult for everyone first time.
19:09It just suits you.
19:10I don't know why it does.
19:11Yeah, and the little pocket.
19:12Oh, I love it.
19:13It's like riding a horse.
19:14You are not far away from your horse.
19:17So please, ride your horse.
19:19Ride my horse.
19:20Ride your horse.
19:21Right.
19:21Let's go first.
19:22OK.
19:23Circles.
19:24Oh, I like that.
19:25I like the sound.
19:27Yeah, and the feel of it.
19:28Yeah.
19:28We...
19:29Oh, no.
19:32OK.
19:34Now you have to fly to the moon.
19:36Fly to the moon.
19:37Hillary, off you go.
19:38All right, off I go.
19:39Oh, jeez.
19:40OK.
19:42So now we are going to lift it up.
19:44Well, he's up.
19:45So I'm going to go up.
19:47You are also mostly up.
19:48Come on, Hillary, will you?
19:50I don't know what I've done here.
19:52This is a gamble.
19:54So the butterfly hugs and is hungry and eats from the inside.
19:59I went right down to the bottom.
20:01I'm calling.
20:01I finally found it.
20:03Love it.
20:04I love it.
20:05I love it.
20:07I think we will have to fix your bottom because you went deep down to the plate.
20:13Ah, OK.
20:13It's always been a problem for me, my bottom.
20:16We have the crab or the...
20:20I love the shapes.
20:21The butterfly, the crab.
20:23I'm enjoying it, but I can't get the hang of it.
20:26It's...
20:26Your crab needs work.
20:28Yeah.
20:29Yeah, forget us.
20:30Get that.
20:30OK.
20:31Yeah.
20:32Go around to shape it further.
20:34OK.
20:35And you go.
20:37Wow!
20:37You know the way I never gave you a wedding present?
20:42I've just realised that I've got a bottomless bowl, a bit like my apron.
20:46There's no arsenal.
20:48I hear this definitely looked a lot easier in Patrick Swayze's ghostly hands.
20:53Narrow, narrow, narrow.
20:55Yeah, everyone get a hand on it.
20:56Narrow, narrow.
20:57It takes a village.
20:59Ahhhh!
21:01Are you jealous?
21:02Yes, I am jealous that you've ended up with something.
21:05I still think there's hope for it.
21:07Everyone's quiet, I don't think.
21:08Yeah, yeah.
21:10Read the room.
21:11Oh, well done, kiddo.
21:14Love it.
21:17And I was trying to say clean.
21:19It's a clay mask.
21:20There you go, done.
21:21It's going to be good for your skin.
21:22Here we go, exfoliating.
21:23One more, one more.
21:24There we go.
21:27On second thoughts, the judges can eat straight out of the pan.
21:31But right now, we haven't a clue what we're feeding them.
21:33So it's time to turn up the temperature and get prepping the paella.
21:37And thankfully, we've got some serious help on hand.
21:40Nestor Vaccaro, a chef with 25 years experience and a passion for paella.
21:45Valencia is the birthplace of Spain's most iconic dish.
21:48So it's a huge part of local culture and heritage.
21:52So we're in expert hands.
21:54This is going to be a piece of paella.
21:56Hello.
21:57Hello.
21:58How are you?
21:59Fine.
22:00And you?
22:00I'm Kelly Reed.
22:01Nice to meet you.
22:01Nice to meet you.
22:02How are you?
22:03Welcome, here.
22:04Just practicing for paella.
22:06Yes, we need a lot of practice.
22:08We are entered into the competition, and we want to represent our country well.
22:12So any tips, we would be very grateful.
22:16So have you got any cooking experience?
22:19Do waffles and beans?
22:20Oui, je veux dire, je peux le faire des beans sur tous.
22:24C'est parfait, c'est parfait.
22:25Vous n'avez pas besoin de vous worryz,
22:27on va vous faire facilement.
22:30Et on va vous suivre la receipte,
22:32et on va vous faire très bien.
22:33OK.
22:34C'est de venir.
22:34OK, c'est de venir.
22:35All right, c'est de venir.
22:37All right, c'est de venir.
22:41All the ingredients are in here.
22:43The rabbit, the chicken, the green beans here,
22:46the white beans, we've got tomato, we've got paprika,
22:50we've got oil and salt, and the rice.
22:52The offal is still in here, the heart and the liver.
22:55It is, yeah.
22:55We give the liver to the special people in the family.
22:58One glass per person.
23:00So we're doing this paella for four persons.
23:02Ooh, it's awesome.
23:04Move quicker, I like it, Nestor, now we're on it.
23:06Oh, yes.
23:08There you go, Hilary.
23:08That's the good stuff.
23:09That's for your granny.
23:10And now salt.
23:12Everything got really fast in a hurry.
23:14We're in the birthplace of paella.
23:17This is the original recipe.
23:19Yes, the paella has been made for years in here,
23:22like our grandma used to make it.
23:24The things we used to find in the farm, chicken, rabbit,
23:28green beans, white beans, rice, water.
23:32Yeah.
23:32The traditional paella.
23:34OK.
23:35I think we're going to need to assign roles.
23:37I think so.
23:38So when I go hot, you go cold.
23:41OK, you happy with that?
23:43Yeah.
23:43All right.
23:44When's the new young offender's out?
23:46It's not.
23:47Hilary rolls it out.
23:48What happened to her?
23:49She got taken up by a paella.
23:5011, 12, 31.
23:51There we go.
23:52Whoa!
23:52Whoa!
23:54I'm worried about Hilary's measurements.
23:56They're very irish.
23:57It's a movie so you don't burn the paprika, yeah?
24:00It just makes your mix mix.
24:02Oh, Hilary, the fire's darker.
24:04Hold on.
24:05You just go to put water to the top and let it boil till you get around here,
24:11which is the measure of the stock we used today for this paella.
24:15Yeah.
24:15So what is this?
24:16Saffron.
24:17Saffron.
24:18Saffron.
24:18OK.
24:21Ooh.
24:22That's going to be like color and, I mean, flavor as well.
24:26Yeah.
24:26And get one in there.
24:27That's it.
24:28Let's go and put the rice.
24:29Rice.
24:29Rice goes next.
24:30Put it in there.
24:31OK.
24:32OK.
24:33Now in here.
24:33Oh!
24:33Yeah, remember, 16 minutes, we say, yeah?
24:3716 minutes.
24:39And of course, in your restaurant, you've got gas, but we will be cooking with...
24:43I hope so.
24:44Yeah.
24:45It's more traditional, but it's harder.
24:48Oh, lovely.
24:50Thanks.
24:51Great to hear that.
24:52At the beginning, when you put the chicken on the rabbit, you would do the same process
24:56that in here, but then when it start boiling, you need to control the fire.
25:01Yeah.
25:01By nature, the rice is going to try to get into the middle, and we need to push it out
25:05to the edge.
25:05You need to spray it for that.
25:06Yeah.
25:06OK.
25:07That's right.
25:07We're from Cork, and it's famous for its black pudding.
25:11Oh, very nice.
25:11We brought some with us.
25:13We were thinking of maybe adding it to the recipe.
25:16Yes.
25:17Like a paella with black pudding.
25:18Yes.
25:18What do you think?
25:19Very good.
25:20We don't want to be disrespectful, but we want to give a flavour of where we're from.
25:25Yeah, that's good.
25:26You know what I mean?
25:27This is a traditional paella, but people, if you are in a...
25:30You know what I mean?
25:30People do paella with whatever they want at home.
25:33The paella is a pan, to be honest.
25:35Chef, how important is presentation?
25:38It looking good.
25:38I think it's very important.
25:40I mean, you can't have all the meat together in the middle, or all the batch on one side.
25:44You need to have all the spread around.
25:46OK?
25:47Don't forget that.
25:48Let it boil.
25:49Remember the dot.
25:5016 minutes, and good luck.
25:53Yeah.
25:54And then good luck.
25:56After that, who knows?
25:57When you get to a 16, we've got to put the fire down.
26:01Yeah.
26:01And then we've got to give the last 20 seconds of full fire to make the socarrat.
26:07Oh!
26:07What's that called?
26:08Socarrat.
26:09Socarrat.
26:10It's that caramelised it then to the end of the paella.
26:12Oh, so the pan off.
26:14And then put it back for 20 seconds.
26:16So up the heat.
26:17Yeah.
26:19Three, two, one.
26:21No more heat.
26:22Finished.
26:23Ooh, it's a waste.
26:26Now we've got to let it rest for a bit, and then we've got to put it back on.
26:30Ah, yes, yes.
26:30OK, but how does it taste?
26:32I don't know.
26:32Let's go and try it.
26:33OK, yeah.
26:34OK.
26:35Yeah.
26:39All right, Chef, got it.
26:40Ooh, that is hot.
26:45Oh, yeah.
26:46Brilliant.
26:46Good.
26:47Really nice.
26:48Oh, my goodness.
26:49Sorry, that is incredibly tasty.
26:51I think we're going to win.
26:53Oh, yeah?
26:53Yeah.
26:54Yeah.
26:54That's good.
26:56Mm.
26:56That was a very useful paella lesson.
26:59We learned an awful lot, but it also snapped us out of holiday mode.
27:02And we've seen brilliant parts of Valencia, but it was good to realise that we're actually
27:06here for a competition.
27:08We're representing Ireland.
27:09And I think that, for both Hilary and myself, got us going.
27:13We've been kind of slow-paced, stepped into the kitchen, and the heat was on.
27:17It caught me by surprise how quick everything had to go in, and the particulars of the timing
27:21as well.
27:22And it happened so fast, I don't think I can remember any of it, but I'm sure we'll be
27:25fine.
27:26And now you're going to pull all the fire up.
27:28Are you here?
27:29Yeah.
27:30Ah, yes it is.
27:31Yeah.
27:32It's like Rice Krispies.
27:35It is.
27:36That's exactly what they're doing.
27:38There they go.
27:39Smack, crackle, pop.
27:43We're taking a break from the kitchen and getting back out into the Valencian countryside.
27:48Hilary's an accomplished horse rider, and she's actually competed as a child.
27:52So, getting back in the saddle is no biggie for her.
27:55Me, I've never ridden a horse before.
27:57In fact, I've never even sat on one.
27:59Which, up to now, has suited me and the horse community just fine.
28:03So, I'll prepare the horses.
28:05We have here the helmet.
28:06Super.
28:07Is this for me or the horse?
28:08That's for you.
28:09Okay.
28:10Done.
28:11Does it fit you?
28:12Yeah, just about.
28:15What's the horse's name?
28:16Haka.
28:17Haka.
28:18Yeah.
28:20So muscly, isn't he?
28:21Look at him.
28:22Yeah.
28:22And huge.
28:23Look at him, he's high.
28:24Yeah.
28:24He's big horse.
28:25He's big, man.
28:26You look big.
28:28All hakas are intimidating, but this one has coined her eyes, to be fair, than the other
28:34hakas I've stood in front of.
28:35Okay.
28:36There we go.
28:37We're off.
28:39What's happening here, Rebecca?
28:45Oh, you made that look easy.
28:47One motion.
28:48One motion.
28:49Leg over.
28:49Okay.
28:50Yeah.
28:50Yeah.
28:50On this side, or?
28:51This side.
28:52Yeah.
28:52Always left.
28:53Left leg in.
28:54Yeah.
28:55There you go.
28:55Okay.
28:56That's a good beginning.
28:57Left hand over here.
28:58And just hold this.
28:59Three, two, one.
29:00Pop on.
29:01Over.
29:01Yay!
29:01Well, hey.
29:02How are you doing?
29:03Goodbye.
29:04Now, let him walk.
29:06Okay.
29:07Come to me.
29:08Here I am.
29:09Okay.
29:09Stop.
29:09There you go.
29:10We're ready for country.
29:11Yeah.
29:12Ooh, yeah.
29:13I'm good.
29:13I'm nervous, but that's okay.
29:15No, you shouldn't be nervous.
29:16You're good.
29:17Can I trust you?
29:18I don't know what to trust me.
29:19Trust Haka.
29:21Hilary, you know when we were chatting about the box breathing?
29:23Mm-hmm.
29:23Can we do a little bit?
29:24This is the moment.
29:26Oh, jeez, Haka.
29:28Where are you going?
29:30Why is he going backwards?
29:31Whoa, easy, Haka.
29:32Good boy.
29:33Well, Haka's had enough, and I can't say I blame him.
29:35Sorry.
29:36It's a big old load, fella.
29:37You're all right.
29:39Whoa.
29:42Haka's off the bed.
29:46Uh, Danica.
29:48I think you're supposed to come back and sleep.
29:50I swear, I do not know what to do.
29:53How are you lads?
29:54How are you getting on?
29:55I'm coming.
29:57Haka has the reins.
29:58I'm just along for the ride.
30:00So you're into horse riding when you're seven.
30:03What about acting?
30:04When did that hit for you?
30:05Because you were...
30:06Yeah, that was...
30:07Was that always a career path?
30:08Do you know what?
30:09It was a little bit later, actually.
30:10It was something I always had in the back of my mind,
30:12but I never thought...
30:13I actually never thought that I would kind of...
30:16that I would make a career out of it,
30:17or actually make a, you know, profession out of it.
30:19So I just kind of ignored it for a while,
30:21but it wouldn't go away.
30:22Wow.
30:23And then I think at the age of 20, 25,
30:26I actually trained at that point.
30:27So I was kind of much later than a lot of other people.
30:31Your role's very different though, Hilary, isn't it?
30:33You've got to back yourself.
30:34You've no idea where the next role's coming.
30:36Yeah.
30:37And even saying no to the bad ones
30:40is nearly what defines you.
30:41I know it's kind of a bit of blind faith,
30:43and sometimes a bit of a dash of stupidity,
30:45but like...
30:46I like that.
30:47I like it.
30:47It really is, though.
30:49Yeah, I remember in the early days of my acting career,
30:52like I did a lot of work for free,
30:53like most actors do,
30:54because you want experience, you want exposure.
30:56Yeah.
30:57And at one point I just said,
30:58if I keep working for free,
31:00if I don't value my work, nobody else will.
31:03And that was...
31:03And I said, okay,
31:04I know I'm not going to work for a while because of that,
31:06but it's what got me to the next level.
31:09Amazing.
31:09I just said, no, I'm not going to work for free anymore.
31:12Yeah.
31:13And I think self-doubt will always creep in.
31:15Yeah.
31:16Like, I think if you don't have a bit of self-doubt,
31:18maybe you're not challenging yourself,
31:20or maybe...
31:22It just keeps you grounded, that bit of self-doubt,
31:25but it's the thing of not letting it take over, you know?
31:28Yeah.
31:29And backing yourself always.
31:31Even if you make the wrong decision,
31:33it will inevitably come around and be the right decision.
31:35Yeah, true.
31:35That's it.
31:36We used to say that about rugby.
31:38Like, even a bad game plan with full buoyant works.
31:42You know what I mean?
31:42Yeah.
31:43Because you're going to learn from it.
31:44Yeah.
31:44And then that lesson is the most invaluable one in the end.
31:48Yeah.
31:48So, Hilary, what's been your favourite roles?
31:50The ones that you look back at,
31:52it didn't feel like work,
31:53that you bunked in, loved doing it?
31:55Yeah.
31:56Like, I think...
31:57I think the young offender has been playing more age.
32:00Because it's really interesting playing her, like...
32:03When I look back now,
32:04I met this young fella off set, like, on the street,
32:08and he came up to me and he said,
32:10thank you.
32:10And I said, why?
32:11And he said, my mum is a single mum,
32:14and she raised the two of us.
32:15And it was the first time on Irish TV
32:18that we got to see a single mum as a main lead character.
32:21Amazing.
32:21And I thought that was really interesting.
32:23That part stayed with me.
32:24I was like, oh, that's actually...
32:25Yeah.
32:26That's his host.
32:27That's his life.
32:28Yeah.
32:28And he was seeing it reflected on TV.
32:30So, you can kind of take stuff for granted as an actor
32:32that it doesn't impact people.
32:34Yeah.
32:34But that one stayed with me.
32:35I thought that was lovely.
32:37So, I think Mairead, I think she broke a lot of barriers,
32:41in many ways, for different people, you know?
32:47You willing this to be over?
32:49Yeah, no.
32:50Well, yeah, yeah.
32:51I'm going to be glad to be on the ground.
32:53Yeah.
32:53I'll be completely honest with you.
32:54And I wasn't expecting him to go cross-country
32:57and for you to enjoy it so much.
33:00But this is beautiful, like, isn't it?
33:02We have it all here.
33:03That's it.
33:04How else can you see this in the countryside?
33:06Yeah.
33:06Like, where's back?
33:07And the sun's set, the moon's out.
33:10It's all going on.
33:14Coming up, DJ Herr for the next two minutes.
33:17Do you know what?
33:17The other way round, Hilary.
33:18It's not the every coast we're playing for.
33:20Paella making will be simple.
33:23See you, Hilary.
33:29We're leaving Valencia and heading to Bunyol
33:31for the Paella competition
33:32and to take another fine mess off Hilary Rose's bucket list.
33:36La Tomatina.
33:3818 minutes
33:40to the competition of a lifetime.
33:43We are here in Bunyol
33:46at the competition of a lifetime.
33:49There's a lot to the Paella, isn't there?
33:52There really is.
33:53Yeah.
33:53There's so many steps.
33:56and it's on every street corner.
33:58Have you noticed that?
34:00Like, every restaurant.
34:02Every menu.
34:03You wouldn't get Irish stew on every menu at home,
34:06are you sure you wouldn't?
34:07No, you wouldn't.
34:07This is how fanatical they are about it.
34:10Yeah.
34:10I'm glad the chef backed us with the black pudding.
34:14Yeah.
34:15I'm feeling okay by that.
34:17Yeah.
34:17I think it's gonna be good.
34:18With Irish and Spanish traditions coming together,
34:21there's one tradition we can all agree on.
34:24Whoever rides shotgun manages the music.
34:26and I've really hit the jackpot with my sidekick.
34:29For nearly 17 years, Hilary was a DJ.
34:32Known as DJ Her playing in clubs all over the world.
34:35So, needless to say, the pressure's on the playlist.
34:38I actually did start DJing when I was 17.
34:41It was good fun.
34:42It was good fun.
34:43Like, Cork had such a vibrant music community at that time.
34:47Like, everybody knows about Sir Henry's.
34:49You know, Sir Henry's was just, wow.
34:51Like, it was incredible.
34:53The DJs that played there, the bands that played there.
34:55Like, Nirvana played there.
34:56You know what I mean?
34:57In the back end of it.
34:58Wow.
34:58Yeah, Sonic Youth.
35:00Like, I mean...
35:01And it's demolished.
35:02Now it's gone.
35:03It's a car park.
35:04Yeah.
35:05Which is...
35:05It is sad.
35:07...one of those things.
35:07And, like, I remember being in the queue for Sir Henry's
35:11and busloads of people from up the country
35:14would come down on a Friday and a Saturday night.
35:17They'd organise their own coaches, like...
35:18Wow.
35:19And they'd have the coach wait outside
35:20and they would go clubbing for the night
35:21and they'd hop on the coach and go back to wherever they...
35:24Yeah.
35:24I feel like, again, you know,
35:25it was one of those periods of time
35:27where we had loads of privacy.
35:29We didn't have camera phones.
35:31You could go...
35:32You could go crazy.
35:33Go wild.
35:34And really cut loose.
35:36And the music was amazing.
35:37Everything felt...
35:38Everything felt very new and very exciting.
35:41That's kind of my memory of it
35:43when I feel back into it, you know?
35:45Do you still listen to a lot of dance, house?
35:48Or, you know, have you moved on music-wise?
35:50Or do you still have a place for it?
35:53Is DJ Her still there?
35:54Yeah, I mean, I...
35:55Yeah, I still have a place for it, definitely.
35:57Like, the odd time if I'm on my own in the car,
35:59I'll just hang on, like, bangin' hip-hop.
36:02Like...
36:02Yeah.
36:03We're gonna have to get a DJ Her tune.
36:05Oh, my God.
36:06I...
36:07It's...
36:07But you know what?
36:08It's...
36:08I've kind of got...
36:08I'm going through this retro thing at the moment
36:10of, like, all 80s music.
36:12Yeah, brilliant.
36:13Like, random stuff, like...
36:14I'm trying to get my son into Peter Gabriel.
36:16Do you remember Ricky?
36:17Oh, yeah.
36:18DJ Her for the next two minutes.
36:20Do you know what?
36:20Nice us up.
36:21I've been talking about it.
36:23Ah, this is an intro.
36:24Woo!
36:29You're not wrong, Peter.
36:30Oh, I love it.
36:32He scared the life out of me.
36:34Because he's got the intro.
36:35There you go.
36:3730 seconds in.
36:38Second him.
36:38Are you ready?
36:39Are you ready?
36:40OK.
36:46It's a tune.
36:47It's a tune.
36:47Isn't it?
36:49It's a driving tune.
36:53You could have a steam train
36:58If you don't slide down your tracks
37:03I wanna be in
37:05I wanna be in
37:05We knew that Paella was a big deal here.
37:08But seeing the streets packed with people who turned out to cook
37:12is something else.
37:13This is a serious competition.
37:16We're hoping to channel a bit of Ballymaloo magic
37:18and bring an Irish twist to the table.
37:21The green jerseys are on and Team Ireland is raring to go.
37:24But first, we have to get our heads out of the frying pan
37:27and into the fire.
37:30OK.
37:31Let's go.
37:32Don't get scared now.
37:34Sand first.
37:35Sand first.
37:36Sand first, do you think?
37:37What?
37:38This.
37:39Thank you.
37:41Sand first.
37:42Thank you, neighbours.
37:43Thank you, neighbours.
37:45Thank you.
37:45We hardly have a spirit level, do we?
37:48This might too.
37:49Hang on, look.
37:50Give me the flat one.
37:51That one?
37:52Yep.
37:53All this crack under here.
37:56I'm from the north side.
37:57I know how to light a fire.
37:59You know how to light a fire.
38:00There we go.
38:01That's how you do a fire.
38:02Oh, you legend.
38:03Here we go.
38:04Here we go.
38:05OK.
38:05It's the other way around, Hilary.
38:07It's not the every coast we're playing for.
38:09The fire is lit and the flag is flying.
38:12So it's ready, steady, cook.
38:14So here we go.
38:15Oil on.
38:16What's next?
38:17What's next?
38:17Remember what we said?
38:18That we would do the black pudding and take it off.
38:21Oh, yeah.
38:24The oil is burning.
38:25We've just been told that our oil is burning.
38:29That Hilary has gone for a very hot pan.
38:32Well, that's a good noise.
38:36More fire?
38:37More fire.
38:38She just told us less fire.
38:41The paella making will be simple.
38:45Oh.
38:46I'm sorry, Johnica.
38:47Yeah.
38:48Oh, well, we.
38:48I just have to.
38:49Sorry.
38:50It's just too hot.
38:52That's going to get hot.
38:53Yeah.
38:55There you go, Donald Skeen.
38:56Take that.
38:57When was the last time you cooked in a car park out of a bag?
39:01The rabbit.
39:02I know.
39:03Oh, look.
39:04There's the liver.
39:05Oh, yeah.
39:06It looks good.
39:07Next on the list.
39:08Tomato.
39:09Oh, your pen.
39:10My pen.
39:10Throw that in, too.
39:11It might add to the taste.
39:12Put that up there.
39:13The only thing that matters is the judges taste it at 9 o'clock.
39:16OK.
39:17All right.
39:17So it's got to be done by 9 o'clock.
39:19So we've, like, 90 minutes.
39:20Oh, look at that.
39:22That looks stunning.
39:24This isn't enough.
39:25Oh.
39:27Hold on.
39:28Hold on.
39:28Good job.
39:30Hold on, H.
39:31Yes, Queen.
39:34OK.
39:35I think we should put this in.
39:36Yeah.
39:36Throw him in.
39:37I'll throw him in.
39:42Brilliant.
39:42We're just going to slow it down.
39:43It's a bit of...
39:44Yeah.
39:44There we go.
39:45We're in it now.
39:46In for penny, in for pounds.
39:48Yeah, OK.
39:48We're just...
39:49Do you know what I mean?
39:51OK.
39:51Oh, paprika!
39:53Careful with this.
39:54I've had vision.
39:55I had a nightmare last night that this blew away.
39:58What are you thinking?
39:59I can't...
40:00I can't hear you.
40:04Yes, Hilary.
40:05Yes.
40:06Next is the...
40:07Water.
40:07Yeah.
40:08OK.
40:09Up to the mark.
40:12See, he does it.
40:13Well done, H.
40:14Careful, careful.
40:15Careful with the water.
40:16All right, OK.
40:18Because you don't want to spill out the flavours.
40:21All right, OK.
40:22You add the water and then you mix it at the same time.
40:25Oh, OK.
40:25And then you need to wait until it boils.
40:27OK.
40:28OK.
40:29Overall, Hilary, what are we thinking?
40:31I think we're in better shape than we were, like, 20 minutes ago.
40:34Yeah.
40:35Do you think it was a good idea to cook on a hill?
40:37Eh...
40:38No, no.
40:38That wasn't a great move, to be fair.
40:40OK.
40:41It really does.
40:41It takes a village, lads.
40:43Doesn't it?
40:43It takes a village.
40:44Look at them.
40:48I think it needs more salt.
40:50But maybe that's because I've been sweating for the last two weeks.
40:5320 minutes.
40:55What an evening.
40:56It's chaotic.
40:57It's tense.
40:58The crowd.
40:59Like, you can't even see the end of the street.
41:01It's carnage.
41:02It's absolute carnage here.
41:04I mean, it's quite fun, but it's like...
41:06I don't know how it's going.
41:07I think time will tell.
41:09I'll be honest, it's way harder than I thought.
41:12I gave no respect to looking after the fire.
41:15And to be fair to Hilary, she was all over it.
41:18There's a saying like, comfortable in chaos.
41:21I've never come across chaos like that.
41:23It's OK.
41:24Everything has kind of calmed down a little bit now, which is nice.
41:27So rice is going to go in.
41:30We'll see how we go.
41:31Hey!
41:32Yeah, there's the move.
41:34So you're going for the timer.
41:35And we're starting now.
41:38We've 16 minutes.
41:39Let's take a breath.
41:41Definitely.
41:41I think.
41:42Well, you know what they say about too many cooks.
41:46Yeah, they're right.
41:48I bet.
41:56Look at this one.
41:59Hey!
42:03How are you?
42:06How are you?
42:07No, burnt.
42:11Teammate, look.
42:12Boiling.
42:12Sorry.
42:13Hi.
42:13Ooh!
42:14What did I miss?
42:15I have a lot.
42:16Like we're boiling.
42:17Oh my God, we are boiling.
42:18Is that wrong?
42:19No.
42:19Is it rice?
42:20Five.
42:22Four.
42:23Three.
42:24Two.
42:25One.
42:26Et voila.
42:27Donezo.
42:28That's it.
42:2916 minutes.
42:30Take it off and rest.
42:31Oh.
42:32We're going to take it off.
42:33And then we're going to add a lot of heat.
42:35I think, Hilary, with the bit of water still here.
42:39Yeah.
42:40We should leave it on for another little while.
42:42I agree.
42:42And having toured the competition, I think we're going to need to go the extra mile.
42:46We're probably going to need the performance of your life when it comes to persuading the judges to think that
42:53this is half decent.
42:55Oscar-worthy is what we need.
42:57I think we should put the black pudding in.
42:59Okay.
43:00What do you think?
43:01I totally agree.
43:02Because it needs to heat up and it might just kind of even break apart.
43:05I don't know.
43:06All of a sudden it looks gorgeous.
43:10She lights the fires, she puts out the fires.
43:12She puts it out.
43:13That was intense.
43:15Oh my God.
43:15Oh my God.
43:17We're done.
43:17Yeah, I'm proud of it.
43:19I really am.
43:19I'm really proud of it too.
43:20For cooking on a hill with all the chaos that went on, I didn't think we'd get to this point.
43:26The odds are against us, but we're here.
43:28Yeah.
43:28And it looks okay.
43:29It looks great.
43:30It doesn't look terrible.
43:31No, not at all.
43:32I can't wait to have a taste.
43:34That's a cracking looking paella, if I say so myself.
43:37But now it's over to the people whose opinions really matter.
43:40The judges.
43:41They're tasting hundreds of paellas tonight.
43:43And it's going to take more than the green jersey to turn their heads.
43:47So has our Irish twist worked?
43:49Or has our black pudding made a dog's dinner of our paella?
43:53I'm nervous.
43:54I don't know if they're going to like it or not.
43:56Nah.
43:57Full commitment.
43:58I bet.
43:59We are what we are, Hilary.
44:00It's true.
44:01Okay, Hilary, this is us.
44:03Okay.
44:04This is us.
44:06Yes.
44:07There you go.
44:07Whoo.
44:08Best of luck now.
44:09Best of luck.
44:10Don't get scared.
44:11Okay, I'll try not.
44:12Oh, here we go.
44:13Hola.
44:14Hello.
44:15How are you?
44:16Okay.
44:17We are nervous.
44:18We're very nervous.
44:20Yes.
44:21Okay.
44:21Yeah, yeah, yeah, yeah.
44:22This?
44:23This?
44:23Yeah, this is a secret indeed.
44:25Yes.
44:26Yes.
44:27Yeah, yeah.
44:28Black pudding from where we're from.
44:30Rabbit?
44:30Yes.
44:31Yes, rabbit is here.
44:32Somewhere.
44:33Chica?
44:35Yes.
44:35Ah-ha.
44:38Good?
44:40Yes.
44:40It's a good face, anyway.
44:45Yeah.
44:45Good?
44:46Yes.
44:48So...
44:49And the best paella with a twist is...
44:52D-Marlene.
44:53Yay!
44:55Oh, my goodness.
44:58What if we won?
44:58We've only gone and won it.
45:00But of course, Muggins here couldn't leave it at that.
45:02I like it.
45:03So, hold on.
45:05We understand that it wasn't the traditional one, but we wanted to give a flavour of home.
45:10Out of ten.
45:12So...
45:137.5.
45:147.5.
45:157.5.
45:16Done.
45:16Well done, Hilary.
45:19Super.
45:20Do you know what?
45:20If we were in the Eurovision, that would be a top score.
45:23So, let's go.
45:24Here.
45:24Do you know what?
45:25I'm only interested in the twist.
45:26Me too.
45:27Yeah, cheers.
45:28Come on.
45:29Hilary, you're a star.
45:30Honestly, thank you so much.
45:31That was chaotic.
45:33It was crazy.
45:34It was the wildest thing I've ever done.
45:36I think so too.
45:37But I was actually so glad you were actually bossing it, to be fair.
45:41We'll settle for 7.5.
45:43Especially since everyone knows that the best paella with a twist is the real competition.
45:48And who knew that black pudding and paella would make such a winning combination?
45:52The English market, here we come.
45:59Oh, look at him.
46:02It's the morning after the night before in Bunyal, and it's time for the main event.
46:10I've done a call Callan from Ireland.
46:12Would you consider a tomato a fruit or a vegetable?
46:16Una fruta o una verdura.
46:17Dicen que es una fruta.
46:18Dicen que es una fruta.
46:22Here we go, Hilary.
46:24Bucket list moment.
46:26The Latamino.
46:27Isn't that it?
46:28La Tomatina.
46:29Oh wow.
46:30Even better.
46:31I love it.
46:31I love it.
46:33Over 22,000 people.
46:36Tons of tomatoes.
46:38The world's biggest food fight.
46:39I can't wait.
46:40My 17 year old self is very excited.
46:43Come on, let's go.
46:43Let's go.
46:44Done, done, done.
46:45More than 120 tons of overripe tomatoes are about to be deployed in a chaotic street battle
46:52that started in the 1940s as a food fight between friends and is now famous the world over.
46:58Okay, so this is where a second row skills come in handy.
47:02Yeah.
47:03Honestly, this is my wheelhouse.
47:05It's a giant mall in a load of mud.
47:10Look at all of them.
47:13It's going out.
47:14Don't get scared.
47:18The rules say the participants must squash the tomatoes before showing them.
47:22As for the other rules, there are no other rules.
47:26Yes!
47:29Good call.
47:30Woo!
47:34I'm sinking into it.
47:39I think we have a target on our back, so that's the only thing.
47:43Best one ever.
47:44Oh my God.
47:45Oh my God.
48:01They really are rotten.
48:04I've eaten about seven of them.
48:06I'm going to try my first tomato angel.
48:22I will say, I couldn't pass out this opportunity off.
48:27I've got up for you.
48:28Hilary, thank you so much.
48:29I hate to turn it into like a rugby chat, but it was a game of two halves, wasn't it?
48:34The whole trip.
48:35We had the calm of Valencia, the pottery, getting out and seeing the brilliant orchards.
48:41And then the second half of the carnage of all the tomatoes.
48:44And we figured out that I'm Brian O'Driscoe.
48:47You're Brian O'Driscoe.
48:49You are.
48:49Honestly, what laugh, what laugh.
48:51I loved it though.
48:52Thank you so much.
48:53Thank you.
48:53If I was ever going to go to war, I'd give you a shout and I'd go in with you.
48:58100%.
48:58No bullets, only tomatoes.
49:00That's it, exactly.
49:01It seems only right to finish the trip like this.
49:03Two proud rebels covered in red.
49:06So true.
49:07Oh, I walked in my car.
49:11Hilary, you've done it.
49:12Another one knocked off your bucket.
49:13Woo!
49:15I tried to squash the tomato off you.
49:18Thank you.
49:19What's next?
49:20That was awesome.
49:20So am I now involved in all your bucket lift activities?
49:23Why not?
49:24Why not?
49:25Japan?
49:25Japan next.
49:26Yeah.
49:27Swimming with dolphins, here we come.
49:28What is your opinion?
49:29I don't know if you grew up.
49:30Come on, you've got a potato.
49:33A potato stuffed and
49:35a paste in the David bás Callas,
49:36You've gotaurus clips into my Yahweh.
49:37For more than for you.
49:43Fucking Wow.
49:57All things that we cut!