World Food Cup: Brazil vs. Spain

[00:00:00]Brazil, Mexico, >> Spain, >> Argentina, Japan, United States, >> Germany, France.

[00:00:11]>> Be careful not to break it. Michelle, Michelle, oh Gabriel.

[00:00:16]Look at the quality of this fat. You can love it. The most expensive ingredient in world cuisine. What is this? Excuse me, in the lab.

[00:00:23]>> Excuse me, Gabriel.

[00:00:24]>> How long will her shrimp take?

[00:00:26]>> Garlic bread [music] is the best part of a barbecue.

[00:00:29]>> All right.

[00:00:29]>> This little bill all rolled up, look, zoom in right here.

[00:00:32]>> No, things actually went wrong. I'm serious.

[00:00:34]>> I'm serious.

[00:00:38]>> Welcome to the World Cup of Gastronomy.

[00:00:40]The proudest moment of my life, getting to start cooking for you.

[00:00:45]>> Finally, I would say, right dear viewers?

[00:00:49]>> I wasn't expecting Galvão Bueno. Please, please.

[00:00:52]>> Go on. Why are we dressed like this anyway? It's true.

[00:00:55]TV Migaba. Are we going to broadcast the games here? No, we're going to cook.

[00:00:58]We're going to talk about the dishes that best represent these countries. All of them are participating in the World Cup and we want to know what they eat, where they live and what they do.

[00:01:08]>> It will be a quarterfinal bracket. We chose eight countries that are in the World Cup to compete for the best dish.

[00:01:15]>> Exactly. And to make it fair, we're going to do a draw. The country that Gabriel draws, he'll make the dish that best represents that country and the country I draw will go up against his.

[00:01:26]And you all will decide in the comments which dish wins this battle. The winners move on to the semi-finals and then we'll get to the grand final.

[00:01:35]>> I'm really hoping that we get Brazil and Argentina right from the start.

[00:01:39]If we crush them, no, that doesn't make sense.

[00:01:42]>> [music] >> Can I start the draw, please? I can pick.

[00:01:51]Can I pick, Michelle?

[00:01:54]>> You can Who will it be? Already?

[00:01:58]>> I already saw the color. Are you ready Michelle to take the gold from Vibrassa?

[00:02:03]>> Brazil in the first match.

[00:02:05]>> First match, I've already picked the winner here. Your chances of winning are very low Michelle.

[00:02:10]>> I'm wondering which dish you'll make to best represent Brazil.

[00:02:13]>> I don't need to do anything because people were rooting for Neymar here on the channel. So, just say it's Neymar's dish.

[00:02:19]>> But I'm sorry, this is a battle. I'll have to do it justice. Let's see which country.

[00:02:24]>> Do you know what Senegalese food is?

[00:02:26]Like from Senegal?

[00:02:27]>> I don't know. Maybe my origins are even from there and I don't know it. I need to study more about the cuisine. But this one here I know.

[00:02:36]Spain.

[00:02:37]>> It's easy for Brazil man. Unlike in soccer if we face Spain, they're desperate. In cuisine, what are you going to do?

[00:02:43]>> You're going to make Cabeza. Cabeza, good.

[00:02:45]>> Huh?

[00:02:46]I thought you were going to make something like those croquettes. No, pastel. That pastel de Belém.

[00:02:51]But that's Portugal.

[00:02:54]There you go. A team that's not in our quarterfinals. Exactly.

[00:02:57]>> We couldn't do them all since we don't have time before the World Cup. We started recording late so we had to pick today.

[00:03:03]>> Can I pick the next team?

[00:03:04]>> Please.

[00:03:05]>> You have to see this hit.

[00:03:08]>> A lot. Which country will you represent?

[00:03:11]>> Which country will be ours?

[00:03:13]>> I felt like I was called up to the national team.

[00:03:15]>> There it is.

[00:03:16]>> World Cup draw.

[00:03:17]>> Let's see los hermanitos. Argentina.

[00:03:21]>> You're lucky Gabriel. You keep getting meat producing countries. Okay, [music] okay.

[00:03:25]>> That's how it is. They get it my love.

[00:03:26]They feel my melanin.

[00:03:30]>> My god, where did he get that from? I don't know. I think this is I'm going to call for an audit. This is rigged these dice here.

[00:03:36]>> I look for food at Gigio. I learned a little jingle.

[00:03:39]I learned how to get the the Boda platform.

[00:03:42]>> Editor.

[00:03:45]>> I have to get it for you Michelle.

[00:03:46]Gabriel.

[00:03:47]>> That's not right.

[00:03:48]>> Please, good luck.

[00:03:51]>> The next country is Japan.

[00:03:54]>> It's one of the few times you'll see Japan beating Argentina.

[00:03:58]>> I love Japan and have lived there. I'll think about what to do next. Feel free to leave suggestions in the comments.

[00:04:04]>> You were excellent.

[00:04:05]>> In what you did. It makes no sense. No.

[00:04:07]>> But you must consider what represents it best.

[00:04:09]>> I'll think of something else.

[00:04:11]>> Go ahead and comment here what Michelle should make for Japan.

[00:04:13]>> Anyone who watches amateur versus professional knows I struggle with sushi. So, I'll pick something else.

[00:04:19]>> Starting the other side of the bracket.

[00:04:24]>> Let's go to hey.

[00:04:27]>> United States. What's that, honey? I can't say that sentence. What's that?

[00:04:31]>> But I can. I can.

[00:04:33]>> Just because I can't, man.

[00:04:35]>> What are you going to do? What are you going to do?

[00:04:38]>> Damn, I'm liking English, huh, man?

[00:04:40]>> English is really good.

[00:04:41]>> I'm going to make a hamburger for you because it's the only food we have. So, let's start with a hamburger and we feel like we didn't win. So, we can't go to another one because we need to make another hamburger.

[00:04:53]>> Okay, translate this.

[00:04:55]>> Please love. Who is going to compete against the United States of America?

[00:04:59]>> Shouldn't it be a country known for food? Just kidding, it doesn't have to be. Mexico.

[00:05:04]Mexico is good, huh? For gastronomy.

[00:05:06]>> Right, United States.

[00:05:07]>> This country knows how to woo people.

[00:05:09]Unfortunately, he beat us.

[00:05:12]>> The country's cuisine is terrible compared to the United States. So, what are you going to do? Pork knuckle?

[00:05:18]>> Hey, look, pork knuckle. I'm from the South. I may not look like it, but I am.

[00:05:22]So, we have a big influence from German cuisine. I have the knowledge to do this and to go head-to-head with the United States.

[00:05:30]>> Michelle, what will you cook on the campfire in Germany?

[00:05:32]>> I can make schnitzel. I can make apple strudel. I can make >> Both of them, terrible choice, Michelle.

[00:05:39]>> This informs the audience. Next duel.

[00:05:40]>> Let's go.

[00:05:42]You choose, Michelle.

[00:05:46]Like he's the left hand, the of a traitor, you know? Okay, I nailed the choice.

[00:05:52]Matico.

[00:05:53]>> Are you sure, Gabriel? Because I got France.

[00:05:56]>> It's a French cuisine, but luckily Brazilians don't like it. Let's go.

[00:06:00]>> Now it's tough for you, huh, honey?

[00:06:02]These are our duels, so you can follow along here on the channel and on all social media.

[00:06:07]>> First battle, Brazil and Spain. Then we trained Argentina and Japan, United States and Germany, Mexico and France.

[00:06:15]>> [music] >> So, shall we start this duel?

[00:06:19]May the best one win.

[00:06:20]>> Good luck. May the best amateur win.

[00:06:23]>> May the professional win.

[00:06:25]>> We changed the setting because it's time to have a barbecue. Last time we had a barbecue inside. My friend, the fight we had was the second fight in our relationship. It was chaos. I was like, "Wow, what happened?" And we smoked up the whole house.

[00:06:39]>> It's just that I think we're being criticized a lot.

[00:06:41]>> She burned her arm trying to save the grill, and it still burns, sadly.

[00:06:45]Let me kiss it, my darling.

[00:06:47]These are some of the few kisses you're going to get now because let's go for Braza's victory. Go Braza, that's great.

[00:06:52]He's going for Braza. I've never said go Braza before. I'm terrible.

[00:06:56]>> Go Braza, right? Go Braza, right? But it's really good, you know? Go Braza.

[00:06:59]>> No one says that. Having some foreign marketing people handle it is great because they don't know what goes on with Brazilians.

[00:07:06]Brazilians are unique and like the same things and situations.

[00:07:09]We have picanha, a beautiful, gigantic picanha, cut into strips. Look how beautiful. Look at the marbling on this picanha. It looks like Wagyu. Looks like BMS 6.

[00:07:21]Do you know what BMS is, Michelle? I can teach you this since you teach me nearly everything else.

[00:07:26]>> Japanese beef, right? Oh.

[00:07:27]>> You got it wrong.

[00:07:28]BMS is the marbling scale. So, it goes up to 12. Japanese Wagyu reaches 12.

[00:07:35]That's what I was going to say. It's three or four, which is excellent marbling for making a good barbecue.

[00:07:41]Here we have sausage for our barbecue.

[00:07:45]Little sausage, tiny sausage, farofa with panko, with green onions [music] made by Asian hands.

[00:07:52]Here we have vinaigrette. This one is the classic Brazilian root cuts.

[00:07:57]A bit thick, unlike Brunoise which is so fine you barely notice it and can't cut it.

[00:08:02]And the classic I'm going to toast today is water bread.

[00:08:06]>> Garlic bread is the best of everything you mentioned. It beats picanha, farofa, and sausage.

[00:08:12]Garlic bread is the best part of the barbecue.

[00:08:15]>> Okay, let's grill the sausage now since it takes time. Place it in the corner, see?

[00:08:20]And leave it there. The sausage will stay there the whole time in the corner.

[00:08:25]And now bring it over this majesty. Look at this marbling. Look at the quality of this fat. Look at the detail, the beauty of this steak. Place it with the fat side down.

[00:08:37]>> Oh, what happened?

[00:08:37]>> You smelled it. Give it to me, my love.

[00:08:40]I didn't realize the flame was so big.

[00:08:42]This small grill is dangerous when the fire's too high, right?

[00:08:45]You close it for smoking and to control the fire, but if I open it quickly the fire flares up dangerously. My god.

[00:08:53]Sometimes I'm scared of what I'm doing.

[00:08:55]See why we didn't do it inside? That smoke would have filled the house. When I opened it the fire would catch even on the ceiling. Our relationship was on fire.

[00:09:03]Oh, damn.

[00:09:05]>> Careful there. I want to give it to Neil.

[00:09:07]No, things really went wrong. What do we do now? Yeah, dummy.

[00:09:08]>> We have to wait. No, seriously.

[00:09:11]>> No.

[00:09:11]>> It's really bad. I'm worried this thing's going to explode.

[00:09:14]>> Look, it seems like the picanha got ruined, but it didn't.

[00:09:18]Look at the beauty of this fat dripping and making a good fire.

[00:09:22]Then you come back here.

[00:09:24]>> We had some minor technical problems.

[00:09:26]>> Zero technical problems. This here is a smoker. Let's go back to my spot.

[00:09:32]The art of controlling the fire, the art of controlling the temperature which I don't always have.

[00:09:37]>> I'll I'll defend you. With that little grill making a picanha that size is crazy.

[00:09:41]>> It's big, right my love? But here, look, let me tell you something, okay? This sausage got a great color. It looks beautiful.

[00:09:48]Good, it's just that the smoking the smoking's like that. It's not so aesthetic. But it's tasty, but it's tasty. It got a bit smoke there, then I put some wood inside. With the fat from the picanha dripping a lot, the fire flared up a lot. And when you close it, that's it.

[00:10:04]When you open it, if you open it with wind, the air comes in and the fire gets even bigger, which is super dangerous.

[00:10:10]>> See Gabriel's little burned hairs?

[00:10:12]>> Did I burn the hair in the front? Man, because I burned all the hair on my arm.

[00:10:16]You guys don't get it. We had to cut here because the crew got desperate. My God, people said Gabriel >> It's going to catch fire.

[00:10:22]>> I don't know about the equipment. I said, "Calm down, guys. You just have to control the fire." So, we kept it closed here. Smoked the meat well, which gave it this crust that's not so pretty on the sausage, but it's going to be good soon.

[00:10:33]>> It became a blood sausage morcilla.

[00:10:35]>> It turned into a morcilla in honor of Spain to give the seasoning a chance to shine.

[00:10:40]>> We're preparing the chorizo I'll use soon.

[00:10:44]>> Actually, we're not. But it's going to taste good. Unfortunately, it's not the prettiest thing.

[00:10:48]That smoky effect really works with brisket and cuts like that. Go Corinthians.

[00:10:53]>> Corinthians. And now we put this big picanha on, but it's not going to be ready like this. You're going to make some cuts.

[00:10:58]>> Right, it's going to be ready like this all at once. I can get it right, okay?

[00:11:02]Of course not, my love. After the right amount of time, we take it out of here.

[00:11:06]Just let it brown on both sides, you know?

[00:11:09]>> There's still fire there.

[00:11:10]>> There's still fire here, huh?

[00:11:12]Can't you see the smoke? Where there's smoke, there's fire.

[00:11:15]The temperature is perfect, Michelle.

[00:11:17]The fat is brown. Now the bottom will brown. Wait a bit. The sausage looks great.

[00:11:21]>> And the bread?

[00:11:23]>> Are you crazy? The bread takes forever.

[00:11:25]It's always last at the barbecue.

[00:11:27]>> I'm hungry. I have to wait a long time to eat.

[00:11:29]>> Michelle, we've learned from these videos. If you want to be a little more patient, you need to show up having already eaten.

[00:11:35]>> Hold on.

[00:11:36]>> It reacted with the fat. As you can see, it's a beautiful fat, beautiful design.

[00:11:41]It reacted on the outside. Look at this.

[00:11:43]This is Maillard.

[00:11:45]Look, Brazilian Maillard. Film it, film it, film it. Come, come, come, come, come closer. Come see.

[00:11:51]This Maillard, look at the crust that formed here. Look at the crust that formed on the other side.

[00:11:56]>> It really looks good because pale fat is something nobody likes.

[00:11:58]>> Nobody likes this. It ruins everything, but you keep checking out the sausage. I know you like it. This is just smoking, brother.

[00:12:05]It rose up a lot, so you clean it up a bit. Otherwise, everything will fall out. It'll change your golden sausage. I found out why I didn't master the fire at that moment. I forgot about it here.

[00:12:15]Look.

[00:12:18]The real grill master's towel. Put it on your shoulder. Now, girl, I can handle anything.

[00:12:23]>> One thing is still missing from this barbecue.

[00:12:25]>> Relax, it's on its way. Want it now?

[00:12:28]It was supposed to happen during the presentation, Michelle Crispim. Michelle loves her beer. I can't believe she trusted that woman.

[00:12:34]If she could have a beer every morning, she would.

[00:12:37]Look at her coming in.

[00:12:39]>> All that's missing is the pagode, honey.

[00:12:41]Nothing is more Brazilian.

[00:12:43]>> Chick.

[00:12:47]Let the meat rest, then come here and see. Three fingers thick.

[00:12:51]Just a quick sear because the picanha is good, the fat is good. It's just seared on the outside. This part is already done.

[00:12:58]Because the picanha tip is already perfect.

[00:13:01]Then you grab here. Look, a bigger piece here, wild style.

[00:13:05]All sliced up. Woo, woo, woo.

[00:13:08]Look at the myoglobin coming out. The blood you guys call it, right? It's not blood, it's myoglobin. Then you come here, nice and sliced.

[00:13:17]>> Now, these parts are a bit rougher.

[00:13:19]>> Here, look. The smell of the picanha is already coming up, so juicy.

[00:13:24]>> And you haven't added salt yet, right?

[00:13:25]>> No salt. I prefer adding fleur de sel at the end, but that's not how gaucho barbecue is done.

[00:13:31]>> But if I want, I can add a little salt now.

[00:13:33]>> Now you put that in your paella, girl.

[00:13:35]Here, this is my recipe.

[00:13:38]>> Course.

[00:13:39]>> Come with me.

[00:13:40]Oh, you're kidding.

[00:13:42]>> Thicker than these pieces of picanha.

[00:13:44]>> No, but the picanha has to be thick because otherwise you lose all the texture of the good fat. Everything is excellent, very well thought out, with care, made to be delicious. Now you come with it again, putting it on the grill.

[00:13:58]Take the picanha and keep putting picanha all over the grill. I'll help you here.

[00:14:03]>> Don't let the fire flare up.

[00:14:05]>> What's that, man?

[00:14:06]I've already got it under control. It's already handled. Meanwhile, every good grill master already has their cut right here. See? You slice it up for the grill master to taste the best part of the picanha. Cut a smaller piece. I like the center part. See? This is the real deal.

[00:14:21]Then add some fleur de sel.

[00:14:23]>> Keep the fat on. True grill masters do it this way.

[00:14:25]>> How does the fat end up like this? Is it the wine?

[00:14:28]>> Hey Vinhais. Hey Vinhais, come here and try a piece.

[00:14:30]>> Come on. Come, come, come here.

[00:14:33]Here, take it with a bit of fat. You don't need to add anything to that. Come here, my little love. Look.

[00:14:38]>> Hey, honey. That's too fatty. Leave it out.

[00:14:40]>> Oh, what a joke, huh?

[00:14:42]>> See, with this one I just take off a small layer, not all of it.

[00:14:46]There's still fat, but just a little bit.

[00:14:50]>> Just because of that, Michelle should be disqualified. Perfect. Well, that's disqualified.

[00:14:54]>> Did you like it, Michelle?

[00:14:56]>> What a beauty.

[00:14:57]>> Nothing to do.

[00:14:59]>> Come with the alcohol. Give the board a good clean because we're isolated here. We can't leave anymore. We're trapped.

[00:15:06]>> If you want, you can just take a shower.

[00:15:08]>> You can wash it in the pool. What do you think about washing the board in the pool?

[00:15:11]>> Oh, no. I didn't even do it.

[00:15:13]>> What's that? I'll use alcohol. I'll use alcohol.

[00:15:17]>> So you can't say I didn't do anything.

[00:15:18]>> Thanks, Michelle, for helping out. The meat's going to be just right on the other side.

[00:15:22]Call on Zoom. Call on Zoom. Look. Look at Mel Arzinho coming. Look. Look at the fat splattering.

[00:15:28]This is real barbecue, man. If you follow the channel, you remember I started making barbecue with shoyu.

[00:15:34]There's no grill master like this at home. Man, I don't know what to do. Just use the frying pan.

[00:15:39]The important thing is the heat, the grilling, being with friends, enjoying the World Cup, and cheering for Brazil.

[00:15:45]That's me.

[00:15:47]Let's cheer.

[00:15:48]>> Drink tomorrow?

[00:15:48]>> Broth.

[00:15:49]>> For now, just for our team. Today it's Spain. Find out about my bread.

[00:15:53]>> You want to put garlic bread now? Then come here. Look, the grill is tight.

[00:15:56]Squeeze it in the corner. Here comes the smoke.

[00:15:59]Because here, man, it's almost like you're getting smoked, too.

[00:16:03]Put the garlic bread on.

[00:16:04]>> How is it almost >> Keep putting them together there. Put them together there. A Brazilian barbecue is with a full grill.

[00:16:12]It's small, but it's full. That's what we like. This is from Brazil. It's true.

[00:16:18]You don't need vinaigrette or farofa.

[00:16:19]Just the full grill. Smoking the meat is great, but I won't close it. I'm nervous about the fire.

[00:16:25]Kidding. You can close it, Michelan.

[00:16:26]Trust me.

[00:16:29]Done?

[00:16:29]>> Stop playing with fire. There's no more fire.

[00:16:32]>> My love, now there's only embers left.

[00:16:34]>> Whoever plays with fire wets the bed.

[00:16:35]>> Love, I've wet the bed as an adult. Have you? I have.

[00:16:39]>> That's a lie. It was awful.

[00:16:41]>> Really?

[00:16:42]>> Who hasn't done that? You dream of peeing and end up actually doing it.

[00:16:46]>> Man, that dream was long. You got everything wet, my friend. There's already one over there that's all set up looking nice.

[00:16:53]Oh, damn. The meat even bent. When it bends like that, I don't really like it.

[00:16:57]Look, the little picanha steak's perfect doneness. Looking good. Everything's coming out for everyone. It's smoky, really tasty.

[00:17:06]Put it here.

[00:17:07]>> You know that the technique we use in the kitchen to check the doneness of the meat is by touch, right?

[00:17:12]>> Touch it. Touch it, my love, so you can see the doneness. Raw.

[00:17:16]They're all cooked perfectly. Check this one. Perfect. It's a democratic barbecue. Eat what you want. I like that rare doneness. Mine.

[00:17:24]>> Here it is. You can feel it. Just like with your hand like this.

[00:17:27]>> Then you just give it a little tap here and it's at the right doneness, rare.

[00:17:32]Then if you do it here and it's a bit firmer, it's well done.

[00:17:35]It's just blue rare. Here, as you move over, you're in trouble, my friend. If you get to this last finger and touch the meat, it's just like this here.

[00:17:43]>> It's because of the resistance, right?

[00:17:44]The rarer it is, the softer this will be, the easier it is to press, to touch.

[00:17:49]>> I didn't burn the bread, okay?

[00:17:50]>> When bone?

[00:17:51]>> Garlic bread here.

[00:17:52]>> I didn't burn it. It's really hard here, which means it's well done. So, on the first finger it's rare, on the last finger it's well done.

[00:17:59]>> The problem with sausage is that it takes a while, right?

[00:18:02]Sausage is never ready.

[00:18:04]Unbelievable damn sausage.

[00:18:07]I put the garlic bread in first, but it's not ready yet.

[00:18:10]>> I'm from the south. We do it on the skewer, right? We put it on earlier.

[00:18:13]Just leave the sausage on the skewer.

[00:18:15]>> Then you remove all the fat, right, Michelle? Great technique.

[00:18:18]>> Isn't it? Look at that. From Rio Grande do Sul, Santa Catarina criticizing. I don't know, right? No, they have it in Spain.

[00:18:24]>> For sausage, I like it on a traditional grill, the little parrilla.

[00:18:28]With garlic bread, you can't look away, see? You got distracted.

[00:18:33]Unbelievable. At least you won't see the other side. It's just this side. This side you can even sear it a little more here.

[00:18:39]>> See? Now he wants to burn both sides.

[00:18:41]>> Garlic bread is awesome, man. It burns instantly when you touch it. Stop filming the grill. Film it because the garlic bread burned. Garlic bread burned. Look, what a sight. Meanwhile, the sausage is still there.

[00:18:54]Meanwhile, the sausage is always catching fire. Gabriel, but it's black.

[00:18:58]That's from the smoking.

[00:19:00]It's already stuck. I like the taste of the wood. I like to really get the fat.

[00:19:04]Look, let's leave Michelle's to this side, please. Put mine over there, ma'am.

[00:19:10]>> Yes, chef.

[00:19:12]>> Excellent. And now bring it with her.

[00:19:14]Look.

[00:19:15]Look, you put it in the middle. Look how juicy this is.

[00:19:23]Look at how perfect this picanha is.

[00:19:28]This right here, if you vote for PD, that's crazy, huh?

[00:19:32]>> Finally, this one was just right.

[00:19:34]>> I didn't catch what you said, but that one was well done. This one's rare.

[00:19:37]>> This one here is rare. Look at this.

[00:19:39]>> Look at the doneness. Look at this beauty. Look at how delicate this perfect doneness is. Hey Michelle, this is for you. Look.

[00:19:47]>> Add a little salt, a little salt.

[00:19:48]>> No salt. The little salt doesn't want it. Good meat doesn't need salt. It does need it. This is the one Michelle said was raw. Look at how beautiful this picanha is.

[00:20:00]Check this out. Look how it's cooked in the center, Bley.

[00:20:03]Michelle, are you really saying you wouldn't eat this? No.

[00:20:06]>> I'll eat it, but it leans more rare than medium.

[00:20:10]>> If it's cooked more than this, it's overdone, my love. I only made the edge that way because you like it.

[00:20:16]I need to please you because if people say you didn't like it, they'll think it's not good.

[00:20:22]Look how beautiful this is. What a spectacle. It'll be non-stop picanha until the end.

[00:20:27]I'm going to cut them all.

[00:20:28]>> There will be leftovers, right? Because you're going to make him eat, make him eat.

[00:20:31]>> I think anyone who wouldn't eat this is crazy. Put the cutting board up front to show off. Don't let anyone touch it right now because here it comes, the sausage after 6 hours. Hey, what's that?

[00:20:41]Whoa, dang.

[00:20:42]Setting up the cutting board over there.

[00:20:44]You don't need to wait for the sausage, right, my love? No. For the sausage, you just cut it right here. Look.

[00:20:51]Show this side.

[00:20:53]The garlic bread was fine, but the sausage got a bit crispy.

[00:20:56]Look.

[00:20:57]Cut your little sausage.

[00:21:00]Nice and cute like this. Look.

[00:21:02]You thought it was going to look ugly.

[00:21:05]Ugly.

[00:21:06]Cuz it had that kind of texture. Then you come in here and make it look nice, see?

[00:21:11]Put the little sausage here.

[00:21:12]The tip of the sausage here.

[00:21:15]>> Gabriel, those fifth grade jokes are too much for her, right?

[00:21:19]>> Honey, you really are a woman of integrity.

[00:21:22]You're still cracking those fifth grade jokes. Come here, see?

[00:21:26]Everything here is awesome.

[00:21:28]News right over there used to do the salt thing, throw it up, put on that whole show, but that's not necessary.

[00:21:34]Just a good cut, well done, good food, and everyone leaves happy.

[00:21:38]>> Clean, right? I like cleanliness.

[00:21:39]>> Cleanliness, man, I cleaned everything all the time, man. Everything was spotless. Then you come here, look, sausage, a whole sequence of sausage.

[00:21:46]Sausage after sausage right in your face. Hey, Cagalina.

[00:21:50]Look.

[00:21:51]And then here on the side, man, Gaba, something was missing. You come here, look, details, a little touch.

[00:21:57]I'm feeling like that guy, there won't be a barbecue at your wedding. I'm going to make a beautiful Tomahawk steak right by your side.

[00:22:05]>> [music] >> Tasty, juicy. And then you come here, farofa, put the farofa on.

[00:22:12]Your Brazilian barbecue is ready.

[00:22:17]And then you put it here.

[00:22:20]Beer?

[00:22:21]>> André Coutinho.

[00:22:23]>> Fill up this glass of beer, please.

[00:22:24]Here.

[00:22:26]Wow, championship barbecue.

[00:22:29]>> I'm really grateful to be Brazilian.

[00:22:30]>> The barbecue is complete. Hey, if you bring something, you'll win this, Michelle.

[00:22:35]>> I have plans, but I'm really happy to be Brazilian. It's just so good, right?

[00:22:38]>> It's good, right, my love? Here it is, maybe not, see?

[00:22:41]That's what's missing. Michelle likes it, I don't, but I eat it anyway.

[00:22:45]Gabo, you would bite a cow while it's still alive. I would. If it tasted like this, I'd bite it happily. Throw some salt on it. The farther away, the better it spreads.

[00:22:55]It's falling into the beer. No, it's not. I've got it under control. It's falling, too. It didn't fall, Michelle.

[00:23:01]Stop trying to win by yelling. Win with your talent because I know you can do it.

[00:23:06]You want a reality show, but now a little pain is kicking your butt.

[00:23:09]>> What's this? Now, it's not amateur against professional, it's Brazil versus Spain.

[00:23:12]>> You'll get beaten, too, right? Spain won't win in Brazil. Take that.

[00:23:20]Beaten with just peace.

[00:23:23]Neymar, he was called up.

[00:23:26]Unfortunately, right in the first episode, I was left over.

[00:23:30]Man, this is Brazil. You take a look.

[00:23:32]Here comes my little darling. Open up.

[00:23:35]Here comes the airplane.

[00:23:37]Good meat.

[00:23:38]Then you come break the bread like Jesus. Open the bread here. Share it with your brothers. Here, Bureau.

[00:23:44]Garlic bread for you. Eat the garlic bread. Come on.

[00:23:48]There you go. Feed everyone. Look, that's what barbecue is, man. The barbecue is all about the gathering.

[00:23:53]So, Mila, are you eating?

[00:23:55]No, Mila's not in the video. She doesn't like being on camera. Just make a plate for Mila and leave it in the corner.

[00:24:00]>> This video lacks music, yet it feels like it has some.

[00:24:03]>> Look, put the little sausage here.

[00:24:05]Choripán is ready. See how Argentina's a joke even here?

[00:24:12]Do you like farofa? Have some.

[00:24:15]Throw it here.

[00:24:17]>> No, no, honey. No, no.

[00:24:21]You're here to do this.

[00:24:23]>> Come on, Rosa. Try it. One turn well done. Come down here.

[00:24:27]>> Well done. Which one is well done, Gabriel?

[00:24:30]>> The one he picked is just right, but look here. This spot is almost well done, see?

[00:24:34]>> Not at all. It's all just right. I love this barbecue. I felt represented. I just want to tell you that Spain is coming and things are going to get intense.

[00:24:43]>> If Spain wins this, my friend, are you ready for it?

[00:24:47]>> Just wait and see. Enjoy your barbecue while it lasts. There you go.

[00:24:52]>> That's democratic, man. Your Your son is picky.

[00:24:55]Here you go, son, for you.

[00:24:56]>> Your son is behaved, right?

[00:24:58]>> Yeah.

[00:24:59]Look, a little piece. Took the fat off for him. Here, look, take the fat off for him because I know he likes it. For me, the video could just be about this.

[00:25:06]I wouldn't even care about Spain. Look.

[00:25:08]>> What is this? But you want a competition.

[00:25:10]>> No, because Spain is not going to win.

[00:25:11]>> Of course it will. Okay, it's coming.

[00:25:13]It's coming. Wait, wait, it's coming.

[00:25:15]>> This one's for you, for her, too.

[00:25:18]Throw everything in the corner.

[00:25:19]And then you come and cut it into small pieces.

[00:25:22]A little job for you. Look.

[00:25:24]Little picanha. I know you took off the fat. A little pinch of vinaigrette.

[00:25:29]And little pieces of meat. Why in pieces? It's not whole. Picanha doesn't It doesn't melt so easily in your mouth.

[00:25:36]Every bite gives you a piece of meat, each with its own moment.

[00:25:40]And then you just play around with it.

[00:25:41]Like your own little barbecue moment.

[00:25:43]Man, I miss making this one. [music] We need to have more barbecues here at home.

[00:25:47]>> Uh-huh.

[00:25:47]>> This is great, man. People enjoy the channel. We invite some friends, have a barbecue. See, you do it like this, too, bro. Awesome.

[00:25:53]>> That's it. Sponsors, please. A grill for Gabriel.

[00:26:00]This one for our dollar 19.90 isn't I get it.

[00:26:03]>> No.

[00:26:03]>> I disagree. Please, send a grill to this boy because this grill here just isn't working.

[00:26:09]>> Can I speak? I love this grill. Man, it's simple, basic, fits on the [music] table. Go ahead, take it.

[00:26:15]>> It catches fire.

[00:26:17]>> This grill won't catch fire, Michelle, unlike your boring induction stove.

[00:26:23]I can't go to Spain, so I'll just stay here. That's it for the video.

[00:26:27]>> Spain is coming and things will get intense. Well, to try to compete with barbecue, only a paella could do it because it's a beautiful, wonderful dish traditional from Spain and famous around the world.

[00:26:38]>> All over. Man, link our barbecue.

[00:26:40]>> Let's see, Linka. Look at all the ingredients I brought for this mission.

[00:26:44]>> Let's see what we have here, Michelle.

[00:26:45]Well, >> paella paella is more commonly known in Brazil as a seafood dish, but in Spain, it can be made with pork, with rabbit, with chicken. It can also be mixed having both of these things. So, I'm going to bring seafood.

[00:26:59]>> You talked about everything else, but seafood is my favorite. Also, those people are watching you.

[00:27:03]>> No, but there will be chicken, too.

[00:27:05]We're going to have a paella. No, it will have everything that a classic paella needs.

[00:27:11]Look, this ingredient, for example, which is chorizo, a Spanish sausage, is very important in this dish. We have octopus, chicken, shellfish, >> shrimp. I had seen this side. I said, "Wow, man, there's more here, really." I hadn't even noticed. It's a lot.

[00:27:26]Shellfish, look, little shellfish. For our people, for the neighborhood. Look, giant shrimp. Michelle really spent a lot here, huh, man?

[00:27:34]My meat was expensive, but here Michelle really went all out.

[00:27:38]>> I was even planning to go to Spain to get this specific rice. Do you want it?

[00:27:43]Bomba. Go on, I.

[00:27:44]>> Bomba rice, as we set up the microphones.

[00:27:46]>> Why do we use bomba rice? Because it absorbs a lot of the broth. And I made shrimp and octopus broth. I've already shown my followers how to make this broth. Perfect. If you don't follow me, take the opportunity to do so.

[00:27:58]>> Go to the channel. That's how it is.

[00:28:01]You can call it dynamite rice, too, if you're not familiar enough with it to call it bomba rice.

[00:28:06]>> And then, I'll show you the little secrets. Shall we start?

[00:28:09]>> Did she buy it in Dubai?

[00:28:11]Do you think she's rich, man?

[00:28:12]She's going to use the most expensive ingredient in world cuisine.

[00:28:17]It's the priciest recipe Michelle made.

[00:28:19]Michelle, how much did you spend?

[00:28:21]>> This is the World Cup. We should use our best ingredients and play our top strikers. Why leave them on the bench?

[00:28:27]No, let's put them in the game. Well, first step to make an excellent paella, what are we going to do?

[00:28:33]Make a pan base. I've already taught you this.

[00:28:35]>> You're going to make the socarrat.

[00:28:36]>> No, it's the base with the flavor of the ingredients, the flavor of the ingredients, because we have several proteins with different cooking points.

[00:28:45]So, the first thing I do is sear all of them in the pan, leave their flavor here, but I remove for example the shrimp which is more delicate, so it goes in at the end of the process.

[00:28:55]>> Basically you create a mess with the dishes since you put it here, then have to move it to another plate, or maybe not even use this plate.

[00:29:02]>> It's a one-pot recipe. So first olive oil.

[00:29:06]>> Olive oil.

[00:29:07]>> Spaniards use a lot of olive oil, no butter.

[00:29:09]>> The Spaniard uses a lot of olive oil, no butter.

[00:29:12]>> Smell of olive oil.

[00:29:14]>> So the olive oil really smells good, but it's not better than olive oil.

[00:29:17]>> Here I have boneless chicken thighs.

[00:29:19]Thighs have more flavor, more fat, much better than using chicken breast. Don't come at me with chicken breast, guys.

[00:29:26]Chicken breast is just for dieting.

[00:29:29]Besides that, it's chicken thighs.

[00:29:30]>> Chicken thighs.

[00:29:31]>> Wait until it heats up. I want to hear it sizzle.

[00:29:36]>> That induction stove you like never gives that sizzle. The smell.

[00:29:44]The sizzle of the chicken, it's a joke, right, Michelle? The sizzle of the steak, delicious.

[00:29:50]>> You said it never makes that sizzle, sizzle.

[00:29:51]>> The sizzle with blood is a total rip-off, man.

[00:29:55]I like fire. I have a gas stove for her, but she likes to use induction. I don't know why.

[00:29:59]>> Cuz that way my pots don't get ruined.

[00:30:02]My pots are good, honey.

[00:30:03]>> That's true. She's got those expensive Mauviel brand ones.

[00:30:08]Leave the name.

[00:30:08]>> We have to invest, right, in the kitchen. Then you start seasoning.

[00:30:13]>> With seasoning that she never knows if it's salt or pepper because she has fun here at home. She always throws in grains of salt and pepper.

[00:30:20]>> It's salt, Gabriel. This one is pepper.

[00:30:22]>> Love, I want to congratulate you. Yeah, this one really is pepper. White flour.

[00:30:28]>> Dude, I'll show you.

[00:30:30]I'll show you if this isn't pepper, dude. Isn't this pepper, Gabriel?

[00:30:34]>> See, that's white pepper. Now check out the salt.

[00:30:37]Just a bit of salt left, Michelle.

[00:30:40]Go back to the audience. That's not it.

[00:30:42]I didn't even get to compliment you. I was going to say you look beautiful Spanish girl.

[00:30:47]Beautiful. Let's dance tango later.

[00:30:49][music] >> Tango is Argentinian. It's flamenco, right?

[00:30:53]>> Flamenco comes from Spain. Michelle, will you use utensils or handle the chicken with your hands?

[00:30:59]She's over there hiding her utensils.

[00:31:02]>> But it's not time to touch it yet. You have to wait for it to form a little crust.

[00:31:05]>> Wait for it to form a little crust.

[00:31:07]That's true, so it gets that texture.

[00:31:09]Yeah.

[00:31:10]>> The chicken. Otherwise, it sticks. See?

[00:31:12]If you do it like this, look, you'll see. Oh, it all stuck. No, no, it's still not ready. No, wait. Be patient.

[00:31:16]Respect [music] its time.

[00:31:18]You'll see. You'll drink this with me.

[00:31:20]Wait for this.

[00:31:23]>> Smell the scent of the perfume.

[00:31:25]Blow out the candle, little lady.

[00:31:28]>> There. This shirt This shirt isn't from this here, my love, but it's beautiful.

[00:31:33]>> Did you like it? I did.

[00:31:36]I bought it for RP 19.90. You're kidding. Congratulations. [music] >> Don't say you use fake stuff.

[00:31:42]>> I only use authentic first-hand well-made Thai products.

[00:31:46]I have a fake watch, too. I can show you if you want.

[00:31:48]>> No, honey. Stop doing those things.

[00:31:50]>> Bruno, I got everything stuck.

[00:31:52]>> Man.

[00:31:53]This is the bottom. Look at this hole.

[00:31:54]Look at this bread. Such a big hole.

[00:31:57]>> I'm going to tell you something serious.

[00:32:00]Just the chicken took 45 minutes.

[00:32:03]>> What a lie. What a lie.

[00:32:04]>> And she said she wouldn't dirty the dishes.

[00:32:07]It's a one-pot recipe, but I still ended up dirtying things, so.

[00:32:10]>> Look, it gets a little golden, loosens from the bottom.

[00:32:13]>> Look at the bottom. Look at the bottom here. It's stuck.

[00:32:16]>> Caramelized. The one stuck with rice is Gabriel's. This isn't it.

[00:32:19]>> Yeah, I learn a word and use it everywhere.

[00:32:21]>> Now, I'm also going to sear the shrimp.

[00:32:22]I'll add a little more olive oil. A little more olive oil to the pan for me.

[00:32:26]>> Yes, chef.

[00:32:27]>> That's it.

[00:32:29]>> I need your help, my love.

[00:32:31]>> All right.

[00:32:32]So, I'm going to come in with the clean shrimp. I have two types here. I have the peeled ones and the ones with shells, which I'll use for decoration, okay?

[00:32:40]>> My love, you really do have two types, and look, once again, she's showing you all who's how she's not afraid of the fire. She likes to play with fire. She likes to tame it to show that she's a wild human being because she puts it really close, man, without fear of burning her hand.

[00:32:57]You barely go near the pan.

[00:32:58]>> [music] >> Just put it down and leave. I'm talking about myself here, not you.

[00:33:02]>> Just let it get a quick sear. Where are the shrimp from?

[00:33:05]>> Michelle, Flanganopolis shrimp, or Spain? Because that's how you are, right? To win things, you, man, you get the best of the best.

[00:33:14]I want to see what you'll bring from Japan. You're going to bring grilled tuna sandwich straight from there.

[00:33:20]>> Good idea, right?

[00:33:21]>> With broomfin, with otoro, with applying. If you come with that, I'll even root for you.

[00:33:26]>> Let's go a quick little sear on the shrimp, that quick thing, too.

[00:33:30]>> There's one thing your recipe isn't, Michelle. I made my barbecue over there.

[00:33:34]Seconds.

[00:33:35]>> [music] >> And you took me out. What a liar.

[00:33:37]>> Orsola hit it.

[00:33:39]Then Michelle shows up, and what?

[00:33:41]Chicken.

[00:33:42]25 minutes. Leave it there, no editing.

[00:33:45]This has to be edited. Excuse me.

[00:33:48]Time lapse.

[00:33:48]>> Excuse me, Gabriel.

[00:33:50]>> How long will her shrimp take?

[00:33:52]Look, I brought tweezers from Scotland, which she used when she cooked with the monks in Asia.

[00:33:58]>> Look at the beautiful color. Look at that beautiful color. It really was beautiful.

[00:34:01]>> Did you add any with giapera, Michelle?

[00:34:04]>> No, I just added a little paprika to the chicken.

[00:34:07]>> Wow, man. Shrimp is really crazy, right?

[00:34:11]It's got this pale color, and then suddenly it turns a beautiful red.

[00:34:15]I wish I could be like that.

[00:34:17]>> You look really nice and red, too.

[00:34:19]>> I don't look nice. I look ridiculous when I get really sunburnt.

[00:34:26]>> That's it. Look at this. Beautiful.

[00:34:27]Annoying.

[00:34:28]>> Lie down, Michelle. Look at that beautiful shrimp you left at the end.

[00:34:31]That one has a beautiful color, huh?

[00:34:34]Really beautiful. Focus here. Come on, come on, come. Get in here. Look.

[00:34:40]Look, shrimp. She made it beautiful.

[00:34:42]>> Calm down, honey. I'll flip it later.

[00:34:43]Relax, man.

[00:34:46]He's nervous. He's nervous. It's just that here the fire is better in the middle than on the edges.

[00:34:50]>> Yeah, induction is excellent. Great pan.

[00:34:52]It only got that crispy bottom crust in the middle. There's none on the sides.

[00:34:55]The pan only forms that crust in the center.

[00:34:59]But it's great. Good.

[00:35:00]>> My sponsor, Gabriel.

[00:35:02]>> Is it five we sponsor?

[00:35:04]>> You know, already sponsored.

[00:35:05]>> Previously sponsored, but not anymore.

[00:35:06]If all goes well, it will be sponsored by a I'll remove it.

[00:35:10]>> Look here. It's already good.

[00:35:12]>> It's like curry, right? It's like an orange from from the Middle East, right?

[00:35:17]This shrimp.

[00:35:17]>> Not yet, right?

[00:35:18]>> Shrimp, it's proof of love. Zoom in here. Look. Come on, come. Look how it forms the shape of a heart. Look how beautiful.

[00:35:26]Little heart.

[00:35:27]This here is a masterpiece, a work of love and care.

[00:35:32]Now, the ones with the shell look all weird, right?

[00:35:35]>> The peel is just for decoration to look nice.

[00:35:36]>> Put it here. Take this out, Michelle, to show the audience. No, I don't want to yet. The atrocity you did presenting Spain. Good thing we only speak Portuguese, so the Spanish can't see this.

[00:35:46]Otherwise, you Brazilians, for God's sake, go back to our big barbecue.

[00:35:51]Big barbecue for the people. Big barbecue for everyone. Go eat picanha like that. Yes.

[00:35:56]>> I won't need to beg. They'll see my paella and say there'll be no hunger.

[00:35:59]I'll have to vote for Spain.

[00:36:01]>> Never, my love. We are patriots. I could make terrible food. Let's vote for Brazil.

[00:36:07]>> No, no, no, no. It's not like that.

[00:36:08]>> No, I'm kidding. A fair competition.

[00:36:10]Yeah.

[00:36:12]>> Casquinha is there to please those who like shrimp without the shell and those who like shrimp with the shell.

[00:36:17]>> Editor.

[00:36:18]The editor put the timestamp of what she said was quick, but it's already been 38 minutes.

[00:36:22]>> A little more olive oil and let's start making the sofrito, which is the base of Spanish cuisine.

[00:36:28]>> What is sofrito?

[00:36:29]>> Michelle, the sofrito. We're going to let the vegetables cook here, see?

[00:36:33]Starting with the onion.

[00:36:34]>> Sofritos.

[00:36:36]Sofrito de sofrito.

[00:36:39]>> Sofrito.

[00:36:40]Sofrito de amor.

[00:36:41]>> Aren't you going to make muscles?

[00:36:43]>> He doesn't need muscles.

[00:36:44]>> Is your top finishing move ready?

[00:36:46]>> Yes.

[00:36:47]>> Man, I was just about to catch my breath and it's already over.

[00:36:50]Smells really good, man. The smell of the burnt layer on the bottom right in the middle.

[00:36:55]>> It's not burnt, it's caramelized.

[00:36:56]>> Caramelized?

[00:36:57]>> Yes.

[00:36:58]>> Why is it caramelized, Michelle? You add ingredients and keep the temperature low, so it looks nice.

[00:37:03]>> That's right, exactly. We keep it under control, see? It never turned black at any point. It never turned black.

[00:37:08]Caramelized.

[00:37:09]>> Caramelized since you maintain the temperature, I see.

[00:37:12]>> That's it, look. I let the onion sweat a bit. Now I'm going to add the garlic.

[00:37:17]>> Man, you're really sweating. Are you nervous, love? Afraid of losing?

[00:37:21]>> It's the excitement of being close to you.

[00:37:24]>> She's always coming up with these lame lines now, right? Just to win you over.

[00:37:29]>> There you go, sweat slowly, let it suffer.

[00:37:32]>> I'm fried.

[00:37:33]>> I'm fried. Did you know that paella has two explanations for its name? Paella is the name of the pan you use to make it.

[00:37:39]This one of mine isn't traditional. Give me a break, it should be a little lower.

[00:37:44]This is a non-traditional paella pan.

[00:37:46]And also, there's also the for her explanation. Men cook for women.

[00:37:51]You should make this dish for me.

[00:37:53]>> No way. I worked I worked really hard.

[00:37:56]Barbecue is much easier. Good thing I got the hang of it.

[00:38:00]>> You're a lucky man, that's good, right?

[00:38:01]>> I'm a very lucky man, look.

[00:38:04]>> Now adding the dedo de moza pepper.

[00:38:06]>> I wanted to tell you that I wanted to focus on the luck part because my life has always been wonderful. And I met a wonderful person, too. An incredible life, my love. Truly a lucky person.

[00:38:17]>> Glad you know and admit it.

[00:38:19]>> [laughter] >> You're becoming like the Spanish. You're becoming just like those Europeans over there. A spoiled bourgeois and all that.

[00:38:25]>> Now let's add the bell peppers.

[00:38:27]>> And look how she keeps it separate. No, no, no, no, no, no, no. Show it again.

[00:38:30]Show it again. Look how she keeps it all nicely separated.

[00:38:33]I like it. Everything gets mixed, but she keeps things separate to add the right amount, so you don't get too much pepper.

[00:38:40]Red bell pepper, yellow bell pepper.

[00:38:41]It's always meant to be added in just the right amount.

[00:38:44]>> Red and yellow bell peppers, it could be green, too.

[00:38:46]>> You can give it here, Chef. You can give it here, Chef. I'll take it out now.

[00:38:49]>> Look, I'm adding a little bit of salt to help draw out the liquids from the onion and the bell peppers, so they sweat more easily. Now we're going to lower the heat. You need to have a little patience at this part. Let it reduce a bit.

[00:39:04]>> The candy jar means nothing. I miss when we filmed Brigadeiro.

[00:39:08]>> I love making paella. It's a dish meant to be shared. It looks beautiful and it's really delicious.

[00:39:13]>> Amen on the weekend.

[00:39:14]>> Yeah, because you don't like me working.

[00:39:16]You're someone who likes me to have fun.

[00:39:19]>> Okay, I got worried. I don't like you working.

[00:39:22]>> It seems like on the weekend you don't like giving me work on the weekend.

[00:39:26]>> Michelle wants to do something that will require 388 pots and washing dishes.

[00:39:31][music] Tell her, love, we already work all week. Let's just eat here.

[00:39:35]>> Let's just Now I'm going to add the tomatoes.

[00:39:38]>> Tomatoes cut with the tip of the knife, with a lot of skill, with a lot of love and care. Tomato.

[00:39:44]>> You see Yes, you see how much seasoning goes into this paella, how much love goes in here. No.

[00:39:50]>> No, no, that's why you're wearing red, because you are love.

[00:39:54]>> Cuz I am Spain hot spicy.

[00:39:56]>> Man, if there's one thing you are >> It's hot and spicy.

[00:39:59]And then, a very important ingredient in the paella, which is smoked paprika.

[00:40:03]Smoked.

[00:40:05]>> It can't be hot paprika.

[00:40:06]>> It can It can be any paprika you want, but you have to use paprika, okay?

[00:40:10]>> There are ingredients, guys, that unfortunately, you won't find very easily. She's saving one for the end that I've never eaten in my life.

[00:40:18]>> Hehehe, just wait.

[00:40:21]>> If you want to see the video of us buying this ingredient, go back to the Dubai video.

[00:40:25]She buys it at the little boy's shop there, just 1 g of saffron. Saffron is like 300 rees.

[00:40:32]>> She already revealed it.

[00:40:33]>> Wasn't I supposed to reveal it? Was it a secret?

[00:40:37]>> It was the secret.

[00:40:38]Woah.

[00:40:39]>> Thank God I returned. Look.

[00:40:42]>> And then I'm also going to add a little bit of tomato paste, some tomato extract, okay guys? Oh, shoot.

[00:40:48]>> I've never used toothpaste before.

[00:40:51]>> That's wild. It's fresh because it's so concentrated.

[00:40:55]>> Wow, check out the detail and color here.

[00:40:57]>> It's beautiful, isn't it?

[00:40:58]>> Get closer. Zoom in, zoom in. Look at the color.

[00:41:01]Look at the beauty of this dish. Yeah?

[00:41:03]>> A concentrated tomato paste that you can use your own, the elephant brand one, that's fine.

[00:41:10]>> No, you can't.

[00:41:11]It completely changes the recipe. You have to buy this one that she bought. We were just walking around and it cost a bit. Right, Aline?

[00:41:18]You're spoiled daughter.

[00:41:20]She only uses internet recipes, not local ingredients.

[00:41:24]>> So, you buy it online. Okay, guys? Just look it up anywhere on the internet and you can buy this. It's not even that expensive. You use it to make a paella.

[00:41:31]It's a special ingredient. Look how this is turning into a paste. See? Turning into a little paste. It keeps reducing, getting really red. The flavors are concentrated. This paste here called sofrito looks beautiful. Now I'm going to make a little space here.

[00:41:46]>> I made an opening in the middle.

[00:41:47]>> And I'm going to add a very classic ingredient from Spanish cuisine, which is chorizo, this sausage.

[00:41:53]>> She made a hole in the middle for the chorizo.

[00:41:57]>> Chores, little chorizo, Gabriel, control yourself, fifth grade. And then, look, just leave it here. This ingredient is really important. Want to try it? No.

[00:42:08]>> Can I take it out of here now?

[00:42:10]>> No, there's no chorizo. It can be any sausage you prefer to a blumel sausage, a calabrese sausage, any good quality sausage. So >> Look my friend, I don't put chorizo in the sausage.

[00:42:20]Good chorizo is the one with a lot of cinnamon. That way you don't taste the chorizo.

[00:42:24]>> It has spices. It's a sausage with spices, okay? So it has a very strong flavor and it gives a really beautiful color to this dish.

[00:42:31]>> That's true, it adds color. I'm just joking. I eat chorizo just fine. That word doesn't affect me negatively.

[00:42:37]>> It will break apart so you won't even notice when you're eating chorizo. Now that I already have my base ready, I'm going to add the rice. Bomba rice, ideal for making paella. Why?

[00:42:50]Because it absorbs a lot of the broth and we make a tasty broth for the paella.

[00:42:55]>> Love, the bottom burned a bit. Lower the heat.

[00:42:58]>> Yeah, it's chorizo.

[00:42:59]>> It's chorizo, handsome.

[00:43:00]>> You can add a little more olive oil.

[00:43:01]>> A little more olive oil. And with that, [music] I'm working for her on the chorizo that didn't do anything. And from here, I'm helping Spain because she's scared.

[00:43:11]>> We work together.

[00:43:12]>> You didn't do anything at the barbecue, Michelle. There's Alexandra.

[00:43:14]He always does. It's a good thing he does.

[00:43:16]>> I made the photo for the vinaigrette. I did it all.

[00:43:19]>> Man, I did everything, man.

[00:43:22]>> This broth has an intense flavor. Check out its color. Come see everyone. It's made from shrimp heads and shells.

[00:43:30]I'll add a little now since the rice isn't ready yet to avoid burning the bottom.

[00:43:34]>> Man, the rice even comes in this cute little thing. It looks like a pillow. Go ahead, baby. Bomba rice.

[00:43:40]>> Look at how we put the rice for the paella so we know the right amount.

[00:43:44]>> How do you do it?

[00:43:45]>> We come here and make a cross.

[00:43:51]>> I didn't get it. How many people is a cross for, Michelle?

[00:43:54]>> For the size of this pot. So >> How many people is this pot size for?

[00:43:58]>> It's for about four people, honey. Maybe five people.

[00:44:00]>> I liked how she said, "Look at how we measure ourselves. We just make a cross for the design, but we don't know how many people it's for."

[00:44:07]>> I'll going to add the chicken back in because the chicken will cook together with the rice.

[00:44:10]>> There's a quinoa salad.

[00:44:13]Because of her. Surprising, right?

[00:44:16]The process of beauty is hard. It's ugly. But, in the end it becomes a great work of art, just like all aesthetic procedures.

[00:44:23]>> Now, I'm going to add the broth.

[00:44:25]>> Do you want me to add the broth? Do you want me to do something for you, my love? All right.

[00:44:29]>> Don't worry. This isn't risotto, so we won't be stirring constantly. So, now I'm going to add the broth to the pan. I need a strainer, please.

[00:44:37]>> I'm not going to do anything else, either.

[00:44:39]>> Give me a little strainer.

[00:44:40]It's really quick, you know.

[00:44:42]Hold this for me.

[00:44:43]>> Hold the strainer.

[00:44:45]>> Now, I pour the broth through the strainer so no pieces of shrimp or shrimp shells get through.

[00:44:51]>> Everything, even the head was included.

[00:44:53]Fay, don't pour it all in here. Grab it with both hands and pour it here. You're faster.

[00:44:59]>> Will you have the strength to hold it?

[00:45:01]>> I I will.

[00:45:04]Be careful not to mess up, baby.

[00:45:06]Don't miss the hole.

[00:45:09]Hey dude, right here. A little samba, a little samba love.

[00:45:12]Do you want more, or do you want to go back there? It's over.

[00:45:14]>> You can come back here.

[00:45:15]>> You're done. Can I take it off? No, not yet.

[00:45:17]>> What if I need it?

[00:45:19]Look at the color of this broth, guys.

[00:45:22]>> This mess is thick, dense, right?

[00:45:25]Beautiful color, huh, chete?

[00:45:26]>> Go ahead and spread the chicken out more or less where you want it to stay, okay?

[00:45:30]Because we're not going to stir this anymore. It's not risotto. We're going to let it cook slowly now. This is a quick recipe. Taste it to see if it needs more salt.

[00:45:38]>> If you make paella, tag Michelle so I can see it. Other recipes people make like the grilled cheese sandwich.

[00:45:45]But, paella is really tricky, man.

[00:45:47]>> Not everything is for everyday use. Some things are for a special occasion.

[00:45:51]>> That one has to be really special.

[00:45:54]That one had to be amazing.

[00:45:55]>> Now, I'm going to let it cook here. And when it's almost ready, we'll add the other ingredients. I forgot to mention the saffron I used in the recipe because I already used it in the broth.

[00:46:05]That's why it had that wonderful color, see? And it's not the saffron that people confuse with turmeric.

[00:46:12]These here are the saffron stigmas harvested by hand because they come from a flower.

[00:46:18]>> So it's the flower stigma. We're missing this guy's audio. How much was this one?

[00:46:20]We missed it.

[00:46:23]>> This is something where the value doesn't matter, you know?

[00:46:25]>> If you want to buy, here's his WhatsApp.

[00:46:28]>> It's Yousef's store.

[00:46:29]>> You can just message him on WhatsApp.

[00:46:31]Here, look. He delivers there.

[00:46:33]>> Very good. You're going to need it, but you can buy it here, too, if you want.

[00:46:37]You don't have to use it. Use turmeric, use whatever you have. That's what you need it to do.

[00:46:42]>> Naughty girl. Here.

[00:46:44]>> Look how beautiful our feijoada is already. Now that it still has a little broth, we're going to add the rest.

[00:46:50]>> We >> are going to add the rest of the ingredients here, look.

[00:46:53]To finish cooking with this delicious steam here.

[00:46:56]>> If she splurged on saffron, she skimp on the mussels. All her money went to saffron. The mussels look rough, like they're bagged and stained that way. No.

[00:47:05]>> It's just that they're already cooked.

[00:47:07]This one is just going to reheat up here. Here, look. We're going to do the same thing with the shrimp. I'm going to put the peeled shrimp into the rice like this, look.

[00:47:17]And the ones with shells on top.

[00:47:20]So we don't stir it because it's forming that crispy rice crust.

[00:47:23]>> I'm not making that crispy rice crust.

[00:47:25]>> Yeah, you know that little bit that sticks?

[00:47:27]>> I knew the moment he would help.

[00:47:29]>> The rice surround it, you know? So let's take the shrimp here and add them in.

[00:47:34]>> You notice that it's just like those supermarket deli meats or supermarket strawberries. Only the ones on top look nice. The ones underneath are all fine.

[00:47:44]>> What's that?

[00:47:45]>> Why?

[00:47:46]You just have to grab from the top, my son. Pray that you're one of the first to get the ones on top.

[00:47:51]>> No, but there's plenty.

[00:47:52]>> Cuz there's nothing.

[00:47:53]>> There's plenty.

[00:47:54]>> It's a Spanish technique to charge 780 reais and only use the ingredients on top. Look at the people, the people.

[00:48:02]>> The octopus tentacles that are already cooked are there, too. How do I make them curl like that? When I'm going to cook the octopus, the water has to be at a strong boil, the broth you're going to cook it in. Then you take the octopus, put it in the hot water, take it out, put it in, take it out, and then it starts getting all these curled tips.

[00:48:19]Look, zoom in right here, really close.

[00:48:22]>> Notice the tip gets curled? That's a lie. I saw her in the bathroom with a Babyliss iron, honey. She took the octopus and used her Babyliss curling iron on it. By the way, I don't even know how you're going to clean that thing. Oh.

[00:48:33]>> Oh my god, you guys. Look at all the creativity this boy has to come up with things. Look how wonderful this is turning out, everyone.

[00:48:40]>> Love, it looks great. There's so much seafood you can barely see anything else. You don't even know where to put the octopus. I've never seen a dish with too much protein. It's usually the opposite, right? Will I be able to put the protein?

[00:48:53]Because it never fits.

[00:48:55]When we eat out, it's just carbs.

[00:48:58]>> I'm going to put some green onions on top here.

[00:49:00]>> To add some green. The nutritionist says you have to eat seven colors to have a healthy meal. We have the orange from the shrimp, we have the purple from the octopus.

[00:49:09]That's two colors. Then there's the white from the mussel, then there's the green from the fresh peas. Fresh peas and with green onions, too. Look at that. Then there's the turmeric, red, five colors.

[00:49:22]What else? Name the sixth, seventh ones.

[00:49:25]And that's what we have.

[00:49:26]Can I just grab some corn and add it?

[00:49:28]>> No, not corn, Gabriel. No.

[00:49:29]>> No corn.

[00:49:30]>> Look at this, Gabriel. Bruno, smell it.

[00:49:34]But first, I'll finish up here for 5 minutes, so you can see the result of this Spanish paella that's going to win this battle.

[00:49:43]>> Man, I'm not sure who will win, but my legs have lost. I'm tired. Can I sit while it gets ready? Oh my god.

[00:49:49]>> This dish is for the containers.

[00:49:51]>> It's an 8-hour recipe.

[00:49:53]>> What a lie. This didn't even take an hour to prepare.

[00:49:56]>> You haven't started the dishes yet, daughter, so I know I'll end up washing them. I'll start now.

[00:50:01]>> Paella's ready.

[00:50:03]And then I also made paprika aioli to finish it off, which I think adds a creaminess, you know.

[00:50:10]>> I bought this last week. She's using it every day. She has fun with it. Every day it's a new seasoning. Honey, I made homemade quill pate.

[00:50:17]Honey, I made something. I don't even know what. Wow, honey.

[00:50:20]>> Look at this.

[00:50:21]>> I'm getting up to 132 kilos.

[00:50:24]>> Aiolicinho, if you want the recipe, follow me and I'll post it for you, okay?

[00:50:33]>> A round of applause for Spain.

[00:50:36]This woman is incredibly talented in the kitchen. Excellent Spaniard.

[00:50:41]>> Look at this. This one is in the running, huh? It's in the running. Spain is fighting for the title. I guarantee it. Just by looking at it. Now, let's see when we taste it. Are you frozen, Gabriel? What's going on? I'm worried.

[00:50:54]>> Man, my barbecue was cool, nice, less is more.

[00:50:58]Plain and simple. That's incredible, huh?

[00:51:01]Let's see. Look at how incredible that is, my love.

[00:51:05]>> Look here. Look at this little crust here.

[00:51:06]>> Let's eat straight from the pot, man.

[00:51:08]>> So cute. Look.

[00:51:09]>> Wow, the rice has perfect socarrat.

[00:51:12]Beautiful, my darling.

[00:51:14]>> No, this dish. Maybe it's Spanish, that's fine, but Brazilians are going to love this. This is so us, isn't it?

[00:51:20]>> It's a shame that anywhere you go, a paella like this costs 792 reais.

[00:51:25]>> No, but you can make it with whatever seafood you have, especially if you live in a coastal city. You can use lobster if you're from the northeast, right? Or crayfish, anyway, a lot of things. My mom keeps talking about the northeast.

[00:51:37]>> I was worried. I said, "Man, anywhere here in the southeast lobster costs 500, 700 reais?"

[00:51:42]>> You can also make it without seafood if you want, with chicken.

[00:51:45]>> It's really interesting.

[00:51:46]>> And she Wow, this is really good, huh?

[00:51:58]It's hot, but it's good.

[00:51:59]>> You checked at the wrong time, huh? Some mediocre stuff is losing over there.

[00:52:02]>> Man.

[00:52:03]>> Go for it, Brasa.

[00:52:04]No, not at all?

[00:52:06]Love, this is delicious. It's well-seasoned.

[00:52:09]This could go up against a Bahian dish, you know, with wild collard greens, because barbecue is just salt, right?

[00:52:17]>> Wait, let me grab it. Look at this.

[00:52:20]>> Look what I can do.

[00:52:23]>> This is what was missing, a little lime.

[00:52:25]>> My baby, a little lime.

[00:52:29]>> Stop eating. Leave only Gabriel eating, and that's a sign for you to vote for Spain in this battle. Don't forget that the one with the most votes will go to the semi-finals, so leave your vote down here in the comments, in the poll, wherever it is, vote.

[00:52:44]>> Forget about the one who voted for the semi-finals, cuz that's not going to happen since Brazil's going to crush them. The barbecue is much better, my love.

[00:52:50]>> Guys, come on, let's vote.

[00:52:52]>> What will you do in the semi-finals if surprises happen?

[00:52:54]>> Always surprises, Gabriel doesn't stop eating.

[00:52:56]>> She doesn't know. When she says surprise, she doesn't know what she's going to do.

[00:53:01]>> Kisses.