All language subtitles for Selena.plus.Chef.S02E03.WEBRip.x264-ION10.ing

- Hey, it's Selena.

Technical difficulties.

As you all know by now,

I am not the best cook.

So many cameras!
- I know.

- But I'm a great student...
sort of.

[doorbell rings]

- T, will you help me
with the groceries, please?

- I wanted
to watch you struggle.

- So I'm back in the kitchen

to get lessons
from the best chefs.

- What, he has his own
roasted peppers?

- He does it all.

They're at home, I'm at home.

Sorry, I just realized
how disgusting it is.

What are we, animals?

Now we're going to make
a meal together... apart.

Selena and José, take one.

♪ Oh, I'm tryin',
I'm tryin', I'm tryin' ♪

♪ I'm tryin',
I'm tryin' ♪

♪ Oh tryin', I'm tryin',
I'm tryin' ♪

♪ My feelings on fire ♪

Hello?
José?

- Hello!
How are you?

- Good, how are you doing?

- Doing great.

- Today, I am joined by
José Andrés.

Originally from Spain,
he has made a name for himself

here in the U.S. as a chef
with inventive imagination.

He's also a humanitarian
whose nonprofit

has fed millions in need
over the last decade.

Here are some of my friends,
Teresa and Paige.

both: Hi!
- Hello.

I was going to have
my daughters with me,

but I don't know what happened.

[all laughing]

- I don't think
they believed me

I was going to cook with you.

They never take me
seriously, Selena.

- Oh, my gosh.
- Never.

They're gonna freak out.
[laughter]

- What are we making today?

- You know I'm from Spain...
- Yes.

- And I thought, "Why I don't
cook with Selena... tapas?"

T-A-P-A-S,

the little dishes of Spain.

They're quick, they're fast.

I know a little bit of your
preview shows,

some of them
with friends of mine.

They told me, "Will be great

if you protect
the fingers of Selena."

[laughter]
- So we're gonna use a knife,

but it's not heavy
on the knife.

- That's fair enough.
- Okay,

so the dishes are Gazpacho,

which is this tomato soup.

It's almost like a salad,

but that you drink.

Pan con Tomate--

it's very traditional
in Catalonia.

Toasted bread with tomato
and olive oil,

and you can put anything
you want on top.

We're gonna put ibérico ham,
the king of hams.

Mejillones a la Gallega.

Water, potatoes, mussels.
Cannot be any simpler.

And then a cheese omelet
meat soufflé,

using a microwave.

That is gonna change
your life forever.

- Yum!

That sounds like a lot.

- But I have one more dish.

- Oh, okay, sorry.
Continue.

- Gambas al Ajillo.

Shrimp cooked with garlic.

Simple, quick, fast,
anybody can make it.

You're gonna look
like a queen!

- "Ajillo."

- Yeah, you need to do
the move of shoulders.

[laughter]

- Gambas al Ajillo.

That's how we do it.

- Let's do it!

- All right, Gazpacho!
Ingredients...

- Okay, tell me.

- Tomatoes...
- Baby tomatoes?

- Listen, Selena.

I'm gonna liberate you
from a recipe.

- Okay.
- Recipes sometimes

are the wrong thing
in a kitchen

because you don't have
the quantities,

or you don't have
the ingredients,

and then you freak out.

So I'm gonna try
to explain to you

that understanding
the ingredients

is more important
than the quantities.

- Yeah.
- So everybody

can make the recipe
and make it their own.

It's gonna be great
no matter what.

- Okay.

- So take one
of the little tomatoes.

- Okay.
- If you really look inside,

the tomato kind of sees
that you care about him,

and the tomato's gonna
start telling you things.

My tomato is telling me, "José,
I'm so happy you're with me!"

- [laughs]

- So now, I'm gonna get
a paring knife, like this.

That's good.
- Okay.

- Chop into small pieces.

Oh, my God.
Yeah, yeah, yeah, yeah!

This one is amazing.
Good job.

Oh, yeah!
So now,

I need you to get the blender.

Whatever blender
you have in your kitchen.

- Well, here you go, Chef.

- Eh, you go to the gym?
- Yeah, right,

I do need to go to the gym.
- Okay.

All the pieces of the tomato,
they go inside.

And we're gonna fill 3/4
of the cup.

- Okay.
- Now we get...

green bell peppers.
- Yes, sir.

- That's good.
Can you call me José, please?

You are making me older.
[laughter]

- Okay, so,
the green pepper.

One question.
Do you like green pepper?

- Oh!
- [laughs]

- Yes, I do.
I really like green pepper.

And I love yellow pepper.

- We're gonna put 1 1/2.

- Okay.

- You introduce a knife,
you go around in a circle...

and at the end, you take
the stem with the seeds.

Oh, yeah, that's good.

Now you can cut it in half,

and obviously, you're gonna
have some little seeds inside.

Those seeds are delicious.

They're actually very sweet
and tasty.

I'm not gonna take them off.

I'm gonna put them in
with everything,

like in Mexican cooking.

Oh, yeah.

And not to confuse you,

but the mussels, they have
potatoes that are boiled.

Can we put one of your friends

and start getting the potatoes
in water, boiling them?

So we go ahead of the game?
What do you think?

- On it!
- Yep.

[laughter]
- Teamwork!

We need 1/4
of one of the bags.

- Now I just have to put them
in boiling water?

- Yeah, you're gonna do
enough that covers them

and then a little bit more.

It's like when you go
in the swimming pool

or you go in the Jacuzzi.
Look at these potatoes.

Right now, they are very happy
because they are like...

- They're happy!
- "Hey, José,

where are you going with me?"

Poor ladies, they don't know

we're about to boil them
completely.

But that's fine;
they don't need to know

the entire story, Selena.

- You're so great.

I love doing this with you.

- Good.
You're doing great.

Now I need you to get
one cucumber.

- One cucumber.

- In Spanish, we call it
"pepino."

- Look at your pepino.
[laughs]

- So...

now, you get the peeler.

You know how to peel, right?

- You know... yeah.

- Wait, I think you'll
always do it easier, Selena,

if you let the cucumber
rest on the cutting board.

- But of course.

- And now we are gonna cut
the cucumbers.

Doesn't need to be
perfectly peeled.

You cut it in pieces,
tiny pieces, like this.

And you put
the cucumbers with...

the green peppers
and the tomatoes.

- It smells so good, I'm...

trying to teach them
what you are.

You are... baby...
- [laughs]

- Cucumbers, and we love you.
[laughter]

- I'm so happy to be making
Gazpacho with you.

- Me too.

- So now,
this is very important.

Gazpacho, I told you,
is like a salad.

Every salad has, like,
a dressing.

And what you make a dressing
traditionally of?

Olive oil and vinegar.

I'm not gonna give you
a recipe.

You're gonna put...

you know, plenty.

Keep going, come on.
Keep going, keep going, yeah.

Until the cucumbers tell you,
"No more, Selena, no more."

Oh, no, now too much.
Come on, what are you doing?

[laughter]
- No, keep going, keep going.

Come on.
- You!

- Okay, I'm joking, joking.

- José!

- Okay, perfect.
That's good, bingo.

Now, the vinegar.

The vinegar, we need to be
more... careful.

- Okay.
- It's like in a salad,

if you put too much vinegar...

[shuddering]
- [laughs]

- Okay?
You don't want that moment.

You go and you put vinegar.

Let's... not olive oil,
but some vinegar.

Good, good, good, good.
Okay, stop.

And now, this is
very important.

Get some salt...

and put it on top of the
cucumber and the green pepper,

and then, we need one of
the most important ingredients:

garlic.
- I love garlic.

- Now, you go and you can
chop it in little pieces

or you can put it whole.
- Okay, so just one?

- I'm gonna be giving
a couple of advices here.

If you are not yet in a serious
relationship with anybody

and you are just meeting
somebody,

don't put a lot of garlic.

If you are already married
27 years

like I've been with my wife,

put a lot of garlic.
Why?

Because already we
are in a relationship.

I'm not gonna lose her
if I give her a little kiss.

- [laughs]

- They don't put this
in the cookbooks.

There should be two different
types of recipes, Selena!

It's obvious to me!
- Yeah!

I mean, I'm not with anyone,
but it's obvious to me too.

- Thank you.
So start blending slowly.

- Slowly?
- Ooh, I'm excited.

That's gonna be yummy!

- Gazpacho start mixing
and you start increasing.

Everything,
it starts going down

and you keep increasing.

♪ ♪

- [laughs]

- So this is very important.

You keep going
maximum speed now

because we want a Gazpacho

that the blend is very,
very small.

Now is a very important
moment, Selena.

You are gonna test it.
- Everybody try.

- And this is the moment
that you are gonna say,

"Do needs more salt."

You put more salt.
- Kay.

- I'm gonna put more vinegar.
How is it?

- It is really good.
- Salt.

- Yeah, but it's really good.

- Oh, my God,
I wanna make this at home!

♪ ♪

- All right?

- Let's see.

- [laughs]
Paige is like...

- [laughs]

- Bingo!
- It's pretty damn good.

[laughs]
- Hey, give me high five.

One, two, three.

Pow!
- [laughs]

- Dang, you hit hard!

So now, you can put it
in a pitcher.

Now you can see
the green peppers,

the cucumber, the tomato,
the olive oil, the vinegar.

You can listen to them.
They're having such a party.

We like the Gazpacho cold
until we serve it, Selena.

Let's put it
in the refrigerator.

So now,
you're gonna love this one,

and this is something
you can give to your friends.

I think they're hungry already.

- Yeah.
- [laughs]

- I sent you some bread.

- "Peregrino."

- Yeah, open it
out of the pack.

♪ ♪

- Oh, my gosh.
- So you see how light it is?

Almost looks like a cloud.

- Oh, my gosh, I love this!

- This bread is amazing.

We call it "pan de cristal."

So do you have a grill?
- Yeah.

- Now what do you want me
to put that as?

- Like, high.

- "Like, high."
- Yeah.

So now I only need you
to get the bread knife

and put your hand above
and just cut it in the middle

and open the bread in half.

Careful with your hand.

Remember, the fingers
above the bread

so you don't cut yourself.

Yeah, you got it.
Oh, yeah.

And then you put some of the
olive oil on top of the bread.

- Kay.
- And you're gonna put it

on the flat top
you have behind you

with the inside of the bread...
- Yes.

- Perfect.

And now, I think I sent you

ibérico ham.

Jamón ibérico...
somewhere.

- Is this it?
- This is it.

So this pork is amazing.
Look it.

[upbeat Spanish music]

- Oh, my God.

- Wow.
- This pork--

[laughter]

- Hello?
This a cutie.

This my cutie.

- I don't have a--I don't
have that.

- And what you see here
is probably the best pork dish

that you can ever eat
in your life.

Open it out of the bag for now.

Leave it there on the side.

And let's go back
to the bread.

Look at my bread.

- No, mine needs a little more.

Ow!
- So while you wait,

I want you to pick one or two
of the small tomatoes

that they look the ripest
to you.

And now I want you
to cut them in half.

I think two should be plenty.
We can always cut more later.

And you see my bread?

- Yep.

- It's very crunchy...

and it's kind of--almost looks
like a natural grater.

You start rubbing the tomato...
- Ooh.

- As you squeeze
above the bread.

At the end, the only
thing you're gonna be having

is only the skin.

- Wow, that looks great.

♪ ♪

- It's sizzling.
- I know.

- Oh, yeah.

Selena, this is great!

It's like you're born
in Catalonia already.

You're born in Barcelona.
- Whoo!

- I'm gonna put a little bit
more olive oil, why?

Because there's never too much
oil in your life.

- I mean, amen.

- And then I'm gonna put a
little bit of salt from above.

♪ ♪

I'm gonna put the ham
above the bread

in any artistic way you want.

Oh, yeah!

You can cut it in four
or five pieces.

This is excellent, Selena.

You are actually a quick,
good learner.

- Thank you.

- Can we have one?
- Yeah, have--have one!

- This is the great thing,
Selena, about tapas...

that you can go eating
as you make them.

- So good!
- This is so good.

- It's good, huh, Selena?
- So fricking good.

- I want you to check
the potatoes.

They've been boiling, right?
- Oh, yeah.

- So look at what I'm doing.
I have the potatoes.

You can use a knife
or you can smash them

with your hands or with a spoon

because now they are very soft.

- Can I just go like this?
- That's perfect.

And then you go
and you put them in the plate.

They like to be together,
but not too together.

But, man, you look like
you are in the casino

moving all of the cards
in the table.

This is amazing technique.
- Thank you.

- I need you
to find the mussels

and I need you to find
some bay leaf for me.

- I've never seen
fresh bay leaf.

[laughter]

- Okay, they don't bite.

They are very inoffensive.

- What do you mean?
Are they alive?

- Only two years ago,
one mussel ate one person.

But usually they are
very friendly.

- Wait, really?

No.
- No, he got us!

You got us!
- I was like, "Wait a minute."

- Yeah, right.
Yeah, right.

[laughter]
- Do you scuba dive, Selena?

- No, I've never.
- You know why I began

scuba diving, Selena?

- Why?

- Because I was afraid

of what was underwater.

And what I did is learn

that when you are afraid
of something,

you should look at it...
- That's right.

- With a straight face
and go for it.

Now, I am not afraid anymore.

So now I'm so happy.

So I need to bring you and your
friends to scuba dive.

- I actually do want to try it.

- All right.
So, the mussels.

Wash them little bit with water
in a colander.

It's always a good
precaution.

They're perfect.

And now the water is boiling
in the back?

- Yes.

- You can go and put
the mussels in the pot.

- Okay.
Bye, guys.

- [laughs]

- You're putting
mussel by mussel?

- Like that?
- [laughs]

- This is so delicate.

- Oh, my gosh.
They're opening up.

That's so cool!
- Really?

- I'm watching them,
like, burn.

- Are they ready?
- Yeah, I think so.

- Okay, so,
now get the spatula

and a little bowl
and take them out.

♪ ♪

Mmm.
Oh, my God, that's so good.

Nothing is tastier
than a warm mussel.

Oh, my God.
I love mussels.

If I was a little mermaid,

I will be eating mussels
all day.

[laughter]

- You have the potatoes
in the plate

and what you're gonna do
is put some of the mussels

around the potatoes.

♪ ♪

Perfect.
This is amazing.

And now, I need you
to find pimentón.

It's Spanish paprika.
Boom!

From high above, like it was
a beautiful red rain,

you're gonna sprinkle
some of the paprika

on top of the potatoes
and the mussels.

This pimentón is great
because it's smoky.

And then you put little bit
of salt on the potatoes.

Careful with the mussel,
a little bit.

And then you pour a nice dose
of olive oil.

Selena and friends,
this is...

Mejillones a la Gallega.

- Whoo!

- Boom.
Put it next to the bread

and we'll go to the next dish.

- Did you want me to put
bay leaves on the dish?

- Yes, and actually, when you
get a bay leaf on your plate,

in a true Spanish
tradition means...

you are going on a long trip,
Selena.

- Ooh.

- So if you put too many,
you may never come back.

- [laughs]
- Careful.

All right, so...

we've been making
traditional recipes.

I'm gonna make one
that is not so traditional

with maximum gain
and minimum effort.

So, you're gonna get a jar

with some piquillo peppers.

- Ooh.
- Boom.

So what I want you to do
is open the jar.

♪ ♪

Yeah.
Don't--don't hit me.

I'm there on the can.
- Okay.

- Don't hit me in the head.
Come on, Selena!

- Okay, okay!
- [laughs]

- That's it.

You put a few around the plate.

You can put four or five or
whatever you want, that's it.

- I love how it feels.

- Get two eggs inside.

♪ ♪

And now you're gonna do this.

You're gonna put some salt.
Everybody can do this.

♪ ♪

And then I need you
to go for mayonnaise.

- Okay.
- Can be homemade mayo,

or the mayo you buy
in the supermarket.

I love it.
- Kay.

- And then I need you to get
a very big spoon of the mayo

and put it on the eggs.

- Anything with mayonnaise.

- And you're gonna be mixing
the eggs...

with the mayo...

until everything becomes
one happy family.

Oh, yeah.
Look at that.

Perfect.
Now it looks like a custard.

You're gonna put this mix
on the side,

and I want you to get
the little Pyrex, like this.

And I want you to put

a tiny bit of oil
in the bottom.

tiny bit, tiny bit.
Not much.

And then, with your fingers,

you're gonna cover--
use the sides,

only up to the middle
of the cup.

- Okay.
- And I want you to have

grated Manchego cheese.

You have it?
- Yep.

- So now, put some of the
cheese in the bottom like this.

Only I want you
to put a little bit

and then roll it

so some of the cheese
sticks to the sides of the pot.

Yeah, you shake it.
You can shake it.

Shake it, shake it,
yeah, yeah, shake it!

[laughter]

And this is
the moment of truth.

You go and you bring the mix

and you put it right
in the middle...

like that.

- I'm excited for this outcome.

- And now, we're gonna
put it in the microwave.

- Okay.
- We're gonna put it

45 seconds.
- Like that?

- You know one thing, Selena?

You should partner
with a microwave company.

You should press the microwave

and a song of Selena
should be playing!

And as you are waiting
for the microwave,

you should be dancing!

- [laughs]
- Hello?

45 seconds!

Let's start.

[upbeat music]

♪ ♪

- I'm literally crying.

[laughter]

♪ ♪

Okay, all right...

that's it, I got it!

- Oh, my God.
- Okay, I got it.

- And now, in this moment,
carefully,

you drop it right on the eggs.

Like... boom!

- Ooh.

- Yeah!
Awesome!

I sprinkle some more

of this beautiful
Manchego cheese.

Black pepper on top.

♪ ♪

- Love it!
- Are you happy with this one?

You did a good job.
- Hell yeah!

- This looks better than mine!
- No.

It looks good, though.
- It looks really pretty.

- Bingo, boom!
Next.

The last one
is Gambas al Ajillo.

Do you like shrimp?
Who likes shrimp?

Everybody likes shrimp?
- I like shrimp!

- Oh, yeah.
- I love shrimp.

- All right, so now...

you get the little knife
and you cut

three or four garlic cloves

in little slices, like this.

♪ ♪

Great.

Careful with the manicure.
Careful with the manicure.

- I don't have one, eh.

- [laughs]
- Okay, so...

I need you now
to have the dry peppers.

Yeah, and we call them
"guindillas."

If you like spicy,
you do three.

If you don't like it very
spicy, you do one.

- One?
- Yeah, one.

- We're gonna do one.
- So I would cut them in half

and take the seeds inside,
because sometimes the seeds

make it extra spicy.

So it's better
without the seeds.

I'm gonna put two.
- Okay.

♪ ♪

- And now I need you to find
the shrimp.

Do you have the shrimp?

I have a terracotta casserole
from España, Spain.

- Like this?

- Oh, yeah!
- "Oh, yeah!"

- [laughs]

- You're gonna put
some olive oil.

♪ ♪

- Kay.
- Perfect.

Put it on the fire.

♪ ♪

- [laughs]
- Now,

you're gonna come
and you're gonna put the garlic

and the chile pepper
in the oil.

We're gonna bring
the Gazpacho out

because it's time
to sit at the table.

And, you see,
now is the moment

that you start filling up
the glasses...

up to halfway.

So the Gazpacho is ready.

In case you didn't use
enough olive oil,

you can put a touch
of olive oil on the top.

Why?
Because we can.

- [laughs]
- Selena?

Go to the garlic,
or the garlic is gonna burn!

- Ah!
- Oh, my God.

This is tapas!

This is, like,
the moment of truth!

Is the garlic okay?
- Yeah, it's okay.

- Okay, put the shrimp in.

♪ ♪

I don't want it to burn

because this burns very
quickly.

I'm turning the shrimp
very quickly.

Also, if something
is going completely wrong

and nothing is going your way,

tell your friends
to make you a cocktail

and forget about the mess
you created in the kitchen.

- They actually have
a glass of rosé.

- Shh, don't tell!
[laughter]

♪ ♪

- Your shrimp
are looking great.

They are so happy,
they are like,

"Wow, Selena is taking
us place."

Victory.

Right here, right now...

we have an amazing
Spanish tapas.

Quick, fast,
everybody can succeed.

Looks amazing.
- So pretty.

- This is really a tapas party!

- You made art.

- Wow!

♪ ♪

- Beautiful!

- I'm so excited.

♪ ♪

- Five out of five.
- Five.

- The shrimp's really good.

♪ ♪

- Mmm, whoa.
Wow.

- Five out of four for me
because of the textures.

- You said "five out of four."
- Four out of five?

Four out of five!

- I was like,
"Wow, actually you love it.

Five out of four!"

- I would say
I didn't do a bad job.

- No, really good.
- No, not at all.

- So I actually was wondering

about your charity
organization.

Can you tell me about it?

- I created this organization

called "World Central Kitchen"

over 10 years ago

after I went to Haiti

after the very big earthquake,

and I always saw how
a plate of food

could change
the life of people.

Since then, we've been going
to any event

that need people like us
to show up to feed them.

We've done hundreds
of hospitals,

elderly homes, homeless,
first responders.

We've been in the fires
of California and Oregon,

in every single one of them

next to our firefighters.

But then we've been
in the Gulf of Mexico

in every hurricane.

We've been in Lebanon, Beirut,

after the big explosion...
- Wow.

- With 10 kitchens making sure
that everybody affected

by the explosion
will have a plate of food.

So in this pandemic alone,

we've done
almost 40 million meals.

- Wow.
- We've been in

almost 35 states

just feeding people in need
and being next to them.

- I actually didn't know
all of that information,

so thank you for sharing that.

To thank José for
the fantastic lesson today,

we're donating $10,000
to World Central Kitchen.

For more ways to support
World Central Kitchen,

please go to wck.org.

- Thank you.
Thank you very much.

- Thank you so much!
Goodbye!

- Selena, next time
we do it live, okay?

- Okay!
- Call me.

Bye.

♪ ♪

- I want another one of these.

Mmm.
Oh, man!

♪ ♪

No wonder I can't get a date.

- [laughs]

[upbeat music]

♪ ♪

♪ Look at her now ♪

♪ She knows she'll find love ♪

♪ Only if she wants it ♪

♪ She knows she'll find love ♪

♪ ♪

♪ She knows she'll find love ♪

♪ Only if she wants it ♪

♪ She knows she'll find love ♪

♪ On the up
from the way down ♪

♪ Look at her now ♪