It’s a dream episode when Bert’s favorite band, Goose, swings by the Something’s Burning kitchen. And, while he’s dishin’ out paella – they’re dishin’ about their music, lyrics, and life. There’s laughter, uncomfortable crying, and a private concert that may or may not have been consensual.

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SEAFOOD PAELLA

Ingredients:

* 8 cloves of garlic

* 1 1/3 cup of chopped shallots

* 4 lemons

* 2 red or green chili peppers

* 2 cups baby plum tomatoes

* Few handfuls of fresh parsley

* Smoked Mussels

* Langoustines

* Squid

* Clams

* Thick slices of seabass

* Pinch of saffron

* 6 2/3 cups fish stock and/or vegetable stock

* 2 2/3 cups paella rice

* 2 Red Peppers

* 2 Orange or yellow peppers

* 1 ¼ cups white wine

* 4 TBS olive oil

* 4 TBS smoked paprika

* 2 tsp salt

* 4 tsp cracked pepper

* 1 cup sofrito

Steps:

1. 1 TBS olive oil in pan over medium-high heat. Add shallots, garlic and chili, and fry for 4 minutes

2. Add rice, smoked paprika, peppers, and half of the parsley. Fry for 2 minutes.

3. Add the wine and tomatoes and simmer for a few minutes for wine to reduce. Add ¼ cup of stock and saffron. Continue adding more stock as it reduces down.

4. Add shrimp, mussels, crab meat, squid, langoustines, and seabass and simmer for 5 minutes.

5. Add sofrito to pan

6. Add salt and pepper to taste.

7. Squeeze lemon juice over and mix together.

Sofrito

-1 Yellow onion

-2 cloves garlic

-1/2 green bell pepper

-1/2 cup red wine

-2 28 oz cans of whole tomatoes, drained

-1 spring rosemary

-1/2 tsp fine grain sea salt

-Olive oil

1. Heat oil and cook onions. Add garlic, green bell pepper, cooking until soft

2. Add wine and let evaporate

3. Stir in tomatoes, rosemary and salt simmering for 50 minutes. Remove rosemary.

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"The conflict was never really frozen" - Arzu Geybullayeva on Nagorno-Karabakh (Bonus)