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. Follow Goose: https://www.instagram.com/goosetheband Don’t miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING. This episode is brought to you by Hello Fresh. Use code SBKIDS for one FREE kids meal per box for 2 months at https://www.HelloFresh.com/sbkids This episode is brought to you by Talkspace. Get $80 off your first month with promo code SPACE80 at https://talkspace.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg See me DOUBLE DOWN in LAS VEGAS September 27 and 28th at the Resorts World Theatre! https://www.axs.com/series/23217/bertkreischer-tickets?skin=resortsworld For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer 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. Learn more about your ad choices. Visit megaphone.fm/adchoices

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“What did the council decide on item 42?” — answered with the speaker and the moment.