Reporter: Meet the participants of the Young Chefs competition. Let’s see what they are going to cook today?

Speaker 1: I’m going to make paella, the national dish of Spain. There are many, many paella . Paella ingredients depend on local traditions and the ingredients available. Anything from fresh garden to holiday left-overs will do! In fact, there are two versions of the origin of its name. According to the first one, the dish was named after the it is cooked in, a Paellera. The other one says the name comes from the Arabic word “baquia,” which simply means “leftovers.” So, historically, paella was introduced by Valencia farm workers as the solution to . I want to make seafood paella which is typical in the region where I live. It’s rice at a low heat in a broth of onions, garlic, tomatoes, green beans, spices, slightly fried lobsters and . Extremely tasty!

Speaker 2: Today I’m preparing a BBQ dish. Beefsteak is really traditional in my country. Grilled have been part of the American diet for several centuries. The first dinners were organised by workers in New York City in the late 1800s. A beefsteak is a thick of meat that is or . It depends on a person’s taste how much the meat is cooked: – the meat is cooked for a short time and is mostly red; – the meat inside is pink, the outside is grey-brown; – the meat is completely cooked. Today I’m making a medium-rare grilled steak. It’s important not to it because I want to make it juicy, not dry. I really like the dish because it’s simple and fast. Grill it for just 20 minutes, with salt and pepper and your perfect dinner is ready! It’s rather so I’m going to serve it with broccoli and carrots.

Speaker 3: I’m from Poland and I’m making bigos. It’s a popular Polish made with various kinds of meat such as pork, beef, lamb, bacon, and ham stewed with fresh white cabbage, sauerkraut, mushrooms and tomatoes. The history of Polish bigos begins many centuries ago. However, the 17th century bigos was cooked without cabbage. It was either made sour with vinegar, lemons, or even gooseberries; sweet with sugar and raisins; or spicy with pepper, cinnamon, and other . The bigos which Poles eat today has its roots in the 18th century. Bigos was taken on journeys and for hunting and the dish was called “hunter’s stew”. Now bigos is a traditional pot dish, usually made during the winter months or for special occasions