Millie Bobby Brown Cooks a Paella Dinner | Now Serving | Vogue

Watch as “The Electric State” star Millie Bobby Brown takes Vogue into the kitchen to serve both a “lewk” and a meal. The main course for this evening? A paella stuffed with bell peppers, onion, garlic, chorizo, and chicken, along with a Shirley Temple to wash it all down. “I can’t be a Bongiovi without good Italian food!” says Millie Bobby Brown, referencing the delectable dishes served at her wedding to husband Jake Bongiovi. Following in the footsteps of fellow chef and actor Stanley Tucci, Millie dices and fries over medium heat while offering scorching-hot commentary. She talks about baking during COVID, being a guest on Gordon Ramsay’s “Hell’s Kitchen,” and why, even at 21 years old, she still prefers to drink Shirley Temples. Finishing up with a cascading shower of parsley—a tasteful ode to Salt Bae—Millie plates her paella and tastes her finished masterpiece.

Director: Gabrielle Reich
Director of Photography: Josh Herzog
Editor: Michael Suyeda
Producer: Chase Lewis
Producer, On Set: Bety Dereje
Associate Producer: Lea Donenberg
Assistant Camera: Paola Oliveros
Gaffer: Eli Kravetz
Key Grip: Christopher Mitchell
Audio: Mariya Chulichkova
Food Stylist: Jeannie Chen
Production Assistant: Maya Layne
Set Designer: Elaine Winter
Set Design Assistant: Jacob Kander
Stylist: Ryan Young
Production Coordinators: Ava Kashar, Tania Jones
Production Manager: David Alvarez Paz
Line Producer: Natasha Soto-Albors
Senior Director, Production Management: Jessica Schier
Assistant Editor: Fynn Lithgow
Post Production Coordinator: Holly Frew
Supervising Editor: Erica DeLeo
Post Production Supervisor: Alexa Deutsch
Director, Post Production: Nicholas Ascanio
Associate Talent Manager: Phoebe Dishner
Director, Content Production: Rahel Gebreyes
Senior Director, Digital Video: Romy van den Broeke
Senior Director, Programming: Linda Gittleson
VP, Video Programming: Thespena Guatieri

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