00:00My mom has a Spanish blood, so usually what she cooks before, like morcon, Spanish caldereta, mechado,
00:11there's a lot of Spanish food.
00:14So during the pandemic, I didn't work, so I was just at home. I was just cooking.
00:19And then I tried cooking the paella, which I learned in Barcelona, Spain in 2018.
00:24But it was first taught by my mom, but the Spanish way of cooking the paella, I learned it from
00:30Barcelona, Spain.
00:32I will provide minimal help, Chef. I apologize.
00:36So we will be cooking the paella using the paelliera. We call this paelliera.
00:42So in Spain, this is where they cook the paella. So we sprinkle a little olive oil.
00:49Chef, question, what size is this? Kasi may nakikita ko, mas malaki pa eh.
00:53Yeah. Here at the restaurant, we serve three packs, six packs. And we have a party size of paella, which
00:58is 15 packs.
00:59Mmm. This is for how many people?
01:02This is the three packs.
01:03Three packs.
01:04Yeah, three packs paella.
01:07Parang pag ako kumain pang one packs lang to.
01:09Pang one packs lang to.
01:11Chef, anong rice yan yung nilalagay?
01:13Okay. I'm using, here in my cuisine, we use the paella rice.
01:17We use paella rice because it's different from other kinds of rice kasi the paella rice absorbs the broth and
01:26the sauce of the paella.
01:28Kasi ang experience mo lagi sa paella, parang mas sticky yung rice.
01:31Yes.
01:32Tapos may flavor.
01:35So the broth that we use, that's chicken and seafood broth, because the one I'm going to cook right now
01:42is the marisco.
01:43So marisco is a seafood paella. It has shrimp, it has mussels, and clams.
01:49We're gonna sautay it with rice na.
01:52Sige, tolong ito, Chef.
01:53In that way kasi, the juice and the seafood taste will remain or retain in the rice.
02:02Mmm.
02:02So we will sautay this first.
02:06So the paella kasi originated in Valencia, Spain.
02:10So seafood talaga, actually, it started as a farmer's food.
02:15So yung mga farmers in Spain, in Valencia, parang they came up lang with rice, with seafood, and yun, they
02:24called it paella.
02:26Paella.
02:27Oo.
02:27People are thinking kasi when they hear paella, it's a very expensive dish.
02:31That's true.
02:32But in Spain, it started as farmer's food.
02:35Mmm.
02:36Haling.
02:38So you can smell the aroma.
02:38Amoy pa lang yan.
02:39I can smell it.
02:41Initial ano pa lang ito ah.
02:42Steps pa lang ito.
02:42So that's actually the aroma of the seafood pa lang.
02:45So after simmering this, we will add on the Spanish ingredients.
02:50So we have, of course, paella.
02:52Will not be paella without the saffron.
02:54And then the other secret spices that we use.
02:57And this is the very first dish I cooked during the pandemic.
03:02Ito talagang marisco ang binibenta ko online.
03:05Ito ba yung nag-viral?
03:07Yes.
03:07Ito yung, this one started everything.
03:09Yes.
03:09Mi Cocina started with this dish.
03:12So I was just posting it on Facebook and Instagram.
03:17And then some friends, they were like asking if I sell it.
03:20So I started selling it online.
03:22Me and a partner, which is a family friend, we opened up a small takeout place.
03:29And we called, I called it Mi Cocina Paella.
03:32From a 19 square meter property, now it's a 400 square meter property.
03:38Since cafes are booming, bars are booming, restaurants are booming.
03:43So I decided to make it a cafe, a bar, and a restaurant as well.
03:49That's why we changed it to Mi Cocina Cafe-Restaurante eBar.
03:53Chef, anong mangyayari pagkatapos na ito?
03:57Okay.
03:57So we have to simmer the rice until cooked.
04:00And then after that, it's ready to cook.
04:02This is the marisco paella.
04:05So Mi Cocina started with this dish talaga.
04:10Time to try it out.
04:15Wow.
04:16Okay.
04:18Chef, anong sarap.
04:20Along with the seafood, I taste the tomato base.
04:24Okay.
04:25Ang ganda nung pag-combine natin dun sa seafood broth as well.
04:29Sa seafood broth.
04:29So, this is the first paella na natikman ko na ganito yung lasa.
04:35At ganito ka rin.
04:40At ganito ka rin.
04:42At ganito ka rin.
04:46At ganito ka rin.
04:48At ganito ka rin.
04:50At ganito ka rin.
04:52At ganito ka rin.
04:54At ganito ka rin.
04:55At ganito ka rin.
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