 It's a nice picture. Exactly, the residency. This is like the residency. Let me through. Let me through. Let me through. Let me through. Valencian culture. Spanish people, for Valencian people, when we go to the table, when we cook, it's a very important part of our culture, ok? And you're going to know the most famous recipe in Spain, the Valencian paella, paella valenciana. Ok, this paella comes in the albufera lake. Albufera lake is a lake. It's 20 minutes from here, from the center. Around this lake, we have one of the biggest piece of rice in the world. It's one of the reasons because the tradition in Valencian, with the rice, ok, with the paella. Ok, this is very important, you need to know. This paella, outside these cities, you don't want to have this paella with the ingredients. We want to prepare today, ok, this paella, the way and the ingredients. We're going to use today. It's like my grandma and the grandma of David make it a long time ago. It's very traditional. And outside the city, it's impossible to find a paella with the same ingredients, ok? It's very, very specific. And it's one of the most difficult recipes of paella you can prepare because it's more difficult than the secret paella, for example. And this paella we prepare with family or friends every Sunday if you can, of course. We prepare in the garden and we use real fire with wood, ok? And instead of this, we use this stove with gas stove but with rings. And we can have on the three rings so we can have only one because we need to play along with the fire. With a small fire needed, it's impossible to prepare our paella properly, ok? For other side, the starter today because we're going to cook together everything, the starter today is the Spanish omelette, tortilla de patata, ok? We're going to prepare this Spanish omelette with the potato and the onion is already cooked. Just we cook in a lot of sunflower oil at 70-80 degrees. And because we don't want to fry we want the potatoes soft, ok? For mix with the... later we prepare... Brother sign, tenemos el listo de comanjana. In Valencia and here we cook in yanda because yanda means can and the material we cook the cake is canned material. It's very easy to receive but it's the same with the paella. This is a traditional recipe from the grandmas and the mamas and papas of this city. This poca, this sponge cake we prepare at home. Sponge cake is so... The texture is very important because it's not... It's like making a sponge cake. How hungry is everybody now? Everyone's getting hungry they're doing all this cooking. The shoulder, the shoulder. But you're going to do it with... This apple will be good. It looks fantastic. Yes sir. Little bit more he says. He's flaming now. It's so hot. Just wait, don't burn yourself. He's going for it. Is it good? Alright, he says it's good. That looks so good. That looks so good. Perfect. You like it really? Bravo, thank you, thank you. Expert, expert, well done. Okay, mix it up, mix it up. We're going to spread it. He'll spread it out. That was the triple. Same thing for them, same thing for them. Oh no! He's boiling it, right? So hopefully he boiled out all the bacteria. Spanish omelette. It's more famous. It's in the north of Spain. They have contests with tortilla. But you want to do it. You put this inside. And making circles. With your hand, like this. And the tortilla needs to start to do like this. Wow, it's cooking fast. And we need a new volunteer to make the next one. Like this. We put the pan again in the fire. We put the tortilla. Yeah, you understand? You can do it for me. It's very important when you put the tortilla here. Very fast. The pan here again. I'm going to help you all the time. Wait, wait. Yeah, it's heavy. It's heavy because... Yeah, very heavy. Now this here. And come here. No worries, I'm going to help you. Bravo, pan again in the fire. Pan in the fire. Wow, it's good. It's because the pan is not new. But we're going to manage. Put it here. Put it here. Very good. Bravo. Like this. Yeah, and we flip again and we manage. Nice. And the point is, now again. Yes? Good job. And now, check out the sign for the time. Now we're going to flip it again. For manage, yeah, because for manage this. We're going to cook a little bit here. Still here. And new water for making it. That's the sponge cake? Two minutes or more. And this. Looks good. When it's clean, it's okay. It's good. It's fine. It's fine. It's okay. The rosemary. Perfect. Good. Yeah, you're a great chef. Yeah. Yeah, you got it. Food looks good, right? Over here. And then you get to eat it after. I know it's a food. Hi. We speak of food. Experience, I hope you enjoy the experience. And if you like the food and the menu, we are very happy. Okay? Bravo. Now you know, you have a responsibility now. Because you know the real Valencian payas. You know the receipt of the real Valencian payas. Because you deserve the diploma by a master. Okay? And we have the photo of the cook in the backside. Oh, great. And with this, we finish. And thank you all. Thank you, guys.