Braised Lamb with Chef Paco Torrico

In this episode, chef Francisco ‘Paco’ Jose Torrico makes braised leg of lamb on a traditional Basque parrilla (wood fire grill) while chatting to me about a chef’s mission to defend the heritage of local cuisine, how traditional cuisine is always changing, and his love for Asian food (some great restaurant recommendations in here!).
Paco is the Executive Chef of Barrafina and Parrillan in Coal Drops Yard and Barrafina, Parrillan and Bar Daskal in Borough Yards
More from Paco: / torri_san
More Misplated: • Misplated
Why Misplated?
Misplated puts the people behind food at the forefront. “Misplated” comes from “misplaced”, the feeling of being “lost”, “in the wrong place”. For many of us in London or a big city, this is very common. But something magical happens with food. No matter where we are, it has the power to make us feel at home. The more one travels, the more ingredients one adds to their plate, eventually creating a unique palette of flavours that travels with them. What many might call “misplated” ingredients, are now the perfect recipe that makes us feel at home.
About me
I'm Claudia, a producer and host. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012, where I work as a journalist and producer. Living in London and reporting on international food has forever changed the way I eat, but most importantly, the way I relate to food. There is the sensory element to it, but there also is a personal connection that is unique to each of us. I enjoy learning why certain foods are so important to countries and cultures around the world, and how food artisans and chefs cherish their land through food. Follow me for more food videos!
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[@TheEaglesvisions]

great post Claudia ;-) love lamb !

[@sonodiventataunalbero5576]

That was mouthwatering 🤤 I agree with your reasoning, only if you know well and care for your roots, you can be really open to explore 💙

[@cfazio]

The sauce looked good and I imagine the flavor was complex.

[@lukada83]

Claudia, I love the new upload schedule. Keep up the excellent work.

[@alexanderdavis7749]

looks delicious, i always love your content Claudia!

[@hoilst265]

Romeo! Romeo! Wherefore for art thou- oh. There she is.

[@Kiss__Kiss]

Great questions, Claudia. These are some of the reasons/traits, which make you a great journalist. Way to keep the interviewee, involved. Also gets them to see you are truly involved in what they have to say/share, rather than just interviewing them, for the sake of eating their food.

[@claudia-romeo]

Thank you so much for the kind words! I’m glad you appreciate my approach 🙏🏼

[@whlewis9164]

Lamb shank is an underrated classic

[@John-r2p9t]

Thanks so much Claudia! Another amazing episode with an interesting unique chef! I also appreciate your warm & friendly approach that makes the video's guest chef feel at ease and more comfortable, as he enthusiastically discusses his history & favorites, his different styles & recipes (special ingredients). Btw, I'd love to try that lamb dish!💯

[@claudia-romeo]

Thank you so much!! I really appreciate what you said 🙏🏼

[@John-r2p9t]

@@claudia-romeo - Thank you Claudia for deciding to take a chance with this new more personalized direction you've taken with your channel; it truly separates you from more typical food reviews. You have a special gift for it! I wish you much continued success! Keep up the great work!

[@inisipisTV]

Just had Braised Leg of Lamb in Zaragosa, Spain. Delicious. Very tender and quite flavorful.

[@butterfliesandtape]

so true about couple's roles in the kitchen! I am useless with fish and lose pateince with deboning quickly! more content, thank you. I am realising what makes your channel different from others is that you actually ENGAGE with your subjects becuase you are actuakly interested in them rather than faking over-animated bullshit interview type content. It's so informative and relaxing to watch stuff on your channel. Well played Claudia! I agree with what Paco says about rice and pasta, and I would also aruge that - at last here in Catalunya - we do as many pasta dishes as tice dishes. Fideuas, Canelons, caldo with colzes, so many amazing catalan dishes use pasta... Cheers!

[@woodreauxwoodreaux6298]

You raise an excellent point. While growing up in south Louisiana, Cajun and Creole food was always available all over the place. What motivated me to learn to cook Gumbo and other Louisiana cuisine was moving away and not having someone else I could pay to make it for me. If I wanted it, I had to learn to make it myself. Hence, I felt more like a part of my home town after I left it than I ever did when I was originally living there. Great episode, Claudia! Keep up the fantastic work.

[@nickfranklin1867]

Delicious looking lamb shanks! I thought the height adjustable charcoal grill was very innovative

[@carlosblanco4040]

Lovely documentary, I love the humility of the chef and how proud he is of his parents parents. Please keep going this way showing real people who enjoy cooking and they are not too much into themselves.

[@mrharvest]

26:35 I think he's talking about chawanmushi. It's a steamed egg custard.

[@MariaSanchez-kd9ss]

A great video as always, such a pleasure to see the chefs/artisans sharing part of their magnificent work

[@seabird6744]

Yummy ! ... where is the Ketchup .... just Kidding ^^;

[@samhianblackmoon]

🔥👍🏽

[@adeadcrab]

i dont want to watch capsicums roasting for 28 minutes xx