I´ve met Rafa Margós couple of years ago at BCN Alimentaria where I could taste for the first time his product: El Paeller, ready-to-go broths to use at home, or at a restaurant, to cook different kinds of Paella. Completely artisanal made, cooked with wood-fire and without additives.
On top of this, they also sell different packs together with rice, the broth + proteins + vegetables (all in a tin) so the only thing that you need to add at home is a bit of olive oil and saffron.
Don´t get me wrong, in my career as a professional Chef I´ve tried many types of these: dehydrated, concentrated, in cubes… and I wasn´t really happy with the flavor of any of them. But this is different.
El Paeller born from the hard work and experience of a whole family that runs Las Bairetas and Gastro Trinquet group who manages Trinquet Pelayo, Vaqueta and Casa Baldo.
Last February I was lucky enough to visit the kitchen and factory where they prepare their products and be witness of the whole process, not cheating, from the delivery of the raw ingredients until the packaging. Today they´re present in 25 countries (more on the way) and in Spain you can find it at El Corte Inglés, Consum or even at Valencia´s Airport, ready to gift.
I was with two friends: Ximo Carrión, a.k.a fentdetutto, true gastronomic polymath and author of books “Arroces y mucho más” and “Nuestros arroces“, one of the people who knows more about rice in Valencia. And Iván Sánchez, Chef, blogger and culinary teacher that is always looking how to make a better experience for his students looking for collaborations with other professionals and motivate them, so they can start loving cooking like we do.
Here’s some of the pictures of the process where you can see is like a huge paella pan where they go step by step adding ingredients while they feed the fire:
Once the broth it’s ready, they pass through multiple filters and it goes straight away to pasteurization and pack.
What a best way to try the final product than cooking a Paella? We moved to Las Bairetas, where in its legendary hot kitchen they can cook up to 200 paellas at the same time. On a Sunday, half of the kitchen will be busy with take-away orders while the other half will be in charge of the menu a la carte.
Result: a very good and tasty Paella in less than 30 minutes. El Paeller has lots of possibilities in a professional restaurant or at home.
Thanks for opening your doors to us so we can tell the whole world.
Savor Spain 
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