El Paeller prepares this paella base with free-range chicken and duck. After sautéing the meat, El Paeller cooks it slowly in water over a wood fire for two hours so that the aroma of firewood permeates the broth. The broth adds a unique touch of firewood to rice dishes, paellas, fideuàs, stews and suquets. One can is enough for three to four servings of paella. El Paeller broth is pure broth, without artificial ingredients, preservatives or concentrates.

El Paeller uses quality, fresh and natural ingredients in all of its cooking bases and paella kits, but the invisible ingredient is firewood. Cooking over a wood-burning fire adds unique nuances to the flavor, aroma and color to each product. Mestre Paeller (Valencian for “Paella Master”) Rafa Margós has more than 25 years of experience cooking paella over fire. His mastery of these techniques has led him to advise chefs such as José Andrés and Quique Dacosta on their wood-fired paella projects.

For paella or fideuà: 
1. Brown proteins and/or vegetables of your choice in the paella pan and set them aside. 
2. Add the broth to the pan. 
3. Pour in the rice or noodles when the broth comes to a boil and add the reserved proteins and/or vegetables. The broth should evaporate completely within the cooking time of the rice (17 min. approx.).

Use and Care:
Store in a cool, dry place prior to use.