The idea that paella can travel to the ends of the earth, allowing anyone to savor this taste of celebration, hedonism, and life, is a dream that began in 1995 with Rafael Margós. An entrepreneur who left farming to serve the wood-fired paellas he learned to cook with his grandmother, and which his son Rafa now prepares for you.
Paella in its original form, accessible to everyone in the world. A difficult dream to fulfill, longed for by many paella masters, but not impossible. Achieving it requires extraordinary technique for packaging the paella while maintaining the balance between flavor, texture, and aroma. It demands the creativity necessary to preserve the nuances of artisanal preparation in an industrial format, capable of being mass-produced in a controlled and safe manner. And the courage to cook it over a live wood fire. Something within the reach of very few.
The Margós family is one of them. The family that transformed Las Bairetas into the quintessential temple of wood-fired paellas could indeed approach that delicate balance. It was their father who pioneered the industrialization of traditional methods, establishing a new approach in the last five years of the s.XX the first trial of preserving paella over a wood fire.
Many more attempts followed, but none were successful. The results didn't live up to Margós's expectations and what she demanded of paella. In the end, these attempts proved more fruitful than she had imagined, as they became part of the origin of El Paeller.
Since then, many proposals have been launched amidst the fervor for ready-to-eat meals and the international paella boom. In most cases, these are artificial products that stray far from the flavor of paella. There are a few interesting projects, but none have been able to incorporate the necessary industrialization to make wood-fired paella available in every corner of the world.
It took Rafa, the eldest son of the Margós family, to take up his father's mantle and, 25 years later, create the best possible version. A natural, wood-fired paella with flavors reminiscent of the magic of Valencian paella chefs. Achieving this required years of R&D with much trial and error, and of course, his unique experience cooking over 300,000 paellas over a wood fire has been key.
At El Paeller, by packaging the broth and traditional ingredients cooked over a wood fire with that perfect balance, we also capture the ritual that accompanies paella in the homes of the Valencian Community. A celebration with family and friends that begins the moment we start cooking it. A ritual that is the very essence of paella and that can now be experienced in any home in the world.
