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Grupo Gallo has unveiled its new variety of natural seafood broth, which stands out for being the only one on the market made with 20% shrimp, during its participation as a sponsor in the International Valencian Paella Competition.
The final of the 63rd edition of this competition was consolidated as a world reference event for paella, with the participation of 40 master paella chefs from countries such as Argentina, Australia, Colombia, France, Japan, Mexico, Peru, Puerto Rico, United Kingdom and Switzerland. Chef Paco Rodríguez, from the Restaurant Miguel y Juani in Alcúdia, won the competition.
During the event, Grupo Gallo offered participants, organisers and visitors the opportunity to taste fideuá made with the brand’s pasta, prepared by chef Carlos Miralles, from the Mar Blava restaurant in Benicarló, in the marquee set up by the company in the Parque de la Estación in Sueca.
According to Miralles, ‘the quantity of prawns undoubtedly makes the difference, both in flavour and in smell and colour. You can tell that we are dealing with a product made with natural ingredients that achieve a broth similar to that made at home’. Throughout the day, tastings of the natural broth, served directly from thermos flasks, were also offered.
The participation of this natural seafood broth in the event was aimed at raising awareness of the product and its versatility among key associations, such as the Association of Chefs and Pastry Chefs of Valencia and the Spanish Federation of Chefs and Pastry Chefs, entities that have been collaborating in the organisation of the event since 1987.
We are convinced that our excellent quality broth offers all chefs an essential ingredient to enhance the flavour of dishes such as paella or fideuá. It adapts to every recipe and culinary style, improving the final result’, stated Adriana Blanch, Brand Manager of Grupo Gallo and responsible for the brand’s new range of broths.
Grupo Gallo emphasised that it has developed a versatile seafood stock, capable of adding a unique touch to dishes such as fideuá and rice dishes, as well as soups and stews. This new product responds to the Spanish market’s growing interest in this type of product. According to data from the Nielsen consultancy firm, fish broths, paella/fideuá and fumet are the second most relevant variety in the broth market, representing 19% of the total.
In 2023, their consumption increased by 4% compared to the previous year. Furthermore, 81% of the consumption of these broths is for culinary uses, with 75% focused on the preparation of paella or fideuá, according to data from the Kantar Usage report.