Grupo Gallo presented its new variety of natural seafood broth with 20% shrimp in the International Valencian Paella Competitiona competition in which the company participates as a sponsor.
The event celebrated the final of its 63rd edition this Sunday in the Valencian municipality of Sueca, consolidating itself as the world epicentre of paella with the participation of 40 paella masters from countries such as Argentina, Australia, Colombia, France, Japan, Mexico, Peru, Puerto Rico, the Czech Republic, the United Kingdom and Switzerland. The chef Paco Rodriguezfrom the Miguel and Juani Restaurant in Alcúdia, has been crowned the winner of the competition.
According to Grupo Gallo, “participants, organizers and visiting public have been able to taste fideuá with 100% Gallo DNA made by the Chef Carlos Mirallesfrom the Mar Blava restaurant in Benicarló, in the marquee that the company has set up in the Sueca Station Park. The chef from Castellón highlighted “the quantity of shrimp undoubtedly makes the difference, both in flavour, smell and colour. It is clear that we are dealing with a product made with natural ingredients that give rise to a broth like the one prepared at home”. During the day, tastings of the natural broth were also given out, dispensed directly from the thermoses that the brand has brought to the event to ensure the qualities of the product.
The participation of the new variety of natural seafood broth in the competition aims to promote the product “and its versatility to a key group, the Association of Chefs and Pastry Chefs of Valencia and the Federation of Chefs and Pastry Chefs of Spain, who have collaborated in the organization of the event since 1987,” said the company.
“We are convinced that our excellent quality broth offers all cooks a fundamental ingredient to enhance the flavour of dishes such as paella or fideuá, adapting to each recipe and culinary style and elevating the final result,” says Adriana Blanch, Brand Manager of Grupo Gallo and responsible for the brand’s new range of broths.
Grupo Gallo explained that it has designed “a versatile seafood broth, capable of adding a unique touch to dishes such as fideuá and rice dishes, but also to soups and stews. The new natural seafood broth responds to the growing interest in this type of product in the Spanish market.”
He added that, according to data from the Nielsen consultancy, fish broths, paella/fideuá and fumet constitute 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. Likewise, 81% of the occasions of consumption of fish broths, paella-fideuá and fumet are for culinary uses, with 75% of culinary uses focused on the preparation of paella or fideuá, according to data from the Kantar Usage report.
Grupo Gallo, which entered the market in early 2023 with the launch of five varieties of natural broth (Chicken, Stew, Vegetables, Escudella and Chicken with Iberian Ham), is now presenting its sixth product in this segment, a seafood broth for paella and fideuá, “currently the only one on the market made with 20% shrimp. This new product not only stands out for its high concentration of seafood, but also for being a practical and flavourful solution that promises to raise the level of any recipe due to its organoleptic properties.”
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