Paella begins long before the rice hits the pan. Its soul lives in the stock. In the regions of Alicante and Valencia, where paella was born, tradition calls for ingredients that reflect the land and sea. This is where we begin. At Olmeda Orígenes, we offer a paella stock that respects those origins while meeting the needs of today ‘s kitchens.
A Tradition That Starts with the Stock
No matter the version—whether seafood-heavy from the coast or vegetable-based from the interior—the key to a good paella is always the broth. It is what gives the rice its depth. It carries the aromas, the history, and the character of the region.
Our vegetable paella stock is made from fresh produce grown in Alicante. Tomato, pepper, leek, mushroom, garlic, and onion come together slowly, without artificial ingredients or shortcuts. This stock is ideal for vegetarian or vegan paellas that want to keep the identity of a true Valencian dish.
Our fish stock is made using seafood from the Bay of Santa Pola, including rockfish, spider crab, and monkfish. We combine these with vegetables to produce a full-bodied broth. No preservatives, no colorants. Just the clean, honest flavor that defines coastal paella.
Recipes That Let the Stock Speak
The beauty of these stocks is how little you have to do to create something exceptional. Below are a few recipes that highlight what our stocks can offer.
Seafood Paella (Serves 6)
- 1 tin Olmeda Orígenes fish stock
- 3 tins water
- 500 g Olmeda Orígenes bomba rice
- A mix of squid, mussels, prawns, and king prawns
- Olive oil, salt, and optional saffron
Sauté the seafood in olive oil until lightly golden. Add the stock and water, bring to a simmer, and stir in the rice. Cook uncovered until the liquid has been absorbed. Let it rest before serving.
Vegetable Paella (Serves 6)
- 1 tin Olmeda Orígenes vegetable stock
- 3 tins water
- 500 g Olmeda Orígenes bomba rice
- Red and green peppers, peas, artichokes, white asparagus
- Olive oil and paprika
Sauté the vegetables until tender. Add the stock and water, and bring it to a gentle boil. Add the rice and let it cook without stirring until the bottom layer crisps. Serve warm.
Mushroom and Truffle Paella
- 1 tin of Olmeda Origenes vegetable stock
- A mix of mushrooms (such as button, oyster, or shiitake)
- Garlic, thyme, olive oil
- 500 g bomba rice
- Olmeda Origenes Black Truffle Jerez Cream
Cook the mushrooms with garlic and thyme until browned. Add the stock, water, and rice. Let it simmer until the rice is tender. Finish with truffle oil for depth and richness.
Honest Flavor, Carefully Made
Our paella stocks are prepared in small batches using traditional techniques. Each tin is concentrated and balanced to allow the rice to absorb flavor naturally. There are no artificial elements, no excessive salt, and nothing that hides the quality of the ingredients.
From Alicante to Your Table
Paella has always been a dish shaped by its setting. Our stock reflects that. Whether you prefer seafood, vegetables, or something in between, we offer a base that lets you stay close to tradition without giving up quality or ease.
With good rice, real stock, and fresh ingredients, paella becomes what it was always meant to be: a celebration of place, taste, and care.
Olmeda Orígenes Paella Stock brings you the true flavor of Valencia, one spoon at a time.
