Dinamita by MOLINA ROCA, is a round, pearly and short grain rice that stands out for its power of absorption of the broth, texture and consistency. An explosive flavor with an incredible result!
Cooking time: 17 minutes.
Used by great chefs such as Dabiz Muñoz, Rodrigo de la Calle, Ángel León, Berasategui, Jordi Cruz and many more…
DESBRÍN, a saffron from organic farming, which provides a very characteristic flavor and aroma.
It is harvested by hand, flower by flower, and only three pistils are obtained from each one to enter a drying and dehydration process. To obtain one kilogram of dried saffron, 120 thousand flowers are needed, so it is not surprising that it is one of the only condiments on the planet that is sold by the gram.
It is a must in our paellas to obtain marvelous results. It is the magical yellow touch that tints the rice and gives it an unmistakable flavor.
From the earth and the sun to the table, natural and without additives, 100% natural.
PICUALIA is a company distinguished in 2016 as the best olive oil mill in Spain. Located in Bailén (Jaén) in the heart of Andalusia.
We at the School, use the picual variety that comes from olives that are extracted directly from the tree in the last days of November. It is a fully ripened olive, black in color so that in these oils the green freshness is lost but the softer notes are gained, thus obtaining EVOOs ideal for cooking with a high quality Extra Virgin but preserving the traditional flavor. The most predominant tasting notes are ripe banana peel, tomato soup, ripe fruit mush or aromatic plants from the Sierra Morena, which still persist in this fruit and therefore in these ripe olive juices.
LA DALIA. A delicious condiment powder of red color and a smoky and sweet flavor obtained from the dried and ground fine and elongated bell pepper of La Vera. A fundamental ingredient in typical Spanish dishes.