Yes, except the Meat and Vegan envelopes.

Yes, all except the fideuá.

Yes, like all food it expires over time, and it is reflected on the envelope.

Yes, it is recommended to stir a little during the 2 minutes on high heat and the five minutes on medium heat and move on to the next 2 minutes.

Yes, it is recommended 2 or 3 minutes after removing from the heat.

You can use a 30 to 40cm paella pan…. Recommended by Sunpaella 38/40cm.

7 minutes (2min. high heat + 5min Oven 220°) for fideuá (2min. high heat + 4min Oven 220°). For fire and ceramic hob 2min high heat and 5min medium heat (for fideuá 4min medium heat)

You can’t eat it. If it has been during transport to the establishment, it will be replaced at no cost.

500ml for the Rice, 400 for the fideuá and 800 for the broth (for the broth add a pinch of salt to the water).

In principle, the Sunpaella envelope comes already seasoned. Although you can add it by tasting the paella with 2 minutes remaining in case you want to add it to taste. It is recommended to add a little salt to the soupy rice to taste.

Yes, the envelope is calculated for 2 people. Half would be for one person and for tapas it can be divided into more. (Although the leftover amount of a sachet has to be frozen to preserve the product).

Yes, it is advisable to add 50ml more water when making it and take it out 1 minute before the oven, stove or vitro.

Yes, during transportation it finishes cooking in the same container.

It’s not necessary, it even benefits the flavor that the protein leaves to integrate into the rice.

It depends on what the person is allergic to. The diner will be asked the type of allergy and the list of ingredients provided on the Sunpaella sachet will be looked at.

Yes, the manufacturing of the product complies with all the permits and regulations necessary to distribute not only in Europe but worldwide.

Yes, a study will be made of the exact location and the appropriate means of transportation so that the product arrives in the best conditions and in the shortest time possible.

We recommend bottled water. Since tap water, depending on the area, may have excess lime or other elements and may influence the flavor of the rice.

Yes, although it is advisable to use a Parisian or Honda frying pan.

There are many varieties of Paelleras. The most used are made of iron, enameled and stainless steel. They can all be used for the Sunpaella envelope, although the texture of the rice underneath (socarrat) may vary from one to another.

Yes, adding 50 to 100ml of water to the Sunpaella sachet makes it more sticky.

It is not advisable since it has sofrito and fumet incorporated and can vary the flavor excessively, although if you want to accentuate the flavor of the protein you add more, you can make a small fumet of the protein to be used.

No, the Sunpaella envelope has a slow-cooked sauce of 18 hours of cooking.

No, the Sunpaella envelope already has a slow-cooked fumet for 8 hours of cooking.

Net weight 300 grams.

It is calculated for two people with a good amount for each one.

The rice recipe has been made since 1975, improving year after year.

Between 0° and 4°

With boxes of 10 units of Sunpaella envelopes, and on a pallet distributed in boxes stacked according to quantity.

If you can, (although it is not recommended) dilute it in water by adding food coloring.