What is FEM Paelles and why are we joining in?

FEM Paelles is a charity event that puts paella—our most universal dish—at the service of a cause with real impact. The proposal is simple and powerful: cook, share and raise funds to support the programmes of the Multiple Sclerosis Foundation. As sponsors, at Codina Foods we wanted to rise to the occasion by providing products, equipment and publicity, and we did so with the help of Sal Maldon, because we believe in its quality and its ability to enhance any recipe.

Our role as sponsors: Maldon salt and its flakes in paella

We put Maldon salt at the heart of the culinary experience. Why?

• Flake texture: it adds a subtle crunch and dissolves gradually, respecting the rice’s texture.
• Purity and clean flavour: it enhances without masking, which is key for paellas with long sautés and quality stocks.
• Professional finish: a ‘final touch’ that makes all the difference when plating and communicating gastronomic value.

During the day, our teams accompanied chefs and volunteers, sharing recommendations on how to use Maldon Salt: when to salt the sofrito, how to adjust the stock and when to add flakes at the end to enhance aromas without altering the cooking of the grain.

Gastronomy with a purpose: thank you, Multiple Sclerosis Foundation

We would like to thank the Multiple Sclerosis Foundation for their impeccable organisation and for counting on us. Their daily work improves the lives of thousands of people and families; our contribution only makes sense if it adds to their mission. FEM Paelles was all about community, craft and commitment: cooking to help and helping by cooking.

Chronicle of the day at FEM Paelles: paellas, teamwork and lots of enthusiasm

• Mise en place and stocks: the culinary team started early with aromatic broths and slow-cooked sofritos.
• The perfect rice: each paella sought a balance between socarrat, juiciness and loose grains.
• Final touch with flakes: when plating, Maldon salt added texture and aromatic highlights, a detail that the public noticed and appreciated.
• Solidarity atmosphere: music, families, collaborating brands and coordinated volunteers—a true celebration of gastronomy with a purpose.

‘Maldon salt flakes elevate the dish without stealing the spotlight from the rice.’ – Codina Foods culinary team

Why salt flakes work so well in paella

• Seasoning control: when added in the final stage, they prevent the dish from becoming too salty.
• Texture: the flakes melt on contact while maintaining a pleasant crunch.
• Flavour perception: they highlight the umami of the sofrito and the nuances of the seafood or meat.
• Presentation: visually, they add shine and professionalism, which is key in events and high-volume service.

Social impact of FEM Paelles: cooking to make a difference

Beyond gastronomic enjoyment, every serving at FEM Paelles contributes to specific projects run by the Multiple Sclerosis Foundation. Initiatives like this show that the food value chain can and must get involved: producers, distributors, chefs, brands and consumers, all united by a common goal.

Codina Foods’ contribution to the hospitality and retail sector

At Codina Foods, we work every day to bring the highest quality ingredients to professional kitchens and homes. Our sponsorship of FEM Paelles reinforces three pillars of our proposal:

• Quality and consistency in products (such as Maldon Salt) and service.
• Training and support for kitchen teams: use, preservation and application.
• Social commitment: supporting causes that improve people’s lives.

Quick tips: how to use Maldon salt in paella (practical guide)

• Sofrito: season discreetly in layers (tomato, pepper, onion) so as not to saturate the base.
• Base: taste and adjust with fine salt; reserve the flakes for the end.
• Finishing: add Maldon salt when plating or just after turning off the heat to bring out aromas and textures.
• Pairings: seafood, vegetable or mushroom paellas benefit especially from the ‘Maldon touch’.

Thanks to the organisers and all the collaborators

Our gratitude goes to the Multiple Sclerosis Foundation for leading the event and to all the brands and volunteers who made it possible. We will continue to support initiatives that connect talent, values and gastronomy.