Tinned paella! Is this the End of the World?

To be fair, if a succulent British product like baked beans can be tinned and remain exquisite when served, then there is no reason why Valencia’s emblematic dish per se cannot suffer the same fate and come out fighting.

Unfortunately for fast food lovers, the tinned product does not include the rice, which is provided in a charming little sack and has to be added separately and then cooked for the traditional 18.07 minutes exactly.

This innovation (or blasphemy depending on your stance on these matters) has been brought to us under the name of Paellas Artesanas Amparín by Devalencia Gourmet Food in collaboration with Food Design, a spin off company from Valencia Polytechnic University (UPV).

 Food Design Team

Behind the tin, and clearly visible, are former art history student Carlos Martínez, and Rafael Baixauli, who hails from the furniture sector.

The first tins to hit the shelves are of the chicken and chicken and rabbit paellas to be followed soon by shellfish and ‘Arroz a banda’, a variety of seafood paella.

Once Spain has sated its hunger with this gourmet product, the makers are threatening to transfer tinned paella to culinary demanding countries such as the United Kingdom, Venezuela, Saudi Arabia, and even Italy, where the risotto industry is said to be shaking in its boots of Spanish leather.