World Paella Day is an annual celebration that, for seven years, pays tribute to the most emblematic dish of Valencian cuisine. This event, organized by the Valencia City Council, the Valencia Provincial Council, and Visit Valencia, among others, aims to internationalize paella , promoting its recognition worldwide. Each year, chefs from different countries compete in a tournament to demonstrate their skills in preparing this traditional dish, contributing local ingredients and innovative recipes. However, there is one fundamental rule that everyone must follow: the rice must be dry, loose, whole, and flavorful; in other words, it must be an authentic paella.
The preliminary phase: preparing the finalists with Rafa Margós
On the day before World Paella Day, the tournament finalists had the opportunity to experience a unique experience at Las Bairetas, the iconic establishment of the Margós family. This place, with decades of tradition in wood-fired paella making, was the setting for a day of learning and improvement, led by paella master Rafa Margós.
The chefs, from 12 different countries, shared an intensive session with Rafa, who offered them the latest tips for the grand competition taking place the following day at La Pérgola in Valencia. During the day, Margós explained in detail essential aspects of the traditional paella technique, from ingredient selection to the little secrets that make the difference between a good paella and a winning one.
One of the key topics he addressed was the importance of firewood in cooking. Rafa, founder of El Paeller, the only brand on the market that handcrafts broths and paella preparations over wood, shared his knowledge of the different types of firewood and how they affect the final flavor of the dish. He also highlighted a key tip that many were unaware of: rosemary should be added during the cooking of the broth, not at the end of the paella, to enhance its aroma without overpowering the flavor.
Secrets of socarrat
The finalists showed great interest in topics such as the amount of salt in the broth and, above all, how to achieve the perfect socarrat . Rafa Margós shared one of his most valuable secrets: “ You can only brown the paella when there is no more water in the paella. Water weighs more than oil, so when the water disappears, the oil sinks to the base, and that's when the socarrat is formed. ” This seemingly simple technical detail is one of the aspects that distinguishes a mediocre paella from an extraordinary one, and it was undoubtedly a revelation for the finalists.
With a track record of over 300,000 paellas made and a family tradition spanning several generations dedicated to the world of paella, Margós also emphasized that a paella must be loose, dry, and flavorful . These are the three pillars that underpin a traditional Valencian paella, and their perfect balance is what the competitors were looking for to triumph at World Paella Day .
The competition: international talent in the kitchen
The World Paella Day Cup is one of the most exciting moments of the event. 12 finalists from different countries compete for the coveted title of the best paella in the world. This year, the competition was fierce, with participants from places as diverse as Puerto Rico, Mexico, China, Romania, Japan, and Colombia. Each chef brought their own twist to the paella, utilizing local ingredients and traditional techniques.
Chef Joe Padilla from Puerto Rico took the win, impressing the judges with his skill in preparing paella. Second place went to Miguel Moreno from Colombia, and third place went to Shingo Hinokio from Japan. These chefs not only demonstrated their skill in cooking paella, but also how this dish can be adapted and reinvented around the world while always maintaining its essence.
The importance of internationalizing paella
World Paella Day is not just a competition, but an event celebrating paella as a cultural symbol. Through this event, the aim is to spread the art of paella making, elevating its prestige and ensuring its tradition lives on in cuisines around the world. The fact that chefs from different countries compete in this event demonstrates the global impact of paella, which has crossed borders and become a beloved and recognized dish in many cultures.
El Paeller's participation in World Paella Day
At this year's World Paella Day , El Paeller played a prominent role, delighting attendees with a selection of its finest paellas. During the event, we served generous portions of three of our specialties: the Iberian pork secret and spring garlic paella , a vegan option , and our classic seafood paella . Each of these paellas was made with the finest natural ingredients, cooked with our wood-fired broths, and always preserving the authenticity of the recipe.
For El Paeller , being part of this event is a unique opportunity to share our passion for paella with people from all over the world. On a day like this, we all speak the same language: the language of paella . Our participation allowed us not only to reach out to the attendees but also to contribute to the promotion and preservation of paella culture, a dish that transcends borders and connects people through its flavor and tradition.
El Paeller's commitment to traditional paella
Our participation in World Paella Day reaffirms our commitment to authentic paella. At El Paeller , we are dedicated to creating artisanal paella broths and preparations, using 100% natural ingredients and cooking over wood fires to ensure a unique and authentic flavor. Our goal is not only to prepare a good paella, but also to preserve and promote its history and tradition. Rafa Margós made this clear to all attendees during his live interview.
Participating in events like World Paella Day is a way to connect with the world, sharing the legacy of paella while learning about the diverse ways this dish adapts and transforms in different cultures. For us, every serving we serve is an opportunity to bring the essence of Valencia to international palates, and we are proud to have been part of this special day.
