He World Paella Day It is an annual celebration that, for the past seven years, has paid 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 other organizers, aims to internationalize paellapromoting its recognition worldwide. Every year, chefs from different countries compete in a tournament to demonstrate their skills in preparing this traditional dish, using 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 enjoy a unique experience at Las Bairetas restaurant, the iconic establishment of the Margós family. This restaurant, with decades of tradition in preparing paellas over a wood fire, was the setting for a day of learning and refinement, guided by the master paellaRafa Margós.
The chefs, from 12 different countries, shared an intensive session with Rafa, who offered them final tips for the major competition taking place the following day at La Pérgola in Valencia. During the session, Margós explained in detail essential aspects of 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 paella broths and preparations over a wood fire, shared his knowledge about the different types of wood and how they affect the final flavor of the dish. He also highlighted a crucial tip that many were unaware of: rosemary should be added during the broth's cooking process, not at the end of the paella, to enhance its aroma without overpowering the flavor.
Secrets of the socarrat
The finalists showed great interest in topics such as amount of salt in the broth and, above all, in how to achieve a socarrat Perfect. Rafa Margós shared one of his most valuable secrets: “You can only achieve socarrat when there is no more water left in the paella pan. Water is denser than oil, so when the water evaporates, the oil sinks to the bottom, and that's when the socarrat forms."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 career spanning more than 300,000 paellas prepared And with a family tradition spanning several generations dedicated to the world of paella, Margós also emphasized that a paella has to be loose, dry and tastyThese are the three pillars on which a traditional Valencian paella is based, and their correct balance is what the competitors were looking for to succeed in the World Paella Day.
The competition: international culinary talent
He World Paella Day Cup It is one of the most exciting moments of the event.Twelve finalists from different countries competed for the coveted title of the world's best paella. 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 unique touch to the paella, using local ingredients and traditional techniques.
Chef Joe Padilla from Puerto Rico took first place, impressing the judges with his skill in preparing paella. Second place went to Miguel Moreno from Colombia, and third place was awarded to Shingo Hinokio from Japan. These chefs not only demonstrated their ability to cook 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 to celebrate paella as a cultural symbol. Through this event, the aim is to promote the art of paella making, elevating its prestige and ensuring that its tradition remains alive in kitchens around the world. The fact that chefs from different countries compete in this event demonstrates the global impact of paella, which has transcended borders and become a beloved and recognized dish in many cultures.
El Paeller's participation in World Paella Day
In this edition of World Paella Day, The Paeller It 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 Paella with Iberian pork and tender garlic, an option vegan and our classic seafood paellaEach 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 The PaellerBeing 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: paella. paella languageOur participation allowed us not only to get closer to the attendees, but also to contribute to the promotion and preservation of the 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 the World Paella Day This reaffirms our commitment to authentic paella. The PaellerWe dedicate ourselves to crafting paella broths and preparations using traditional methods, with 100% natural ingredients and cooking over a wood fire to guarantee 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 shared this message with all attendees during his live interview.
Participating in events like the World Paella Day It is a way to connect with the world, sharing the legacy of paella and, at the same time, learning about the various ways in which this dish adapts and transforms in different cultures.For us, every portion we serve is an opportunity to bring the essence of Valencia closer to international palates, and we are proud to have been part of this very special day.
