After living in Valencia for 19 years and returning to France, the French chef wanted to bring the art of authentic Valencian paella to his country and give it his own innovative twist. The first paella he made during this edition World Paella Day CupIt featured scorpionfish, octopus and bluefin tuna as ingredients, which brought him against Ferdinando Campaniello from Italy. But it was the confit duck heart stuffed with foie gras and mushrooms that won it first prize.
After two years of competition that repeated the trend of women and Valencians to top the podium, this third edition opted for the foreign touch of a master chef in Valencian cuisine. In second place was Juani Kittlein from Argentina, who cooked his first paella with beans, fish and shellfish and made pilaf from rice. seignorette in a more carnivorous version. Third place went to Finn Jani Paasikoski, who went to the absolute finals with Norwegian lobster, red shrimp, cuttlefish, mussel and monkfish tail and seafood paella and used reindeer, death trumpet and blueberry in his final offer.
FROM VALENCIA TO THE WORLD
Celebrating the International Day of Paella, the World Cup of Paella Day declared an Asset of Cultural Interest and The Way to Become an Intangible Cultural Heritage of Humanity, It had ten participants from different nationalities. Before the competition, the chefs held workshops led by experts in their fields such as Toni Montoliu, Rafa Margós or the winner of the first edition, Chabe Soler, where they toured Albufera and learned techniques such as firewood processing. .
In this year’s competition, participants faced off in simultaneous doubles duels: María José Lovaglio of Switzerland and Javier Blanc of Spanish descent, representing Canada, the only woman in the competition. Jani Paasikoski of Finland vs Tomás Angulo Salas of Ecuador. Argentina’s Juani Jittlein fought against Pepe Curiel from Mexico and Eric Gil from France against Ferdinando Campaniello from Italy. Lastly, Yuki Kawaguchi from Japan faced Piedade Fernandes from the United Arab Emirates.
After being finalists out of 50 submissions from 20 different countries, today they faced different ingredients like beans, reindeer or nettle, and other victorious ingredients like fish like bluefin tuna and monkfish, and shellfish like crayfish and scallops.
Jury members, including Binhui Jiang from El Mesón El Molino, who came second in the Sueca paella competition, and Jose Luís García Berlanga from the restaurant of the same name, decided that the five chefs would come face to face. in the absolute final will be representatives of France, Finland, Canada, Argentina and the United Arab Emirates.
Aiming to make Valencia’s star dish even more international and highlight its importance beyond the traditional recipe, the World Paella Day Cup is the highlight of a week full of paella-related events. Among the events of the week, those who tried to promote the event stood out, such as showcookies to which the press and influencers were invited, competitions on social networks, master classes with participants from previous releases and much more.
In addition, the municipal markets held the first Paella Competition of the Valencia Community Markets on September 17, praising the role of these places as key suppliers in the preparation of this emblematic dish. At the same time, paella-related events were held in 14 markets in countries such as China, the United States, India, Germany, Ireland or Norway.
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