A total of 10 chefs from La Marinereta in Valencia competed live for the World Paella Day Cup.
Valencia Marina hosted the semi-finals and finals of the 2022 World Paella Day Cup on Tuesday, September 20, where 10 chefs from around the world battled to win the coveted trophy. Finally happened Eric Gil from France who won the paella contest?
In second place was Argentina, represented by the chef. Juani Kitty Finland is in third place. Jaani Pasikoski in paella stoves.
Regional Tourism Secretary, Francis ColomerHe drew attention to the World Paella Day”born as a long term idea with international projection“and agreed” València’s tremendous vision is “Involving Turespaña in developing many events simultaneously around the world to promote World Paella Day.”
Emiliano García, Member of the Valencian Council for Tourism and Internationalization, said, “September 20 is a day for Valencians to be proud of their most traditional gastronomy. Paella is the most Valencian way to get close and share. And with this initiative, we want to reflect that to the world. Every time you eat paella, we want you to share “komboi”, friendship, family and above all good Valencian rice and good local products”.
The jury of this international paella competition is Belen Arias, president of the Valencia Community Gastronomy Academy, 2nd prize winner of the Sueca Valencia International Paella Competition Binhui Jiang, chef and II. The winner of World Paella Day consists of Noelia Pascual. José Luis García Berlanga, owner of the Cup, Berlanga restaurant, and Modesto Granados, designer of the Delicious Valencia brand.
new versions of rice
In this third edition of World Paella Day, very interesting new versions of rice have appeared, some of which are inspired by different countries of origin. Japan is an example, with Chinese crab, scallions, and nettle. Also from Finland, made with reindeer, buns, onions, tomatoes and blueberries.
World Paella Day is an initiative supported by Valencia City Council through Visit València, Turisme Comunitat Valenciana, Diputación de València, Turisme València and Turespaña. The initiative has the collaboration of FEHV, Arros de València DO, Wikipaella and Sueca’s Valencian Paella International Competition.
World Paella Day Cup Stage, a journey in the cradle of paella
This year’s issue is full of innovations. Spain continued to host the event, which will take 10 finalists to experience the World Paella Day Cup Stage. From September 16-19, chefs visit different highlights for the world of paellero. They toured Albufera with the help of Santos Ruiz from DO Arroz de València to learn about the different rice varieties.
They also visited the garden and shed of Toni Montoliu, the chef and owner of Barraca de Toni Montoliu, to learn about the zero kilometer product that makes up the traditional recipe.
This itinerary did not lack advice and tips for cooking Valencian paella from Chabe Soler, winner of the 2020 WPD Cup, as well as master classes where les Bairetes chef Rafa Margós taught them how to use firewood.
This has undoubtedly been a journey in the cradle of paella where chefs and cooks experience Valencian cuisine first hand. Support for producers and farmers along with the commitment to the zero kilometer product necessary to continue to bring the most international Valencian food to any corner of the world.
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