24 sept. 2025
Paella is much more than a dish. It is culture, identity, and a meeting ground. It was born in the Valencian orchard, and today is enjoyed in every corner of the world, becoming a symbol of hospitality and the best ambassador of our cuisine. Just like it, we at Carmencita have also travelled around half the planet: our products are present in more than 60 countries and accompany those who, here and there, seek to cook authentically. That’s why, when World Paella Day arrives, celebrated every 20th of September in Valencia, we know that the celebration is ours as well. Because, as sponsors, we feel doubly proud.
The products that make a great paella possible
At Carmencita, we have been accompanying paella for generations. With iconic blends like El Paellero, with saffron threads as an indispensable ingredient, or with practical offerings like the Paella Kit, we have managed to combine tradition and modernity around this dish. Our purpose is not only to make it easier to prepare, but also to ensure that every home and every professional kitchen can have the authentic paella experience.
From Sueca to Valencia: the circuit of major events.
This September, we have been present at two of the most important events on the calendar of rice dishes. On the 14th of September, we sponsored the 64th Sueca International Valencian Paella Contest, which brought together chefs from all over the world in search of the perfect balance between technique and tradition (and was won by the Ecuadorian Tomás Angulo, from the restaurant Sabor Amar Paellas). A week later, with our sponsorship of World Paella Day, we reinforced our commitment to supporting those who defend and disseminate this most universal of Valencian recipes.
Training as a Legacy: Basque Culinary Center.
Our commitment to paella does not stop at competitions. We also promote the culinary training of future chefs. This summer, in collaboration with the Basque Culinary Center, we hosted a specialised course on making paella. During the session, the students worked on cooking techniques and the use of spices with our products, demonstrating that behind every grain of rice there is a world of knowledge that deserves to be conveyed with rigour and passion. The workshop, held in July, revolved around El Paellero, our most emblematic spice blend, and which was complemented by other quality ingredients such as saffron threads and sweet paprika, essential for achieving the flavour and character that a paella with a capital P demands.
