Carmencita seasons the 'best paella in the world'

11 sep. 2023

One year more, Carmencita has been present in Sueca’s International Paella Contest, which was holding its 62nd edition. Thirteen years later, the first place comes back come. Sueca’s Sequial 20 restaurant has been proclaimed victor, which gives them the title of ‘best paella in the world’, with an authentic Valencian paella seasoned with saffron and paprika from Jesús Navarro S.A.U.
The winners, chef Juan José San Bartolomé Grau, and his helper, Daniel Jesús Vidal Ortells Ripoll, have shown their deep emotion after knowing the jury results.

The capital of the Ribera Baiza has managed to gather again, on an only place, the best chefs from 16 countries. We could find the outstanding job from countries like Canada, Italy, or Japan. Moreover, it has counted with a great attendance, who have filled the Paseo de la Estación to contemplate the culinary skills, the tricks, and the secrets of the participants.

Part of Carmencita’s team has travelled to Sueca to meet the great paella chefs, where we could find the japanese Jorge Imai, president of the company Imai Limited and renowned for cooking and protecting the original recipe and the value o our dish in Japan.

Jorge, who has been Carmencita’s customer for over 30 years and an icon in Japan’s paella world thanks to his role in the japanese contest Paella Manía, was accompanied by Juan José Morón, export manager, and Dan Losada, sales manager at Carmencita.

The first-place award, given by Sueca’s mayor, Dimas Vázquez, consisting of a commemorative scroll and 2.500 €, has bee given to Sueca’s Sequial 20 resturant. The second prize, consisting of a scroll and 1.500 €, has been given to the restaurant PaellaGuys from Vancouver (Canada). The third award, consisting of 1.000 € and a scroll, has been given to the restaurant Bon Aire, from El Palmar (Valencia), who already won the first place in 2018’s edition.

Regarding the prize to the best paella made by a national restaurant, it has been given to the Los Reyes restaurant, from Málaga. The prize to the best paella made by a restaurant from the Valencian Community has been given to the restaurant Paco Baile, from Santa Pola (Alicante). Restaurant Galiana was given the prize for the best paella made by a restaurant from Sueca. Lastly, the best paella made by a restaurant from outside of Spain has been given to Paella loca_personal chef Sofía, from Sacile (Italia).

In events like this one, we can note the great value and fondness that chefs have for Carmencita, and its products aren’t only present in paellas all over Spain, but it is also part of the secret of cooking the best paellas in the world.