Twelve international chefs participated in this edition, coming from Europe, America, and Asia, competing for the best international paella. Mújica's winning recipe, featuring Albufera rice with grouper, pil-pil hake throats, and touches of dried Venezuelan sweet chili and Mexican chiltepín, was praised by the jury for its creativity and balance.
Second and third place went to Japan's Keisuke Mutsuura and Ecuador's Hugo Andrade, respectively. The three finalists shared the stage at the Plaza del Agua in La Marina de València.
With the slogan ‘When something is a legend, it is reinterpreted worldwide’, the event highlighted paella as a Valencian gastronomic and cultural benchmark, capable of uniting cultures. The twelve finalists were previously selected for their rice mastery, reinterpreting the traditional recipe from their respective culinary traditions.
The event also had a popular component, offering paella portions for 6 euros, turning La Marina de València into a large open-air dining area.
The jury, composed of renowned figures in Valencian gastronomy such as Sergio Terol, Ricardo Navarro, Frédéric Gallego, Anabel Navas, Juan Valero, and Begoña Rodrigo, evaluated the technique, rice texture, and flavor.
Froilán Mújica received a cup designed by artisan José Luís Platero. The award was presented by the Councilor for Tourism and president of the Visit València Foundation, Paula Llobet, who emphasized Valencia's role in the dish's international projection.
The finalists participated in a week of training and cultural exchange activities, including visits to L’Albufera with Santos Ruiz, a masterclass with Chabe Soler, and a visit to Rafa Margós's restaurant to delve into traditional paella cooking techniques.
