58th Concurso de Paella Valenciana de Sueca Valencia
 4th Pacific Semi Finals
@Josef Chromy Wines, Relbia Tasmania
 Sunday 22nd April 2018

The  Concurso Internacional de Paella Valenciana, held in the village of Sueca, Valencia,  is now in its 58th year
and regarded as the most prestigious  cooking  and Paella contest  in Spain and the world
The competition was initially started to raise the standards and restore the highest
quality of preparation
and cooking of authentic Valencian Paella, as well as creating a greater awareness
and recognition of Valencian Paella internationally. 

The contest attracts leading Paella chefs from  from around the world with the winner of the Sueca
contest acknowledged by the Paella and Spanish world of gastronomy as the leading Paella Chef  in the world!

The international prestige of the Competition extends  to competing teams from the 
United States, Peru, Japan, France, Germany, England, Argentina, and of course Australia and New Zealand.
 The two finalists of each region semi-final receive an invitation to compete in the International finals in Sueca,
Valencia  in September to compete against the top Spanish, Valencian and International semi-finalists. 

​Entry into the final of the Sueca Paella Valenciana Competition in Spain
can only be gained through winning a place in  a regional semi finals.
prizes this year are
1st Place: Travel Vouchers to the Value of $1200: Gold Medal: Invitation to the Concurso Internacional de Paella Valenciana de Sueca  and full accomodation in Sueca, Valencia   : Prize value 2000.00
2nd place Travel Vouchers to the Value of $800:  Silver Medal:  Invitation to the Concurso Internacional de Paella Valenciana de Sueca  and full accomodation in Sueca, Valencia  Prize value 1600.00 
3rd place  : Bronze medal. Full paella set. value $600.00
The Schedule
Preparation will commence with teams at 10 am.
  Contestants register and collect their ingredients 
        Cooking will commence for all contestants at 12 p.m.
At 1.30 pm a 15 minute warning will be given.
           At 1.45 cooking stops and the paella must be finished,
ready to be taken for judging at 2 pm.
The winners, will be announced at 3 pm. 
The Judging Panel
The judging panel will consist of international and local representatives:

​Nick Haddow: Through Bruny Island Cheese, Nick has championed artisan  cheese in Australia 
Leno Lattarulo; Chef and Owner  Simply Spanish Restaurants-Australia,
Winner of the Best Paella Outside Spain Sueca 2016
Edrick Corban-Banks; Embajador del Concurs de Paella Valenciana de Sueca en el Pacifico; Sueca 2014
Chef and Owner Casa Paella -  Tasmania 
NB further judges will be announced 

The Recipe and Ingredients
The semi-final will see teams prepare and cook a traditional Valenciana Paella within the
specified time and at the conclusion present the paella to the judges for adjudication. 
In order that all the contestants compete  under the same conditions 
 the Competition Committee will provide each  Chef with  the following ingredients   
                                                                              2 kilos Tartana Bomba DO Valencia rice 
                                                                              1 litre  Tasmanian Olive Groves  Oil 
                                                                              4 dozen snails  (prepared and frozen)  
                                                                              1.500 kg  green beans 
                                                                               500g of favela, (soft grain beans )and
                                                                              1 kg of lima (broad beans or white kidney beans)  
                                                                              1 kg of ripe tasmanian  tomatoes  
                                                                              1 head of   Tasmanian garlic 
                                                                              1 packet of Tas-Saff  Tasmanian Saffron (0.5g) 
                                                                              1 packet of Saffron powder  
                                                                              2 Nichols Chickens 
                                                                              2  rabbits 
                                                                             Tasman Sea Salt   
                                                                              1 tin of Spanish paprika
​All cooking equipment will be supplied ( except knives)

The judging panel will score the quality of the paella by the following criteria:

                                                  a) Rice: texture and consistency 
                                                  b) Taste: A rich flavor derived from fresh ingredients 
                                                  c) Colour
                                                  d) The even distribution and symmetry of the ingredients
                                                  e) Socarrat : The caramelised crispy layer at the bottom of the paella






56th International Paella Competition Pacific Semi Final Tasmania 2016 Contact: 0473 917 744