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N.BThese regulations are identical for all International Paella Competition semi-finals and the final in Sueca.
01 / Any professional chef, cooking at national or international levels, may compete in the competition.
Each chef must represent a professional cooking establishment, e.g restaurant or registered catering business.
The business must be established and evidence of this must be presented to the committee. (ABN, ACN, Registration number, website etc)
02 / The Competition has a maximum of 18 contestants.
03 / The chef may be accompanied by an assistant and the assistant details are to be
provided on the official application form. The assistant may be changed at a later stage.
04 / The contestants will prepare a Valencian Paella of 15 servings, according to the recipe established by the
Organising Committee of the International Contest of Paella Valenciana, and endorsed by the
Society of Master Chefs of the Valencian Community.
05 / The purpose of the contest is to raise the standards and restore to the highest quality of
preparation and cooking of the authentic Valencian Paella, as well as creating a greater awareness
and recognition of the Valencian Paella internationally. Following the contest participating restaurants
who prepare Paella Valenciana and have this on their menus, we request that the
Valencian paella be prepared according the recipe used for the contest.
06 / The competition will take place Josef Chromy Winery 360 Relbia Rd Relbia
07 / The participating chefs must wear the regulation chef’s uniforms of their food business,
nationality or country the chef represents. They may make reference to this by an embroidered logo or
labeling on the uniform. Full and clear identification the business the chef represents
is essential during the preparation of the Valencian paella. i.e banner.
08 /The prizes available are the following:
First Prize: Gold medal: $500.00 . INVITATION TO COMPETE IN THE INTERNATIONAL FINALS SUECA, VALENCIA 4 NIGHTS ACCOMMODATION
plus 4 days full accommodation in Sueca for the contest Sunday 13 September 2020.
2nd Prize: Silver medal: iNVITATION TO COMPETE IN THE INTERNATIONAL FINALS IN SUECA VALENCIA PLUS 4 DAYS ACCOMMODATION
(NB IN THE EVENT THAT NEITHER WINNER IS ABLE TO TRAVEL TO SUECA THE PLACE WILL BFFEED TO THE 4TH AND 5TH CONTESTANTS)
3rd Prize. Bronze Medal: complete paella kit
09 All contestants will receive a certificate of participation
10 / The Jury will grant the awards and consist of up to 3 members.
They will be appointed from qualified and prominent chefs and representatives from the world of gastronomy.
11/ The composition of the jury will be made public prior to the start of the contest.
The decision of the jury is final.
12 / The jury will score the quality of the paella by the following criteria:
a) the cooking of rice, b) taste, c) colour, d) symmetry of the ingredients and e) socarrat .
13 / Disqualification will be automatic should it be discovered that the paella contains some ingredient
other than the formula submitted by the Sueca Committee.
14 / The paella will be prepared cooked and finished in the prescribed time and will at the conclusion of cooking
be presented to the jury for adjudication
15 / Preparation will commence at 10 am and ingredients will be issued to each contestant between 10-11am.
Cooking will commence at 12pm At 1.30pm a 15 minute warning will be given.
By 1.45pm cooking stops and the paella must be finished ready to be taken for adjudication at 2pm.
Winners will be announced at 3pm.
16 / In order that all the contestants compete under the same conditions
the Competition Committee will provide each Chef with the following ingredients:
- 2 kilos Valencian Bomba rice, Arroz Tartana
1 litre Olive Grves Tasmanian Olic ve Oil
1 dozen La Perouse Tasmanian snails (prepared and frozen)
1.500 kg green beans, 500g of favela, (soft grain beans)
- and 500gms of lima (broad beans or white kidney beans)
1 kg of tomatoes, 1 head of garlic, 1 packet of Tas-Saff Saffron (1g), 1 packet of Saffron powder
2 Chickens, 2 Rabbits, Sea Salt ,1 tin of Spanish paprika. Rosemary(optional)
- 17 / The following equipment will be supplied by Garcima:
1 paella pan of 70 cm in diameter
1 paellero gas ring and gas bottle.
1 stainless steel Valencian skimmer (spoon)
Other items: Tomato grater and 2 chopping boards.
18 / The entry fee is $380.00
19 / Any dispute or question that may arise during the competition and is not specified or covered in these rules,
shall be resolved by the Competition Committee.
20 / The agreement to participate in this contest in this contest
implies full acceptance of the regulations and the decisions of the Competition Committee.
21:Please do not pay until you recive an invoice
PAYMENT INFORMATION
Bank Account to pay Entry Fee: 380.00
Commonwealth Bank
BSB 063 - 097
Account No. 1113 2531
To see an instruction video of the preparation the Valencian Paella by
La Granja restaurant or Jesus Melero follow this link
and click on videos. Information and updates can be found online at:
For all direct enquiries contact: Edrick Corban-Banks
EMAIL: edrickcb@icloud.com
MOBILE: 0400 296 777
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