Each country will be represented by a chef and the participants are: China, Australia, Japan, USA, Italy, Romania, France and Spain. The event will take place entirely during World Paella Day, and each meeting will be broadcast on the site worldpaelladay.com, where the user can vote for the winner of each “match”. There will be 7 games with the corresponding quarterfinals, semifinals and final. There will be a confrontation every 30 minutes, the first will be at 10:30 a.m. and the last at 1:30 p.m. (Spanish time), which will have its live broadcast through the Facebook and Instagram profiles of Visit Valencia.
Salvador Boro Ramirez, the Paella ambassador in Argentina
Better known as Boro, a Valencian who for nine years has been the worthy ambassador of this dish in our country, since his gastronomic venture (catering), he is dedicated to spreading the flavors of his land.
Asked about the different versions regarding the preparation of Valencian paella, Boro simplifies this discussion by noting that “Valencian Paella is all that which is made within the Valencian community, as long as the basic ingredients (chicken, rabbit, flat bean, lima beans and white beans, striped tomato, ground sweet paprika, saffron and oil). Since the Valencian Paella is a very old recipe, of rural people who used the products of their corral and their garden, with seasonal products, in winter they used artichokes and when it rained they collected snails incorporating them, even a little more indoors near the mountain, game meat is used, partridge and wild rabbit to which you can also put some mushrooms. “
Boro shares his Paella Recipe – Arroz de la Valldigna
Spanish Rice 350gr
Rabbit liver 1un
Ground pork 200gr
Chaucha plana 300gr
Pallares beans 150gr
White bean 75gr
Crushed tomato 125gr
Garlic 2 cloves
Chopped rosemary c / s
Olive oil 125gr
Ground sweet paprika 8gr
Saffron thread c / s
First we will place the paella well leveled, using a drizzle of oil in the center of the container, a grapaet of salt (a pinch of salt) we will have the chicken and the rabbit to fry, once 90% cooked and well browned (important) We will continue with the red pepper strips, brown them a little and reserve them.
We will continue making the mixture of the ground pork with the minced garlic, the rosemary ditto with a pinch of salt and the rabbit’s blood (we can use the well-minced rabbit liver), we will make the meatballs and we will fry them a little, reserving them also together with peppers.
We will continue with the bean and sauté well, fry the striped tomato with the ground sweet paprika and some saffron blades, we will put the water over the rivets of the handles and we will add the pallar beans, the white beans and the meatballs. We will rectify the salt a little and let it boil for 25 to 35 minutes over high heat, once the broth is reduced below the rivets of the handles, add the rice well spread over the entire surface of the paella, let it cook over heat I live the first 10 minutes and seeing how much broth we have left, we leave it over high heat or we travel it over medium or low heat, we add the red pepper strips and add salt for the last time if necessary.
Once the paella is dry, we will make the socarrat or socarraet, which is the roasting of the grains that touch the paella with all the concentrated sugars of the entire production. Toasted brown, never burned black.
Boca de Toro, Sea and Mountain Paella
Chef José Manuel Zafra from his kitchen at the Boca de Toro restaurant in the city of Buenos Aires, proposes a Sea and Mountain Paella, scallops and double chin; another option that on the same plate manages to convey the spirit of its author.
Rice BOMBA 160 grs
Sofrito 25 grs
Chopped 10 grs
Red Fumet 20 grs
Half 100 grs
15 g butter
Lime zest c / s
Scallops 8 units
Pork dewlap 5 slices
Prawns c / s
Chives c / s
We put in the paella pan together with the sofrito, the demi and the red stock, chicken broth and bring to a boil, then we cook the rice for about 17 minutes. Outside we will add the minced and the butter and finish by grating the lime when serving. We mark the scallops and the prawns, put on top of the rice next to the 5 slices of pork dewlap interspersed with chopped chives.