World Paella Day 2025 takes place on September 20 in Valencia, bringing together a dozen chefs from around the globe to compete in the eighth edition of the international cooking contest.
The event celebrates the dish as a cultural symbol while showcasing variations of paella prepared with local rice and ingredients from the city’s Central Market.
Organized with the support of the Generalitat, Diputación, Ayuntamiento and Visit València, the festival highlights the global appeal of paella. Competitors from Europe, the Americas and Asia will present their own interpretations of the dish, underlining the event’s theme that “every grain of rice speaks a universal language.”
Competition format and schedule
This year’s contest adopts a two-session format, with cooking rounds in the morning and afternoon. The live cooking begins at 10:00 a.m., with chefs facing head-to-head duels in the preliminary stage. Finalists advance to a championship round at 2:00 p.m., followed by jury deliberations and the proclamation of the winner at 5:15 p.m. The event continues until 7:00 p.m. with additional demonstrations and tastings.
The contest features chefs Lukasz Kaniecki of Poland, Frederic Gallego of France, Eva Gallart López of Denmark, Ramona Trujillo Núñez of Romania, Kaloyan Kolev of Bulgaria, William Tellez of Mexico, Ian Escobar of Uruguay, Andrés Felipe Otálvaro of Colombia, Luis Fernando da Rocha Coutinho of Brazil, Roger Sandoval of Puerto Rico, Cheng Xiao Jie of China, and Kenta Seki of Japan. All will use rice with Denomination of Origin and other locally sourced products, though recipes reflect diverse culinary traditions.
Debate over tradition and adaptation
The competition acknowledges ongoing debates about authenticity and adaptation. While the traditional Valencian version with chicken and rabbit remains central to the identity of the dish, international participants emphasize creativity and regional influences. Puerto Rican chefs Joe Padilla, last year’s winner, and Roger Sandoval noted that it is often difficult to replicate the traditional version abroad because of ingredient availability. “For traditional paella, it is not always easy to get the ingredients at a reasonable price,” said Padilla.
Uruguayan finalist Ian Escobar highlighted cultural differences in ingredients, remarking that rabbit, a staple in paella Valenciana, is seen as a pet in his country. “In my country, it is difficult to understand eating rabbit: they are our companion animals,” said Escobar.
The organizers maintain that the contest promotes both tradition and diversity. A large paella with chicken and rabbit features prominently in the official campaign, and promotional materials emphasize the dish as a form of culture and socialization. Authorities described the event as “reaffirming that paella is a way of life and coexistence. The world speaks paella because it is a universal language.”
Public participation and global reach
The celebration extends beyond the competition stage. Visitors to La Marina in Valencia can enjoy tastings of traditional paella at reasonable prices while the contest unfolds. The event has also expanded internationally with semifinal rounds hosted in five countries ahead of the finals in Spain. Organizers call this edition the most international to date, with participants representing Europe, North America, South America and Asia.
In addition, a global social media campaign invites people worldwide to share their own creations using an official hashtag. Organizers caution that some online versions deviate significantly from tradition, with additions such as pepperoni or pineapple drawing criticism. The initiative aims to strike a balance between freedom of interpretation and respect for the dish’s origins.
World Paella Day 2025 reinforces Valencia’s role as the birthplace of paella and a leading gastronomic destination. By blending cultural authenticity with international participation, the event continues to strengthen the city’s profile on the global culinary stage.
