World Paella Day 2026: How to celebrate it with great rice

On 20 September 2026, Valencia will once again become one of the world’s great meeting points for paella lovers. The World Paella Day will be celebrated once again, a day dedicated to one of the most internationally recognised dishes in our gastronomy and an opportunity to highlight everything behind rice.

Choosing the right variety, sharing knowledge about growing cycles, helping cooks control the cooking process and understanding how each grain behaves are all part of a culture that we in Valencia have been sharing with the world for years.

At Arroz Tartana, we want to take advantage of World Paella Day to do precisely that: keep talking about rice and share our valuable #RiceCulture. And this year, we are also doing so with a special edition of our iconic cloth bags, designed especially for the occasion.

What is World Paella Day and when is it celebrated?

World Paella Day is celebrated every 20 September and, for a few days, turns Valencia into the international epicentre of paella.

The date pays tribute to a dish that was born in our region and has travelled all over the world over time. Today, paellas are cooked in many different places, using local ingredients, interpretations and techniques. But the starting point remains here: in Valencia’s rice-growing culture.

This year, the grand final of the World Paella Day Cup will take place on 20 September in Valencia, under the slogan “The World Speaks Paella”. The competition will bring together chefs from different countries who arrive in the city after successfully progressing through various international qualifying events.

We love this date because it celebrates paella as a meeting point and as a cultural expression. The international celebration itself presents paella as a symbol capable of bringing cultures and people together through food.

And for us, it is also the perfect opportunity to remember something fundamental: a great paella starts with understanding rice.

How to use rice correctly in a paella

Every paella is different. The ingredients change, as does the paella pan, the fire or gas used, the number of diners and, of course, the person standing in front of the stove.

But there are several decisions worth getting right before you begin.

The variety

The first step is knowing which rice you are using. Not all varieties behave in the same way during cooking. Some offer a greater margin for error, others absorb flavour more quickly, and others maintain a firmer texture during resting.

At Arroz Tartana, we work with single-variety rice, because we believe that knowing exactly which rice you are cooking with allows you to better understand how the grain will behave in the paella.

If you would like to explore this subject further, you can read our article on the differences between Albufera and Marisma varieties, two of the most popular options for cooking paella.

The amount of rice

The amount of rice should be adapted to the diameter of the paella pan and the number of diners.

As a general guideline, we usually calculate around 100 grams of rice per person, although the final amount will depend on the type of recipe and the pan you are using.

In a large paella pan, even a small variation in the amount of rice can completely change the relationship between the grain, the stock and evaporation. And here’s something you might not expect: the altitude at which you cook your paella also affects evaporation.

That is why it is so important to know your pan well. The larger the diameter of the paella pan in relation to the amount of rice, the greater the evaporation surface and the faster the liquid will disappear.

The stock

Rice absorbs a large part of the stock’s flavour during cooking. That is why, before adding the grain, it is worth tasting the stock and making sure it has the right level of flavour. A stock that is too bland will result in rice with little character. One that is excessively intense can end up overpowering the whole dish.

It is also important to remember that the proportions change depending on the rice variety, the intensity of the heat and the diameter of the paella pan. There is no single measurement that works for every recipe.

Experience and observation are the best tools for learning how each type of rice behaves. And our friend, collaborator and rice expert Juan Carlos Galbis explains this in our article on how to make a good homemade stock.

The heat and the cooking process

Heat is one of the elements that most influences the final result. A paella needs the right distribution of heat and an intensity that adapts to the different stages of preparation.

After cooking the ingredients and adding the stock, it is time for the rice. When adding it, the heat should allow the liquid to reach a boil and the grains to start cooking evenly.

As cooking progresses and the stock reduces, it is necessary to adjust the heat to prevent excessive evaporation.

And this is where something comes into play that cannot be learned simply by following a timer: observing the paella. Watching how the grains evolve, controlling the amount of liquid and understanding how the heat behaves are also part of the learning process.

The resting time

When the cooking process ends, one of the most important — and sometimes most underestimated — moments arrives: resting.

During these final minutes, the rice settles and redistributes the remaining moisture in the dish.

The resting time will depend on the variety. A more resistant rice such as Albufera can handle several minutes without any problem. A more absorbent and delicate variety such as Marisma needs a shorter resting time to maintain its texture.

As with everything related to rice, knowing the variety helps you make better decisions.

Arroz Tartana’s special edition for World Paella Day 2026

This year, at Arroz Tartana, we want to celebrate World Paella Day in a very special way.

That is why we have created a commemorative edition of our iconic cloth bags, featuring an exclusive design inspired by this great international celebration of paella.

A special bag to celebrate paella culture

Inside, you will find one of our most iconic varieties: Albufera. A rice with the Arroz de Valencia Designation of Origin, so you can celebrate World Paella Day at home with a rice that is deeply connected to our land.

A small tribute to a dish that has crossed borders and, at the same time, to the product at the heart of every paella: rice.

Where to find the special edition

You may already have spotted it in your local supermarket. The special Arroz Tartana edition for World Paella Day 2026 has been available since the beginning of August and will remain on sale until after the event has taken place.

You can find it in Consum, Masymas and Alcampo stores, as well as in a range of specialist shops.

In this way, the World Paella Day celebration also comes home.

Because on 20 September you can attend the event — where, by the way, we will also be present — follow the competition or simply gather your favorite people around a paella at home. All three are great ways to celebrate.

World Paella Day as a celebration of rice culture

World Paella Day is a celebration of paella. So, if you are lucky enough to have been selected as a finalist in this year’s edition, everyone at Arroz Tartana wishes you the very best of luck. We hope these tips will accompany you when cooking your paella and, above all, that you enjoy the process.

Technique and knowledge of rice are fundamental, but there is also room for creativity. Every chef brings their own vision, experience, local ingredients and way of understanding a dish that, precisely because of its history, continues to evolve.

We encourage you to cook, create, experiment and defend your proposal with personality.

We will be there once again, more excited than ever, to share a day full of emotion, the aroma of paella and, of course, plenty of rice.

See you at World Paella Day 2026!