Arroz Tartana at World Paella Day: another year alongside the great celebration of paella
On September 20, 2026, València once again became a meeting point for chefs, professionals and paella lovers from all over the world. A new edition of World Paella Day brought twelve international chefs to the city to celebrate one of the most iconic dishes of our cuisine and, above all, everything behind it: rice, land, ingredients, technique and culture.
At Arroz Tartana, we were there for another year, as we could not have missed it. This time, we also had a special presence, with a stand that welcomed many visitors throughout the day who were interested in learning more about our work, the way we grow rice and the varieties we produce.
For us, World Paella Day is also an opportunity to talk about #RiceCulture.
Arroz Tartana, at World Paella Day for another year
Taking part in World Paella Day means sharing a space with chefs and enthusiasts who come from different parts of the world with one shared passion: paella.
Throughout the day, our stand welcomed a large number of visitors. Many stopped by to learn more about how we grow our rice in the Albufera of València, what lies behind each variety and how we work to ensure that the rice reaches consumers while maintaining its characteristics.
There was also a great deal of interest in one of our most special products for this edition: the special Albufera Rice cloth bag designed for World Paella Day.
It is a unique and limited edition that keeps our characteristic cloth bag format, while featuring a design created especially to celebrate this great international paella festival.
This special edition will be available while stocks last at Consum, Masymas and Alcampo, as well as at different specialist shops.
If you have not got yours yet, there is still time to find one.
A Valencian paella masterclass with José Zafra
The day was also full of activity around rice. Our good friend and collaborator José Zafra, from @pasionporlapaella, held a masterclass at the Arroz Tartana stand dedicated to making Valencian paella.
During the demonstration, curious visitors, enthusiasts and professionals were able to follow the cooking process up close and learn about some of the key details involved in preparing a paella.
For us, it was important that our stand was more than simply a space to discover our products. We also wanted it to be a place to talk about rice, share knowledge and highlight the importance of technique. The masterclass was a great example of this.
Juan Valero, part of the World Paella Day 2026 jury
Our manager and rice expert Juan Valero took part as a member of the jury for this edition of World Paella Day, alongside recognised professionals connected to the world of rice and gastronomy.
The competition brought together twelve chefs from Europe, America and Asia. They all arrived in València with their own creations, drawing on their different gastronomic cultures while taking Valencian paella as their reference point.
Being part of the jury was also an opportunity to see first-hand how different chefs interpret the same dish and how rice becomes the common thread connecting all these creations.
Who won World Paella Day 2026?
The winner of World Paella Day 2026 was Froilán Mújica, representing Mexico, with his creation Arroz de la nostalgia.
His recipe was made with Albufera rice, grouper, hake kokotxas in pil-pil sauce, tomato, garlic, ñora pepper, dried Venezuelan sweet pepper, manzanilla, saffron, extra virgin olive oil, parsley and a subtle touch of Mexican chiltepín.
Mújica himself explained that his creation was a tribute to the memories that stay with those who leave their homeland.
The podium was completed by Keisuke Mutsuura, representing Japan, in second place, and Hugo Andrade, from Ecuador, in third place.
A recipe made with Albufera rice
For Arroz Tartana, the result also has a special meaning. All three finalists used Albufera rice in their creations, a variety closely linked to Valencian rice-growing tradition and with characteristics that make it particularly well suited to this type of cooking.
We are especially pleased to know that the participants who chose the Albufera variety opted for our brand, including the three chefs who made it onto the podium.
It is a great honour for those of us who have been growing rice in the Albufera of València for generations.
Paella travels around the world
One of the most interesting things about World Paella Day is seeing how the same dish can travel and evolve without losing its connection to the place where it was born.
The twelve participants arrived in València from different countries and gastronomic traditions. Each brought their own ingredients, references and ways of understanding cuisine. But they all shared the same starting point: rice and Valencian paella.
And that is where #RiceCulture takes on its full meaning for us.
The week before the event, we also welcomed the entire World Paella Day team to the l’Estell farm. There, they were able to see first-hand how rice is grown, learn about the characteristics of each variety and discover all the work involved from planting the seed to the packaged rice bag reaching the other side of the world.
For us, it is an honour to share and pass on everything our grandparents taught us over generations. We hope to continue doing so for many more editions of World Paella Day, bringing rice culture closer to everyone who is curious to learn about it.
Long live paella and long live World Paella Day!