Yesterday was held in Meliana in the region of the 'Horta Nord of Valencia' and within the acts of the gastronomic festival 'Menja't Meliana', the 2nd edition of 'Paella de fetge de bou (bull liver paella) and desserts of the cacao del collaretcontests' ('collaret' peanuts desserts). This creamy paella is traditional from the villages of the Horta Nord region and is made with bull liver, bull's heart, bull gizzards, escarole, chickpeas, tomato, garlic, paprika, dye, chillies, rice, olive oil and salt and sometimes with a trickle of brandy. It is a recipe that is cooked mostly in winter due to its caloric intake. The recipe here. The 'cacau del collaret' ('collaret peanut) is an indispensable part of the 'Almorzaret Valencia' the traditional Valencian Breakfast. Contestants must make a dessert with this tasty and popular dried fruit along with the bull liver paella.
Last week, London Paella School was awarded for the 3rd year in a row by Wikipaella, the prestigious Valencian association with the mission to promote and preserve the paella culture around the world. In total there are 350 winners worldwide for their commitment to classical paella, in addition to special awards to entities that stand out for their commitment to the spirit of Wikipaella, which is none other than keeping the native recipe. At UK our friends of Riceminster of Bristol, ArrosQD and Ibérica Restaurants from London, has been also awarded by Wikipaella.
The Guide "Where to eat authentic Paella" is an initiative that comes from Wikipaella, a guide, a website and a mobile application that collects each of the places in the world where you can find an orthodox and well cooked paella. As well as the ingredients that carry the classic Valencian paellas and other information necessary to understand the tradition around the paellas.
3rd 'Rossejat Torrenti' contest. pic by @hortanoticies
Did you know that today, Monday, 17th of February the national competition of 'Rossejat Torrentí' also called 'Cassola de Sant Blai' was held in Torrente-Valencia-Spain? This is a unique rice recipe, originally from the town of Torrent near Valencia. It is cooked in a clay pot and in the oven and its ingredients are: rice, pork of different cuts, veal, black pudding, sausages, chickpeas, hen, carrots, celery, leek, saffron, meatloaf and a singular sweet meatballs with Marzipan.
More than 20 restaurants from all over the national territory have participated in the contest. The winners of this 3rd edition are: 1st prize for 'La Bodega de Torrent' from Torrent. 2nd prize for 'Casa Granero' Restaurant, possibly one of the most successful restaurants in the whole country assiduous to all gastronomic competitions. Personally I remember the walls of the restaurant in Serra full of diplomas and awards and a fantastic dish I tasted: bull oxtail with snails. 3rd place has been for 'Valencia Goya Gallery'restaurant in Valencia. 4th place has been for 'Gambrinus' restaurant in the town of Siete Aguas.
On last 28th of January, London Paella School was invited to the 5th awards ceremony of the Protected Denomination of Origin 'Arròs de Valencia' at 'Casa de la Beneficiéncia' in Valencia-Spain Annually this institution, whose main mission is to represent and defend the Valencian rice culture, awards these awards that recognize the work and career of chefs, restaurants, associations, institutions and personalities of the Valencian community in which it is reflected this interest in the conservation and defence of the Valencian rice culture. London Paella School was represented by our good friend and collaborator, the paella master chef Ernest Ferrus 'EL Sepia' who had the honour of greeting
to Lourdes March, popular food writer and author of the one of the essential books of the rice 'The Book of the Paella and the rices' one of the recognized personalities. The other winners were: Casa Carmela Restaurant since 1920 cooking woodfire paella at Valencia town, the association for the wildlife conservation SEO BirdLife and the Fishermen's Association of Catarroja located at La Albuferalake in the natural park of the same name and where all the rice farms belonging to the protected designation of origin Arroz de Valencia are located.