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 collaret contests' ('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.

     Personalities from the world of Valencian gastronomy such as our friend the chef Adolfo Cuquerella, the chef Quique Barella or the organizer of the 'Menja't Meliana' festival and Javi Gimeno manager of the restaurant El Raco de Meliana, have composed the jury in charge of classifying the dishes.
     In the category of Paella they took the first prize, Raul Magraner of the restaurant Bon Aire de el Palmar, 2nd prize for the Restaurant Asador L’Alfàbega de Alginet and the 3rd classified the Restaurant la Garrofera in Serra.
In the 'Cacau del Collaret' dessert category, the 1st prize went to the award-winning Casa Granero de Serra restaurant, the 2nd prize for our friends Ascension Casero and Iban Soriano from  La Salud restaurant and the 3rd place for the Miguel y Juani Restaurant.

           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.

    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.

     The Gastronomic Association 'Cassola de Sant Blai' from Torrent organizes this contest. For this event they have managed to have a luxury jury, chaired by prestigious and renowned chefs such as Alejandro del Toro, Joan Clement, Bernd Knöller, Jesus Melero and Ana Penella among others.

     More than 20 restaurants from all over the national territory have participated in the contest.
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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.