The Bull Liver Paella Competition

     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.

The winner Raul Magraner from Bon Aire restaurant at El Palmar-Valencia

Ascension and Iban from La Salud restaurant

Cacau del Collaret