A Taste of Spain on the Global Stage
This September, Lolo Manso, founder of Socarrat Paella Bar in New York City, traveled to Sueca, Valencia to represent his restaurant at the prestigious 64th International Paella Valenciana Contest. Known as the “Concurs Internacional de Paella Valenciana de Sueca,” this event gathers chefs from across the globe to celebrate one of Spain’s most iconic dishes: the authentic paella valenciana.
What is the International Paella Contest?
Held annually in the coastal town of Sueca, just south of Valencia, the Concurs Internacional de Paella Valenciana de Sueca is the longest-running paella competition in the world. Since its creation in 1961, it has become a cultural benchmark, showcasing the tradition and artistry behind Spain’s most beloved rice dish. Every year, chefs from different countries gather in Sueca to compete for the title of the “Best Paella in the World,” judged by a panel of experts who evaluate everything from technique to authenticity.
The event is more than a contest—it’s a celebration of Valencian heritage, attracting food enthusiasts and culinary professionals from all corners of the world. For Sueca, the birthplace of this tradition, hosting the competition each September is a way of honoring its agricultural roots and its central role in shaping Spain’s culinary identity.
The Tradition of Paella Valenciana
Paella is far more than a dish—it is a symbol of Spanish culture and Valencian pride. Originating in the rice fields of Albufera, near Valencia, paella was once considered humble farmers’ fare, cooked outdoors over wood fires with whatever ingredients were at hand. Over time, a recipe solidified, and today the authentic paella valenciana is made with rice, rabbit, chicken, green beans, garrofó (a type of local lima bean), tomato, olive oil, saffron, and rosemary. Each ingredient reflects the history, geography, and agricultural wealth of the region.
What makes paella unique is not only its ingredients but also the ritual of preparation. It is a dish meant to be shared, eaten straight from the wide, shallow pan that gives paella its name.
Socarrat: Bringing Tradition Abroad
For Socarrat Paella Bar, participating in the Sueca contest is more than a culinary challenge—it is a reaffirmation of the restaurant’s mission: to share the soul of Spanish gastronomy with the world. Founded by Lolo Manso, Socarrat has long been a destination in New York City for those seeking an authentic taste of Spain. From its perfectly crispy rice (the socarrat at the bottom of the pan) to its devotion to classic techniques, the restaurant embodies the passion, authenticity, and warmth that paella represents.
By cooking among the world’s top paella masters in Sueca, Lolo Manso reinforced Socarrat’s commitment to honoring tradition while sharing it with a global audience. It was not just about representing New York, but about representing Spain abroad, reminding everyone that true paella is rooted in history, land, and culture.
In an era where food often travels faster than culture, Socarrat’s presence at the 64th International Paella Valenciana Contest serves as an inspiring reminder: authenticity matters. Dishes like paella carry centuries of memory, and every grain of rice tells a story of farmers, families, and fiestas. By joining this prestigious event, Socarrat bridges the gap between Spain and the United States, bringing diners in New York closer to the flavors of Valencia.
Come, Share, and Savor
At Socarrat, every paella is an invitation: to gather, to share, and to experience a piece of Spain’s culinary heritage. Lolo’s journey to Sueca is not just his—it is part of the restaurant’s story, one that every guest helps to continue with each meal.
So next time you’re in New York, join us at Socarrat Paella Bar. Taste the tradition. Celebrate the culture. And savor the dish that has brought people together for centuries—paella.
