Jaleo representing at World Paella Day!
And now announcing my new book, Change the Recipe!
People, people, people, happy MONDAY! We have so many exciting things going on this week, I can’t wait to tell you all about them. Of course we have World Paella Day coming up this Friday, but first I want to announce a project that I’ve been working on: a new book called Change the Recipe: Because You Can’t Build a Better World Without Breaking Some Eggs! It’s a collection of my most powerful life lessons that I’ve picked up over my life…from my childhood, to the kitchens I’ve worked in, to natural disaster zones, to the frontlines of conflicts. It’s all based on my belief that food can bring us closer together, and my conviction that each of us has the power to make the world a better place. The book comes out in the spring, but you can pre-order it now…I can’t wait to share all of these stories and lessons with you!
Ok people, today I want to tell you (again) about paella—you know I can talk about paella every day of the year, but this week we have another very good reason to celebrate it: this Friday, September 20, is World Paella Day! World Paella Day is celebrated every year and happens at the same time as the rice harvest in Valencia, on the Mediterranean coast of Spain, and it’s a chance to bring more attention to one of the most iconic rice dishes in the world.
Of course I have talked about paella here on Longer Tables before, from the 10 ingredients in the classic Paella Valenciana, to the time we launched it into space. I even helped create the paella emoji! And of course, my daughters competed in a paella competition in Valencia…!
Paella is special to me for so many reasons, especially because my own father taught me how to cook it to perfection, over an open fire (which is very important for the flavor the smoke adds). But today, I feel even more of a reason to celebrate, because one of our very own chefs, Avinash Agarwal—our paella chef at Jaleo in Dubai—is competing in the World Paella Day Cup, where 12 chefs from all around the world gather in La Marina of València to compete for the award of “best paella in the world made by an international chef.” It’s an amazing way to bring attention to Valencia and to one of Spain’s most well-known dishes, but it’s also a way to showcase how paella can cross borders and be enjoyed all over the world, both in our restaurants (Jaleo is celebrating our annual Paella Festival for the next two weeks!) and in your own home.
Let’s hear a little bit from Avinash himself about the competition and his experience making paella!
Avinash—how does the competition work?
Initially, 50 chefs entered the competition, and I was one of them, representing the UAE (Dubai)—I was first submitted by Chef Mariano Andrés [That’s my brother, people! -JA] as well as Chef Juan and Chef Jessica at Jaleo. Then I was voted as one of the top 12 to qualify for the semifinals in Valencia.
In the semifinal, the 12 chefs will compete 1:1 to make it to the final round, where 6 chefs will compete. Each of the final chefs will make one more paella, and whoever makes the best one will win the 2024 World Paella Day Cup!
Are you nervous to cook in the competition? What are the most challenging parts of cooking paella?
I’m a little nervous, but I will cook it the same way I’ve cooked it every day at Jaleo over the past two years, so I think it will go well. The most challenging and most important part is to control the fire evenly so you can perfectly cook the rice in the stock.
Can you tell us a bit about how you have prepared for the competition? What do you think the judges are looking for in your paella?
For the first round, I will prepare a paella with a lamb leg, and if I make it to the finals, I will prepare a seafood paella. I think the judges will be looking for perfect rice and overall consistency.
Technical question: what rice will you use? Do you use snails? Any other details about your recipe for Paella Valenciana?
I will be using Bomba rice. I won’t be using snails, but I will use oysters if I make the seafood paella. As my chefs taught me, the most important thing when you’re making Paella Valenciana is to reduce the tomato paste to be as thick as possible without burning it, as it produces really good flavors and adds amazing color to the end product.
Have you been researching the other chefs in the competition? The 1:1 semifinals seem really intense!
I tried but couldn’t find out much about them, other than I am one of the youngest chefs in the competition. I’ll give it a tough fight!
What would it mean to you to win the competition, or to place in the top 5?
Getting qualified is already a win to me, but if they like my paella and I win, that will just be icing on the cake.
How long have you been cooking, and when did you learn to make paella?
I’ve been cooking for over 7 years and I learned to make paella more than 2 years ago. When I first started working at Jaleo it was the first time I came to know about the dish called paella. I found it was interesting to cook over charcoal, and I learned that it needs lot of patience and a good amount of knowledge to control the fire in order so that the rice cooks evenly. So I started from there. Also it helps me whenever I go back to India, to my home in West Bengal, sometimes we cook over wood, just like with paella, so it helped me a lot as I was learning to make paella.
What are your secrets for making a good paella?
It may sound simple, but the main secret is using a good amount of olive oil and roasting the proteins very well for the right texture.
What are your favorite rices to cook?
Chuletón rice (which involves an aged ribeye) and the authentic paella Valenciana.
Have you ever been to Valencia?
No, this is my first time and I’m very excited!
What are you most excited about for your trip?
Everything excites me about Valencia—I can’t wait to get to know the place from where paella began and the history behind it.
José again…join me in wishing Avinash the best of luck in Valencia! We are all so proud that you’re representing us, and we know you will be amazing.
Oh…and if you want to try your own hand at making paella, check out my paella kit! Calasparra rice, Spanish extra-virgin olive oil, Spanish saffron, and a special Valencian cooking stock—plus the pan, of course!
Hi Jose, Is the paella competition televised. Richie (Lionfish cayman)
Congratulations Jose , I am excited to read your new book. You always share such a rich history so we can learn from it. You remind us to make it your own .Sometimes in life it just has to be that way. Thank you for always being true to yourself as a great storyteller with so much wisdom to share. Thank you again for saving the world from hunger one meal at a time.