The winning proposal, created by chefs Néstor López and Carlos Monge, stood out for a rice dish with Extremaduran influences, incorporating 'pestorejo,' a part of the pig's head including snout, jowl, and ear.
The event brought together more than 50 restaurants and served over 42,000 portions of rice to attendees who visited the venue on Saturday and Sunday, according to data provided by the organization. The jury evaluated the creativity of the recipes prepared live by the finalists.
Second place in ‘Arrocero del futuro’ went to Miguel Calaforra, from Socarrat restaurant in Lanzarote, while third place was awarded to José Cifre, from Noble restaurant in València. This edition saw ten finalists compete, selected from applicants across the country.
“"We want Valencians and all visitors to understand that behind every paella there is hard work and love for the land. TastArròs is a tribute to our farmers and our culture. This event highlights what is essential: product, quality, and the work of our people."
In addition to the contest, TastArròs gathered producers, restaurateurs, and the public at a fair dedicated to promoting Valencian rice, a product closely linked to the history, culture, and agricultural richness of the city.
