Canarian Chef David Corbea Pérez Reaches Final of International Valencian Paella Competition

Canarian cuisine is back in the national spotlight thanks to David Corbea Pérez, chef at La Basílica in Candelaria. He has qualified for the final of the 65th International Valencian Paella Competition in Sueca, one of the most prestigious and demanding events dedicated to preserving the authentic, traditional recipe of Spain’s most iconic dish.

The competition, held this Sunday at the Passeig de l’Estació in Sueca, is more than just a cooking contest; it serves as a guardian of culinary tradition against the many variations of paella that have emerged globally. For chefs, reaching the final is a major achievement. It requires perfect control over timing, heat, and ingredients—all of which will be strictly judged by a panel of experts under notarial supervision.

This year’s event is truly international, featuring 40 contestants from 14 countries across five continents. After passing a rigorous selection process that saw hundreds of applicants turned away, Chef Corbea will represent the Canary Islands alongside chefs from across Spain, including those from Madrid, Malaga, Seville, and the Valencian Community.

The competition’s global reach is evident in its finalists, who have qualified through preliminary rounds in places like Mexico and Japan. Other international competitors hail from countries including Australia, the United States, France, and Peru, with notable restaurants like Melbourne’s Simply Spanish and San Antonio’s Martos’s Rice taking part.

The event will award the top three finishers overall, along with special honors for the best local, regional, national, and international entries. By balancing traditional Valencian roots with the global influence of Spanish cooking, the competition continues to cement Sueca’s reputation as the world capital of rice culture.