The 65th edition of the International Valencian Paella Contest in Sueca left no one indifferent. Last Sunday’s event revealed that the world’s best paella is found in Apizaco, Tlaxcala, Mexico. Although Valencia has won the prize more than 30 times, this is not the first time that an international destination has taken first place in the competition. And to add to the celebration, second place in 2026 goes to an Andalusian restaurant. Carlos Otaola, the renowned rice chef based in Seville, prepares the world’s second-best paella at Arrozante.
This competition, unquestionably considered the world championship of this culinary discipline, has paid tribute to the work of Pepe Ortega, of the Arrozante Isla Canela restaurant, and Carlos Otaola.
Otaola, who had already achieved this feat in a previous edition, is a culinary advisor for Arrozante (the specialized dining concept of the Barceló Hotels group) and heads the popular Arrocería Otaola at the Mercado del Porvenir.
The feat in Sueca: conquering the cradle of rice from the south
Winning in Sueca is no easy feat. In this century-old competition, chefs from every corner of the globe compete on equal footing: over the same wood fire, with the same regulated ingredients, and under the watchful eye of a relentless jury.
To qualify for the podium, the recipe allows for no experimentation or personal shortcuts. The formula demands surgical precision.
On the one hand, the essential ingredients must not be missing—chicken, rabbit, garrofó beans, bajoqueta beans, vaquetes (snails), or saffron threads—; on the other hand, the rice must be cooked to perfection, the ingredients distributed symmetrically, the flavor must be just right, and, of course, there must be a perfect socarrat .
Where to Try the Second-Best Paella in the World in Seville
Otaola demonstrated that rice-cooking mastery transcends regional borders, cementing Seville’s status as a must-visit destination for lovers of fine dining.
And for those looking to experience the master rice chef’s technique firsthand, the opportunity is right here in the city:
- Arrozante (Barceló Hotels): a gastronomic venue advised by Otaola himself, specializing in paellas and fideuás prepared with impeccable technique.
- Arrocería Otaola (Mercado del Porvenir). The chef’s personal sanctuary in the heart of Seville’s downtown neighborhood, where fresh ingredients and the tradition of rice cooking come together every day.
