Spain
Traditional Andalusian crispy shrimp fritters from Cádiz — thin, lace-edged and brittle, with tiny whole shrimp visible across every golden tortillita.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Spain
The traditional rice of Valencia — chicken, rabbit, flat green beans and white beans cooked with saffron and paprika in a wide pan until the grains are separate and a caramelised socarrat forms at the base.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Spain
Traditional Spanish seafood paella — prawns, mussels and squid with Bomba rice, saffron and smoked paprika, finished with the coveted caramelised socarrat at the base of the paellera.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Spain
The great slow-cooked bean stew of Asturias — creamy fabes simmered gently with chorizo, morcilla and cured pork until the broth becomes naturally velvety.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Spain