Train for your particular final of the world championship. David Domingo set out three years ago to measure his paella with the best in the world. Turolense, the recipe does not come from cradle but, from here and there, has been refining his way of cooking the most international Valencian dish until he managed to win the Swedish International Paella Contest , the most prestigious.

In its restaurant Fuente Cerrada , in the middle of the Teruel mountain, it serves 10,000 rations of paella per year. "Making a paella may not be difficult, but making a good paella is a lot," said the businessman who one day decided to go into the kitchen to make "paellas, roasts and salads . " "It's such a popular dish that everyone has their paella, but we have been faithful to the ingredients of the original version ." That is, Domingo put away your special touch, which is to put "pork ribs, something very of our land", and chose to reduce the ingredients to the classics: rice, garrofó , undercoats , chicken, rabbit, saffron, paprika, rosemary, Tomato, garlic and oil. "And we have added snails, as requested."

The secret to making a good paella is for Sunday "debugging the technique". "It is a dish a different tad and you have to acquire dexterity by trial-error. I prepared myself because I was especially excited to win this championship and I learned from people of a high level. I have even learned a lot every time I have come to the contest What I have done is copy of the Valencians and be faithful to the process. It is all invented, "he says.

David Domingo, who has already been helped by Mary Santos, opened his restaurant in 2014 in a picnic area and knew that it was the ideal place to serve paellas, if possible firewood. That is the greatest difficulty he has encountered and he cannot always do so due to the influx of public to Fuente Cerrada. "Sometimes we have 25 paellas and we can't. The mother of a good paella's lamb is to dominate the fire, and that is very complicated with firewood . You can easily load a paella," he warns.

This small enclave of Teruel will become a place of pilgrimage for paella lovers, something that the best paellero does not care about. Moreover, it is an incentive to know a forgotten region that Domingo wanted to claim even in his apron. " Being few does not subtract rights. Teruel exists, " he wore as a motto in all his clothes. "It was the moment. I knew that everyone was going to look at us and I had that screen printed on all the clothes." The moment of Closed Source, and Teruel, comes around a paella.

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