24/7 Valencia: What is your aim?
Jose Cuñat of LOCOS POR LA PAELLA: Our aim is to explain the true History of Valencian paella and its recipes from its early origins. After a long period of investigation over a number of years, the time has come to present our research in a public way, after collating and analyzing more than one hundred printed books and manuscripts concerning this Valencian recipe. It has led us to some unexpected conclusions about the immortal dish of Valencian cuisine known as paella.

We essentially cover the period 1850-1950. Throughout this period, we  find the first written texts concerning  Valencian paella. We also cover the key moments that make the difference between the old and the new paella, a process that culminates in the disappearance of ingredients that are no longer integrated in the “true paella recipe.”

What are your objectives?
The objective of this proposal is to make known via the media, through the new variants of rice grains, the different preparations that were made in the period of 1850-1950 under the name of paella.

Who were the chefs for this event?
We had 5 prestigious Valencian chefs who cooked at this particular event
Juan Carlos Galbis
Jorge de Andrés
Vernetta
Adolfo Cucarella
Raúl Mangraner

What were the historic paellas cooked at this event?
“SARTÉN A LA VALENCIANA (PAELLA) “ 1857
“LAS TRES PAELLAS DE DOÑA EMILIA” 1913 PAELLA”
“PAELLA VALENCIANA 1933 ASOCIACIÓN DE EXPORTADORES DE ARROZ DE ESPAÑA- IN HONOUR OF PAINTER SEGRELLES”
 “MANUSCRITO PRINCIPIOS DEL SIGLO XIX (BEGINNINGS 19TH CENTURY) PAELLA VALENCIANA”

Interview by 24/7 Valencia team

Article copyright ’24/7 Valencia’
‘Paella in El Palmar’ photo copyright 24/7 Valencia

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