- The Arroz de Valencia Designation of Origin returned to Madrid Fusión with an active presence throughout the three days of the conference, showcasing the versatility of its varieties by cooking more than 600 portions of dry and creamy rice live; with the participation of chefs specialising in rice, such as Arturo Roig, Arrocero del Futuro 2025 (Rice Grower of the Future 2025); Rafael Margos from El Paeller and Eduardo Blanco, master rice grower from the ACYRE association.
- The stand also served as a space for raising international awareness of rice culture through Eu Rice, a programme promoted by the Thessaloniki Agricultural Business Association and the Arroz de Valencia Designation of Origin, with the support of the European Union. Short talks were held over the three days with the aim of promoting sustainable, safe and traceable rice cultivation that complies with strict quality and environmental standards.
The Arroz de Valencia Designation of Origin was present once again at Madrid Fusión during the three days of the conference with an active agenda focused on dissemination, live cooking and promoting rice as an essential product of Mediterranean cuisine. Throughout the event, the Designation of Origin showcased the versatility of its varieties with more than 600 daily servings of dry and creamy rice dishes, designed for professionals and the specialised press. During the three days, the DO Arroz de Valencia stand became a space for continuous culinary demonstrations, where different types of rice were prepared to show how each variety responds to different techniques, cooking times and recipes. This practical and educational approach reinforced knowledge of the product and its correct use in professional cooking.
The first featured chef Arturo Roig, from the A Roig Viu restaurant, with his A Roig Viu rice recipe, a seasonal paella with game and mushrooms typical of the season and snails; for winter, for example, with broad beans and artichokes. This dish earned him the Arrocero del Futuro 2025 award and showcased his contemporary vision of rice —in both dry and creamy versions— based on respect for the product and the region. It is a rice dish that pays tribute to his homeland, the interior of Valencia and, specifically, the village of Albaida. On the second day, the spotlight was on Rafa Margós, chef at El Paeller, who focused on the popular culture of rice and its interpretation from the Valencian tradition with his rice with raw cuttlefish, prawns and artichokes. The last day was led by Eduardo Blanco, master rice chef of the Madrid chefs’ association ACYRE, who presented his two most avant-garde rice dishes: rice with Sichuan ribs and Padrón peppers and green rice with spinach, courgette and goat’s cheese.
The three chefs worked with varieties covered by the DO, highlighting their performance in different dishes. The presence of the DO Arroz de Valencia in Madrid Fusión reflects its commitment to continuing to position rice as a top-quality gastronomic product, linked to its origin, technical knowledge and quality cuisine. This work is directly connected to the work that the Designation carries out throughout the year with producers, chefs and influencers. Over the three days, the DO Arroz de Valencia stand was visited by leading chefs and gastronomy professionals such as Begoña Rodrigo, Carito Lourenço and Germán Garrido de Fierro, and Aitor Martínez de Can Ros, as well as the Regional Secretary of the Valencian Community, José Manuel Camarero, and the Regional Minister for Tourism, Paula Llovet. The director of DO Arroz de Valencia, Santos Ruiz, stated that ‘over the course of these three days, the culture of rice has been widely promoted.’
The Cullera Rice Biennial 2026
As part of Madrid Fusión, the DO Arroz de Valencia also took the opportunity to present the Cullera World Rice Biennial 2026, a conference and popular celebration that will take place from 15 to 18 October and is organised by the Cullera Town Council together with the Designation of Origin. During the presentation, the director of DO Arroz de Valencia, Santos Ruiz, stated that ‘it will be a meeting point for Mediterranean rice cultures with countries such as Italy and Greece’, and the mayor of Cullera, Jordi Mayor, assured that ‘it demonstrates the scale and impact that this event has achieved, allowing us to put Cullera on the world gastronomic map’. The event will bring together chefs, educators and professionals from across Europe to reflect on and celebrate the culture of rice in the Mediterranean region through presentations, educational activities and workshops. With this participation, the DO Arroz de Valencia reinforces its role as an active agent in the defence, promotion and dissemination of one of the most iconic products of Spanish gastronomy, combining tradition, technique and the future.
Source: ACCIÓN Y COMUNICACIÓN