Sueca is Spain's rice capital. More than 360 different rice dishes know the inhabitants of the small town in the midst of the nature park Albufera - for each day a different one.
The best known is, of course, the paella: a simple field dish with seasonal vegetables, beans, rabbits and snails.

In September, chefs from all over the world gather in the city on the banks of the Júcar for the international paella competition.
Under the strict eyes of the inhabitants - all experts in the preparation of the Spanish national dish - fire is stirred, oil heated, sliced and carefully seasoned. '

The Challenge, which has been held since 1961, attracts many visitors who are not only eagerly awaiting the award of the winner, but who can also taste paellas, wine and other regional products. ''
In 2016 Pepe Sanchis from Córdoba received the coveted award Best Paella in the World.
'