The Cuban chef Maikel Martos took first place in the V Championship of Signature Rice Dishes held in Valencia, Spain, thanks to a surprising paella recipe that blends Iberian and Caribbean flavors.
The star ingredients of the winner paella are: ibérico secreto, shiitake mushrooms, foie, fried ripe plantain, and caramelized mango.
Maikel, residing in San Antonio, Texas, competed alongside chef Miguel García as part of the team Martos's Rice (@martossrice_), their catering business specializing in paellas for events in the United States.
His proposal won over the demanding jury of the competition organized by Arroz Tartana, held on June 28 at the Tancat de l'Estell, in the heart of the Marjal de la Albufera, an agricultural landscape of great importance in the Comunidad Valenciana.
Who is the Cuban chef Maikel Martos?
Natural from Cuba, Maikel Martos emigrated to Spain in 2005, where he lived for a decade before moving to the United States. Without formal culinary training, he became a self-taught chef, driven by nostalgia for the flavors of his homeland and an increasing passion for Spanish rice culture.
Her life and culinary experience are strongly reflected in this winner dish, which pays tribute to both her Cuban heritage and the Valencian tradition.
The contest brought together 24 pairs of culinary content creators and influencers, who had the freedom to prepare their recipes under certain technical criteria. The judges evaluated the balance of flavors, the use of proteins and vegetables, the cooking of the rice, and the presentation.
Martos and García stood out among daring proposals such as a kangaroo paella or a Valencian-style chorizo version, and were awarded a complete cookware set from the Garcima brand.
However, the recognition from established chefs and experts in the birthplace of paella is the achievement that this Cuban entrepreneur values the most, who today leads Martos's Rice in the United States.
From the rice fields of Valencia to the heart of Texas, Maikel Martos knew how to transform his experience as a migrant into a story of success and flavor.
His mastery of rice cooking and his respect for Spanish culinary traditions make him a modern ambassador for Valencian paella, while still retaining that Caribbean touch that sets him apart and makes him unique.
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