Aday Martín: The Canarian Master of Paellas and Rice Dishes Who Conquered Valencia
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Aday Martín, a young master paella chef from La Laguna, Tenerife, has established himself as one of the most outstanding masters of paellas and rice dishes in the world. Recently, together with the team from the Atlantis Tenerife restaurant, he took second place at the prestigious Concurso Internacional de Paella Valenciana de Sueca (Valencia) — the international Valencian paella competition — positioning himself as one of the best rice chefs in the world. His achievement not only honours Canarian gastronomy, but also shows how the fusion of tradition and innovation can lead to culinary excellence.
A Recognition of Effort and Dedication
For Aday, this award represents the culmination of seven years of intense dedication to studying and understanding the world of rice, “from the field to the fire”. With humility, he acknowledges the sacrifice this path has involved: “Sacrificing many moments of my life with my family, holidays and days off to keep improving and never settle”. This recognition, he says, is a reward for perseverance that “doesn’t often come to other people who also give everything they have”.
The Fusion of Traditions: Canary Islands Meets Valencia
When it comes to fusing Canarian tradition with Valencian paella, Aday has a clear and respectful vision. “The only way to fuse a Valencian paella with Canarian tradition would be to work with firewood from our islands, heather or eucalyptus, giving it the aromas of our woodlands and rural parks”, he explains. His approach focuses on working within the parameters of Valencian paella using local produce, such as rabbit and chicken from the Canarian medianías (the islands’ mid-altitude farmland), tomatoes and green beans from the land, keeping the dish’s authenticity while adding an island touch.
The Secret to Success: Preparation and Mindset
What made his paella stand out in the competition? Aday attributes it to a combination of factors, chief among them the precise execution of the recipe of the great master paella chef Vicente Rioja. “Concentration, having clear ideas about what you’re going to do, not leaving anything to chance in any step or ingredient, studying the quantities and the timings”, explains Aday. “A fundamental part of the success has been executing Vicente Rioja’s recipe down to the last detail, with whom we trained for this challenge”.
But beyond technique, Aday stresses the importance of surrounding yourself with people who push you and get you in the right mindset to reach great goals. He is especially grateful to Diego Schattenhofer and to Vicente Rioja himself for their invaluable support in preparing for this event. The combination of a masterful recipe, meticulous execution and the backing of experienced mentors proved to be the perfect formula for success in this prestigious competition.
Vicente Rioja’s influence, recognised as one of the greatest master paella chefs, has been crucial to Aday’s development as a master of paellas and rice dishes. This specialised training not only perfected Aday’s technical skills, but also gave him a deeper understanding of the subtleties and traditions that make authentic Valencian paella unique.
The Evolution of a Master Rice Chef
Aday’s evolution in preparing paellas and rice dishes has been a journey of continuous learning. “Surrounding yourself with the best, doing plenty of trials, listening to those who know, reading and working on a huge number of rice dishes over 7 years”, he shares. His passion has taken him beyond the kitchen, out into the fields, seeking to understand rice from its origin through to the finished plate.
Ambassador of Canarian Culture
For Aday, being an ambassador for Canarian culinary culture on the international stage is a source of pride. “Anyone who knows me knows how much I love my land and its traditions”, he says. On his travels, he takes every opportunity to talk about the volcanic land, the potatoes, the trade winds, and the geography and history of the islands. “I love sharing what it feels like and what it means to live as a Canarian, the richness we have”, he says enthusiastically.
A Culinary Philosophy Built on Local Produce and Humility
Aday’s culinary philosophy centres on valuing local produce and continuous learning. “Being humble and grateful for the chance to be a cook”, he sums up, stressing the importance of being a good person above being the best in the profession.
Advice for Future Masters of Paellas and Rice Dishes
To those hoping to stand out in preparing paellas and rice dishes, Aday advises: “Study the behaviour of each product or ingredient you add, as well as the timings, portions and quantities. And put a drive to improve and love into every job”.
Tradition and Innovation: A Delicate Balance
When it comes to balancing innovation and tradition, Aday prefers not to stray too far from the traditional line. His approach focuses on respecting “the doneness of the grain, the flavour and how loose it stays”, allowing himself to innovate only by adding a single local ingredient, preferably from the land.
Looking to the Future
After this achievement, Aday’s culinary goals are focused on continuing to improve and learn. “Studying the field and the grain more, training further so I can go on to train others better, creating à la carte menus, studying the produce in greater depth”, he explains. His goal is to become an all-round authority in the world of rice, able to speak with expertise from cultivation right through to the culinary technique.
Conclusion
Aday Martín is not just a talented master of paellas and rice dishes, but a true culinary artist who has managed to carry the essence of the Canary Islands out into the world through one of the most emblematic dishes of Spanish cuisine: paella. His success at the Concurso Internacional de Paella Valenciana de Sueca is a testament to his ability to fuse traditions, innovate with respect, and create unique dining experiences.
Through this interview, we have been able to glimpse the passion, dedication and creativity that Aday brings to each of his dishes. His achievement is not only a personal triumph, but a victory for Canarian gastronomy and an inspiring example for future master rice chefs.
As Aday continues his culinary journey, it is clear that his influence in the world of gastronomy will keep growing, carrying the flavours of the Canary Islands to new heights and delighting palates around the world. His story reminds us that with passion, dedication and a touch of innovation, it is possible to achieve excellence in any field, even one as competitive as the world of rice and paella cooking on the international stage.
