Throughout the morning, the market has transformed into a veritable gastronomic sceneWith the audience closely following each dish and every explanation from the participants. In that atmosphere, the chef Jesus Ivan Anaya, from the El Mirador de La Mancha restaurant (Villarrubia de los Ojos, Ciudad Real), has become the protagonist by winning the first prize of the competition.
Jesús Iván Anaya is declared the winner with his red shrimp in garlic sauce
The main protagonist of the day has been Jesús Iván Anaya Gómez, who has won the top prize thanks to a very personal version of the Red prawns from Dénia with garlicTheir proposal stood out for its balance between modern technique and absolute respect for the raw material, a point that the jury particularly valued.
The chef from La Mancha, who leads the kitchen of The Viewpoint of La Mancha, has defended a recipe focused on to enhance the flavor of the crustacean without hiding it with artifice. In previous editions there were more experimental dishes, but this time his work has shone for a combination of apparent simplicity, precision in cooking, and well-measured nuances.
In statements made after the ruling was announced, Anaya explained that his intention was to offer a creative interpretation of the red prawn, keeping its essence intact. Some of the event's chronicles detail how the chef has played with different cooking points and textures of the same product, seeking to surprise the palate without losing sight of the prominence of the seafood.
The victory in Dénia represents an important milestone for this chef. recognition within the national gastronomic calendarThe competition has established itself as a visibility platform for emerging chefs and for projects that focus on local products interpreted with a contemporary language.
A very close podium: Casadevall and Ortiz complete the winning trio
Jesús Iván Anaya's victory came in a hard-fought final, where eight finalist chefs They cooked live in front of the market's audience. Among them, the second prize went to Arnau Casadevall Lloveras, from the Divinum restaurant (Girona), thanks to his dish "Prawn with pine nut cream and sage", a proposal that combines sea and forest through contrasts of flavor and aromas.
Third place went to Sara ortiz, from the Ver Aguas project in Barcelona, with its creation "Letters from the Sea to Earth"In this case, the proposal has played with the idea of dialogue between marine products and terrestrial elements, in a creation where the Dénia red prawn It remains the common thread throughout the entire dish.
The three chefs who reached the podium received, in addition to professional recognition, significant financial support. The competition awards 3.000 euros for first place, 1.500 for second place and 1.000 for third placeamounts that are complemented by the coveted Red Prawn Trophy of Dénia.
This physical award is a original sculpture by the artist Toni MaríThis piece has become the symbol of the competition over the years. For many chefs, acquiring this work is almost as important as the cash prize, as it represents being part of the recent history of gastronomy linked to Dénia.
The remaining finalists, selected from Dozens of candidates from all over SpainThey have also had their moment in the spotlight, preparing their dishes in a limited time and under the watchful eye of a very involved audience and a top-level jury.
An elite jury with eleven Michelin stars
The responsibility for choosing the winners has fallen to a top-level jury, chaired once again by the food journalist Julia Perez LozanoSeated beside him were some of the most influential voices in culinary criticism and several internationally renowned chefs.
Among the members of the court have been such well-known names as José Carlos Capel, founder and president of Madrid Fusión, and the chef Quique Dacosta, at the helm of Quique Dacosta Restaurant in Dénia, with three Michelin stars which place him among the European benchmarks of haute cuisine.
They have also been part of the jury Mario Sandoval (Coque, Madrid), with two Michelin stars, and Fine Puigdevall (Les Cols, Olot), also awarded two stars. Along with them, the following participated: Rafa de Bedoya (Aleia, Barcelona), with two stars, Santi Taura (DINS Santi Taura, Palma), with one, and Elio Ferpel (Ferpel Gastronómico, Asturias), also with a Michelin star.
The composition of the jury has been completed with Sergio TerolThe president of the Valencian Community's Academy of Gastronomy contributed a more institutional and regional perspective. Overall, the panel added eleven Michelin stars, a fact that underlines the importance of the competition within the Spanish culinary scene.
In their assessments, the judges took into account several key criteria: flavor, technique, creativity, presentation and relevance of the main product in each proposal. Some of them have highlighted the high overall level of the dishes and the closeness of the final decision, marked by small nuances and by the degree of respect shown towards the red prawn of Dénia.
A reflection on the female presence and emerging talent
Among the voices of the jury, the reflection of Fine Puigdevall, who wanted to draw attention to the low presence of women both among the finalists and in the composition of the judging panel itself. Despite the chef's third-place finish Sara ortizThe Catalan chef has pointed out that there is still a long way to go in terms of representation.
Puigdevall has emphasized that in the Valencia And throughout Spain there are many female chefs of an exceptionally high caliber, so she has expressed her desire to see more women competing and judging in future editions. This call to action adds to a debate already underway at other major European gastronomic events.
At the same time, the competition has served to put the spotlight on the emerging talent which comes from different regions. The eight finalists, from communities such as Castilla-La Mancha, Catalonia, Valencian Community or Asturias, have demonstrated that the signature cuisine being made in Spain today continues to look to local produce with a contemporary mindset.
The president of the jury herself, Julia Perez Lozano, has defined this competition as "one of the most representative competitions in Spain"He emphasized the importance of linking a product to its territory. He explained that when people think of red prawns, many immediately associate this shellfish with Dénia, which is not by chance but the result of years of collaboration between fishermen, restaurateurs, and the local government.
In that sense, the competition not only awards specific dishes, but also helps to consolidate a unique gastronomic identity which is recognized both within and outside the country, in line with other European culinary destinations that rely on very specific products to position themselves.
Dénia reinforces its position as a leading gastronomic destination
The Dénia Red Prawn International Creative Cooking Competition is organized by the Association of Hospitality and Tourism Entrepreneurs of the Marina Alta (AEHTMA), in collaboration with the Ajuntament de DéniaOver the years, the event has established itself as a showcase of contemporary cuisine and a first-rate tourism promotion tool.
The director of the contest, Rafael SolerHe recalled that the project began more than a decade ago with the idea of locating the Dénia red prawn in the place it deserves on the culinary map. In his words, that vision has become a reality and today this seafood is perceived as an exceptional product that many chefs want to work with on their menus.
According to the president of AEHTMA, Love LopezThe competition has an added value: it helps the prawn become tourism promotion tool for Dénia. The board has argued that this crustacean serves as a symbol of the city and as a voice for a resilient fishing sector, which has been able to adapt to changes without sacrificing quality.
El mayor of Dénia, Vicent GrimaltShe took the opportunity to thank the organizers and everyone involved in the event, expressing the council's satisfaction at seeing the competition grow stronger year after year. For the City Council, the event fits perfectly with its strategy to position the city as a leading gastronomic destination in the Mediterranean.
This institutional commitment aligns with Dénia's status as UNESCO Creative City In the field of gastronomy, this recognition reinforces the importance of initiatives that give visibility to local products and the culinary ecosystem of the Marina Alta.
The latest edition of the Dénia International Red Prawn Competition paints a clear picture: A bustling market, a star product elevated to haute cuisine, and a handful of chefs willing to continue innovating based on tradition.The triumph of Jesús Iván Anaya, the high level of the proposals of Arnau Casadevall and Sara Ortiz, and the support of a jury full of Michelin stars reaffirm the importance of this event in the Spanish gastronomic calendar and consolidate Dénia as an essential meeting point for those who look to the Mediterranean seeking flavor, identity and creativity in a single dish.