Miami's Chambao restaurant on Sunday claimed the final podium spot behind two Spanish restaurants in the 53rd International Paella Competition held in Sueca, in Spain's Valencia region.
Chambao also received a €1,000 ($1,340) cash prize for its efforts, Spanish press reported on Monday.
The US restaurant was the top-placed foreign restaurant in the competition which saw restaurants from Japan, New Zealand and Germany also receiving special mention.
First prize in the paella cook-off went to the Posada Real de Santa María restaurant in Spain's Cuenca province while second prize went to Restaurante Picanterra in the Valencia.
All competition contestants had to prepare a paella for 15 people with the following ingredients: olive oil, chicken, rabbit, snails, dried kidney beans (garrofón), haricot beans (ferraura), white kidney beans (tavella), ripe tomatoes, garlic, safran, colouring, paprika, salt and water.
Winning chef Julián García told local news site Las Provincias the secret to his success was to prepare a good stock with great ingredients.
It was also important to cook the rice on a low fire with just a few embers
"I like to listen to the paella, I like the sound and it helps to see how the 'socarrat' is going," added García, referring to the crust which forms on the base of a paella while it is cooking.