In the cool wet climate created by the merging of the rivers, calasparra is an ancient rice strain which matures very slowly and produces a round grain that can absorb 30% more liquid than ordinary rice varieties.
Calasparra rice is perfect for absorbing the flavours of Spain’s famous dish paella, and other rice-based dishes.
Most chefs use calasparra to make paella because it allows more flavour from the paella stock to transfer to the person enjoying the dish. Not only does the rice absorb more flavour it remains separate and does not stick together like other rice varieties.
For paella – rice/water 1/3
Covered pot – rice/water 1/2
100% Spanish rice.
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