Choose 10 or 60 lbs
Calasparra rice is the classic variety used in Spanish paella - a traditional dish of rice simmered with saffron, vegetables, meat, poultry and seafood.
This calasparra rice has been grown in the mountains of the Spanish province of Murcia in fields irrigated with pure mountain water. No pesticides or herbicides are used in the growing process and the rice grains are processed without the addition of chemicals.
Different short grain rice varieties are suited to different dishes, and neither risotto rice nor sticky rice will produce proper paella. Paella rice varieties remain firm and separate when cooked, without exuding the creamy starch of risotto rice or sticking together like Asian varieties.
Bomba Valencia Rice, considered the finest paella variety, is also available.
Store calasparra rice in an air-tight container in a cool, dry place.
Twelve months or more.
RECIPES & TIPS
Calsasparra rice can possibly absorb up to five to six parts liquid to rice, so be sure to have plenty on hand when cooking it.
Calasparra rice is traditionally used to make paella - simmered rice, stock, saffron and olive oil with garnishes that can include poultry, Spanish chorizo, seafood, and vegetables. It is traditionally cooked in a wide, very flat pan called a paellera, though a large sauté pan can also be used.
Vegetables used in paella include green peas, bell peppers, tomatoes, garlic, lima beans (butter beans), artichoke hearts, onions, sweet dried nora chilies, and green beans.
A cup of uncooked calasparra rice will result in three or more cups of cooked rice.