This variety of paella rice (balilla x sollana) is highly absorbent taking up about 2.5 times its weight in liquid, so it can really show off the flavour of a good stock.
This paella rice is cultivated on the Moorish built river terraces of the town of Calasparra in Murcia. For the past 300 years, Calsparra has been recognised as the finest rice of Spain
Store in a cool, dry place.
Minimum 90 days
|Typical values||per 100g|
For best results, use 3.5 parts broth to 1 part rice. In a saucepan over high heat, bring the liquid to a boil, stir in the rice and simmer, uncovered, for 18-20 minutes. Serve immediately.
It is hard to imagine now but, back in 1988 when the business was founded by Monika Linton, knowledge of Spanish