Calasparra Round Grain Rice (1kg)

Calasparra Round Grain Rice (The Mountain Rice)

This rice holds the distinction of being the first Spanish rice granted Denomination of Origin status, back in 1986. It is cultivated in a unique microclimate – a mountainous, sunny region spanning parts of Murcia (Calasparra, Moratalla) and Albacete (Hellín), at elevations between 341 and 500 meters.
The rice paddies are irrigated using a traditional terrace system fed by the fresh, clean waters of the Mundo and Segura rivers, ensuring constant water renewal.

The D.O.P. covers two main Japonica varieties: Bomba and Balilla x Sollana (a hybrid). A key characteristic attributed to the unique growing conditions (including natural dehydration) is the grain’s hardness and lower moisture content. This means Calasparra rice requires a greater proportion of water or broth and a longer cooking time compared to rice grown in coastal plains. However, this also results in grains that swell considerably upon cooking (Bomba can double its volume, Balilla x Sollana increases by about 70%) and exhibit excellent resistance to becoming mushy or sticky (empastado).

The maturation cycle in the field is also about 30% longer than for other rices, contributing to its quality. The Balilla x Sollana variety specifically has a round, hard grain.

Calasparra round grain rice is highly prized for its ability to absorb flavors while maintaining excellent texture. It is particularly well-suited for paellas, broth rices (arroces caldosos), dry rice dishes (arroces secos), and preparations cooked in traditional pots. Its robustness makes it a reliable choice for achieving well-defined grains in various recipes.

Producer Recommendations:
3.5 parts water/stock to 1 part rice. Cook for 16 minutes – 10 minutes on high heat and the rest at medium heat. Leave to sit for 5 minutes.