Calasparra Round Grain Rice (1kg)

Calasparra Round Grain Rice (The Mountain Rice)

Calasparra Round Grain Rice is one of Spain’s most iconic rices and a prized choice for traditional recipes. Also called the mountain rice, it was the very first rice in Spain to be awarded Denomination of Origin status in 1986, a mark of its quality and authenticity.

This rice is cultivated in a unique microclimate over mountainous areas of Murcia, particularly Calasparra and Moratalla, as well as Hellín in Albacete. Grown between 341 and 500 metres above sea level, the paddies are fed by the pristine waters of the Mundo and Segura rivers, using centuries-old terrace irrigation systems. These methods ensure the crops are constantly refreshed with cool clean water, providing perfect natural conditions for rice of outstanding quality.

What makes Calasparra rice distinct is its slow maturation in the field. The cycle lasts around 30% longer than for other rices. This extended curing process in natural sunlight combines with the clean water supply and cool nights of the Murcian highlands to produce exceptionally hard grains with a lower internal moisture content.

This hardness of grain means that Calasparra rice requires more water and slightly longer cooking time than most rices from lower, coastal areas. The recommended ratio is 3.5 parts water or stock to 1 part rice, cooked for around 16 minutes, starting off with high heat then reducing to medium, before leaving it to rest for a few minutes. This robust structure brings a key advantage: the grains absorb sauces and flavours beautifully without breaking up or turning sticky.

Within the Denomination of Origin, two main Japonica types are grown: the celebrated Bomba variety and the Balilla x Sollana hybrid. Both are highly regarded in Spanish kitchens. Bomba grains can double their size during cooking while retaining their shape, while Balilla x Sollana increases by about 70%, resulting in a plump and satisfying consistency. For paellas, hearty casseroles and traditional arroces caldosos (soupy rice dishes), Calasparra round grain rice ensures a perfect finish every time.

The particular suitability of this rice for absorbing flavours makes it an ideal choice for paella and other Mediterranean classics. Whether cooked with seafood, rabbit, or seasonal vegetables, every grain carries the essence of the broth, herbs and spices it is prepared with. Its resilience when simmered in clay casseroles or cooked open in wide pans makes it a favourite not only for professionals but also for home cooks who want excellent results.

Calasparra Round Grain Rice is considered a healthy pantry staple as it is naturally gluten free and produced with traditional methods in an unpolluted environment. Its slow field curing adds depth of flavour along with better consistency. This versatility and authenticity have made it a benchmark for Spanish rice cookery.

How the Spanish Enjoy Calasparra Round Grain Rice

In Spain, Calasparra rice has a prestigious reputation and is especially linked to the Murcian and Valencian traditions of rice dishes.

Locals prize it for paella de marisco (seafood paella), arroz con conejo y caracoles (rice with rabbit and snails) and arroces caldosos, rich broth-based rices often cooked with chicken or fish stock. Its ability to absorb broth while remaining perfectly al dente makes it invaluable for these recipes.

Many households also cook it in clay pots, using vegetables from the local huerta, or garden plot, to create simple yet deeply flavoured meals. Unlike other types of rice that can clump or soften too much, Calasparra holds its shape, making every dish both hearty and elegant.

Across Spain, it is synonymous with authenticity, quality, and the comforting taste of traditional rice cuisine.