Calasparra Round Grain Rice Extra (1kg)

Calasparra Round Grain Rice Extra (The Mountain Rice)

Calasparra Round Grain Rice Extra is a benchmark of Spanish rice culture and one of the country’s most prized gourmet staples. Holding Denomination of Origin status since 1986, it comes from a unique highland environment that provides ideal growing conditions.

The rice fields are located in the mountainous areas of Murcia, particularly Calasparra and Moratalla, as well as nearby Hellín in Albacete. These areas benefit from abundant sunshine during the day and cool nights that lengthen the growing cycle. At altitudes between 341 and 500 metres, the paddies are irrigated with pristine, flowing water from the Mundo and Segura rivers through traditional terrace systems that go back centuries. This constant renewal of clean fresh water supplies exceptional conditions that contribute to the rice’s purity and quality.

Unlike rices grown in lower and warmer plains, Calasparra rice develops slowly and is cured naturally in the field. Its ripening cycle is about 30% longer than standard rice. This ensures grains of remarkable hardness with a lower inner moisture content, making them robust enough to withstand longer cooking times without breaking down. The result is rice that soaks up flavours beautifully yet retains its character and consistency when cooked.

The Denomination of Origin recognises two Japonica varieties: Bomba and Balilla x Sollana. While both differ slightly in size and swelling capacity, they share the essential qualities of Calasparra rice. Bomba can expand to almost double its volume during cooking while keeping its shape intact, whereas Balilla x Sollana typically expands by about 70%, delivering a plump and rich texture. Both varieties excel in capturing broths and sauces, making them ideal for paella and other classic Spanish recipes.

The recommended method for cooking Calasparra Round Grain Rice Extra is at least 3 parts water or stock to 1 part rice. Bring it to a boil with high heat for around 10 minutes, continue cooking on medium heat for 6 minutes or more, then allow the rice to rest and settle. This ensures the development of a perfectly balanced texture, with grains that are distinct, full and infused with the flavour of the broth.

One of the great advantages of this rice is its adaptability. It is particularly suited for paellas, arroces caldosos (soupy rice dishes rich in stock), arroces secos (dry rice dishes cooked to full absorption) and recipes prepared in traditional earthen pots. Its resilience ensures that the grains remain well defined, making it popular with both professional chefs and home cooks seeking dependable results.

As a naturally gluten free product grown in an unspoiled environment using time-honoured techniques, calasparra round grain rice extra represents both Spanish heritage and modern healthy eating choices. Its ability to absorb a wide range of flavours makes it an indispensable ingredient in any kitchen that values authenticity and quality.

How the Spanish Enjoy Calasparra Round Grain Rice Extra

In Spain, Calasparra Round Grain Rice Extra is deeply associated with traditional home cooking and festive occasions.

It is the rice of choice for paella de marisco, seafood paella cooked with prawns, squid and mussels, as well as for arroz con conejo y caracoles, rice made with rabbit and garden snails, a dish typical of the Murcian countryside.

It is also the grain behind celebrated arroces caldosos prepared with chicken, seasonal vegetables and saffron stock, and arroces secos cooked over wood fire in wide shallow pans. Families in the Calasparra region often use it in clay pots with local vegetables such as peppers, tomatoes and beans, enjoying the deep flavour the rice develops.

Throughout Spain, calasparra round grain rice extra is regarded as a premium ingredient, guaranteeing flavour, texture and authenticity in every dish.