Calasparra paella rice DOP is a short grain rice from Murcia, Spain. It’s highly absorbent, soaking up the flavours of your stock while it cooks. This is the type of rice that chefs reach for when making paella. 

Now, you can recreate Spain’s beloved rice dish at home. Grab your paella pan and treat guests to a Spanish feast. Make a traditional Valencian paella with chicken, rabbit and flat beans. Or, try a seafood version with prawns, mussels and squid.

This paella rice is cultivated on river terraces in the town of Calasparra. This variety (balilla x sollana) matures slowly in cold mountain water. It is a short, dense grain that does not break down easily.

Calasparra rice is capable of absorbing 2.5 times its weight in liquid. It takes around 20 minutes to cook, with the grains remaining slightly firm. This type of rice is perfect for dishes where you want the grains to remain separate. 

Once you’ve mastered paella, have a go at soupy rice dishes like arroz caldoso and arroz meloso.

Try this recipe for arroz negro. Squid ink gives the rice its dramatic hue and oceanic flavour.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: White round rice (oryza sativa, l.), ssp. japónica; cvar. “balilla x sollana”