Paella Rice Calasparra - 1kg
This rice is the perfect paella rice as its small round grains absorb the water and flavour well whilst remaining firm and separate.
Spain produces over 855,000 metric tonnes of rice a year; most of this is grown in the Valencia region and is not exported.
However, each year a tiny amount of the very best rice in Spain is cultivated in the village of Calasparra in Murcia. The rice is grown in still water using an irrigation system inherited from the Moors.
Sold in an attractive 1kg cotton sack.
Juan Haro founded his company along with his children in 1990.
Proprietors of excellent rice, they possess a farm of approximately 50 hectares in the area of , "The Port", bordering on the high fertile plain of the River Segura, which with its cold and crystalline waters, which make Calasparra Rice a unique product of high quality and prestige.
A unique natural environment surrounds the rice mill, based on the family farm. The mill has stores, packing room and two temperature-controlled stores that ensure that the rice is kept at the ideal temperature prior packaging for the shipment.
The office located in the centre of Calasparra, has a small shop in which they sell its product both to the locals of Calasparra and to visitors who do not want to pass though Calasparra without buying their rice.
Proud of their work, this is a family business by four family members together with six employees who form a young team who ensure the quality and the promotion, of the trademark: ARROZ FLOR DE CALASPARRA.
Denominacion De Origen D.O
The Calasparra's rice is known in Spain and in the whole world without for it no type of advertising had been needed.
To be imposed, it has been enough its traditional quality and the good one to do of the Calasparra's farmers, proof of it is the authorisation for the Denomination of Origin, being the first rice of the world that enjoys this valued endorsement of quality and guarantee.
Its Regulatory Council, organ entrusted to watch the cultivation, making and presentation of the rice, is fighting against the undue use of its name and announcing it both at national and international level.
The revaluation of the rice on the domestic and exterior market is propitiating the number of farmers dedicated to this activity to increase.
The lands watered by the rivers Segura and its tributary the Mundo, at their way along the municipalities of Calasparra and Moratalla in Murcia, and Hellín in Albacete, irrigate the areas for production, in which it is content the Rice Preserve of Calasparra, granted officially for Royal decree of in February 1, 1908.
Its ecological environment is clearly different with regard to other rice areas, since it is cultivated in a very mountainous and sunny area placed to the Northwest of the Region of Murcia and to the South of Albacete, with an altitude that ranges between 341 and 500 metres on the sea level.
Its annual production is very limited, from 2,5 millions to 3,5 million kilos, and though the surface inscribed in the Record of Parcels of the Denomination of Origin is of approximately 1.000 hectares due to the rotation of the cultivation, they are only sow approximately 500 or 600 hectares a year.
The Rice Flower of Calasparra belongs to the Calasparra's Denominción of Origin Regulatory Council, and takes refuge in its standards holding with its rules to the advantage of the quality and prestige that it offers its clients.
One Pot Paella
One pot paella is an impressive dinner to make for friends and family, just grab a plate and fork and dig in!
Ingredients available at http://www.purespain.co.uk/spanish-food
- 4 small tomatoes
- 2 garlic-infused olive oil
- 2 medium shallots, finely chopped
- 1 small pepper, , seeded and diced into 2-3cm chunks
- 2 medium chicken breasts, diced into 2-3cm chunks
- 4 large raw tiger prawns, peeled but with the tails still in tact
- 200 g prepared medium-sized squid, cut into 2cm thick rings
- 8 large fresh mussels, cleaned
- 675 ml fish stock
- 1 tsp smoked paprika
- 1 g saffron, or turmeric if you dont have saffron
- 1 tsp green beans, top, tailed and chopped into 2cm
- 30 g garden peas
- 200 g paella rice, such as bomba rice
- 1 roasted sweet romano pepper, cut into quarters to garnish
- 1 lemon, cut into wedges
Tips and Suggestions
The rest is so important, 15 minutes is the golden rule for resting paella, however if you have the luxury of waiting up to 45 minutes you will see a notable difference in texture and condensed taste. If you choose the 45 minute wait, make sure you cover the pan loosely with a clean kitchen towel, kitchen foil or newspaper.
Great paella should have a layer of rice caramelised on the bottom of the pan together with looking compact and caramelised on top as well – only fluff up the paella when you are about to serve.
1. Score a small cross on the base of each tomato, then carefully place into a pan with boiling water, leave for 20 to 30 seconds, then remove using a slotted spoon. Drop the tomatoes into a bowl of ice cold water and leave to cool. Remove the tomatoes then peel away the skin. Cut the tomatoes into quarters, and then roughly chop the flesh. Set the chopped tomato aside.
2. Place a paella pan or large frying pan (approximately 30cm in diameter) over a medium-high heat and pour in one tablespoon of olive oil. When hot, add the shallots and cook for 3-4 minutes until softened and sweet.
3. Stir in the peppers and cook for 2 -3 minutes until they become slightly soft then move to the side of the pan. Add the remaining garlic olive oil then the chicken and cook for 2-3 minutes until it starts to brown.
4. Stir in the prawns and squid, cook for 3-4 minutes until the squid is white and opaque in colour. Mix all together.
5. Add the prepared tomatoes, mussels, almost all of the fish stock (leave 50-75ml back), paprika and the saffron. Mix in the green beans and peas, once the broth is at a rolling boil and the chicken and seafood are cooked through, taste the broth to make sure you are happy with the flavour (at this point you are looking for a strong flavour of smoky paprika, fragrant saffron and a fish stock kick) season with salt and pepper if required.
6. Add the paella rice, making sure you evenly distribute it round the pan, cook for 5 minutes. Turn the pan around and arrange the mussels in the pan, push them down slightly. From now on remember this rulemove the pan, do not stir the paella.
8. Reduce the heat to medium and place the roasted red pepper quarters on top of the paella let it cook for 15 minutes, moving the pan around from time to time until the broth has been totally absorbed by the rice. Have the remaining fish stock on hand to gently ladle over the rice if required within the final 5-10 minutes of cooking.
9. Once the broth has totally disappeared, check that the rice is cooked but with a slight bite, then turn off the heat or remove from the oven and let it rest. When ready to serve fluff up the paella and serve with the lemon wedges.
Recipe from Antony Bennett, Executive Chef for La Tasca restaurants
Write a review
Note: HTML is not translated!
Rating: Poor Excellent
Enter the code in the box below: