Rice is awesome, but not all of it is created equal. Some types of rice are sticky, and others are aromatic. One of them is best suited for the tastiest rice dish in the world, paella, and that’s Calasparra Rice.

Rice arrived in Spain centuries ago, most probably during the Arab conquest. It became a traditional grain in the country, particularly along the Ebro River and the sunny Murcia and Valencia regions, both facing the Mediterranean. The Calasparra rice strain soon became the rice of choice for paella, as it is exceptionally absorbent and won’t break down, even in complex preparations.

The short, pearly grain is not your ordinary rice; its maturing process is 30% slower than other kinds of rice, making it incredibly absorbent. This type of rice is so special, it’s protected by European law with its own appellation of origin since 1986 (the first rice in the world to gain such distinction). The town of Calasparra in Murcia specializes in the now known as “paella rice,” and there’s no substitution for it.

If you want to make authentic paella, Calasparra rice will take your cooking to the next level. The best part? The Spanish rice has many uses, especially for Mediterranean recipes! Country-style chicken and rice is delicious with Calasparra rice, and so are Spanish white beans stews.

At Coqui the Chef, we work with the largest cooperative in Calasparra, helping the rice farmers while offering you the best rice in town.