Rice grown in the Marismas del Guadalquivir, in the province of Seville. It stands out for its round, coarse and large grain, with good ability to absorb flavors, releasing a large amount of starch during cooking, which provides a very creamy final texture. Highly recommended for honeyed rice dishes, risottos and desserts, especially used for making rice pudding.
Optimal cooking: 13-15 min
5,53€
Rice grown in the Marismas del Guadalquivir, in the province of Seville. It stands out for its round, coarse and large grain, with good ability to absorb flavors, releasing a large amount of starch during cooking, which provides a very creamy final texture. Highly recommended for honeyed rice dishes, risottos and desserts, especially used for making rice pudding.
Additional Information
| Weight : | 1,1 kg |
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"Valencian company of rice family and passion for Mediterranean gastronomy. We select the best product for the most demanding and exquisite palates, always counting on the Denomination of Origin Valencia - Spain."
The Albufera of Valencia
It is a coastal wetland in the province of Valencia, in the Valencian Community (Spain), of 21.120 hectares, which was named a Natural Park by the Valencian Generalitat on July 23, 1986. La Albufera is located about 10km to the south from the city of Valencia. The Natural Park comprises the system formed by the Albufera, properly speaking, its humid environment and the coastal cord adjacent to both, which is what makes the optimal cultivation of the highest quality Denomination of Origin Rice of Valencia.
Rice Denomination of Origin of Valencia- Spain
“Arroz de Valencia” is a Denomination of Origin that protects and identifies the cultivation of rice in the Valencian Community (Spain). The J. Sendra, Bomba and Albufera types of rice varieties are perfectly adapted to the area of the Albufera Natural Park, where rice cultivation exceeds 1200 years old Since before 1238, the conquest of Valencia, is proven the existence of rice cultivation in this area, all the wisdom acquired by generations of farmers has been shaping the rice culture intrinsically linked to the Valencian gastronomy composed of more than 500 rice dishes, both dry "Valencian paella", honeyed "arròs melos "y caldosos" arròs en fesols i naps ". The rice obtained from these lands is of gourmet quality and the use of pesticides is strictly controlled by the norms and laws in force that together with the regulatory council of the denomination of origin "Arròs de València" protect the natural balance of the park and the methods cultivation.
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