As you can imagine, after preparing more than 300,000 paellas, our chef Rafa Margós has tried every variety of rice on the market. From marisma rice, which has a smooth texture, to albuferenc rice, with a creamier touch, and J. Sendra rice, which has been the Margós family's favorite rice for their dishes.
Today, we are very excited to launch our own brand of Denominación de Origen rice . This Albufera variety rice, grown in the rice fields of our beloved Natural Park of the same name, is the result of a natural selection of these varieties:
- Bomba Rice: Considered one of the best rices for paella, it absorbs large amounts of liquid without breaking down.
- Arroz Sénia: a traditional Valencian rice known for its soft and tender texture. Ideal for absorbing flavors.
- Bahia Rice: with a long, fine grain, it offers a smooth texture and a delicate flavor.
All of them, highly resistant to cooking, come together in our own brand of El Paeller Rice. They become the perfect partner for our range of broths and stocks.
The origin of rice
Rice, domesticated more than 8,000 years ago in China, spread throughout Asia and Europe through the Muslim conquest of the Iberian Peninsula. Today, it forms the basis of the diet of more than half of the world's population, being the most consumed cereal and essential to the human diet. In the Valencia region, the introduction of rice cultivation dates back to the 8th to the 13th centuries.
Since then, its unique characteristics and long tradition of cultivation in the Valencian region have made it a Protected Designation of Origin.
The cultivation process
During soil preparation, the fields are silted, dried, leveled, fertilized, and plowed to facilitate rice growth. The previous year's crop residue is buried, and the soil is leveled before planting. The months of April and May are the planting and flooding seasons. At this time, the water level in the fields is maintained constant throughout plant growth. Rice harvesting takes place from late August to late October, depending on weather conditions. Combine harvesters are used to separate the grain from the chaff. Once harvested, the rice is dried for proper storage. The grain's moisture content is reduced to ensure its preservation.
Why did we choose the Albufera variety for El Paeller rice?
In our constant quest to offer the best quality and authenticity, choosing the Albufera variety represents, once again, our commitment to the tradition that defines us.
What does it add to your plate?
Balance. That's what you'll achieve by absorbing all the flavor of the seafood, meat, vegetables, and spices used in your paella. A perfect texture and consistency thanks to the firm texture of the Albufera variety rice. Neither too dry nor too syrupy. This is how your paella will turn out with El Paelle r rice . Which paella will you try it with?
