As you can imagine, after more than 300,000 paellas under his belt, our master chef Rafa Margós has tried every variety of rice on the market. From marsh rice, which offers a smooth texture, to Albufera, with a creamier touch, and including J. Sendra, which has been the Margós family's preferred rice for their dishes.
Today, we are very excited to launch on the market our own brand of rice with Protected Designation of OriginAn Albufera variety rice, cultivated in the rice paddies of our beloved Natural Park of the same name, which arises from a natural selection of these varieties:
- Bomba rice: considered one of the best rices for paella, it absorbs large amounts of liquid without falling apart.
- Sénia rice: a traditional Valencian rice known for its soft and tender texture. Ideal for absorbing flavors.
- Bahia Rice: with a long, thin grain, it offers a smooth texture and a delicate flavor.
All of these varieties, highly resistant to cooking, come together in our own brand of El Paeller Rice. They also become the perfect complement to our range of broths and stocks.
The origin of rice
Rice, domesticated over 8,000 years ago in China, spread throughout Asia and Europe via the Muslim conquest of the Iberian Peninsula. Today, it forms the basis of the diet for more than half the world's population, being the most consumed cereal and essential to human nutrition. In the Valencia region, rice cultivation dates back to the 8th to 13th centuries.
Since then, its unique characteristics and the 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 puddled, dried, leveled, fertilized, and plowed to facilitate rice growth. The previous year's crop residue is buried, and the land is leveled before planting. April and May are the months for planting and flooding. During this time, the water level in the fields is kept constant throughout the plant's 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 have we chosen the Albufera variety for El Paeller rice?
In our constant quest to offer the best quality and authenticity, the choice of the Albufera variety represents, once again, a commitment to the tradition that defines us.
What does it add to your dish?
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 rice variety. Neither too dry nor too mushy. That's how your paella will turn out. Paelle ricer. Which paella will you try it with?
