Join our email list

Be informed about ours new products, special offers, and seasonal specialites. Sign up now!

Spanish Paella Rice

Spanish Paella Rice

Spanish paella dish

 Spanish Paella is a rice dish coming from the Spanish city of Valencia and the original paella version is still called Paella Valenciana.

Best rice for pealla 

 Rice for paella should be the short grain type, Spanish rice varieties such as Bomba or Calasparra.

Paella seasoning

The essential and most important spice for the Spanish paella is saffron. Another key spice is paprika, sweet or smoked. Other seasonings may include garlic (powder or fresh), dried herbs such as rosemary, oregano, thyme. More on Spanish Seasoning

Paella recipes

Popular paella recipes include: Paella Valenciana, Seafood Paella, Paella witg Grilled Lobster.

 Rice dishes in Spain

Rice - healthy, versatile and capable of having thousand different tastes. Rice, one of the most consumed foods in the world, is an essential ingredient in Spanish cuisines and Spain is the second largest rice producer in Europe. In Spanish restaurants, you will find a huge variety of dishes whose main ingredient is rice and it is all delicious. The famous paella is just one of them.

In Spain, in the case of rice, the limit is the imagination. The possibilities offered by this little grain in the Spanish kitchen are almost endless. In addition, rice is healthy - it is easy to digest, no cholesterol or gluten and being rich in carbohydrates, it is a very nutritious food. Whether as a main dish, dessert or as a side dish, rice diversity of flavors is wonderfully varied and different. Rice can excellently support vegetables, meat, vegetables, fish, seafood. The secret is to choose the right combination and the preparation procedure.

 Paella rice dish

In Spain going out to eat paella with family and friends is common. It is a meal to share, as the dish are cooked at least two people. If you want to eat at a certain time, you should notify the restaurant in advance, otherwise you will wait for about 45 minutes, as depending on the chosen recipe, preparation time can range from 30 minutes to about an hour. Also many cooks let the dish stand 5 to 10 minutes before serving.

Nowadays, you can taste the paella dish anywhere in Spain but some variations are very traditional in some places, especially along the coast of the Mediterranean Sea. Among them, of course, the most international known dish Paella Valenciana with many ingredients mixed, vegetables, seafood. 

Other popular rice recipes include rice in pot  (arroz en caldero) served with aioli (a kind of mayonnaise and garlic sauce), baked rice (arroz al horno) cooked in a clay pot, arroz a banda, which is cooked in a fish stock previously prepared, the rice crust (arroz con costar) named for the way the egg yolk shows on top of it, or black rice (arroz negro) whose special color comes from squid ink used.

One can have rice not only as a main dish but also can try as a starter, soup called sopa de picadillo, classical Andalusian or as dessert - the sweet rice pudding, (arroz con leche), originally from Asturias where they  transform rice into a delicious cream with hints of vanilla, lemon, cinnamon and caramel.

 Rice growing regions in Spain

The Arabs introduced rice in Spain in the 8th century, in wetlands such as the Albufera of Valencia, the Ebro Delta and the Guadalquivir marshes in Doñana Park environment. There are even brands of Denomination of Origin that protect the quality and characteristics of production in some regions such as Valencia rice characteristics (grown in the environment of the Natural Park of Albufera of Valencia), Rice Ebro Delta in Tarragona, and Calasparra rice, produced in Murcia and Albacete. 

 When preparing the Spanish paella, it is important to use only short-grain rice if you want to have a dish with its original texture and consistency. Special mention should be made of one particular variety of Spanish rice known as Bomba. The Bomba rice is originally from India, and very common in some areas of the Spanish east coast, especially in the Valencian Community This rice is unique because it expands in width, rather than in length like other rice strains, and absorbs three times its volume in broth, as opposed to the regular two. This results in particularly flavorful rice dishes and paellas.