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Calasparra Rice

Calasparra Rice is a premium short grain rice used for making authentic paella. We source our exceptionally absorbent Calasparra Rice from Spain, which cooks to a delicate, tender texture.

  • Mild flavor absorbs the flavors of other ingredients

  • Extremely absorbent, expands in width not length

  • Bright white short grains

  • Retains shape when cooked, not sticky or creamy

  • Naturally gluten free

  • D'allesandro
    Price: $77.25
    $0.48 / Ounce

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    Suggested uses

  • Perfect for authentic paella

  • Absorbs the flavors of stock and spices well while staying intact, yet separated, and never creamy

  • Differs from Italian Arborio rice, which is bred to be creamy, and Asian rice, which is meant to be sticky

  • Great for soaking up the flavors of sauces and broths

  • Basic prep

    Heat 2 tablespoons olive oil in heavy pan over medium heat. Add 1 cup Calasparra Rice and stir 2 minutes. Add 3 1/2 cups water or stock. Bring to a boil, stirring once. Reduce heat to medium and cook, uncovered, until thin crust forms on bottom, about 18 minutes. Remove from heat and let stand 10 minutes before serving.



    Considered the premier paella rice, Calasparra Rice hails from a tiny town named Calasparra, located in the province Murcia in southern Spain. This premium Spanish rice is the traditional rice for authentic paella and lends itself perfectly to the application. Calasparra Rice is unique because it is carefully cultivated and slow harvested in pure, fresh, cold mountain water with no chemicals, pesticides or herbicides. This dehydrates it more than other rices, allowing it to retain its body and bite while allowing it to absorb 3 times its volume in liquid. This short grain rice expands in width instead of length, while maintaining the integrity of its individual grains and a firmness that complements the bold flavors it absorbs. This special paella rice is very different from Italian Arborio rice, which is bred to be creamy, and Asian rice, which is meant to be sticky. Substitution of these strains will result in a soupy or mushy paella. Calasparra Rice was the first rice to be awarded with the Denomination of Origin, a guarantee of the finest quality. The aqueducts that deliver water to the rice fields from the mountain streams were first engineered by the Romans, and then improved upon by the Moors over 1,000 years ago.

    Classic recipe

    Seafood Paella

    This classic rendition of seafood paella is the most popular version of the traditional Spanish dish. Due to its slightly labor-intensive preparation, large groups often gather outside to cook paella either over an open fire or on a specially designed paella grill. We adapted our version for the stovetop and oven, but a kettle-style charcoal grill can also be used to enhance the already complex flavors of paella.