by Peregrino
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Calasparra Rice is grown in the mountains of the Province of Murcia in Spain, where it enjoys natural pure mountain water irrigation first engineered by the Moors over 1,000 years ago.What makes Calasparra unique is that it is a centuries old strain of rice, and has a leisurely maturing process; 30% slower than other kinds of rice. This longer growing cycle produces rice kernels which are exceptionally dehydrated - ready to absorb even more of the tasty sauces and flavors of Mediterranean recipes. Since rice is the bedrock of paella, it makes sense to use Calasparra.
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