CALASPARRA Rice (Paella Rice) - 1 bag, 1 Kg
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This is bomba rice, which is grown in the Calasparra region, thus earning the name Calasparra rice. It's supposed to have the best soil, sunlight, elevation, and other factors for growing rice, but it's basically bomba rice.
Do not exceed a ratio of 2 1/2 to 1. Please don't follow the 4 steps that have been suggested. 1 That's ridiculous, and you'll end up with soft, mushy rice. I made paella today, and it was a complete disappointment. The paella had a great flavor, but the rice was mushy and didn't soak up the broth well.
Rice can be kept in a cool, dry place for up to two years.
Rice is gluten-free in and of itself. However, it contains a lot of starch, which your body converts to sugar. I'm not sure if there's a chance of cross contamination during the rice processing.
Selected User Reviews For CALASPARRA Rice (Paella Rice) - 1 bag, 1 Kg
Perfect. . For paella, this is a must-have item. I've been cooking for a long time (and paella for even longer). To be honest, you can use almost any rice IF you want to and are willing to forego originality and perfection. Calasparra (Bomba) is a good example of this. In order to make authentic paella, you'll need rice. Rices come in a variety of shapes and sizes. The ability of the rice to absorb liquid while remaining firm enough to show a "tooth" (described as "al punto") is the most important factor here. Should it matter to you? This property allows the rice to cook while remaining firm and separate, as well as absorb liquid (and flavor). ), as well as to brown and form the perfect socaratt (sp. ) in a casual and easy manner. br>br>For paella, Bomba rice is required. According to convention and DOP, Calasparra is the region where the best Bomba is grown. So, if you're looking for authenticity as well as quality, this is a tough one to beat. The "value" is another feature that adds to its appeal. This is one of the most reasonably priced Bomba rices on the market. Quality and value are difficult to argue with. br>br>If you decide to use some of this rice in your paella, make sure to follow the liquid amounts specified in the recipe. It calls for four cups of liquid to one cup of rice; I used slightly less, but not significantly less. Because this rice is so "thirsty," you'll need a lot of liquid. It slurps up the liquid like a sponge. Unless I'm making a seafood paella, I usually use a meat stock as the liquid. Then I use vegetable stock with clam juice or shrimp stock as a last resort. In any case, before soaking, grind the saffron a little (a mortar and pestle works well). ) and try to use Spanish paprika, though you can certainly experiment with other types for a different flavor. br>br>Wishing you the best of luck with your paella. br>Excellent product at a fantastic price; excellent value. STRONGLY suggested.
After visiting several local restaurants that serve it and finding most of their versions to be either outrageously expensive or deficient in some way, I decided to buy a paella cookbook and do some online research, buy some paella pans, and shop for the various ingredients that have a long shelf life so that the key ingredients would always be on hand, rice being one of them. br>br>In our neighborhood, we have a brick-and-mortar store. I went to a brick-and-mortar shop called The Spanish Table and tried a few of their rices. I found them all to be fine, but despite having my stove temperature checked by a technician and using an oven thermometer, the times quoted in almost every paella recipe I've tried were too short to fully absorb the liquid, and so the appeal of this particular rice, which isn't available locally, was its supposed ability to absorb more liquid, which some suggest gives the rice more flavor. I thought it would make it easier to get a good crust. br>br>I didn't notice any significant differences in absorption characteristics or final flavor between this rice and others I've tried. It tastes fine, just like the others I've tried, and it took the same amount of time to absorb the liquid as the others I've tried. The main advantage is that it is slightly less expensive than the rices I bought locally. If you've had similar problems and think this rice will fix it, you're wrong. Despite product claims of 3 to 1 or 4 to 1 liquid to rice ratios, I'm just going to start cutting back on the liquid. I'm hoping that by doing so, I'll be able to make a crust in less time while also avoiding overcooking the shellfish. br>br>The bottom line is that I enjoy this rice and will most likely purchase it again, especially if the price remains low and it is a better value. I'm going to disregard the 3:2 rule. 1 or 4: I'm not sure if these claims about absorption are just marketing, and their version of mine is bigger than yours, but I haven't noticed any obvious or substantive differences in the behavior of this and other Bomba rices when compared to the various types of rice used to make risotto. I haven't tried making paella with Arborio rice yet, but I may do so in the future to see how it turns out.
I needed a more authentic type of rice for a website recipe, and Bomba was recommended, but it was a little more expensive than I wanted to pay. Because of its round shape and absorbency, I did some research and found that this type of rice is an acceptable variety. In a good paella, the rice should absorb all of the liquid before forming a crusty bottom known as socrarrat. I've had paella in restaurants, but this was my first time making it at home, and I couldn't have been more pleased with the results. With this bag, I think I'll be able to make three pans of paella.
What we really have is something that everyone knows, and I know this because of my own experience. Risotto is a name that many people are familiar with, but it comes from a different country. Now, I'm not criticizing the rice because, aside from paella, it's made a variety of dishes for me; I just don't see how a region or company can claim ownership of a culinary item that is harvested throughout Europe. We call it high volume rice in the trade, and it's used in a variety of dishes, so if you ordered Risotto or prefer Arborio rice, you won't be surprised by this rice.
I'd never had Calasparra or Bomba rice before, but as I was learning about Spanish cuisine and attempting to make authentic paella, I figured I'd give it a shot. br>br>THIS IS PERFECT! My only regret is that this bag wasn't larger because my first seafood paella (serving 6) used 3 cups, so each of these bags should only make 2 average sized paellas.
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