A rice historically used for paellas
It is a pearl rice, a short grain of about 5,2 mm which doubles in size during cooking. It is grown on Valencian lands, its grain impregnates with all the flavour of the broth and its ingredients, and with all the aroma of the cooking. It is a pleasure for the most demanding palates. The difference with a rice cooked over a wood fire can be noted because this nuance is also perceptible. Our recommendation, always have some in the kitchen, it is a guaranteed success for the preparation of any typical dish of the Mediterranean region.
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