Producer: Cooperativa del Campo, Calasparra, Murcia, Spain Size: 1kg vacuum packed bag
Cooking a proper paella requires a different technique and a different rice to risotto. Paella shouldn't be stirred to a creamy consistency but left alone to cook slowly in its broth. The Spanish consider the resulting crust at the base of the pan as the best part of a well made paella.
Calasparra is a tiny area in Murcia that produces rice of exceptional qualities - very short grains that absorb lots of flavoursome broth and plump up to a soft but distinct texture.