Calasparra

Calasparra is one of best-known varieties of rice grown in Spain. It is cultivated without the use of pesticides or herbicides in the village of Calasparra, in the region of Murcia. It comes in two varieties, ordinary and Bomba, the difference being that the latter increases in size more while cooking.

This white, short grain rice variety has been grown in this area since the 14th century. Calasparra has some extraordinary culinary properties which make it an irreplaceable ingredient in one of the most famous Spanish dishes, paella.

While being cooked, it absorbs more liquid than other varieties of rice due to its high amylose content. This polysaccharide makes Calasparra less sticky and firmer after cooking.