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Calasparra white paella rice, D.O.P. 1kg (cotton sack)

Calasparra rice D.O.P., cotton sack, 1kg

£5.45 (Each)

  • In Stock
  • Vegetarian Product
  • Vegan Product
  • Gluten Free Product

This rice is cultivated on the Moorish built river terraces of the town of Calasparra in Murcia.

The variety (balilla x sollana) is highly absorbent taking up about 2.5 times its weight in liquid, so it can really show off the flavour of a good stock.

Storage & Care
Keep in a cool and dry place
Nutrition Per 100g
Energy1467kJ / 351kcal
   of which saturates0g
   of which sugars0g
* Typical values per 100g

Cooperativa de la Virgen de Esperanza

Cooperativa de la Virgen de Esperanza is formed of 160 small local cultivators of rice in the village of Calasparra in Murcia.

Using terraces built by the Moorish invaders many centuries ago, their fields are irrigated by the clean, fast running waters of the rivers Segura and Mundo.

Seafood paella

4 person paella pan
300g monkfish (net), or hake (or another firm white fish such as cod), skin removed and cut into cubes
200g squid (net), cut into small pieces
1/2 kilo mussels in their shells, scrubbed
8 large raw prawns in their shells
950ml El Navarrico fish stock fumet
1 tsp sea salt
80ml water
24 strands of Brindisa saffron, ground (or chopped as finely as possible)
5 Tbsps Brindisa Arbequina olive oil
1 onion, chopped
3 garlic cloves, peeled and sliced
2 tomatoes, finely chopped
1 tsp La Chinata sweet paprika
Several grinds of black pepper
400g Calasparra rice
6 El Navarrico Piquillo peppers, cut into strips
1 lemon, cut into 8 wedges


  1. Sprinkle the white fish all over with the sea salt and let sit for 10 minutes. In a medium saucepan gently warm the fish stock, water and saffron to just under a simmer; cover the pan.
  2. Heat the olive oil in the paella pan over medium heat using your largest burner; quickly sauté the white fish and remove.
  3. Soften the onions and garlic; add the tomatoes, and cook for a few minutes to reduce and thicken; stir in the paprika and black pepper; stir in the squid, coating well.
  4. Add the warmed stock and bring to the boil; stir in the rice, coating well - then do not stir the rice again.
  5. Bring the pan to a gently rolling boil and cook for about 5 minutes; add the white fish - pressing gently into the rice and stock; taste for salt (remembering that the stock will continue to concentrate).
  6. Continue to boil until the rice is no longer soupy then reduce the heat to low; arrange the mussels (hinge side down), prawns and pepper strips over the rice, pressing in gently. Continue to cook until the liquid is absorbed, 10-15 minutes.
  7. Removed from heat, cover with a tea towel, and leave to rest for 5 minutes. Garnish with lemon wedges and take to the table.