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Calasparra white paella rice, D.O.P. 500g (cotton sack)

Calasparra rice D.O.P., cotton sack, 500g

£3.25 (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.

Lentil, tuna & sherried rice salad

500ml fish or vegetable stock
100ml Manzanilla sherry
2 tsp Catalan oregano
1 large bay leaf, bruised
8 tbsp Brindisa Arbequina olive oil
1/2 Cup shallot, finely chopped (about 3 shallots)
200g Illa del Riu bomba rice
2 garlic cloves, chopped
2 tbsp Valdespino sherry vinegar
2 medium tomatoes, halved and grated (leaving the skin)
Salt and pepper
1 Navarrico lentils, rinsed and drained
1 cup cucumber, peeled, seeded and cut into a 1 cm / 1/2” dice (most of a medium cucumber)
1 tin Ortiz Yellowfin tuna in olive oil
100g baby spinach leaves
Basil leaves to garnish


  1. In a small saucepan heat the stock, sherry, oregano, and bay leaf to just below simmering; check for salt.
  2. In a second saucepan heat 2 tbsp of the olive over a medium heat; add the shallot and cook for a few minutes until the shallot starts to soften; add the rice and garlic, stirring well to coat with oil.
  3. Stir in the stock, bring to a simmer, cover and cook - without further stirring- over a very low setting until all the liquid has been absorbed (about 15 minutes); remove from heat and leave covered for a further 5 minutes; transfer the rice to a salad bowl, remove the bay leaf and stir lightly with a fork.
  4. Whisk together the remaining olive oil, vinegar, and grated tomato; season with salt and several grinds of black pepper.
  5. When the rice has cooled stir in the lentils, cucumber and dressing, combining well; gently fold in the tuna flakes.
  6. On each salad plate, place a bed of the spinach leaves then the rice salad.
  7. Garnish with torn basil leaves.