Rice made in Spain of the ALBUFERA of VALENCIA (PDO) variety whose ripe grains are completely devoid of pericarp cuticles, and which has a more or less white color, but always uniform. Its average length is less than 5.2 mm. The length/width ratio being less than 2.
The ALBUFERA variety is characterized by the fact that once cooked it reveals itself as an extraordinarily creamy rice, still maintaining a firm texture. On the surface it remains very wet while the grain remains consistent. Once removed from the heat, the grain does not evolve, keeping its organoleptic qualities intact.
Rice selected by the beloved Michelin 3-star chef, Quique Dacosta.
Once described as a modernist master who challenges perceptions of Mediterranean food, Chef who holds 5 Michelin Stars and run 7 successful restaurants, like the London based ARROSQD in Fritzovia, a master of the rice, who now allow us to recreate at home the intense and rich and why not to say it, peculiar flavours of his Paellas, he has developed a range of concentrated broths and a selection of rices for all of us to enjoy at home.
One can serve 10/12 portions of Paella, but if that is too much, you can portion and freeze, is a simple ratio, 1 part os broth and 3 parts of water.
A minimum of 3 months from shipment