Choosing a rice variety completely changes the result of a paella. This decision influences cooking point, grain texture, margin for
We cannot talk about cooking rice properly without talking about stock. Before the grain, before even the sofrito, there is
How to make a good sofrito: the foundation of a great Paella Before the rice, before even the stock, there
During winter, l’Albufera de València offers a serene landscape. The rice fields rest, appearing silent and still. Yet beneath this
Talking about rice from l’Albufera de València means talking about culture, tradition, landscape and collective memory. Here, rice is not
A historic variety in the cultivation of Italian rice, the result of the crossing of the Vialone and Leoncino varieties
