Paella rice
A Spanish round-grain rice that absorbs stock and does not overcook, for paella with seafood and chicken.
Paella rice is a Spanish round-grain rice (bomba, Calasparra, senia) with a grain that absorbs a lot of stock and its aromas, swells but stays separate and slightly firm without turning to mush. It is used for paella with seafood, chicken, rabbit and vegetables, arroz negro and arroz caldoso.
Calories, proteins, fats and carbohydrates per 100 g of product
Paella rice, Raw: Calories 358.0 kcal, Proteins 6.5 grams, Fats 0.5 grams, Carbohydrates 79.2 grams per 100 g of product.
Paella rice, Boiled: Calories 130.0 kcal, Proteins 2.4 grams, Fats 0.2 grams, Carbohydrates 28.7 grams per 100 g of product.
Paella rice, Steamed: Calories 151.0 kcal, Proteins 3.2 grams, Fats 0.3 grams, Carbohydrates 33.9 grams per 100 g of product.
Recipes with this ingredient
The recipe is taken from the magazine "Culinary Workshop".
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Paella 'Valenciana' is a traditional Spanish dish from sunny Valencia. The rich aroma of saffron, fresh rosemary, and the robust flavor of chicken and rabbit make it a true symbol of Mediterranean cuisine. Paella has a rich taste that combines tender meat notes, the sweetness of tomatoes, and an earthy flavor from beans. This version of the dish uses snails, which give it a unique character. Paella is traditionally cooked in a wide pan called a paellera, and the cooking process requires precision and patience. It is often prepared for family gatherings and celebrations as it brings people together at one table. It is not just food; it is a cultural heritage passed down through generations.
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Spanish seafood rice is a true embodiment of Mediterranean cuisine, combining aromatic spices, the rich flavor of seafood, and the delicate texture of rice. The dish resembles traditional Spanish paella but with a simplified preparation. The secret to its taste is saffron, which gives the rice a golden hue and refined aroma. Vegetables add freshness and sweetness, while seafood provides richness and a deep ocean flavor. Garnishing with parsley and lemon juice refreshes the dish and makes it even brighter. It’s an ideal option for a cozy family dinner or festive gathering where you want to feel the spirit of the Spanish coast.
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Paella is the soul of Spanish cuisine, born in sunny Valencia among bustling markets and fragrant spices. This recipe is an easy and quick way to enjoy its rich flavor. Golden rice soaked in chicken broth gains depth from smoked paprika and cumin. White wine adds sophistication while tomatoes provide a slight tang. Tender and aromatic seafood makes the dish festive, and fresh lemon juice and parsley highlight its freshness. Paella is perfect for a warm family dinner or a gathering with friends, filling the home with the atmosphere of southern celebrations. Cook with love, enjoy with pleasure!
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Andalusian paella is a vibrant reflection of sunny Spain, infused with the aromas of the Mediterranean. Its history begins in the fields of Valencia, where farmers prepared hearty dishes from available ingredients. This version of paella combines tender chicken and rabbit meat, the aroma of saffron, and the freshness of seafood – mussels and shrimp. Vegetables, spices, and olive oil enrich the flavor while rice absorbs all the richness of the broth, turning each spoonful into a delight. This dish is not just nutritious; it has the power to bring family and friends together at one table, filling the evening with an atmosphere of southern warmth and joy. Andalusian paella is a celebration of taste that reminds us of the spirit of Spanish traditions and passion for culinary art.
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