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  • Most other rice varieties, however, are newer and have really unsexy names such as Balilla x Sollana and Sequial, so these tend to be marketed under the name of one of the three rice Denominaciones de Origen (DOs), where they (as well as Bomba) are grown - namely Calasparra, the Ebro Delta and Valencia.

    The Guardian World News

  • Short-grain rice is obviously essential for paella – preferably Spanish bomba often sold under the geographic indication Calasparra, but Herráiz claims Italian risotto or Japanese sushi rice are also suitable.

    How to cook the perfect paella

  • Serves 2-4, depending on hunger4 raw, unshelled tiger prawns90ml olive oil3 cloves garlic, finely chopped500ml good-quality fish stock150g sustainable monkfish, cut into chunks1 onion, finely diced1 tsp smoked paprika200g chopped tomatoes50ml dry white winePinch of saffron soaked in 1 tbsp hot water200g Calasparra or other short-grain rice150g baby squid, cut into rings150g broad beans150g mussels, scrubbedHandful of flat-leaf parsley to garnish½ lemon, cut into wedges 1. Shell the prawns and put the flesh aside.

    How to cook the perfect paella

  • Ideally the rice should be Calasparra: a unique short grain rice grown in the mountains of the Spanish province of Murcia, where it enjoys pure mountain water irrigation, unlike the usual rice fields by the Mediterranean Sea.

    Recipe of the week - Paella

  • Once you've tracked down the 1kg bag of Calasparra rice to make Rick Stein's paella, what will happen to the remaining 400g? - Telegraph online, Daily Telegraph and Sunday Telegraph

  • Stage 2 is a 169 km mountain stage from Calasparra to Caravaca de la Cruz.

    Podium Cafe

  • Radioshack's Lance Armstrong of the U.S. is seen before the second stage of the Vuelta a Murcia cycling tour between Calasparra and Caravaca de la Cruz, Murcia, Thursday,

    Fore, right!

  • My favourite rice comes from Calasparra, in the mountains of Murcia in southeast Spain.

    The Guardian World News


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  • A variety of Spanish rice favored in the making of paella.

    September 26, 2010