Calasparra paella rice is a centuries-old short grain rice grown in the mountains of the Spanish province of Murcia. Here, the rice is nurtured by pure mountain water irrigation by aqueducts, first engineered by the Romans and the Moors, which deliver water from the mountain streams. Unlike the rice fields that are located near the Mediterranean Sea. Calasparra rice has a leisurely maturing process – 30% slower than other kinds of rice. This longer growing cycle produces kernels that are exceptionally dehydrated and ready to absorb even more of the tasty sauces and flavors of paella broth and other Mediterranean recipes including risotto. This is a fabulous rice for making Paella.