Without a doubt the pantry is a perfect representation of slow food. Here you will find the obligatory cured ham leg, always on hand for the inevitable arrival of guests, and rice that can easily be prepared on demand as needed. These are two fundamental ingredients in any basic kitchen cupbord, and they have always paired well – both in the same dish or on the same menu – because they produce together a magical blend of flavours and textures. Rice absorbs all the flavours of the ham.
The world of gastronomy recognizes the value of four historical rice-growing areas in Spain. The following are certified as PDO (protected designation of origin): Calasparra, Delta del Ebro and Valencia, as well as Pals, Girona. Which one is the best? Chefs have found that the most important thing is variety; both the bomba or the bahía style of rice are ideal for paella and rice stews.
Calasparra, Delta del Ebro and Valencia