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Old 10-16-2005, 11:54 AM   #1
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Join Date: Oct 2004
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Question re: Cooking Calasparra (Spanish) Rice

Stumbled on this imported Calasparra rice. There were no directions in English, but from my distant memory of HS Spanish I could gather that (like Arborio) it absorbs way more liquid than, say, Carolina, and the method seemed to be first cook briefly on high, then simmer, all without a lid. I tried it this way but the stock reduced long before the rice was done, so I wound up adding water and covering, after which it came out fine.

If anyone has a less trial and error way of making this rice (in English!) I'd much appreciate it.


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Old 10-17-2005, 06:15 PM   #2
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I am afraid I don't have an answer, but wanted to stop in to welcome you. I am sure someone will have the answer shortly.

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Old 10-18-2005, 01:05 AM   #3
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G'Day RRH,

Paella is the answer.

Here is a link to a story on your rice from a newspaper and it includes a Seafood Paella. It may be of interest to you.
This link will take you to the recipe on forum
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