Valencia is the legendary birthplace of paella. Rice is central to this dish, and not just any rice will do. Paella rice must have a short round grain that doesn't get sticky but absorbs a lot of flavor.

'La Marjal' paella rice is grown in the Albufera Nature Reserve near Valencia using no pesticides or fertilizers. This is the most commonly used type of paella rice used by chefs and cooks in the region.

While not quite as premium as our 'Calasparra' and 'Bomba' rices, 'La Marjal' rice is a very good rice that is also a great value.