The magic of rice from the Albufera Natural Park: Sivaris, quality and tradition in every grain
Dear community of
Made in Spain Gourmet,
Today I want to take you to a unique corner of our land, where rice grows with the care and respect of nature: the
Parque Natural de la Albufera. And more specifically, to a producer that has won the hearts of the most demanding:
Sivaris.
If you are a lover of good rice, you already know that not all rices are the same. Today I will tell you about two exceptional varieties that make every dish an authentic luxury: the
Bomba de la Albufera and the
Redondo. And to complete the experience, I have selected a recipe that will make your palate fall in love: a
creamy rice with mushrooms and Iberian ham, the perfect pairing and, of course, a personal touch that I know will make you enjoy every bite.
Because
Made in Spain is Quality.
Sivaris rice: A luxury in every grain
The rices from
Sivaris are not simply products, they are a
gastronomic jewel that captures the essence of the
Parque Natural de la Albufera. This protected area in the Valencian Community, declared a Biosphere Reserve, is home to high-quality rice varieties that are grown sustainably, respecting traditions and the environment.
The
Bomba from the Albufera is the variety most known and appreciated among chefs and gourmets. Its main characteristic is its ability to
absorb the broth without losing its texture. Perfect for
dry rice dishes like
paella, but also ideal for those who prefer creamier rice dishes. A rice that never disappoints and always delivers a perfect, separate-grain texture.
The
Redondo is another major star from the
Sivaris brand. This short-grain rice is the king of
creamy rice and
soupier rice dishes. It absorbs flavors very quickly and maintains its texture, making it the ideal ally for dishes that require creamy, smooth, and flavorful rice. Its versatility makes it indispensable in any gourmet pantry.
Featured recipe: Creamy Rice with Mushrooms and Iberian Ham
There is nothing better to enjoy the quality of
Sivaris rices than preparing a
creamy rice with mushrooms and Iberian ham. This dish, full of flavor and with a touch of elegance, is the perfect recipe for any special occasion. Here’s how to make it:
Ingredients:
- 250 g of Sivaris Round Rice
- 200 g of mixed mushrooms (you can use button mushrooms, porcini, shiitake)
- 100 g of Iberian ham, diced
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 750 ml of vegetable broth or chicken broth
- 1 pinch of saffron
- Extra virgin olive oil
- Salt and pepper to taste
Preparation:
- In a deep skillet or paella pan, heat a drizzle of olive oil and sauté the onion and garlic until golden.
- Add the mushrooms and cook over medium heat until they soften and release their juices.
- Stir in the Iberian ham and let it brown slightly.
- Add the Sivaris Round Rice and sauté everything together for 1–2 minutes so the rice absorbs the flavors.
- Pour in the hot broth (with the saffron dissolved) and cook over medium-low heat for about 18–20 minutes, stirring occasionally until you reach the creamy texture you prefer.
- Season with salt and pepper to taste and serve hot, with a drizzle of extra virgin olive oil to enhance the flavor.
Pairing:
This creamy rice with mushrooms and Iberian ham pairs perfectly with a
white wine, such as a fresh, fruity
Verdejo with just the right acidity to balance the creaminess of the rice. If you prefer a more elegant touch, a
young red made from
Tempranillo from the
DO Ribera del Duero will provide a subtle but delicious contrast.
The
Sivaris rices are synonymous with
quality, tradition and flavor. Whether you decide to prepare a paella or a creamy rice, you can always trust that the perfect grain from Sivaris will provide a unique experience. Don’t forget that the
Albufera, with its unique climate, is the origin of these exceptional rices, grown sustainably and designed for the most demanding palates.
I invite you to try them, experiment with them in your kitchen, and enjoy every bite as it deserves.
With all my affection and passion for authentic flavors,
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AUTHOR: Israel Romero, CEO of Made in Spain Gourmet.