The Albufera variety, obtained by the Valencian Institute of Agricultural Research (IVIA) by crossing the Bomba and Senia varieties.
Cultivated by the farmers of Palmar following the Valencian tradition and growing in the heart of the Albufera Natural Park, La Espiga del Palmar is committed to the Albufera variety within the round grain, which in cultivation is much more resistant to adverse weather conditions, lower height and much more productive.
Albufera, is a pearly-looking rice. In the culinary aspect, it is not passed in cooking, so it is ideal for all kinds of typical Valencian dishes such as paella. Once cooked it is creamy on the palate maintaining a firm texture. Removed from the fire, it keeps its organoleptic qualities intact and the grain does not evolve.
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