Paella rice
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Culture & cooking

Rice culture: history, stories and recipes

Recipes, techniques and stories to discover J. Montoro rice, learn about its origins and make the most of its qualities in different dishes.

Recipes

Illustration of Valencian paella with chicken, rabbit, green beans and garrofón beans, without snails
Recipe

Valencian paella

Ratios, heat and resting for a thin layer of rice.

 Illustration of seafood paella with prawns, mussels, clams and squid
Recipe

Seafood paella

A clean-flavoured stock and carefully controlled cooking.

 Illustration of creamy mushroom risotto with round-grain rice
Recipe

Mushroom risotto

A creamy adaptation using round-grain rice.

Stories, origins and techniques

History

J. Montoro: milling and rice craftsmanship

A story that began in the early 1940s.
Guide

Dry, creamy or soupy rice

What changes in the liquid, cookware and heat.
Feature

Valencia, the birthplace of paella

The history of the rice-growing landscape and the designation that protects the grain's origin.