Khayyan La Perla Valencia Paella Rice 2.2 lbs (1 kg) — Denomination of Origin, Slow Food Certified, Ideal for Socarrat

La Perla Valencia Select Paella Rice is an authentic short-grain rice from Valencia, Spain, cultivated in the Albufera wetlands and chosen for traditional paella and other Mediterranean rice dishes.

This single-origin rice from Khayyan’s La Perla line carries the Denomination of Origin (Valencia) and Slow Food Valencia recognition, offering a naturally creamy texture and the capacity to absorb flavors without becoming gluey. Harvested in the protected Albufera Natural Park, this variety is prized by chefs for its balance of loose, dry grains and the ability to produce an ideal socarrat—the crispy caramelized bottom layer prized in paella.

How does La Perla perform when making traditional paella?

La Perla is bred and harvested for paella’s specific needs: the grains remain separate yet creamy and soak up broth and seasonings efficiently. It supports even cooking across a wide pan, helping create the correct texture and the sought-after socarrat without turning mushy.

• Short-grain Valencia type tailored to paella technique
• Absorbs roughly 30% of weight/volume in broth for concentrated flavor
• Maintains loose grains while delivering a creamy mouthfeel
• Encourages an even socarrat beneath the rice layer

What certifications and provenance does this rice have?

La Perla carries Designation of Origin (Valencia) labeling and local sustainability recognitions, confirming both geographic origin and traditional cultivation standards. These certifications indicate traceability from Albufera Natural Park to your kitchen, supporting regional biodiversity and responsible sourcing.

• Denomination of Origin (Valencia) — verified origin
• Slow Food Valencia — preservation of local varieties
• Kilometro Cero and Alimentacion Responsable — local, ethical supply practices
• Harvested in Albufera Natural Park, Spain

Can I use La Perla for recipes beyond paella?

Yes—its creamy yet separate grains suit many Mediterranean and international rice dishes. Use it in arroz al horno, fideuà-style preparations, risotto-like recipes that benefit from short grains, or as a flavorful side where absorption of seasoned broth is desired.

• Great for arroz al horno and arroz a banda
• Works in savory one-pan rice dishes with fish, poultry, or vegetables
• Suitable where rice should soak up flavored broths and stocks
• Not recommended when very long, dry separate grains are required (use long-grain varieties instead)

How should I cook La Perla to get the best results?

Follow traditional paella technique: sauté ingredients, add rice and hot broth, then simmer without stirring until liquid is absorbed and socarrat forms. Adjust broth ratio and cook time to achieve desired firmness; this rice tolerates direct heat and yields a flavorful, slightly creamy finish.

• Use a wide pan and even heat distribution
• Hot broth, no stirring after adding rice for proper socarrat
• Typical absorption roughly 1.5–2 parts liquid to 1 part rice, depending on recipe
• Let rest briefly before serving to set flavors

Who is this for? Khayyan’s La Perla Valencia Select Paella Rice suits home cooks and professional chefs who want a genuine Valencian paella foundation, cooks who value certified local origin and traditional varieties, and anyone seeking a versatile short-grain rice that soaks up broths and seasonings for deeply flavored Mediterranean rice dishes. If you want an authentic paella experience with traceable provenance and chef-grade texture, this 1 kg pack provides a reliable pantry staple.

Ingredients

Valencia Select Rice