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Rice from Calasparra (Region of Murcia, Spain) is one of only three rice varieties with a Denomination of Origin in Spain, along with those from the Ebro Delta and Valencia. The Calasparra Denomination of Origin was recognized in 1986, although rice cultivation in the area dates back to the 14th century. It is regulated by theRegulatory Council of the D.O.P. "CALASPARRA"and includes the municipalities of Calasparra, Moratalla and Hellín (in Albacete).The rice varieties used are "Bomba" and "Balilla × Sollana". They require a greater amount of water and a longer cooking time, so the grain swells more and the other flavors are more impregnated. It is harvested between October and November, but it is consumed all year round, and the characteristics that make this rice special are the following:

• It is a mountain crop, at an altitude of approximately 450 meters.
• Irrigation is done through a system of terraces that allow the constant renewal of water.
• The ripening of the grain takes 30% longer than other rice varieties.
• When it is cooked, it is rarely overcooked and is much tastier.