A dish using Calasparra “Bomba” rice took first prize at the Michelin Star Chef´s Competition in France and several other participants requested it as an ingredient.
“This is a great satisfaction for us and another sign that those who cook with Calasparra rice once don´t use any other,” said José Ruiz, Head of the Esperanza Rice Copoperative here in Calasparra. “Chefs particularly like Calasparra ricve because of its capacity to absorb flavours,” he added.
The local rice harvest was poor this year, down by 10 to 15%, due to the drought and elevated temperatures. Farmers brought in some 2,500 tons, of which 2,000 tons was the Bomba variety.
Some 65% of the rice is sold in Spàin and thge other 30% is exported to the US, Europa, Australia and New Zealand.
