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Chorizo sausage roll (4 )
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The rice of the chefs, this is how many already know Molino Roca, a company that started making rice dishes like many others in Valencia, but ended up specializing in haute cuisine and thus managed to obtain the degree of quality that it offers today.
Japonica is a variety of Bomba rice and is a short grain variety with a pearled colour, perfect for paella. Its size is equivalent to that of the short grain rice, sometimes even smaller, yet Japonica rice more than doubles its size when cooked. Its main characteristic is its great capacity to absorb flavours and aromas and that when cooked it is always “al dente”, loose and whole.
These culinary excellences make it be considered as one of the best rice varieties in the world by expert chefs and for it to be called the “King of Rices”. The gourmet rice par excellence, we can find it in the best delicatessen shops in the world. Especially recommended for Paellas, “Abanda” rice, etc, although it can also be used for creamy or juicy rice dishes.
There are times when tradition does not cling to the land, but takes the risk of stomping and putting the world on its feet. In the case at hand, the fourth generation of rice farmers decided to skip the rule, leave La Albufera and distance themselves from the Arròs de València designation of origin. And it has not gone badly: chefs such as Ángel León, Dabiz Muñoz, Dani García or Jordi Cruz are among his admirers. And, like them, a good number of renowned chefs who do not hesitate to praise the excellence of Molino Roca rice dishes.
The origin of the brand dates back to 1903, when José Roca had the Roca Mill built in what is now the old town of Valencia and laid the foundations of a family business dedicated to the cultivation and marketing of rice. Since then, there have been many harvests and many adaptations as well. “My grandfather almost went bankrupt competing with supermarkets; that’s why we changed direction and dedicated ourselves only to selling in restaurants,” says Edu Torres, fifth generation, free spirit and rice guerrilla.
The market, during this time, has been restaurants. Edu Torres learned everything from them: the good and also the bad. And the bad things were so engraved in his mind that he would end up altering the philosophy of the house: “When I was 18 years old I was going to go with my father to Valencia. I saw the cook, with the cigar in his mouth, who put his hand in the bucket of rice and told my father in a bad way that he had a lot of impurity. And that became a commitment and obsession: to make rice without a rate of impurity. We work it to the point that we have a 50% decrease. But what we get… It’s like the heart of watermelon. It’s pure.
Product Size: 1Kg
55 Hanover Street,
Liverpool One,
Liverpool,
L1 3DN
Call 0151 706 9770
