The way in which we cultivate rice goes back for hundreds of years. For generations, our family have dedicated their lives to rice cultivation. Our family have managed to continue with the traditions, methods and ways of cultivating rice succesfully.
With effort and dedication we always take care in the whole process to ensure the rice is to the highest standard. We have always adapted our processes to keep with up with new technology but still using our unique system that has been passed from generation to generation, giving it the personal touch with which Arroz Bibiana is characterized and is able to give that extra taste to the typical Valencian dishes.
Arroz Bibiana is a rice selected from the best grains, which is grown on prime land within the perimeter of the Parque Natural de la Albufera by a family of farmers from Sueca for hundreds of years. We are passionate about what we do and produce the rice in order to be consumed by the most discerning palates. It’s can be used for dry, wet and baked rice dishes, and is particualry suited for paella.
Paella is one of the most famous Valencian cuisine and also of Spain, because of its global culinary recognition. Its origin, like that of all popular cuisine, derived from the combination of foods that each family had at their disposal, especially in the area of “la huerta” of Valencia that supplied the people with fresh vegetables. It used to be a tradition to keep chickens and rabbits for consumption which was then added to this abundance of rice grown in the Albufera area, which resulted in is this genuinely Valencian dish.
The name paella comes from a pan which it is cooked in, it is a flat pan made of iron or stainless steel and equipped with two handles.
Traditionally paella must be cooked outdoors and if at all possible with orange wood, which in Valencia is relatively easy to get. The orange wood, apart from giving it a certain flavour to the paella, provides a constant fire. In preparing paella it is very important to control the fire as it needs to be stired continuously until the rice is soft.
Paella is made with chicken and rabbit, garrofó (a local variety of bean), tomatoes, green beans (in Valencia we put “tabella”, “rotjet” and “ferraura” which are local varieties of green beans), paprika, olive oil and saffron or, failing that, food colouring and of course, rice. When in season, artichoke and peas can be used.