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The rice that keeps its cool when lunch runs late.
Nuovo Maratelli is a pearled Spanish rice with a real talent for absorbing flavour and holding its texture during resting. That makes it ideal when the rice is ready before everyone has found their way to the table.
Use it for paella, risotto, arroz al horno, seafood rice or generous one-pan dishes. It takes on stock and sofrito without turning the final minutes before serving into a race against the clock.
Some rice demands perfect timing. Nuovo Maratelli is more forgiving. Its pearled grains absorb the flavour of stock, saffron, sofrito and spices while remaining pleasantly structured as the dish rests.
That makes it an excellent choice for paella, where the rice often has to wait while the table is gathered and the final dishes are carried out. It also works beautifully in risotto, arroz al horno, seafood rice, mushroom dishes and one-pan recipes with chicken, vegetables or pork.
Try it with squid, prawns and a spoonful of salmoretta, or take it in another direction with roasted pumpkin, mushrooms and aged cheese. Its ability to absorb flavour without quickly losing its texture takes it far beyond the usual Sunday paella.
The rice is grown in the cooler, high-lying fields of Aragón and irrigated with cold meltwater from the Pyrenees. The lower temperatures allow the grain to mature more slowly than rice grown in Spain’s warmer regions.
Nuovo Maratelli rice (Oryza sativa), 100%.