To talk about RICE in the Valencian Community is to talk about the ESSENCE of the region. COOKING it is all an art, which is mastered here to perfection. And TASTING it is more than a pleasure, it is practically a necessity for the residents of the area. In fact, we eat some rice at least once a week. Otherwise, we feel like we’re missing something.

HISTORICAL REVIEW

It should be noted that rice is the second cereal produced in the world after corn. It was introduced in the Iberian Peninsula with the arrival of the Arabs in the eighth century, being cultivated almost immediately in the Valencian Community. In Denia the Arabs arrived in 713 introducing this product whose cooking and treatment has evolved to the present.

DENOMINATION OF ORIGIN

The rice grown in the Valencian Community, has in many cases appellation of origin such as Senia rice, Bahia or Bomba among others,  making it the area where most of this cereal is produced.

TYPOLOGY

The "marjal" closest to Dénia is the "marjal Pego-Oliva" (within which there is also a small extension that belongs to the municipality of Dénia), where los arroces de variedad bomba y bombón are grown, both of high quality (the latter species, the variety bombón,  recovered its production in 2015, thanks to the fact that some seeds had been preserved).

ARROZ A BANDA OF DÉNIA AND THE REGION

The hallmark of rice in Denia is the "arroz a banda", its special elaboration and importance deserve a whole chapter in this gastronomic section, therefore, we will meet other rice that are very common both in the day to day home, as in the restaurants of Denia.

There are other rice dishes that you can taste in Denia and its area: arroz del senyoret (señorito), arroz negro(due to its color by the ink of squid), arroz con bacalao y coliflor (with cauliflower or spinach and cod), arroz de pulpo y verdura, arroz con calamar y verdura, arroz meloso de rape , cigalas and boletus and many more varieties made by the chefs of Dénia combining flavors of sea and orchard.

IMPORTANCE OF THE FIRING POINT 

In the production of rice, there are three cooking points that result in a different texture to the palate,  all of them exquisite. It is not the same as arroz seco, meloso o caldoso.

One of the keys to achieving these different cooking nuances, is undoubtedly the container used to make rice.

The paella, container for arroces secos, gives its name to the typical Valencian rice, the most traditional made of polished steel, is a flat container with a maximum height of about 8 cm., to facilitate the evaporation of liquid, the layer of rice should not exceed 1.5 cm thick so the concentration of flavor is maximum.

• For arroces melosos, a paella with a wide bottom is used to maintain the characteristic sumptuousness
  

• The arroces caldosos is traditionally made in pots of cast iron, which keep the heat and do not allow the excessive evaporation of the broth.

• Another case is arroz al horno, which is made in a clay pot. Its preparation in the oven makes this container the only ideal for obtaining an excellent dish.