Rice is the foundation of paella, so it pays to cook with the best. When Michelin starred chefs across Spain cook paella, they use Dinamita rice.

Round and pearly, Dinamita paella rice is dense yet absorbent, so it retains its shape while taking on all the flavors of the paella. Highly polished to remove impurities, it has a high amylose content which keeps the grains of rice separate during the cooking process. Nobody wants a mushy paella!

Since 1903, five generations of the Torres family of Molina Roca have perfected the process of selecting and milling rice. Their partners are a small group of farmers from Valencia and the Ebro Delta who have delivered the best rice for decades. The mill is in Segorbe, a mountain village outside of Valencia with a very dry, cool climate so the rice is not damaged by humidity. The rice is meticulously polished, losing 50% of its weight in the process, leaving perfectly round grains of rice. The waste is sold as animal feed.

Fifth generation owner Eduardo Torres travels to restaurants across Spain, visiting top chefs to demonstrate the quality of this very special rice. An amazing list of Michelin starred chefs use Dinamita rice in their kitchens, including Rodrigo de la Calle (El Invernadero), Borja Susilla (Tula), Cristóbal Muñoz (Ambivium), as well as Dani García.