Fabric bag: 1 kg
Plastic bag: 1 kg, 5 kg
Woven bag: 20-25 kg
Big bag: 1000-1200 kg
1 pallet =720 units of 1 kg = 150 units of 5 Kg = 30 units of 25 kg
Foods & Drinks Spain
Who are we?
Aragon Alimentos is a brand that represents agrifood companies from Aragon, Spain. They have united to work together selling their products in Alibaba through this store, where you will find a representative pool of companies and the finest foods & beverages.
Inycom represents the Association of agrifood producers to show you the best of Spain in this eShop. We support the Association and will connect you to producers who suit your requirements.
Nutritional Value White Rice | Short Grain (Bomba)
Fat total Acids fatty saturated Acids fatty unsaturated
1.3 g/100g 0.3 g 0.49 g
74.2 g/100 g
0.2 g/100 g
Total dietary fibre
1.8 g/100 g
8.41 g/100 g
0.011 g/100 g
0.03 g/100 g
Short, pearlescent grains. Absorbs more water during cooking and resists “splitting”. Suitable for paellas and sweet rice dishes
15 to 20 minutes
1 Glass of Rice per three of
BRAZAL RICE WITH LA ABUELA CHICKEN AND SAFFRON
- 500 grams of Brazal Maratelli or Bomba rice - 1 thigh, 1 leg and 2 wings of La Abuela chicken - 50 grams of Jamón de Teruel (cured Spanish ham from Teruel) - 1 carrot - ¼ kilo of mushrooms - ½ leek (the white part) - 1 kilo of ripe peeled tomatoes - 1 sweet onion from Fuentes de Ebro - Organic saffron threads from Teruel - 1 green pepper - ½ red pepper - 2 cloves of garlic - Extra virgin olive oil from Bajo Aragón - 1 glass of dry white wine from Cariñena - Salt and pepper
- Chop the chicken into pieces and remove the skin from the thigh. Season and sauté in a pan with a little oil. Then remove the chicken and set aside. - In the same pan, or in the paella dish you are planning to use, add a little oil followed by all of the vegetables (having washed, diced and seasoned them). Chop the garlic very finely. Sauté for around 5 minutes. - Add the rice and stir with a wooden spatula. Then add the wine and chicken plus 1 ¼ litres of water (preferably hot). - Leave to cook on a medium heat for 10 minutes. - Dissolve the saffron in 2 tablespoons of hot water, add to the pan and leave to simmer for 4 minutes. - Throughout the cooking process, make sure you move the pan from time to time to prevent the rice from sticking. - Check that the rice is cooked then leave to rest for 5 minutes, covered with a lid or clean tea-towel. The dish is then ready to serve.
Min. Order Quantity: 720 Kgs = 1 pallet (can be multiproduct references)
History back to 1930
Rice-growing in Aragon dates back to the 1930s, when it was first planted in the region of Ribera del Ebro (Zaragoza). Later, in the 1990s, cultivation was extended to other areas in Zaragoza and Huesca provinces in order to desalinate the soil and prevent desertification.
1996 marked the founding of Arrocera del Pirineo, an agricultural cooperative that is currently made up of more than 100 rice-growers from Aragon. The introduction of on-site evaluation and the setting up of a mill in 2008 has since allowed us to bring our rice to your table.
Our rice paddies in the counties of Cinco Villas (Zaragoza), Monegros and Cinca Medio (Huesca) are the highest paddies in Spain, in terms of altitude. This, along with the use of meltwater, ensures our rice is of exceptionally high quality.