Hand-milled rice from Molí de Rafelet – traditionally elaborated rice Logo Facebook

Rice recipes



Remove the heads from the prawns, leaving them to one side, and peel the tails, leaving the last section on. Clean the squid, separating the tentacles from the body.

In a deep pan, on a low heat, gently fry the chopped onion and one clove of crushed garlic in olive oil. When the onion is just beginning to brown, add the heads of the prawns.

Stir the mixture for a few minutes, crushing the heads with a spoon, or rubbing them through a sieve to get all the flavour out.

Then remove the heads from the pan and add the sqid tentacles.

Fry for a few minutes on a low heat and sprinkle in the rice, then add the paprika.

Pour in a quarter of the stock and add another clove of garlic, finely crushed, the saffron (or turmeric) and turn the heat up.

Leave the mixture to cook, stirring it once in a while, until there is hardly any stock left. Keep on adding some more stock when it begins to disappear until the rice is cooked to perfection.

When the rice is almost cooked, you can decide if you want a soupy rice or a creamy rice by adding more or less stock.


  • Virgen olive oil- 250 cc.
  • Garlic - 2 cloves.
  • Moli de Rafelet “Marisma” rice - 130 grs.
  • Saffron (or turmeric)
  • Squid - 300 grs. (8 to 12 small squid)
  • Fish stock - 2 litres.
  • Onion- 2 tablespoons (finely chopped)
  • Turmeric or colouring (instead of saffron)
  • 8 large prawns
  • 1 soupspoon of sweet paprika
  • 3 tablespoons of tomato (grated or chopped)



Clean all the fish and cut into large pieces. Do not peel the prawns or langoustines. Heat the oil and gently fry the chopped onion, When the onion is soft, add the peeled, chopped tomatoes and the herbs.

Fry the mixture gently for about 5 minutes and then pour it into a pan containing 2 litres of water.

Add the heads of the fish, salt and pepper and cook for at least 30 minutes to make a stock. Strain the stock and cook in it the rest of the fish for about 15-20 minutes, adding the garlic crushed with the saffron (or colouring).

This stock is the base ingredient for cooking the rice. Pour about 4 cups of the stock into a frying pan or a clay dish, add the Moli de Rafelet marisma rice (for a soupy rice) or Moli de Rafelet Bomba rice (for a drier paella). Add the peeled seafood and the clams, leaving it to cook gently for about 14 minutes.


  • 400 gr.  Moli de Rafelet Bomba rice or Moli de Rafelet marisma rice
  • 400 gr. monkfish
  • 1 monkfish head
  • 8 prawns
  • 8 langoustines
  • 1 onion
  • 4 tomatoes
  • 1 small cup of oil
  • 3 cloves of garlic
  • bayleaf
  • thyme
  • parsley
  • saffron or colouring (turmeric)
  • salt and pepper



Pour about 1.5 litres of water in a pan and then add the peeled and chopped tomatoes, garlic, spoonful of olive oil and salt and when it starts to boil add Moli de Rafelet marisma rice, stirring occasionally while it cooks for about 13 minutes.

Rice prepared in this way is very good for people with digestive problems.


  • 300 gr.  Moli de Rafelet  marisma rice
  • 2 tomatoes
  • 1 spoonful of olive oil
  • 2 cloves of garlic
  • Salt



Soak the white beans in a pan overnight and drain. Gently fry the onion and tomato in a pan and add the beans, cabbage and pork, season to taste.

Cover it well with cold water and cook slowly. When the meat is cooked through take it out of the pan and cut into pieces, leaving them to one side. Continue cooking the rest. About 15 minutes before the beans are cooked add Moli de Rafelet marisma rice and a few strands of saffron.

Just before the rice is cooked add the pieces of pork and serve as a soupy rice.


  • 200gr white beans
  • 1 pork bone
  • 1 pig’s trotter
  • 1 medium cabbage
  • 300gr  Moli de Rafelet marisma rice
  • Saffron
  • Salt
  • Ajo
  • Tomato
  • Onion