When someone says “typical food of Spain”, most minds get immediately drawn to classic paella. It originated in the region of Valencia, but today you’ll find a host of local variations scattered throughout the country. These variations will no doubt differ from place to place, but in its simplest form, paella is rice cooked with saffron in a large, heavy-bottomed pan (giving it its distinctive yellow colour), before meat such as rabbit and chicken or seafood are added to the mix.
Murcia’s answer to paella is arroz caldero, which dates all the way back to the 19th century. It often uses the area’s locally grown Bomba or Calasparra rice grains, cooking them slowly in the cauldron-style pot that gives the dish its name.