A special paella round rice PGI Camargue launched by the Canavere rice growers of Saint-Gilles and a world champion

Une partie des 300 ha de riziculture de la maison Canavere à Saint-Gilles. DR

Dans les riziculteurs de la maison Canavere. DR

La Maison Canavere, avec la famille de riziculteurs Benoit, implantée à Saint-Gilles, a travaillé main dans la main avec le champion du Monde de paella Eric Gil afin de proposer un riz rond spécial 100 % français. Il faudra jurer par la Camargue désormais.

For those who want to start preparing a paella, the selection of round rice remains a crucial choice. It no longer only goes through Spain and the Valencian region of Albufera, but also through the Gard. The Canavere house (for 30 years), in the rice fields of the Benoit family established since 1945 in Saint-Gilles, has been marketing the first IGP Camargue round rice special paella 100% French for a few weeks.

Eric Gil, 2022 Paella World Champion. DR

The fruit of a fruitful year-long collaboration with 2022 Paella World Champion Éric Gil, who has been chairing the Nîmes Pentecost Feria competition since last year. “He wanted to showcase French rice. He turned to us first because we have been rice farmers for four generations,” emphasizes Clarisse Benoit, who is preparing to start a new rice harvest starting in October.

A rice that carries flavors

For a year and a half, Éric Gil was particularly involved in the project, he who wants, for a quality paella, a rice "round, specific, conductor of flavors". This resident of Barbentane (Vaucluse), theater technician, caterer and chef at home, lived for nineteen years in Valencia : "I am self-taught and above all passionate. I am a very good eater, lover of traditions, of gastronomy."

The special Canavere rice.

The paella specialist believes that France can catch up a little in terms of production compared to Spain and Italy and has nothing to envy these countries for the quality of rice thanks to the richness of the soils and the Mediterranean climate. “It is a single-varietal round rice. It was necessary to have organoleptic qualities. We have all the assets to produce it", indicates the Valencian cuisine enthusiast.

Obtaining the "soccarat"

"We worked to have something quite sophisticated, with a selected, specific grain of rice. There were tests, particularly in terms of cooking", adds Clarisse Benoit. This choice of round rice is all the more important to obtain, when preparing paella, the famous “soccarat”.

A Valencian word meaning “burnt”. It is made with excess vegetable and animal fat. The “soccarat”” is the final step in making a successful paella, when the rice has absorbed all the broth. The heat should be increased to caramelize the rice at the bottom of the pan.

According to Clarisse Benoit, this special paella round Camargue rice is sold in craft paper in 500 grams and 2 kg in several delicatessens and at Mas des Agriculteurs in Nîmes. “We are targeting large and medium-sized stores, but also chefs”, specifies Éric Gil. This is confirmed by the Canavere house which wants to operate in B to B and is already solicited by restaurateurs.

Eric Gil's cooking advice

According to Eric Gil, Canavere round rice was selected for “its ability to absorb aromas while maintaining a firm and melting texture”. Cooking tips: during the first eight minutes, cook the rice over high heat so that it absorbs the liquid well. Then, reduce the heat for the next 8 minutes to perfect the cooking.

Once cooking is finished, let the rice rest for 3 minutes so that the flavors blend well. This rice does not tolerate overcooking. Respecting the recommended cooking time is crucial to obtain a perfect paella. You can stir the rice during the first 3 minutes of cooking. After this time, it is strongly recommended not to stir it to avoid breaking the grains and altering the texture.

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