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Valencian paella is believed to be the original recipe and consists of white rice, green beans (bajoqueta and tavella), meat (chicken and rabbit), white beans (garrofon), garrofÃ³n, snails and seasoning such as saffron and. rosemary
Rice types and uses vary among regions of the Mediterranean. The grain size, due to its starch content and water-absorption capacity, determines consistency. Long grain is low in starch and separates; medium-and short-grain varieties are higher in starch, moist, and sticky.isotto, the opposite of a pilaf4, is the rice cooking method in northern Italy. Using Arborio rice is best, but other short-grain varieties also work. When well cooked, risotto is sticky and creamy due to the starch.