Calasparra rice is named after the town in the exceptional region in Spain in which it is cultivated. It is a super absorbent short-grain rice traditionally used by the Spanish for their paella. Calasparra has an area of 193 km² and a population of 9,700 and is situated in a mountainous region (400m) in the northwest of the province of Murcia. In contrast to the surrounding arid terrain, Calasparra benefits from being crossed by four rivers, including the Segura. This has enabled the cultivation of rice, for which the town is noted, and dates back to the 14th century.