The inlands of the province of Valencia are known to be the birthplace of the paella. In the 8th century the Moors have started the cultivation of rice here. They introduced a variety with a short and thick grain with a high absorption capacity that is very suitable for risottos and paellas.
This short grain rice absorbs lots of flavor from whatever broth or stock the rice is cooked in. Unlike many of the other Spanish rices, this particular one is least likely to overcook so you can appreciate its snap.