Arroz Meloso with Dry-Cured Olives and Green Asparagus

South of the Spanish city of Valencia, in the region of Albufera, you will find vast rice fields. This is where the short, round grain that’s used in paella is cultivated. Few outside Spain are aware that this rice is used in other dishes too. Whereas the rice in paella is cooked until all the liquid has been absorbed, arroz meloso remains a little runny. It’s similar to risotto, but without the addition of dairy, so the flavor is very pure and unadulterated.