Round, medium-grain rice and special paella varieties are the most popular.
Lentils, chickpeas, beans, and kidney beans stand out among the most used legumes in Spanish gastronomy.
Legumes are a natural source of plant-based proteins, fiber, and essential nutrients.
They should be kept in sealed containers, in a dry place away from moisture.
Paellas, creamy rice dishes, stews, casseroles, and potages are some of the most popular preparations.