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It was the best Thanksgiving dinner, ever... a Spanish Thanksgiving, a feast of more than a dozen tapas, and a beautiful paella made with true bomba (or was it Valencia?) rice.
Bomba, the more rare and costly of the two famous Spanish rices, is a Denominación de Origen round, medium-short grain rice cultivated in the L'Albufera region of Spain. It's difficult to grow and harvest, and has a long maturation cycle, which explain its high cost.
Paella Bomba Rice 1kg — Arc Iberico Imports
What makes bomba worth the price? Most rice varieties, when they absorb liquid, expand in width, but bomba expands lengthwise, and can absorb three times its volume in liquid. When cooked, the grains remain separate and do not stick together. Because it can absorb so much liquid, it's hard to overcook bomba. If you're new to paella, this is the rice for you.
Valencia, which is more affordable, is a rice to choose if you're a more experienced cook; it gets softer more quickly, which means that you need to keep an eye on it and measure your liquid carefully.
Chefs in Spain consider bomba the best of the best, but you can substitute Valencia, or the Italian medium-grain arborio or carnaroli rices. Don't use long-grain rice; it can't absorb enough liquid.
Bomba Rice 2k Spanish Bomba Rice For Paella La Campana De Oro
1-1/2 lb mushrooms (a mix of white, cremini, cepes, etc.), brushed clean, stems trimmed, very coarsely chopped (or, if small, left whole)
In a mortar or miniprocessor, mash to a paste the saffron, 1/4 tsp salt, parsley, garlic and smoked paprika. Heat the broth in a large pot over the lowest heat.
Heat the oil in a 17-18 inch paella pan, or in a shallow casserole of similar size, over 2 burners if necessary. Saute the asparagus and onions over medium heat until softened, then add artichoke hearts and mushrooms, and cook 1-2 minutes more. Add the mushrooms and tomato, and cook 1-2 minutes. Pour in the wine, and boil away most of the liquid, then stir in the rice and coat well with the pan mixture. Pour in the hot broth and bring to a boil. Add the mashed saffron-parsley-garlic paste, taste for salt (it will likely need a bit), and continue to boil, stirring and rotating the pan occasionally, until the rice is no longer soupy and sufficient liquid remains to continue cooking the rice, about 5 minutes. Arrange red pepper strips like the spokes of a wheel, on top of the rice.
Shop Bomba Paella Rice By Peregrino Online
Transfer to the oven and cook, uncovered, until the rice is almost al dente, 10 minutes in a gas oven, 15 minutes in electric. Remove to a warm spot, cover with foil, and let sit 5-10 minutes, until the rice is cooked to taste.
Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.
Posted on November 9, 2008 in Cupboard, Gluten free, Holidays and entertaining, Rice, grains, beans, legumes, Spanish/South American/Latino, Vegan, Vegetarian | Permalink | Comments (129)For the very best authentic tasting Paella use Spanish Passion Bomba Rice. Known as the “King of Paella Rices” Bomba rice absorbs up to 3 times its own volume of liquid and thus is able to absorb even more of the flavours and aromas of your Paella stock, resulting a wonderful authentic tasting Paella dish.
Matiz Espana Rice
Presented in a traditional cloth sack, 1kg of Spanish Passion Bomba rice is enough to make about 10 good sized portions of Paella.
Chef’s Tip: When cooking, listen out for the ‘Socarrat’! This is the caramelisation process that forms a crust on the bottom of the rice and sticks to the bottom of the pan….. it produces a wonderful authentic flavour. Keep an eye on the paella throughout the cooking process – if the bottom feels crunchy and hard, the soccarat is ready….. don’t let it burn!
Bomba rice (Spanish: arroz bomba; Catalan: arròs bomba) is a short-grain variety of rice, mainly cultivated in the eastern regions of Spain. It is mostly used in paella and other dishes in Valencian cuisine, and is sometimes referred to as Valencia rice.
Bomba Rice Do
Known for its non-stick properties due to its high amylose content. It is a pearly white colour and a uniform consistency. One important property of bomba is its ability to absorb two or three times its volume in water without bursting and the grains of rice tend to hold their structure well after cooking. The grains expand in width like an accordion to form little “bombs” hence the name “Bomba”!
All our foods are produced in many different regions of Spain using traditional methods, made in small batches by true Artisans who only use the very best and freshest ingredients to create food bursting with flavour and taste with many of their recipes handed down from previous generations, all having a Passion for Great Food!
Transfer to the oven and cook, uncovered, until the rice is almost al dente, 10 minutes in a gas oven, 15 minutes in electric. Remove to a warm spot, cover with foil, and let sit 5-10 minutes, until the rice is cooked to taste.
Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.
Posted on November 9, 2008 in Cupboard, Gluten free, Holidays and entertaining, Rice, grains, beans, legumes, Spanish/South American/Latino, Vegan, Vegetarian | Permalink | Comments (129)For the very best authentic tasting Paella use Spanish Passion Bomba Rice. Known as the “King of Paella Rices” Bomba rice absorbs up to 3 times its own volume of liquid and thus is able to absorb even more of the flavours and aromas of your Paella stock, resulting a wonderful authentic tasting Paella dish.
Matiz Espana Rice
Presented in a traditional cloth sack, 1kg of Spanish Passion Bomba rice is enough to make about 10 good sized portions of Paella.
Chef’s Tip: When cooking, listen out for the ‘Socarrat’! This is the caramelisation process that forms a crust on the bottom of the rice and sticks to the bottom of the pan….. it produces a wonderful authentic flavour. Keep an eye on the paella throughout the cooking process – if the bottom feels crunchy and hard, the soccarat is ready….. don’t let it burn!
Bomba rice (Spanish: arroz bomba; Catalan: arròs bomba) is a short-grain variety of rice, mainly cultivated in the eastern regions of Spain. It is mostly used in paella and other dishes in Valencian cuisine, and is sometimes referred to as Valencia rice.
Bomba Rice Do
Known for its non-stick properties due to its high amylose content. It is a pearly white colour and a uniform consistency. One important property of bomba is its ability to absorb two or three times its volume in water without bursting and the grains of rice tend to hold their structure well after cooking. The grains expand in width like an accordion to form little “bombs” hence the name “Bomba”!
All our foods are produced in many different regions of Spain using traditional methods, made in small batches by true Artisans who only use the very best and freshest ingredients to create food bursting with flavour and taste with many of their recipes handed down from previous generations, all having a Passion for Great Food!
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