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.
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 La Campana From Valencia
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.
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!They are grown around the town of Calasparra, in Spain in the Murcia mountains neighbouring Valencia. The rice is grown along the Segura River, which brings cold water from the top of the mountains. The water passes through the paddies; its coldness slows the growth of the rice down so that it grows one-third more slowly than other rice, and produces rice kernels that are drier than other rice kernels.
The 5 Best Substitutes For Paella Rice
Bomba rice will only expand in width, not in length, as other grains of rice will. The rice can absorb three times its volume in liquid (other rice will absorb two times.) Consequently, the ratio of liquid used for these two rices is 3 to 1, instead of 2 to 1.
Owing to this, though it is well known as a rice for paella dishes, it is also equally valued as being good in soups.
Bomba rice sells for about $17.00 to 20.00 US/kilo (2020 prices) and Calasparra rice (also called Ballila Sollana) costs about $10.00 US/kilo (2020 prices.)
Spanish Rice With Mushrooms And Manchego
Bomba is its own actual variety of rice; Calasparra is the variety of rice called “Balilla.” [1]”Balilla rice from Calasparra, sold with the Denomination of Origin seal on it, can cost two to three times as much as the same variety grown elsewhere in Spain.” — Weinzweig, Ari. Zingerman’s Guide to Good Eating. Houghton Mifflin Harcourt, 2003 Page 179.
The Bomba variety was in danger of dying out, owing to the labour-intensive production methods required and the resultant high price, but it has been revived by demand from chefs and foodies.
”Balilla rice from Calasparra, sold with the Denomination of Origin seal on it, can cost two to three times as much as the same variety grown elsewhere in Spain.” — Weinzweig, Ari. Zingerman’s Guide to Good Eating. Houghton Mifflin Harcourt, 2003 Page 179.
Bomba Rice Do
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Bomba is its own actual variety of rice; Calasparra is the variety of rice called “Balilla.” [1]”Balilla rice from Calasparra, sold with the Denomination of Origin seal on it, can cost two to three times as much as the same variety grown elsewhere in Spain.” — Weinzweig, Ari. Zingerman’s Guide to Good Eating. Houghton Mifflin Harcourt, 2003 Page 179.
The Bomba variety was in danger of dying out, owing to the labour-intensive production methods required and the resultant high price, but it has been revived by demand from chefs and foodies.
”Balilla rice from Calasparra, sold with the Denomination of Origin seal on it, can cost two to three times as much as the same variety grown elsewhere in Spain.” — Weinzweig, Ari. Zingerman’s Guide to Good Eating. Houghton Mifflin Harcourt, 2003 Page 179.
Bomba Rice Do
This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright ©2023· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.
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