Bomba Rice is considered the very ‘best’ rice for authentic paella. It excellently absorbs the flavors of stock and spices, while staying intact, yet separated and never creamy. This special paella rice is very different from Italian Arborio rice, which is bred to be creamy, and Asian rice, which is meant to be sticky. Using other rice will result in a soupy or mushy paella.
Bomba is a short grain rice that absorbs three times its volume in broth (rather than traditional two) for wonderful taste and firm consistency when used in traditional paella. We source absorbent grains of authentic bomba rice from Spain for our Bomba Valencia Rice.
Basic Preparation: Heat 2 tablespoons olive oil in heavy pan over medium heat. Add 1 cup Bomba Valencia Rice and stir 2 minutes. Add 3 cups water or stock. Bring to a boil, stirring once. Reduce heat to medium and cook, uncovered, until thin crust forms on bottom, about 18 minutes. Remove from heat and let stand 10 minutes before serving.
Montsia Paella Rice
Full Description: Rice is a key ingredient in paella and central to many rice-based dishes called “arroces” in Spain. Bomba Rice is a short-grain rice specially bred for preparing paella. It is very different from other well-known short-grain rice varieties such as Italian Arborio rice, which is bred to be creamy, or Asian sushi rice, which is often sticky.
Bomba is a type of rice prized for its starchy center, which can absorb three times its volume in cooking liquid. Its hardness and structure does not break down easily, however, so it cooks to distinct separate grains, never sticky or mushy.
Grown in wetlands south of Valencia, bomba matures very slowly. The result is a rice that produces an exceptionally dehydrated grain, which further improves its absorbent qualities.
Bomba Paella Rice 500g
This centuries-old short grain rice with a leisurely maturing process (it takes 30% longer to mature than other kinds of rice) has been harvested since the 14th century. This extended growing cycle produces exceptionally dehydrated kernels ready to absorb even more of the tasty sauces and flavors of paella broth and other Mediterranean recipes.
When cooked Bomba Rice maintains its shape and bite while absorbing three times its volume in liquid, creating an intense flavor. Bomba Rice expands in width instead of length, to form round “bombs.”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.
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.
Seafood Paella Recipe
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.)
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.
Matiz Valencia Paella Rice, 35 Oz.
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.
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.
Spanish Paella Rice
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.)
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.
Matiz Valencia Paella Rice, 35 Oz.
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.
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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