Bomba is an ancient strain of short-grain rice that matures very slowly. Grown near Valencia, Spain, this Bomba Rice is the traditional favorite choice of rice for paella in part because it absorbs up to 3x its weight in liquid, yet it retains its firm texture. For a perfect paella, accept no substitute! Bomba Rice is very different from Italian Arborio rice, which is bred to be creamy; and Asian rice, which most often is intended to be sticky. Substitution of these strains will result in a soupy or mushy paella.
When making paella, add all the ingredients, stir it once, level it, and then never stir it again. Unlike risotto, which requires constant stirring, paella is best left alone to attain a crust on the bottom.
Bomba Rice will taste great topped with Spanish Saffron Threads.
This short grain rice is from D.O. VALENCIA – Bomba quality rice. This ancient varietal is treasured throughout Spain. It can absorb up to three times its volume in liquid (making it ideal for paella) while still remaining firm. It will not overcook as easily as other types of Valencian rice. It is highly recommend that this rice is used for cooking paella. There is no “cebolla” or onions in this rice. The brand, Cebolla, is the name of the founder of the company.