Bomba Rice, Bomba Spanish Rice, Bomba Rice New Zealand, Bomba Rice NZ, Paella Rice

Bomba Rice, Bomba Spanish Rice, Bomba Rice New Zealand, Bomba Rice NZ, Paella Rice

Bomba rice is best rice of Calasparra, considered essential by the best Spanish restauradores and adorns the tables of the best restaurants.

Bomba rice is an ancient strain of rice that matures very slowly. It is grown in fresh mountain water around the town of Calasparra in Murcia, using aqueducts built by the Romans and Moors.

What makes Bomba rice specials is that the rice is an exceptionally dehydrated grain when it is harvested, as it's taken a long time to mature.

This enables the Bomba Rice to 30% more broth than ordinary Calasparra Rice. When cooking it will increase 100% is both length and thickness and can absorbs in paellla up to 5 litres of broth to 1kg of rice without it losing it's texture or flavor.

Rice is the most important ingredient in paella. 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. Substitution of these strains will result in a soupy or mushy paella.

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There are two kinds of rice recommended for paella. They are Bomba and Sollana.  Both are a roundish short grain rice.  Sollana is often called Calasparra after the area it is produced.

Whilst Paella originates from the region of Valencia, the best rice is grown in the neighbouring province of Murcia and more specifically Calasparra.

Calasparra rice is very highly regarded amongst chef’s in Spain and around the world, yet Calasparra rice makes up on a very small proportion of all the rice grown in Spain.

Rice grown in Calasparra is unique, as the paddy fields in which the rice grows is irrigated by channels built in Spain centuries ago by the Moors and the Romans.  The constant flow of cold mountain water in the paddy fields ensures a constant supply of fresh cold water.

Because the water is cold, unlike the paddy fields elsewhere in Spain where rice is cultivated in flat paddy fields by the sea, the rice matures much slower, resulting in a much harder grain rice which contains less moisture and as a results can absorb more moisture when cooking, making it ideal for Paella.

Any rice produced in the Calasparra region is regarded as the best for Paella, however Bomba is the superior rice. Bomba is able to absorb more liquid yet still keep its form, with the grains remaining separate when cooked.