What is the best rice for paella?

Type of rice for paella

There are dozens of rice varieties, but Valencian chefs have no doubt: Bomba is the one that works best in the paella pan. And this isn’t just an arbitrary tradition—there are very concrete reasons for it.

Bomba is a short-grain, round, pearly rice from the japonica family. Its secret lies in the ratio of amylose to amylopectin—the two starches that determine how the rice behaves when cooked—and you can taste it from the very first bite.

During cooking, it produces what is known as the “accordion effect”: the grain swells and elongates instead of bursting and releasing starch. The result:

• It absorbs up to three times its volume in broth, concentrating all the flavor of the sofrito and stock into every grain.
• It remains firm and well-separated, without that mushy texture that appears when rice releases too much starch.
• It’s forgiving of timing mistakes: one minute too long won’t turn it into mush. Ideal if you don’t make paella every week.

Authentic Valencian Bomba Rice

Not all rice labeled “Bomba” yields the same results. The difference lies in where and how it is grown.

The one we use and recommend isBomba Sivaris rice: grown in the Albufera de Valencia Natural Park by a family of rice farmers who have been dedicated to it for generations, with a Protected Designation of Origin “Arroz de Valencia.” This isn’t just a decorative label—it guarantees that the grain was grown in this specific ecosystem, with its naturally flooded soils and microclimate, which give it that absorbency and firm texture that holds together without ever falling apart.

500 g — €4.90→To try it out or for paellas serving 4–5 people.

5 kg — €41.99 →For those who have made this their go-to rice. Much better price per kilo.

How much rice per person for a paella

Between 80 and 100 grams of Bomba rice per person.

That said, since we don’t always have a scale on hand, there’s a trick that works very well: a good handful per guest. A closed fist of an adult’s hand is equivalent to about 80–90 g of Bomba rice. If your guests have a hearty appetite or if there aren’t many side dishes, increase it to 100 g (a very generous handful).

With the500 g packagefrom Sivaris, you’ll have more than enough to feed 5–6 people. With the 5 kg bag, you’ll get about fifty servings—enough to make plenty of paellas throughout the year.

Paella cooking time

Sivaris Bomba rice takes about 18 minutes to cook from the moment you add it to the simmering broth. 

Minutes 0–5: high heat.Add the rice to the boiling broth, spread it evenly, and leave it on high heat. The broth should maintain a vigorous boil. The rice begins to absorb liquid quickly.

Minutes 5–16: medium heat.Reduce to medium heat. The rice continues to absorb the broth gradually. Do not touch or stir. If it seems to be drying out too quickly, you can add a little hot broth (never cold) around the edges.

Minutes 16–18: high heat.Turn the heat up to maximum to form the socarrat. Watch for the smell: toasted yes, burnt no.

Minute 18: Remove from heat.Take the pot off the stove, cover with a dish towel, and let rest for 5 minutes before serving.

With good Bomba rice, you already have the essentials. The rest is a matter of heat, patience, and a few ingredients that make all the difference: authenticLa Mancha PDO saffronand, if you want to stack the odds in your favor,Carmencita paella seasoning, which combines the ideal spices in just the right proportions.