What type of rice should you use for paella?There are dozens of varieties of rice, but Valencian chefs are in no doubt: Bomba is the one that works best in a paella pan. And this isn’t just an arbitrary tradition: there are very specific 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 types of starch that determine how the rice behaves when cooked — and this is noticeable from the very first bite.During cooking, it produces what is known as the ‘accordion effect’: the grain swells and elongates rather than bursting open and releasing its starch. The result:It absorbs up to three times its volume in stock, thereby concentrating all the flavour of the sofrito and the stock into every grain.It remains firm and well-separated, without that mushy texture that occurs when rice releases too much starch.It’s forgiving of timing mistakes: an extra minute won’t turn it into porridge. Ideal if you don’t make paella every week.Genuine Valencian Bomba riceNot all rice labelled ‘bomba’ produces the same result. The difference lies in where and how it is grown.The one we use and recommend is Bomba 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 the ‘Arroz de Valencia’ Protected Designation of Origin. This is not just a decorative label: it guarantees that the grain has been grown in this specific ecosystem, with its naturally flood-prone soils and microclimate, which give it that absorbency and firm texture that never falls apart.500 g — €4.90 → To try it out or for paellas serving 4–5 people.5 kg — €41.99 → For those who’ve made this their go-to rice. Much better value per kilo.How much rice per person for a paella?Between 80 and 100 grams of Bomba rice per person.That said, as you don’t always have a set of scales to hand, there’s a trick that works very well: a good handful per guest. A closed handful in an adult’s hand is equivalent to around 80–90 g of Bomba rice. If your guests have a hearty appetite or if there aren’t many side dishes, increase this to 100 g (a very generous handful).With the 500 g pack of Sivaris, you’ll have more than enough to feed 5–6 people. With the 5 kg bag, you’ll have enough to make around fifty portions – enough to prepare plenty of paellas throughout the year.Cooking time for paellaSivaris Bomba rice takes around 18 minutes to cook from the moment you add it to the boiling stock.Minutes 0–5: high heat. Add the rice to the boiling stock, spread it out evenly and leave it on a high heat. The stock must maintain a vigorous boil. The rice will start to absorb the liquid quickly.Minutes 5–16: medium heat. Reduce the heat to medium. The rice continues to absorb the stock little by little. Do not touch or stir it. If you notice it’s drying out too quickly, you can add a little hot stock (never cold) around the edges.Minutes 16–18: high heat. Turn the heat up to maximum to form the socarrat. Watch out for the smell: toasty yes, burnt no.Minute 18: remove from the heat. Take the pan off the heat, cover it with a tea towel and leave to rest for 5 minutes before serving.With a good Bomba rice, you’ve already got the essentials. The rest is a matter of heat, patience and a few ingredients that make all the difference: authentic La Mancha PDO saffron and, if you want to give yourself the best chance of success, Carmencita paella seasoning, which combines the ideal spices in just the right proportions.