Paella rice - Bomba rice, 5 kg.

The Essential Rice for Paella

Bomba rice is considered one of the best rice varieties in the world for making paella. Native to Spain, it is particularly prized for its ability to absorb flavors while retaining its shape.

A traditional crop in Spain

This rice belongs to the Japonica family and features round, pearly grains. It has been cultivated for generations in the Albufera Natural Park, near Valencia, a region renowned for the quality of its rice fields.

A unique “accordion” effect

When cooked, Bomba rice swells without bursting, gradually absorbing the broth. This “accordion” effect allows it to capture maximum flavor while retaining whole, well-separated grains.

Exceptional culinary quality

Its chemical composition, with an ideal balance of amylose and amylopectin, gives it a perfect texture: it doesn’t stick and remains firm even after prolonged cooking.

Ideal for all your rice dishes

Bomba rice is particularly recommended for paella, but also for all Mediterranean rice recipes: seafood rice, meat rice, or traditional Spanish dishes.

Cooking tips

For a successful paella, use about 4 parts water to 1 part rice. Cooking time is approximately 18 minutes. It is recommended not to stir during cooking to achieve optimal results.

A rice that doesn’t stick

Bomba rice absorbs a large amount of liquid while remaining perfectly separate. It is very difficult to overcook or make sticky, making it a safe choice for successful dishes.