Bomba Paella Rice by Peregrino

Bomba is the supreme strain of rice in all of Spain. Bomba absorbs three times its volume in broth (rather than the normal two), yet the grains remain firm and delicious. For the perfect paella, there is no substitute.

Bomba is an ancient strain of rice that matures very slowly. Remarkably, Peregrino Bomba rice is grown in the mountains, in the village of Calasparra, Murcia. There the paddies are filled with pure mountain water, which slows the maturing process of the plants - 30% slower than other kinds of rice. This longer growing period produces grains that are exceptionally dry and ready to absorb the full flavors of paella.

Until recently, many feared that this special strain of short-grained rice would become extinct. Bomba had all but disappeared because it requires intensive care to flourish. Fortunately, alert gourmet chefs demanded this exceptional rice, so that today Bomba is once again available for the pleasure of discriminating food lovers.

Rice is the most important ingredient in paella, which is the reason many paellas are called "arroces" in Spain. 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.

How should paella rice be stored before cooking?

Unopened packages of paella rice should be kept in a cool, dry place away from direct sunlight and moisture. A pantry or cupboard is ideal for maintaining freshness and texture.

What is the best way to store cooked paella rice?

Once cooked, allow the rice to cool slightly, then transfer it to an airtight container and place it in the refrigerator. For optimal quality, use within two to three days.

How will my order be packed?

La Tienda packs products carefully to ensure they arrive in top condition. Items will arrive in La Tienda branded boxes.