Bomba Rice DOP
The Golden Standard for Your Paella
A pantry essential for Valencian cooking and a jewel of the Calasparra region prized by Spanish chefs.
TASTING NOTES FROM THE CURATOR
A Spanish Arroz Rendondo or short grain with a lovely pearl color, this particular Bomba Rice absorbs more broth (almost three times more compared to the average grain) and expands in length, compared to other variants that expand in width. For these reasons, the Bomba rice holds immensely more flavor without turning mushy, is toothsome to the bite, with the grains remaining separate during the cooking process.
PREPARATION OR PAIRINGS
Cook approximately for 18 minutes (approximately 3 cups of liquid for every 1 cup of rice) for a toothsome bite, Bomba Rice is already sumptuous prepared with standard Filipino fares.
However, Bomba Rice is a perfect match made for the Spanish Paella. Prepare a traditional paella with chorizo and seafood, orif your family prefers it, a Valencian Arròs Negre (Paella Negra).
We recommend pairing your seafood paella with a dry rosè or our Lionel Osmin & Cie Sauvignon Blanc Villa Cote D’Argent, the earthiness and subtle saffron note complements beautifully with this classic spanish dish.
Essential for Your Paella
Bomba Rice employs a slow and deliberate maturation process. The difficulty in growing this rice and its longer harvest time makes Bomba Rice very difficult to find–even in Spain–but prized for an infinitely more flavorsome rice when it comes to Paella making. Delicious, toothsome and far more forgiving for beginners to use, Bomba Rice is the crème de la crème for paella making.
Store your uncooked rice in a tightly closed container in the pantry. If moisture is kept out, the maximum storage time for good flavor is 1 year.