Calasparra and Bomba are two of the finest rice varieties used to prepare Spanish paella. The particular Bomba paella rice is an ancient strain of rice that matures very slowly and grown in fresh mountain water around the town of Calasparra in Murcia.
One of the basic difference between Bomba rice and others is that Bomba expands in width like an accordion rather than longitudinally, as do other rice strains. It is totally free of all pesticides, herbicides, etc. No chemicals of any kind are added during processing.
Unlike Italian Arborio rice, which is bred to be creamy and Asian rice, which is meant to be sticky, Bomba paella rice absorbs 30% more broth than regular rice. And this brings a unique flavour to your creation.
- Holds shape for your perfect paella
- Grown slowly in cold mountain water
- Absorbs 30% more broth than regular rice
- Free of all pesticides & herbicides
Bomba rice produces an exceptionally dehydrated grain when it is harvested, because it has taken such a long time to mature. This enables it to absorb three times more broth than is the case with the ordinary rices we are accustomed to.
Until recently, many feared that the strain would become extinct. Bomba had all but disappeared from the land because it requires intensive care in order to flourish. Fortunately, alert gourmet chefs created a demand, so that today Bomba is once again available for the pleasure of discriminating food lovers.
This is the reason, Bomba paella rice is the best choice for your paella recipe. Each bag of Bomba is individually numbered by the producer.
