Bomba rice

Bomba Rice is a short-grain variety of rice (Oryza sativa) that is cultivated in the eastern parts of Spain. It is highly prized and is specifically used in the Spanish dish Paella.

History

Bomba rice has been grown in Spain for centuries, particularly in the regions of Valencia and Catalonia. It is believed to have been introduced to Spain by the Moors during their occupation of the Iberian Peninsula.

Characteristics

Bomba rice is known for its ability to absorb large amounts of liquid, up to three times its volume, without becoming mushy. This makes it ideal for dishes like paella, where the rice absorbs flavors from the other ingredients. The grains of Bomba rice are short and round, and they expand in width when cooked.

Cultivation

Bomba rice is grown in the Ebro Delta and the Albufera natural park. These areas provide the ideal conditions for growing this type of rice, with a warm climate and abundant water supply. The cultivation of Bomba rice is labor-intensive, which contributes to its high cost compared to other types of rice.

Culinary Uses

Bomba rice is most commonly used in the preparation of paella, a traditional Spanish dish that combines rice with a variety of other ingredients such as seafood, meat, and vegetables. The ability of Bomba rice to absorb flavors makes it the preferred choice for this dish. It is also used in other Spanish rice dishes such as Arroz negro and Arroz a banda.

See Also

• Rice
• Paella
• Spanish cuisine