• Perfect for Paella, holds shape
• Grown slowly in cold, mountain water
• Absorbs 30% more broth than regular rice
• Free of all pesticides & herbicides

Of the two types of classic short grain rice grown in Calasparra, Bomba is the supreme strain.

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. (more info)

• Perfect for Paella, holds shape
• Grown slowly in cold, mountain water
• Absorbs 30% more broth than regular rice
• Free of all pesticides & herbicides

Of the two types of classic short grain rice grown in Calasparra, Bomba is the supreme strain.

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.

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 differs from Italian Arborio rice, which is bred to be creamy, and Asian rice, which is meant to be sticky. Bomba absorbs three times its volume in broth (rather than the normal two), yet the grains remain distinct.

If you plan to develop a rich and flavorful broth for your paella, Bomba rice will show your skill to its best advantage. It is totally free of all pesticides, herbicides, etc. No chemicals of any kind are added during processing.

Bomba is an ancient strain of rice that matures very slowly. It is grown in fresh mountain water around the town of Calasparra in Murcia. 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 50% more broth than is the case with the ordinary rices we are accustomed to.

When you are making paella, this is just what you want to bring uniform flavor to your creation. This is why Bomba is the correct choice when only the best of the best will do. Each bag is individually numbered by the producer.

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Uno de los dos tipos de arroz de grano corto clásico que se produce en Calasparra, Bomba es la veta mejor. Hasta hace poco, muchos temían que se extinguiera.

Bomba casi había desaparecido de la tierra porque necesita cuidado intensivo para florecer. Afortunadamente, los chefs de alto standing crearon demanda, y hoy en día Bomba está disponible de nuevo para placer de los amantes de la gastronomía más exigentes. La diferencia básica entre el arroz Bomba y los demás es que el Bomba se ensancha como un acordeón en vez de crecer longitudinalmente como hacen otros tipos de arroz. Es distinto del arroz Arborio italiano, que se cultiva para que sea cremoso, y el arroz asiático, que se hace para que sea pegajoso. El Bomba absorbe tres veces su volumen en caldo (en vez de la medida normal del doble), pero los granos se mantienen separados. Si tiene pensado preparar un caldo rico y sabroso para su paella, el arroz Bomba le mostrará cómo es capaz de aprovecharlo al máximo.

Bomba es una veta de arroz antiquísima que madura muy lentamente. Se cultiva en agua fresca de montaña alrededor de la ciudad de Calasparra en Murcia. El arroz Bomba produce un grano excepcionalmente deshidratado cuando se cultiva, por la cantidad de tiempo que ha tardado en madurar. Esto les permite absorber 50% más de caldo que los arroces normales a los que estamos acostumbrados.

Cuando haga paella, esto es exactamente lo que necesita para darle un sabor uniforme a su creación. Por eso Bomba es la elección correcta cuando sólo lo mejor de lo mejor es suficiente.
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