For a foolproof paella, Bomba is the perfect rice. Bomba absorbs three times its volume in broth, yet each grain retains its shape and texture. For the novice paella cook to the experience chef, there is no better paella rice.

Bomba is a short grained rice that matures slowly, creating a dense grain that absorbs the flavors of your paella without becoming soft or mushy. Santo Tomas rice is grown naturally with no pesticides or fertilizers in the Albufera Nature Reserve near Valencia.

Bomba was almost forgotten, a special strain found in only a few areas. Thankfully, paella chefs from Valencia began to spotlight this special rice and soon its fame spread.  Today Bomba is available to restaurants and home cooks alike.

Rice is the most critical ingredient for paella.  This is the reason many paellas are called "arroces (rices)" in Spain. There is no substitute for Spanish short grained paella rice  - Italian Arborio rice is too creamy, Asian rice is too sticky and long grain rice is not absorbent enough.  It is worth a few extra dollars to make your paella a success!