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The best rice for paella is Bomba, a Spanish short-grain rice that is able to absorb three times its volume in liquid. When cooked, the grains remain separate and do not stick together. (The rice in paella should be dry and separate when done, not creamy like risotto. Bomba is the rice prized by chefs in Spain; it’s the best of the best.
Founded in 1918, the El Avion company has been sourcing and packing the finest ingredients from around Spain and bringing it to the world stage. This rice is no exception, only the best premium short-grain rice is selected for the best paella results time and time again.
Origin: Spain