Paella Rice: Bomba vs. Arborio

Camino chef Russell Moore pours rice right into a pan for his paella dish on Monday, Aug. 20, 2012 in Oakland, Calif. Moore’s paella consists of rabbit, shellbeans, romano beans, tomato, chilies, rice, crepinette and is cooked within the restaurant fire for about twenty minutes. (Aric Crabb/Employees)

The important thing to an incredible paella lies within the rice, each the uncooked ingredient and the way you deal with it throughout the cooking.

Spaniards use Bomba rice of their paella. These short-grain rice varieties grown close to the village of Calasparra are recognized for his or her potential to soak up water — one and a half occasions as a lot water as common rice varieties with out turning mushy. For those who’re utilizing Bomba in your paella, you’ll add three cups of liquid for each cup of uncooked rice. Bomba is on the market at Berkeley’s Spanish Desk, specialty kitchen boutiques equivalent to Sur la Desk and a few grocery shops.

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