Grain
Bomba
A tier
Bomba is Spain's elite paella rice: short, pearly grains that swell dramatically—up to three times—while staying separate and firm. It drinks stock without bursting, so traditional wide-pan paellas can finish with a dry top and socarrat crust at the base. More expensive and thirsty than ordinary medium-grain; liquid ratios must match its appetite. Do not stir paella once stock is in. Use quality sofrito and saffron-friendly stocks that reward the grain's absorption. Also excellent for arroz a banda and similar dry Spanish rice dishes. Rinse only if the miller suggests; many cooks go straight from bag to pan.
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History
Bomba-type rices were grown for Spanish dry-rice dishes.
Valencian paella culture elevated Bomba’s reputation.
Calasparra rice PDO included quality short grains for paella.
Export chefs specified Bomba for restaurant paella.