Editorial Reviews:
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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.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.
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