DIFFERENT TYPES OF RICE FOR PAELLA
- Armando´s European Food
- Mar 18
- 1 min read
Choosing the right rice for paella is the key that defines the success of the most emblematic dish of Spanish cuisine.
The choice of rice is crucial to achieving a perfect paella, as not all rice varieties are capable of absorbing flavors or maintaining an optimal texture during cooking. Bomba rice, originating from Valencia, is preferred by many chefs due to its ability to absorb a large amount of liquid and flavors without losing its consistency, offering whole and firm grains that do not easily overcook.
Another highly valued type is Calasparra rice, grown in Murcia under special conditions that make it unique in texture and flavor. This medium-grain rice also stands out for its ability to absorb flavors and maintain a pleasantly creamy and at the same time consistent texture, making it ideal for traditional paellas, soupy rice dishes, and creamy rice dishes.
Finally, there is Senia rice, very popular in the Valencian Community, which provides a creamier and tender texture thanks to its higher starch content. Although it requires special attention to avoid overcooking, it is highly valued by those who prefer juicier and slightly creamy paellas. Ultimately, carefully selecting the rice is essential to guarantee the authentic gastronomic experience that a good Spanish paella represents.
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