However, there is no right answer, because this medium-grain rice has some varieties. Hence, the right rice type will depend on many factors such as rice availability in your area, paella recipe or your expertise level, for example. These varieties obey to a Certificate of Origin. Once it has been established that the best paella rice type is the medium-grain, the choice does not end here.
Spain is one of the countries with the most varied and richest rice production, with up to , varieties of rice. Without a doubt, the protected denomination of origin that will best adapt to rice paella will be the one that comes from the place where paella has become a seal of identity: Valencia.
Do you already know where is paella from? So, within the Valencia denomination of origin, we find three main varieties: Senia, Bomba, and Albufera. The Senia variety offers us a great transmission of flavors through its creamy surface. The weak point of this rice is that the interior and superficial humidity make it a type of rice whose grains are difficult to separate.
Definitely, it does not withstand overcooking, running the risk of overcooking. Then, I would say this is not the best one for beginners, however, following my guidance it should not be a big deal. Bomba variety is the best known of the three, and its main characteristic is that it holds up better to cooking than the Senia variety.
It is widely used in restaurants because of the large amount of rice they prepare and the cooking margin it offers. Find Bomba Rice here. Finally, the Albufera variety, which ranks between the two above in terms of characteristics and cooking times.
It is pearly round rice, actually and hybrid of Bomba and Senia varieties, so it has the attributes of both them. From the first variety, it obtains its excellent capacity to absorb the stock, and from the second, its great resistance to over-cooking, resulting in loose rice with a smooth and creamy texture. Cultivated since the 17th century, it is also the first rice in the world to obtain a Denomination of Origin. The type known as Calasparra rice is actually the Sollana rice variety.
In cooking, you need 3. Therefore it has a great capacity of adsorption and great resistance to being filled with other grains of rice. From Calasparra you can also find the Bomba variety. It is highly absorbent — 2. Find Calasparra Rice here.
Here you have my top 2 paella rice types:. Find Senia Rice here. Bomba rice is the best type when it comes to Paella Valenciana the original style , because of the way it has to be made making the broth on the paella pan.
Rice types like Bomba, Calasparra, or other suitable short or medium grain rice are quite easy to find in Spain. Nonetheless, in the event that you are outside Spain, buying these assortments can be troublesome since they are just accessible online or at gourmet and ethnic markets.
Along these lines, just utilize medium or short-grain rice. One type that produces decent outcomes in Spanish rice dishes is Calrose rice. The Calrose assortment is short grain rice, created by the Rice Experiment Station at the University of California, Davis from the japonica assortment. It is currently generally developed in the Pacific Rim and Australia. Calrose is promptly accessible in general stores in the USA and Australia and can be a substitute for the Spanish varieties.
However, it will never be the same that with proper paella rice. Online , things are easier as you can find more suitable rice varieties for paella. In supermarkets and groceries , you can find a suitable type usually labeled as Paella rice , even in some of them you can find the bomba variety. However, if you want the best in order to nail your paella, online is the easiest source to find the appropriate rice type.
There are several types of rice in the market and we must pay attention to which one we choose in order to obtain a quality paella. Rice is often by the length of its grains, with long-grained rice measuring over 7mm, medium-grain rice mm, and short-grain rice less than 5mm.. These varieties refer to the length and shape of the grain. Simply speaking, long grain rice will have a longer cylindrical shape, whereas short grain rice will be shorter and wider.
Short-grain rice named for its size, is only a tiny bit longer than it is wide, so it is short and plump. The grains stick together and clump up or sticky when cooked. Long grain rice, which for this must exceed 6 mm in length and is characterized by rapid cooking, which causes it to remain whole and loose. It is mainly used in salads and white rice dishes, as well as a side dish. Medium-grain rice is between 5 and 6 mm long.
Tender, moist, and a bit chewy, the grains tend to stick together a bit. It is typically associated with paella because it is creamy when cooked. Medium grain rice is also particularly suitable for baked rice, desserts, and other dishes that use liquids in the cooking method.
This type absorbs not only the liquids but also its taste. Sticky rice is also known as sweet rice or glutinous rice.
This variety is grown mainly in Southeast and East Asia and is used in many traditional Asian dishes, desserts, and sweets. Either steep the saffron in your warm stock for at least 15 minutes, or crush it with a pestle and mortar and add either directly to the stock or put it in with your paprika. If you can't find a good paella rice in your local supermarket or deli you can buy specially procured paella rice right here on Saffrondust with free shipping anywhere in Australia.
At Saffrondust we stock the largest range of saffron in Australia and all of our saffron is imported direct from the manufacturers overseas and never repackaged locally. We are passionate about our saffron quality and we source the best. That tiny pinch or two of saffron that you use in your recipe is very important, and stale or low grade saffron will just not do the job properly.
It is our mission to make sure that your saffron performs authentically and consistently every time. Our biggest satisfaction is winning repeat orders from our valued customers. Interested in paella? Read more of our paella inspired articles :. Copyright saffrondust. All Rights Reserved. All prices are in AUD. Compare Now. Please wait My Account Sign in or Create an account.
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I wash it ahead of time, swish it around in water, pour the liquid off five, six times. Whether you choose Bomba, Arborio or take the well-washed Moore route, the other half of the puzzle lies in how you cook it. You want that crust on the bottom.
Turn the pan every now and then, so every part of the pan is heated evenly. Cook the paella until the rice at the bottom is done and the rice at the top is almost done.
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