One of the most well known dishes in Spain is paella but what is lesser known is the specific variety of rice that makes this dish possible. The variety of rice is called bomba, commonly referred to as Valencia Rice (named for the region in Spain where it most commonly grown). This rice is known for its non-stick properties and is also able to absorb two to three times its volume of water without spoiling. These two properties make it perfect for paella; long duration of cooking paired with absorption of all the delicious spices and flavors in paella. The name of the rice, "bomba", gets its name from the Spanish word “bombeo” which means “to pump”, which I interpret as a reference to pumping the rice full of fluid.
The rice also has a slightly nutty taste which adds to the overall experience of paella as well. I've seen this rice used in soups but not many other dishes and I've also never seen a paella without this type of rice. The status of the rice is a critical part of the pallea experience. The rice can not be too hard nor too soft, rather the texture must be just right.
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