bomba rice

Bomba rice the recipe for Valencian paella

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Paella is a typical dish of the Spanish culinary tradition. The first paella cooked in history is the one with the typical recipe of the city of Valencia. Meat, fresh seasonal vegetables, aromatic spices, saffron, and the very original Bomba rice. The basic and fundamental ingredient of this dish, making it unique and appreciated all over the world, is the basis of many balanced diets. The cereal, belonging to the grass family, is grown and produced in the lake area of ​​Albufera, in southwestern Spain.

The territory of the rice fields is located right inside the Albufera Natural Park and the rice that is grown there has earned the Denomination of Origin mark. This is a prestigious brand recognized by the regulatory council of the “ Arròs Valencia” designation of origin, whose work aims at the protection and dissemination of typical products originating in the area.

The origins of Paella

The paella was first prepared by Spanish farmers from the areas surrounding the city of Valencia. Farmers needed a quick and easy dish to prepare, based on the typical products of the area. The Valencian countryside has always been very rich in fresh vegetables in every season and white meat, such as poultry and rabbits. To these ingredients were then added spices to flavor and saffron to complete the work.

At the base of all the Riso Bomba, a typical cereal of the area, with a low starch content that keeps cooking splendidly, without ever overcooking. The result was a dish above all expectations. A unique dish of its kind that still meets today, as in the past, acclaim, and recognition. It is likely that the peasants of the time did not realize what they had just invented. A dish that with the passage of time has traveled around the world, obtaining supporters and promoters of every breed.

Paella: the origin of the name

Paella names a dish, which takes its name from the pan in which it is cooked. In other words, paella is a real pan from which the handle has been removed and replaced with two practical side handles. The number of handles varies according to the diameter, the larger it is, the greater the number of handles added. The pan for cooking paella is very robust, resistant, and capacious. In fact, it must be able to bear the weight of all dishes, rice bombs plus condiments. The diameter varies according to the portions to be cooked. Normally, a standard pan measures about 20 cm, but there are also larger ones ( 20 cm = 1 portion up to 55 cm = 15 people ).

Bomba rice

Paella is a dish cooked for a thousand occasions. From the most elaborate Sunday meal, to that with family and friends to be enjoyed at the town fair. On these last occasions, the pan used to cook paella even reaches disproportionate sizes! This dish of the Spanish culinary tradition is in fact considered a symbol of celebration and social gathering.

The best material for paella is hand-worked iron. Today, however, there are different materials on the market, from steel or industrial iron.

The culinary art of paella

Paella is not just a dish, it is a symbol. It represents an ancient Spanish tradition, handed down from generation to generation. Originally paella was prepared in the open air, over a fire fueled by orange tree wood. The orange fruit tree was readily available in the Valencian countryside and gave a very special aroma to the dish.

Another great and appreciable characteristic of orange wood was, and still is, the ability to burn constantly and to be easily controlled. A very important peculiarity since the paella, during its preparation, requires that the fire is adjusted at different times.

Today the most popular way to cook paella is to use a circular gas coil. The coil distributes the heat evenly, through a balanced flame that comes out of three adjustable rings, which take the name of ” paellera “.

Bomba rice and Valencian paella

To be considered perfect, the paella must be cooked using a variety of rice called: “ Riso Bomba ”. Bomba rice lends itself perfectly to the preparation of this dish because it is low in starch, unlike other varieties in circulation. The low starch content allows the rice to keep cooking, without ever overcooking.

Furthermore, at the end of cooking, it does not flake, it is not sticky or sticky and above all, it does not crumble. The beans remain distinct from each other and perfectly absorb all the flavor and taste of the side ingredients. In fact, Riso Bomba has the peculiarity of being able to absorb water and/or cooking broth very well, capturing the flavors and transforming itself into a treasure chest of explosive taste.

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