Dacso Bomba Rice Extra (5Kg)

Dasca Bomba Rice Extra

Bomba Rice Extra is a celebrated short to medium grain variety of Japonica rice. Its small, pearly grains are treasured for their culinary performance and versatility in Spanish gastronomy. With a high amylose content, this rice absorbs two to three times its volume in broth or stock without breaking open or becoming mushy. Instead, the grains expand significantly, which is why it is named bomba, yet remain firm, distinct, and resistant to overcooking. This makes it one of the finest rices for professional chefs and home cooks alike.

Widely regarded as one of Spain’s highest-quality rices, Bomba Rice Extra is especially valued for paella and other classic rice dishes. Its neutral flavour allows it to carry the essence of the stock, seafood, and sofrito in which it is cooked, producing a dish with depth and character. This unique balance of absorbency and firmness ensures that each spoonful showcases the true craft of Spanish cooking.

Bomba Rice Extra is not limited to paella alone. Its resilience and distinctive texture make it an outstanding choice for arroz al horno, a traditional baked rice preparation, and arroz seco, a dry-style rice. It also performs beautifully in moist dishes like arroz meloso or rich brothy stews such as arroz caldoso. For many experienced cooks it is the preferred variety for preparing Arroz Negro, the iconic squid ink rice dish with an intense maritime flavour profile.

Cooking Bomba Rice Extra requires a little more liquid and patience than common rices, but the results justify the effort. The best ratio is typically one part rice to 2.5 to 3 parts stock, depending on the dish. Standard cooking time is about 18 to 20 minutes for paella-style preparations, or 15 minutes for broth-based dishes, followed by a five-minute resting period off the heat. This step is essential to achieve perfect texture. The grains should never be rinsed before cooking, as this reduces their ability to absorb flavour.

Our recommendation is to pair this rice with fresh seafood, rabbit and vegetables, or Iberian cured meats, depending on the style of dish you prepare. Its ability to take on the flavours around it ensures a balanced, authentic result that transports you straight to Spain. Whether a dry paella for a summer gathering or a comforting bowl of brothy rice in winter, this grain guarantees quality.

Bomba Rice enjoys official recognition under several prestigious denominations of origin, such as Arroz de Valencia, Calasparra, and Arroz del Delta del Ebro. This controlled cultivation ensures purity, consistency, and a standard of excellence that contributes to its reputation as a gourmet ingredient.

How the Spanish Enjoy Bomba Rice Extra

In Spain, Bomba Rice Extra holds pride of place on family tables and festive occasions. It is most renowned for paella, especially in the Valencia region, where it is combined with rabbit, chicken, or seafood, always enriched with saffron and olive oil.

Further south, it is often used for arroz caldoso, a soupy rice flavoured with fresh fish stock and shellfish.

In Catalonia, it is the star ingredient for arroz negro, coloured with squid ink for a deep, briny character, typically served with a spoonful of allioli.

Spaniards also enjoy it in arroz al horno, where it is baked with meats and chickpeas until tender and golden. This adaptability makes it a staple in Spanish kitchens, suited to gatherings both large and small, where food is shared and savoured slowly.