La Fallera Bomba Rice Special Edition (500g)

La Fallera Bomba Rice Special Edition

La Fallera Bomba Rice Special is one of Spain’s most respected rices, chosen by home cooks and professional chefs alike for its unique cooking qualities. Known for its small, round, pearly grains, Bomba is a short to medium-grain Japonica variety cultivated under strict Protected Designation of Origin regulations, including D.O. Arroz de Valencia, D.O.P. Calasparra, and D.O.P. Delta del Ebro.

The name bomba comes from the way the grains swell during cooking. Unlike other rices, which can quickly become sticky or mushy, Bomba grains expand two to three times their size, while always retaining their firm texture and individual shape. This is due to their naturally high amylose content, which makes the rice both absorbent and resistant to overcooking. As a result, Bomba rice is not only forgiving but also reliable for achieving perfect results.

Its neutral, subtle flavour allows it to fully take in the character of the broth or sofrito it is cooked with. This makes it the ideal choice for the Spanish classic paella, where the rice must capture the deep flavours of shellfish, vegetables, meat, and saffron.

Beyond paella, it excels in other dry preparations such as arroz seco, baked dishes like arroz al horno, and moist styles including arroz caldoso and arroz meloso, which are soupy and creamy versions respectively. Its versatility also extends to recipes such as arroz negro, where squid ink gives the dish its rich, dark colour.

Professional chefs prize bomba rice because it behaves predictably during cooking, making it easier to create dishes that balance flavour and texture. Its absorbent qualities mean you can use richly flavoured stocks without fear of the rice losing cohesion. For beautifully delicate results, follow the producer’s recommendation of using 3.5 parts broth to one part rice, cooking for 20 minutes for paella or dry rice dishes, and 18 minutes for broth dishes. After cooking, allow it to rest for five minutes so the grains finish absorbing the last of the liquid. Importantly, do not pre-rinse the rice, as this would reduce its ability to hold flavour.

La Fallera Bomba Rice Special is presented in a limited and numbered edition, which makes it particularly appealing for food lovers seeking the highest quality ingredients. Its premium quality does justify its reputation as one of Spain’s most prized rices. When used in your kitchen at home, it offers you the chance to recreate the richness and elegance of traditional Spanish meals.

How the Spanish Enjoy Bomba Rice Special

In Spain, Bomba rice is best known as the foundation of authentic paella, especially in Valencia where the dish originates. Families often gather on weekends to share a large paella cooked outdoors over a wood fire, enriched with chicken, rabbit, beans, and saffron. Along the coast, seafood paella becomes the star, with mussels, prawns, and squid creating powerful flavours absorbed by the rice.

Beyond paella, locals prepare arroz caldoso, a soupy rice dish flavoured with shellfish stock, or arroz meloso, a creamy, risotto-like preparation, with monkfish or cuttlefish. In Alicante, baked arroz al horno is a traditional choice, with pork, sausages, and chickpeas. Another coastal favourite is arroz negro, made with squid ink, offering both dramatic appearance and deep umami flavour. Each preparation highlights the rice’s ability to absorb flavour while keeping its distinct pearly bite, making it central to Spanish culinary culture.