aragon, bomba rice with
clams and borage


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Aragon, bomba rice with clams and borage.

 
 

Bomba rice

The Spanish bomba is a short to medium grain rice typically used in paella. Bomba rice is capable of absorbing two to three times its own volume in water, much like the Italian arborio used in risotto. Unlike arborio however, bomba rice is not sticky. This has to do with its higher level of amylose, one of the two components of starch. Starch’s other component, amylopectin, is the sticky part. So if you have a recipe for paella that asks for short grained rice, do not make the mistake of throwing in an Italian family member, but stick (pun intended) to bomba!
 

 
P1040266 bomba.jpg

Bomba rice

The Spanish bomba is a short to medium grain rice typically used in paella. Bomba rice is capable of absorbing two to three times its own volume in water, much like the Italian arborio used in risotto. Unlike arborio however, bomba rice is not sticky. This has to do with its higher level of amylose, one of the two components of starch. Starch’s other component, amylopectin, is the sticky part. So if you have a recipe for paella that asks for short


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