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You can buy Spanish rice on Amazon, World Market or an international food market. Reduce heat and simmer gently. Stir to coat and toast rice for about 2 minutes. You do not need to be a culinary chef on the coast of Spain to make a great paella, you just need the right ingredients and techniques. Bomba Rice has a pearly core and a decent ratio of Amylose Starch to Amylopectin Starch.Put another way, it has some “sticky starch” and a good bit of “starchy starch” which makes it highly absorbent. Other Spanish short-grain varieties, such as Bahía, Albufera, Calasparra, and Senia, will also do. It’s a short grain rice that absorbs more water than regular rice, without turning mushy. Because it also has a hard shell it won’t break easily and can absorb three times its own volume in added liquid without becoming mushy. 6 eggs. Season to taste. Bomba rice, a variety from the eastern coast of Spain, is the best choice when preparing a paella. Luckily for you, there are alternatives to bomba rice that you can use for your paella. The rice can absorb three times its volume in liquid (other rice will absorb two times.) https://www.greatbritishchefs.com/recipes/bomba-di-riso-recipe Serves 6 Ingredients for the rice: 1 kg carnaroli rice. Add peas and parsley and cook for 1 minute. Consequently, the ratio of liquid used for these two rices is 3 to 1, instead of 2 to 1. It's important to use these kinds of rice since they will soak up a lot of liquid, especially the bomba variety. Add capsicum cook 2 minutes. Add tinned tomatoes and stock and bring to a boil. Spanish rice (also called “bomba” rice, calaspara rice, arroz redonda) is traditional in Paella, and it’s what I recommend using. Ingredients for the sauce: Cover with lid or foil for 15-17 minutes or until rice is tender. Bomba rice will only expand in width, not in length, as other grains of rice will. 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