This round-grain rice (Oryza sativa L.) is known as the rice of Valencia, although it actually comes from India (surprise, right?). But don't worry, it's been cultivated in the lands of the Peninsula for centuries. When it comes to paella, it's practically the Spiderman of kitchens in the eastern part of the peninsula.

What makes this bomba special? Well, it’s a pro at expanding. During cooking, this rice multiplies as if it had a secret power, expanding up to 3 times its original volume, like a grain accordion. And, furthermore, it doesn’t stick to the paella as if it wanted to hug the bottom of the pan. This is due to its amylose content, which gives it the ability to remain consistent and always separated, like a champion of "I don't stick."

This variety is one of the most prized, and the best comes from places like Calasparra (with a designation of origin, meaning the VIP of rice), Moratalla, Silla (Valencia), and especially Pego (Alicante). And yes, it's a bit expensive, but it’s the Beyoncé of rice, your luxury rice.

If you want to see this rice shine like a star, come taste it at the restaurant Cal Teixó in the mountains of the Pyrenees. We promise it will make you feel like you’re on the coast of Valencia, but with more mountains and fewer beaches. And, of course, you have our rice menu at your disposal to give us your feedback (and so we can brag a little about our dishes).

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