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XL Bomba Paella Rice by Peregrino (RC-04)

Ample 11 Lb Sack of the Ultimate Paella Rice

All Natural

Price: $69.95
XL Bomba Paella Rice by Peregrino

Description

  • 100% organic, no herbicides used!
  • Absorbs 3 times its volume in broth!
  • Size - 11 lbs/5 kilos (about 22.5 cups)

(en español abajo)

Here is a family-sized sack of Bomba, the supreme short grain rice grown in Calasparra. What makes Bomba rice so unique is that it expands in width like an accordion rather than longitudinally, as do other rice strains. It differs from Italian Arborio rice, which is bred to be creamy, and Asian rice, which is meant to be sticky. Bomba absorbs three times its volume in broth (rather than the normal two), yet the grains remain distinct. When you are making paella, this is just what you want to bring uniform flavor to your creation.

Bomba is an ancient strain of rice that matures very slowly. It is grown in fresh mountain water around the town of Calasparra in Murcia. Bomba rice produces an exceptionally dehydrated grain when it is harvested, because it has taken such a long time to mature. This enables it to absorb 30% more broth than is the case with the ordinary rices we are accustomed to. It is totally free of all pesticides, herbicides, etc. No chemicals of any kind are added during processing.

Until recently, many feared that the strain would become extinct. Bomba had all but disappeared from the land because it requires intensive care in order to flourish. Fortunately, alert gourmet chefs created a demand, so that today Bomba is once again available for the pleasure of discriminating food lovers.

This is why Bomba is the correct choice when only the best of the best will do. Each bag is individually numbered by the producer.

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Uno de los dos tipos de arroz de grano corto clásico que se produce en Calasparra, Bomba es la veta mejor. Hasta hace poco, muchos temían que se extinguiera.

Bomba casi había desaparecido de la tierra porque necesita cuidado intensivo para florecer. Afortunadamente, los chefs de alto standing crearon demanda, y hoy en día Bomba está disponible de nuevo para placer de los amantes de la gastronomía más exigentes. La diferencia básica entre el arroz Bomba y los demás es que el Bomba se ensancha como un acordeón en vez de crecer longitudinalmente como hacen otros tipos de arroz. Es distinto del arroz Arborio italiano, que se cultiva para que sea cremoso, y el arroz asiático, que se hace para que sea pegajoso. El Bomba absorbe tres veces su volumen en caldo (en vez de la medida normal del doble), pero los granos se mantienen separados. Si tiene pensado preparar un caldo rico y sabroso para su paella, el arroz Bomba le mostrará cómo es capaz de aprovecharlo al máximo.

Bomba es una veta de arroz antiquísima que madura muy lentamente. Se cultiva en agua fresca de montaña alrededor de la ciudad de Calasparra en Murcia. El arroz Bomba produce un grano excepcionalmente deshidratado cuando se cultiva, por la cantidad de tiempo que ha tardado en madurar. Esto les permite absorber 50% más de caldo que los arroces normales a los que estamos acostumbrados.

Cuando haga paella, esto es exactamente lo que necesita para darle un sabor uniforme a su creación. Por eso Bomba es la elección correcta cuando sólo lo mejor de lo mejor es suficiente.


Ingredients

Rice.

based on 9 reviews

  • Joel Greenleaf - Dayton, OH  
    "This rice is the only rice I use to make paella. It retains the flavor much more than any other product that I have tried over the past 30 years of cooking paellas. "
  • Thomas Mora - South Londonderry, VT  
  • Aaron Hascher - Southaven, MS  
    "I've tried to make paella WITHOUT Bomba rice and it's always failed. I'm going to stay with the true and tried best from now on."
  • Shawn Clark - Independence, Missouri  
    "Was great in my carefully prepared Paella (spanish chorizo, pork, chicken, and chile) but not substantially more absorbent than Italian arborio and spanish La Compana that I've used several times each before. In actual practice when determining the amount of stock to use they have proven equivalent. I need to test again with seafood paella."
  • Stephane Girois - Norfolk, Virginia  
    "Made my best paella so far.."
  • Kevin  
    "Worth every penny. If you want to make the best paella, you have to use the best ingredients. Kevin, Tbilisi, Georgia"
  • Mylamber  
    "Perfect Paella rice - the rice makes all the difference!!!! Great value as I can't find this locally. Quickly shipped and well packaged."
  • Bob G  
    "Superb in paella."
  • Santo  
    "Best. Rice. Ever."
  • Jim Ellsworth  
    "I like rice! Many years ago I discovered Middle Eastern cooking and the Moorish influence on Andalusia makes its cuisine instantly "homey" for me. I certainly have enjoyed my share of Indian Basmati rice in Middle Eastern dishes and it is unsurpassed but, for paella, this is the way to go. The kernels cook up plump and tender and stay separate and they do absorb all the fine flavors a true Valenciano might put into a casuela. This rice works, ships "clean" and is one I keep reordering."

Video

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