Do not use long grain rice for a Paella
U. S. medium- and short-grain rices have the plump, tender texture and clingy quality that are essential to authentic paella.
Long-grain rice will not produce the proper result.
The traditional Valencia rice, the one generally used for paella, is a round, medium-short grain rice.
It has a marvellous capacity for absorbing the flavours with which it cooks--chicken, pork, olive oil, seafood, vegetables. You have to take care not to overcook it, though, so it doesn't become sticky.
Calasparra (Spanish Short Grain) or arborio rice
If you don't live in Spain and are searching for the right rice for paella, try Italian arborio rice, the sort used for risotto.
It is short-grain like Spanish rice. In fact, the Italians got their risotto dishes from Spain.
Calaspara rice
Calasparra Rice, White, Spain
Very Best Rice In Spain, Medium Grain, Round Rice,Prefered For Paella Cultivated In The Village Of Calasparra , Murcia. When Cooked It's Plump Grain Absorbs Three Times Liquid & Flavour And Stay Firm & Fluffy.
- Water :4 Cups/ Cup of Rice.
- Cooking Time: 25-30 Minutes.
- Yield : 3 Cups/ Cup Of Rice
La Bomba
Many of us prefer the "Bomba" type rice, short and round rice which swells to a thick grain when cooked.
