If there's one dish that epitomizes Spain in all its splendor, it's undoubtedly paella. But beyond the sauce, the broth, and the star ingredients, there's one detail that makes the difference between a spectacular paella and a disappointing one: the rice. Not just any rice is suitable for this delicacy.
So, what's the best rice for making paella ? Below, we'll tell you which varieties work best and why. Let's get to it!
The importance of choosing the best rice for paella
Why is the type of rice key to a perfect paella?
The type of rice determines how it behaves during cooking and how it absorbs the flavors of the broth. Short-grain rice, such as bomba, is especially valued for its ability to retain liquid without losing its shape. This results in a firm yet tender texture, ideal for paella. Similarly, these rices have a high starch content, which allows them to better integrate flavors.
On the other hand, using the wrong type of rice can ruin the entire effort. Long or aromatic rices tend to be less absorbent and can result in a bland paella or with sticky grains. Therefore, choosing the right type of paella rice is essential to ensure that every bite is an explosion of flavor.
Characteristics of the ideal rice for paella
The best rice for making paella should be short-grained and round-grain, as this type has a greater capacity to absorb broth and flavors. It should also be resistant to overcooking, maintaining its shape and texture even after prolonged periods on the stove.
Another key characteristic is its uniformity. The grains must be uniform in size and shape to ensure even cooking. This improves the presentation of the dish and also its consistency on the palate.
Finally, good rice should also have a pearly appearance due to its starch content. This is crucial for giving paella its characteristic flavor when cooked correctly.
Types of rice for paella : which is the best?
Albufera Rice: perfect balance between flavor and texture
At El Paeller, we recommend Albufera rice , a variety created by crossing Bomba, Senia, and Bahía rice. This combination offers the best of both worlds: the absorption capacity of traditional rice (Senia and Bahía) and the cooking resistance of Bomba.
Albufera rice has a creamy core and a firm exterior, allowing it to absorb broth well while retaining its structure without overcooking. This makes it ideal for dry paellas , where the balance between flavor and cooking quality is crucial.
Bomba Rice: resistant, but less expressive
Bomba rice is highly prized for its ability to maintain its shape even during prolonged cooking. It has an "accordion"-like behavior: it swells when it absorbs liquid, but shrinks back when it cools, making it very beneficial for less experienced cooks.
However, it absorbs less flavor than other varieties such as Albufera, which is why it is not always the first choice for those seeking maximum flavor intensity in every bite.
Senia and Bahía rice dishes: intensity in its purest form
Although less well-known internationally, Senia and Bahía are two traditional varieties grown in the Valencian Community. Their high amylopectin content allows them to absorb a large amount of broth, resulting in flavorful rice dishes.
Of course, they require precision: they are more sensitive to cooking . A mistake with the stove or timing can easily cause them to overcook, which is why they are usually in the hands of expert cooks or those who have mastered their paella.
Marisma Rice: the perfect ally for creamy and brothy rice dishes
Marisma rice is a round-grain variety with a very high absorption capacity, making it the ideal choice for dishes where broth is the main ingredient: creamy rice dishes, brothy rice dishes, and risottos.
Its texture is smooth and creamy, and its internal structure tends to release more starch during cooking, which adds density and lightness to the dish. However, it is not suitable for dry paellas, as its tendency to release starch can prevent the grain from remaining loose and separated, as required in this type of recipe.
Therefore, if you're preparing lobster rice, rice with crust, or a Mediterranean-based risotto, Marisma is an excellent companion. But if we're talking about authentic Valencian paella, it's better to opt for varieties like Albufera.
Can you make paella with other types of rice?
Technically, you can make a paella with other types of rice if you don't have access to specific varieties like Albufera or Senia. Trust us, we've seen it all in this field, even paellas made with basmati rice! However, you must be very careful with the proportions and cooking times. Long-grain or aromatic rice won't absorb the flavors as well or have the same texture.
So, if you decide to experiment with other types of paella rice, be sure to adjust the amount of broth and constantly monitor the cooking process to avoid undesirable results.
Factors to take into account when choosing the best rice for paella
Rice origin and quality: why does it matter?
Believe it or not, the place where rice is grown can significantly affect its flavor and texture. Rice grown in Valencia, for example, has a Protected Designation of Origin (PDO) due to its unique characteristics: homogeneous grains, high starch concentration, and excellent liquid absorption capacity. Therefore, choosing them guarantees authenticity and quality.
Differences between domestic and imported rice
When it comes to preparing an authentic Valencian paella, the difference between local rice and rice from abroad is greater than it seems. National rice, especially that grown in Valencia, has its own unique flavor: the climate and soil give it a firmer grain with better absorption capacity.
On the other hand, imported rice, while not bad, tends to have less starch and doesn't absorb broth as well. This can cause your paella to lose flavor or make the rice stickier.
Where to buy the best rice for making paella ?
To ensure maximum quality, in our store you'll find a wide variety of domestic alternatives, grown under the best conditions to ensure their authenticity and impeccable flavor.
Tips for cooking paella with the perfect rice
Amount of broth according to the type of rice
Each type of paella rice absorbs broth in its own way, so the amounts must be adjusted accordingly. For example, Bomba rice requires more liquid, around 3.5 parts broth to 1 part rice. On the other hand, varieties like Senia and Bahía require slightly less, between 2.5 and 3 parts broth to 1 part rice, to achieve the ideal texture.
Ideal cooking time for each variety
Cooking time also varies depending on the type of rice you use: while bomba takes about 18-20 minutes to cook properly, other varieties such as senia may require less time due to their lower resistance.
Of course, always keep in mind that, regardless of the type, the trick is to start on high heat for the first few minutes, then lower it to medium, and finish on low heat for a delicious result. And don't forget to let it rest for about 5 minutes before serving.
Should you wash rice before making paella?
Here's the usual debate: should you wash or not wash the rice before making paella? The truth is, it all depends on what you're looking for. If you wash it, you remove some of the starch, which helps the grains stay looser and not clump together. But on the other hand, you also lose some flavor and some nutrients.
And if you choose not to wash it, the rice will absorb the broth better and have a more intense flavor, although the texture may be a little stickier. So, in the end, the decision is yours: do you prefer looser rice or more flavorful rice? It's your choice!
Ultimately, the rice you choose will make the difference in your paella, giving it that authentic touch that makes it irresistible. And if you want to make sure you're using quality ingredients, check out our website. At El Paeller, you'll find all the ingredients you need to cook like a true paella professional. Place your order now and bring the taste of Spain to your table!
