Choosing the right rice for paella is one of the most important aspects of achieving a perfect dish. Rice is the heart of the dish, and its ability to absorb flavours while maintaining a nice firm texture is what distinguishes a well-made paella.
With the wide variety of rice dishes available on the market, it can be difficult to know which one to choose. At Paella Barcelona Cooking School, we explain the best types of rice for paella, their characteristics and how to ensure your paella is a success.
Why is the type of rice the key to a perfect paella?
Rice is an essential ingredient in any paella, and not just any type of rice is suitable for this dish. What makes rice for paella special is its ability to absorb large amounts of broth while maintaining its shape and not falling apart during cooking.
A good rice for paella should be short or medium grain, with an absorption capacity that allows it to soak up all the flavours without becoming mushy. In addition, its texture should be firm but soft at the same time, creating the perfect balance between each grain.
When choosing the type of rice for your paella, you should consider not only its quality, but also how it interacts with the other ingredients and the broth. Poorly chosen rice can result in a paella that does not reach the right texture or lacks flavour. Therefore, selecting the right rice is a crucial step in achieving an authentic and tasty paella.
The main types of rice for paella: Which one to choose?
Bomba rice: The experts’ favourite
Bomba rice is considered by many to be the best rice for paella because of its unique ability to absorb up to three times its weight in broth without losing its structure. This short-grain rice is mainly grown in the Valencia region of Spain and is famous for its resistance to overcooking.
Bomba rice requires slightly more broth than other types of rice due to its high absorption, making it a perfect choice if you are looking for a paella rich in flavour. Its grain remains firm and separate, creating a palatable texture. It is also ideal for achieving the desired socarrat, the crispy layer of rice at the bottom of the paella pan, which adds a touch of smoky flavour.
Senia rice: Tradition and authentic flavour
Senia rice is another excellent option for cooking paella, especially if you prefer a smoother, creamier texture. This type of rice has a lower absorption capacity than Bomba, but its ability to soak up flavours is unmatched.
Senia rice is typical of the Valencian Community, where it is highly appreciated for its authentic flavour and its ability to give a creamier texture to paella.
However, this rice requires careful control of the heat and cooking time, as it can easily overcook if the amount of broth is not adjusted correctly. If you can master the technique, Senia rice can give you a paella with a deep flavour and rich texture.
Albufera rice: A balance of texture and flavour
Albufera rice is a combination of Bomba and Senia rice, making it an excellent choice for those looking for a balance between broth absorption and creaminess.
It has a good capacity to absorb flavours without losing its shape, which makes it suitable for paellas where the main ingredients have a more delicate flavour, such as seafood.
This rice for paella offers the best of both worlds: the firm and resistant texture of Bomba and the creaminess of Senia, making it a versatile choice for different types of pa
Long grain vs. short grain rice: Why is short grain better for paella?
One of the most common mistakes when preparing paella is to use long grain rice. This type of rice, such as basmati or jasmine, is perfect for dishes where a looser rice is required, but is not suitable for paella.
Rice for paellashould be short-grain or medium-grain, as these have a greater capacity to absorb liquids and flavours.
Short-grain rice, such as Bomba or Senia, absorbs more broth without losing its structure, which is essential to achieve a paella in which every mouthful is imbued with flavour. Long grain, on the other hand, tends to be too loose and does not retain juices well, resulting in a paella with less flavour and an unsuitable texture.
Other types of rice: Which ones to avoid when preparing paella?
Arborio rice: Only for risottos
Arborio rice is known to be the main rice used in risottos, and although it shares some characteristics with paella rice, it is not the best choice. Its ability to release starch during cooking makes it creamy, but this can also result in a paella that is too sticky and dense.
For an authentic paella, it is best to avoid Arborio, as its texture is not suitable.
Jasmine and Basmati rice: Aromatic but inappropriate
Jasmine and Basmati rices are known for their fragrance and their use in Asian dishes. Although they are excellent for these types of cuisine, they are not suitable for paella.
These long grain rices tend to be too loose and light, and do not have the ability to absorb liquids well, resulting in a paella with insufficient flavour and inappropriate texture.
Additional factors to consider when choosing your paella rice
Where to buy paella rice?
To get the best rice for paella, it is important to know where to buy it. If you’re looking for quality rice, it’s best to buy it from shops that specialise in Spanish products or local markets that offer authentic varieties such as Bomba, Senia or Albufera.
You can also find good options in supermarkets, but be sure to read labels and look for rice specifically indicated for paella.
Amount of rice per person: Measurements to make sure you can’t go wrong
One of the keys to a balanced paella is knowing how much rice to use. As a rule of thumb, it is recommended to calculate between 80 and 100 grams of paella rice per person.
This ensures that the rice has enough room to expand and absorb the broth without clumping. Using the right amount of rice also makes it easier to obtain the socarrat and ensures even cooking.
Final tips for the perfect paella with the perfect rice
To make sure your paella is a success, follow these tips:
- Choose a short or medium grain rice, preferably Bomba, Senia or Albufera.
- Be sure to measure the quantities of rice and stock well to avoid a dry or overcooked paella.
- Do not stir the rice once you have added it to the stock, this will help to get the right texture and socarrat on the bottom.
With these tips from Paella Barcelona Cooking School and the right rice for paella, you’ll be on your way to creating a delicious and authentic paella!
