Arroz Bomba, short grain rice, for paella and risotto, Ebro Delta / Spain

Bomba rice is a rare variety that was primarily cultivated in the 19th century. Thanks to the dedication of the Trias family, who have managed the Illa de Riu estate in the Ebro Delta for many years, the Bomba variety continues to be cultivated. Bomba rice plants, reaching 1.2 meters in height, are much taller than those of common rice varieties and require meticulous care. Despite this, they yield only about half the harvest. However, the small, round grains of Bomba, which expand two to three times during cooking, are exceptionally aromatic. The rice remains firm and does not fray during cooking and is particularly well-suited for paella, risotto, or traditional oven-baked dishes.