The Spanish Bomba rice is the equivalent of the Italian Carnaroli rice in adoration by local top chefs. They are not necessarily interchangeable, but both are called the King of Rice.
Bomba is a short grain variety that has a great capacity to absorb flavors and aromas. The size of the rice is equivalent to that of the short grain rice, sometimes even smaller, but the big difference is that Bomba rice more than doubles its size when cooked.
Bomba rice is grown in the Iberian peninsula since the Middle Ages. There was a time that the cultivation and production of bomba rice was scarce, but the Valancia-based Antonio Tomas family-run company has been committed to Bomba rice and has produced it since its foundation in 1962.
Bomba rice is the rice of choice for paella and arroz a banda.