Sendra, Bomba and Albufera types of rice varieties are perfectly adapted to the area of вЂ‹вЂ‹the Albufera Natural Park, where rice cultivation exceeds 1200 years old Since before 1238, the conquest of Valencia, is proven the existence of rice cultivation in this area, all the wisdom acquired by generations of farmers has been shaping the rice culture intrinsically linked to the Valencian gastronomy composed of more than 500 rice dishes, both dry 'Valencian paella', honeyed 'arrГІs melos 'y caldosos' arrГІs en fesols i naps '. вЂњArroz de ValenciaвЂќ is a Denomination of Origin that protects and identifies the cultivation of rice in the Valencian Community (Spain). This type of rice is a short grain variety that tends to enlarge during cooking. Bomba rice is perfect for both experts in the kitchen and the most novice cooks, because its results are always excellent, and it does not go overcooked.

Rice Denomination of Origin of Valencia- Spain Bomba rice is one of the favorite rices of great chefs when preparing a wide variety of haute cuisine dishes. As result, it grows up to 3 times its raw size while cooking.SGDВ 12. The Natural Park comprises the system formed by the Albufera, properly speaking, its humid environment and the coastal cord adjacent to both, which is what makes the optimal cultivation of the highest quality Denomination of Origin Rice of Valencia. Arroz (Rice) Bomba, is a small grain rice which does not open while cooking like other rices. La Albufera is located about 10km to the south from the city of Valencia. INGREDIENTS: Shrimp Stock: shells from 1lb (456g) shrimp 1 medium onion, rough chop 5 bay leaves 4. It is a coastal wetland in the province of Valencia, in the Valencian Community (Spain), of 21.120 hectares, which was named a Natural Park by the Valencian Generalitat on July 23, 1986. There are so many incredible rice dishes out there, but this one takes the cake as the most extravagant and simultaneously one of the easiest. But some chefs believe the Bombita rice has the ability to capture even more flavour, and as such it has become all the trend in haute cuisine. And 'Bombita' rice (which translates literally to little Bomba rice) shares many of the same characteristics as the traditional Bomba rice. We select the best product for the most demanding and exquisite palates, always counting on the Denomination of Origin Valencia - Spain.' Bomba rice is a short-grain Spanish rice that when cooked, expands in width, which differs from most rice varieties that expand in length. Bomba rice is undoubtedly one of the best rices to use for paella. Its main characteristic is its great capacity to absorb flavours and aromas and that when cooked it is always al dente, loose and whole. Its size is equivalent to that of the short grain rice, sometimes even smaller, yet Bomba rice more than doubles its size when cooked. 'Valencian company of rice family and passion for Mediterranean gastronomy. It is a short grain variety with a pearled colour.