1Kg D.O. Bomba Paella Rice - Arroz Santo Tomas

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So, what about the rice? Paella uses “bomba rice” which is mainly cultivated in Spain. It is a type of short-grain rice with a slightly crunchy texture. As it is associated with paella and its native Valencia, it is also known as paella rice or Valencia rice. What Are The Substitutes For Paella Rice? It is a type of medium-grain rice that originates from the state of California. What this means is that this type of rice tends to be longer in size than paella rice, but is smaller than most other varieties that you can find. As far as flavor goes, Valencia rice has a nutty taste that really stands out when compared to other types of rice.

Some of these types of rice are very easy to locate at your local supermarket and will not be an issue to find when you are shopping.Vegetables - Chopped onion, red bell pepper, carrot, garlic, and frozen peas. Green beans, fava beans, are also popular options. Do not add spice. To all of the spicy food lovers this may be a tough one for you. Adding spicy peppers or hot sauce is an absolute no. If you want to add a touch of smokiness add saffron which is a signature ingredient or even paprika. Although saffron is not always available at local supermarkets, it can be easily found on Amigofoods. But if you do find yourself in Spain one day try bringing home some saffron as a souvenir, you won’t regret it! Get the right pan. Many rice dishes are made in pots however paella is one of those dishes that is actually made in a pan. Although you may think that you need a traditional paella pan the truth is that a shallow skillet will be sufficient. The pan is important because the wide flat plan will allow for the heat to distribute properly, and it will allow for the water to evaporate properly, lessening the chance of the rice absorbing the water.

Sear the chorizo. Heat the oil in a large skillet over medium heat to medium-high heat. Brown the chorizo on both sides for 2-3 minutes per side. Remove with a slotted spoon and set aside. If you aren't using chorizo sausage, just skip this step, but we like to do it first to flavor the oil before cooking the vegetables in it.It also has an amazing ability to retain its texture and shape even after being cooked for a long time in lots of liquid! In terms of taste, Italian Arborio rice has a mild flavor with subtle hints of sweetness that pairs very well with savory sauces or seasonings. Saffron threads - The orange-red threads give the paella its signature color and a wonderful aromatic quality. They can be expensive, but are worth it for the best results and most traditional flavor.