Chef José Andrés Shares His Secret for Perfect Paella: Use Bomba Rice

Chef José Andrés, a prominent figure in Spanish cuisine in the United States, has revealed his key to preparing an authentic paella: the rice. For Andrés, rice is not just an ingredient but the foundation of the dish, a principle he learned from his father during his childhood.

"You can't make a paella without rice," Andrés stated, underscoring its non-negotiable role. He explained that while he follows his father's traditional preparation methods, the choice of rice is crucial. His preferred variety is bomba rice, a short-grain, pearly white rice from Valencia.

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You can't make a paella without rice.

Andrés highlighted bomba rice's exceptional ability to absorb liquids while maintaining its shape and texture during cooking. This characteristic allows the rice to soak up the flavors of the broth without becoming mushy or breaking down, resulting in the ideal paella consistency. "When I'm in Spain, I usually use bomba rice, a type of short-grain pearly white rice from Valencia that absorbs liquids very well," he said.

For those who cannot find bomba rice, Andrés offers an alternative: Calasparra rice. This variety, produced in the Murcia region and protected by a Denomination of Origin, is also a short-grain rice known for its liquid absorption capabilities and ability to expand significantly during cooking while retaining a firm texture. Both bomba and Calasparra rice are celebrated for their ability to deliver the perfect paella experience.

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When I'm in Spain, I usually use bomba rice, a type of short-grain pearly white rice from Valencia that absorbs liquids very well.