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

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Step 2 – Cook the squid: Add the calamari to the same pan and cook for 45 seconds on each side. Remove and set aside. The grains of jasmine rice are long and slender, and when cooked, they become soft and separate easily. This makes it perfect for absorbing the flavors of the dish and creating a light and fluffy texture. Whether I’m serving it as a side dish or using it as a base for a main course, jasmine rice always adds a touch of elegance to my meals. Basmati Rice Jasmine rice, or Thai rice, is a type of long-grain rice that works well as a substitute for bomba rice. Before I begin to look at the substitutes for paella rice, let us look at what exactly paella rice is. What if I told you that there is no such thing as “paella rice”?

Step 1 – Brown the chorizo: Heat 1 tbsp of oil in a paella pan or large skillet over high heat. Cook the chorizo until browned on each side (approximately 3 minutes), then remove with a slotted spoon and set aside. Cook the shrimp: Dry the shrimp and add it to a bowl with ½ teaspoon smoked paprika and ¼ teaspoon kosher salt. In your largest skillet or a 4-serving paella pan, heat 1 tablespoon olive oil over medium heat. Add the shrimp and saute until it is just barely opaque, about 1 to 2 minutes per side. Remove the shrimp and set it aside. Another great way to use Bomba rice is in soup! As it works great will many types of vegetables, the soups can be easily adapted to the seasons.The grains are rounder and plumper than other varieties and absorb more liquid than other types of long-grain or medium-grain rice. Ripe tomatoes (2, peeled and diced) or canned crushed tomato (3/4 cup): Both options provide a rich, tangy flavor to the paella.

When cooked, the grains become creamy on the inside while still retaining their shape on the outside - which makes it great for risotto! Calasparra rice is easily one of the closest substitutes for paella rice. It originates from the Murcia region of Spain and is also found in paella’s native region Valencia. It’s entirely up to you whether you take it to the table as it is with the seafood completely covering the rice, or whether you give it a bit of a mix so the seafood gets jumbled through the rice a bit. Olive oil (1-2 tbsp): This will provide the base for cooking our ingredients and enhance the overall flavor of the dish. I will say that I don't recommend using a cast iron pan for paella. The main reason being that cast iron retains heat and I have found it hard to cook paella properly in cast iron versus my all-clad regular pan because of the heat regulation that happens when cooking paella.Apart from being the same shape, arborio rice also has a consistency similar to that of paella rice. They are both short-grained, chewy as well as slightly creamy. I say this is a straightforward recipe but I AM going to spend a bit more time on explaining steps and process visuals than I usually do (short recipe video extremely helpful for first timers) because I’m guessing paella is a bit of a special occasion dish for many and I want to ensure you nail it! (And you will, I promise – if you follow my steps!) Start by sauteing garlic, onions, carrots, celery, zucchini, mushrooms, or other vegetables in olive oil until softened.