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- 1 kilo (2.2 lbs) cloth sack bomba rice (4 1/2 cups)- 1 tin whole roasted piquillo peppers (Denom. de Origen)- 1 gram jar pure Spanish saffron- 70-gram tin smoked sweet pimentonWe prefer bomba rice when making paella for its great capacity to absorb a lot of liquid while retaining its shape and texture. Unlike other rice that has a 2-to-1 liquid to broth ratio, you'll need 3 cups of liquid for every 1 cup of bomba rice, which means every grain absorbs that much more broth and therefore flavor. Saffron is a must, of course. And pimenton, which is a smoky paprika made from peppers roasted over wood fire and then dried, adds another foundation of layer. We almost aways lay strips of roasted peppers in our paellas, whether they contain meat or seafood or a combination, and these piquillo peppers from Lodosa are the real deal.