This set of ingredients includes the essentials you need to start making paella.
- 1 kilo (2.2 lbs) cloth sack bomba rice (4 1/2 cups)
- 1 jar whole piquillo peppers, 200g (Denom of Origin)
- 1 gram jar of pure Spanish saffron
- 70-gram tin smoked sweet pimenton
We 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 a wood fire and then dried, adds another foundation to the flavor. We almost always 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.