Arroz Bomba 1kg (2.2 lb) Imported from SPAIN Pack of 3

Bomba is the short-grain Spanish rice that absorbs roughly three times its volume in liquid without turning to mush — the variety paella cooks reach for when they want grains that stay distinct under a heavily seasoned broth.

Grown in Spain and imported in 1kg bags, sold here as a pack of three. The grain is pearly, slightly chalky raw, and rounds out as it cooks. Unlike long-grain rice, bomba drinks in stock and holds its shape, which is why it earns its place in dishes built around layered, brothy seasoning.

Common Uses: paella valenciana, arroz con pollo, arroz amarillo, arroz a banda, bacalao a la vizcaína, camarones al ajillo served over rice, arroz negro with squid ink.

Pantry Role: staple base for broth-cooked rice dishes.

Common In: Spanish classical cooking, Cuban Sunday family dinner, Latin American kitchens that bridge Iberian and Caribbean techniques.

Cultural Context: The Cuban kitchen inherits its rice technique from Spain — the sofrito base, the saffron, the slow absorption method. Cuban-American cooks who grew up watching arroz con pollo come together in a heavy pot recognize bomba as the grain that handles azafrán, pimentón and chicken stock without collapsing.

Pairs With: azafrán, pimentón dulce, sofrito, naranja agria-marinated chicken, chorizo, mariscos.

Ships nationwide — imported Spanish bomba is rarely stocked outside specialty Latin markets in South Florida.