Rice

Among the varieties we offer, we highlight 4 main types:

Bomba rice for paella:

This is a relatively recent rice variety, usually similar in size or slightly smaller than the original type. Its main characteristic is its resistance to overcooking, which normally causes the grain to split and release starch, giving the rice an unwanted sticky texture. This makes it an easier rice to work with and ideal for achieving the desired result of cooked yet firm and separate grains. This rice is suitable for all kinds of paellas as well as brothy and creamy rice dishes. It is also recommended for less experienced cooks or for those seeking the best results with minimal risk.

Senia rice for paella:

This is a variety of short-grain rice, whose higher amylopectin content allows the grain to absorb the broth thoroughly, giving it an exceptional ability to transfer flavours from the stock into the rice. It is the rice variety that absorbs flavours the most. However, its grain is also the least resistant to overcooking, making it more difficult to work with in order to achieve the best result. It is recommended for experienced rice cooks who want to prepare the most flavourful paellas.

Maratelli rice for paella:

This is a rice similar to bomba rice, with an even slightly firmer texture, standing out for its great resistance to overcooking and its excellent flavour absorption. Thanks to its consistency, it is a perfect rice for catering companies, restaurants, and takeaway meals, as it retains its maximum flavour for longer before being consumed. Its resistance even increases over time after cooking, allowing it to be reheated later, including in a microwave.

Albufera rice for paella:

This is a recently developed rice variety, a hybrid between bomba and senia rice, combining the flavour absorption capacity of senia rice with the firmness and resistance to overcooking of bomba rice.

Fideuà noodles:

A dish similar to seafood paella, but made with pasta instead of rice. Produced with the highest-quality durum wheat semolina, it contains no additives, colourings, or preservatives, making it 100% natural.

If you would like to learn more about the different rice varieties we offer, you can visit our blog, where we provide a detailed explanation of each type of rice.

Best rice types for paella: selection guide by use

Choosing a good rice for paella is one of the most important factors in achieving the perfect result. Each variety has different characteristics in terms of absorption, resistance, and texture, so selecting the right rice will depend on the type of recipe and the result you want to achieve.

Rice for traditional Valencian paella

To prepare an authentic traditional Valencian paella, varieties such as senia rice and Albufera rice are among the most appreciated thanks to their excellent ability to absorb flavours and transfer the full intensity of the broth into the grain.

Rice for seafood paella and brothy rice dishes

In recipes such as seafood paella, creamy rice dishes, or brothy rice recipes, varieties such as bomba rice and maratelli rice stand out for their resistance to overcooking and for maintaining a loose and pleasant texture even in dishes with a higher amount of broth.

Fideuà noodles: 100% natural durum wheat semolina pasta

The fideuà noodles made with high-quality durum wheat semolina are perfect for preparing traditional fideuàs with excellent texture and flavour absorption. Their 100% natural composition, free from colourings and preservatives, allows for an authentic and delicious result.

Tips to achieve the best results with your rice

In addition to choosing a good rice variety, it is important to properly control the broth ratio, heat source, and cooking time. Respecting resting times and using high-quality ingredients will help you achieve loose, flavourful rice cooked to perfection.