I present one recipe here with some basic tips that I think should be used for all variations of Paella… The traditional Paella rice is called Bomba rice. This is a short grain rice similar to Arborio and comes from Spain. The few common themes are of course Bomba Rice and Saffron. The best rice for paella is bomba. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. It’s a Spanish rice, short-grained and starchy. It’s a Spanish rice, short-grained and starchy. (If for some reason your rice … Cook uncovered: Cook paella uncovered for 15-18 minutes, then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. 5. Two Spanish varieties – bomba and calasparra – are favored for their unique ability to expand to 2-3 times their … Paella There are as many ways to make Paella as there are people. The Rice: One of the keys to great paella is using the proper rice – not just anything will do. If you can’t find it (it’s not the easiest thing to track down lesser-known rice … I was able to google this and find it in a Spanish store in Toronto, but the brand I used is …