BOMBA RICE PAELLA RECIPES

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PAELLA RICE RECIPE - SANDY D'AMATO | FOOD & WINE



Paella Rice Recipe - Sandy D'Amato | Food & Wine image

The success of this ham-, chorizo- and pepper-studded side dish depends on the rice. For the best texture, use a short-grain Spanish variety such as Bomba or Calasparra, or a short-grain Japanese rice. Slideshow:  More Paella Recipes 

Provided by Sandy D'Amato

Total Time 1 hours 0 minutes

Yield 4 to 6

Number Of Ingredients 13

4 cups chicken stock or low-sodium broth
Pinch of saffron threads
Salt
Pepper
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
1/3 cup finely diced Spanish chorizo
1/3 cup finely diced ham
1/3 cup finely diced red bell pepper
1/3 cup finely diced green bell pepper
2 bay leaves
1/2 teaspoon minced garlic
1/2 cups short-grain rice, such as Bomba

Steps:

  • In a medium saucepan, combine the stock with the saffron and a generous pinch each of salt and pepper and bring just to a boil. Remove from the heat.
  • Meanwhile, in a large, deep skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until just starting to soften, about 7 minutes. Add the chorizo, ham, red and green peppers, bay leaves and garlic. Cook over moderately high heat, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the rice and cook, stirring, until coated, about 1 minute.
  • Add the stock to the skillet and bring to a boil over high heat. Cover and cook over moderately low heat until the rice is tender and the liquid is absorbed, about 20 minutes. Let stand for 15 minutes, then fluff with a fork. Discard the bay leaves. Season the rice with salt and pepper and serve.

PAELLA RICE RECIPE - SANDY D'AMATO | FOOD & WINE



Paella Rice Recipe - Sandy D'Amato | Food & Wine image

The success of this ham-, chorizo- and pepper-studded side dish depends on the rice. For the best texture, use a short-grain Spanish variety such as Bomba or Calasparra, or a short-grain Japanese rice. Slideshow:  More Paella Recipes 

Provided by Sandy D'Amato

Total Time 1 hours 0 minutes

Yield 4 to 6

Number Of Ingredients 13

4 cups chicken stock or low-sodium broth
Pinch of saffron threads
Salt
Pepper
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
1/3 cup finely diced Spanish chorizo
1/3 cup finely diced ham
1/3 cup finely diced red bell pepper
1/3 cup finely diced green bell pepper
2 bay leaves
1/2 teaspoon minced garlic
1/2 cups short-grain rice, such as Bomba

Steps:

  • In a medium saucepan, combine the stock with the saffron and a generous pinch each of salt and pepper and bring just to a boil. Remove from the heat.
  • Meanwhile, in a large, deep skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until just starting to soften, about 7 minutes. Add the chorizo, ham, red and green peppers, bay leaves and garlic. Cook over moderately high heat, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the rice and cook, stirring, until coated, about 1 minute.
  • Add the stock to the skillet and bring to a boil over high heat. Cover and cook over moderately low heat until the rice is tender and the liquid is absorbed, about 20 minutes. Let stand for 15 minutes, then fluff with a fork. Discard the bay leaves. Season the rice with salt and pepper and serve.

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MAKE CHICKEN PAELLA IN UNDER AN HOUR RECIPE | COOKING LIGHT
A Spanish dish from the Valencia region, paella is named for the cooking vessel itself: a round, shallow pan made of carbon steel that heats quickly and evenly. A good paella pan helps develop the socarrat, or crispy layer of rice crust on the bottom that's the most prized part of the dish. A large skillet will work as well if you don't have a paella pan. Look for short-grain Bomba or Valencia rice at specialty markets. Be aware that risotto rice like Arborio won't work here, since paella rice isn't meant to be creamy.
From cookinglight.com
Total Time 55 minutes
Calories 459 per serving
  • Stir together lemon rind, juice, and saffron in a small bowl; set aside. Heat oil in a 13- to 15-inch paella pan or skillet with lid over medium-high. Sprinkle chicken with black pepper and 3/4 teaspoon salt. Add 4 chicken thighs to pan; cook, skin side down, until golden brown, about 6 minutes. Turn chicken over; cook until browned, about 3 minutes. Transfer chicken to a plate; repeat with remaining 4 chicken thighs. Add onion, thyme, and garlic to pan; cook, stirring often, 4 minutes. Add rice; cook, stirring often, 2 minutes. Add wine; cook until reduced by about half, about 2 minutes. Stir in lemon juice mixture, stock, and remaining 3/4 teaspoon salt. Nestle chicken, skin side up, into rice. Cover and reduce heat to medium; simmer until rice is just al dente, about 18 minutes. Uncover pan. Add peas and red pepper pieces. Increase heat to medium-high; cook until rice begins to brown on the bottom and edges of pan, about 5 minutes. Remove from heat. Sprinkle with parsley; serve with lemon wedges.
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SANTO TOMAS D.O. BOMBA RICE AND PAELLA RECIPES
Sep 10, 2020 · 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes (bite sized) 4-6 ounces Spanish Chorizo cut into 1/4 inch slices 1.5 cups Bomba Rice 2-4 Organic Piquillo Peppers coarsely chopped 1/4 cup fresh (or defrosted) peas; you can substitute an equivalent amount of green beans Fleur de Sel or Maldon Salt 2 lemons, quartered
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BOMBA RICE WITH CLAMS AND GIROLLES | SPANISH PAELLA ...
Jan 17, 2017 · The first 5 minutes, cook the rice on a moderate heat until the rice grains begin to rise to the surface of the liquid. Check the stock for seasoning and add some more salt if necessary. Stir the rice again, lower the heat and cook on a simmer for 15 minutes. Add the fresh clams and cooked girolle mushrooms on the last 5 minutes of cooking.
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HOW TO COOK BOMBA RICE | LEAFTV
Heat the olive oil in the frying pan over high heat. Add the scallions to the hot oil. Stir and cook the scallions for 1 minute. Add the rice to the frying pan and stir the ingredients for approximately 3 minutes. Add 3 1/2 cups of broth to the frying pan. Add the salt and pepper as desired.
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THE BEST RICE FOR PAELLA AND HOW TO PREPARE IT
Bowl of Bomba Rice. The key to the perfect paella is the rice. It is important that you use short grain rice. Medium grain is acceptable, but long grain rice is simply out of the question. As mentioned in the introduction, bomba rice is the perfect rice for paella. Cultivated in Eastern Spain, this short-grained rice is practically made for ...
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TRADITIONAL SPANISH PAELLA RECIPE - VISIT SOUTHERN SPAIN
Jun 24, 2021 · In a paella pan, or very large and deep frying pan, sauté the onion, garlic, pepper, and tomato minced in small squares in olive oil. Add a little pepper and salt. Put the squid and then the seashells. Let them cook for a few minutes. You will see that a broth starts to form, this is fine. Add the 2 cups of rice and stir to mix everything.
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THE SPANISH TABLE: PAELLA RECIPE
Heat paella pan over medium heat, add olive oil and fry chicken until it begins to brown. Next add garlic and onions and saute until translucent. Add chorizo and cook until heated. Add the rice, stirring until well coated with oil. Add the paprika and grated tomato. Stir while cooking for a few minutes. Add saffron flavored wine and hot stock.
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SANTO TOMAS D.O. BOMBA RICE AND PAELLA RECIPES
Paella. There are as many ways to make Paella as there are people. The few common themes are of course Bomba Rice and Saffron. I present one recipe here with some basic tips that I think should be used for all variations of Paella. Ingredients: 8 cups chicken broth; 1 teaspoon Spanish Grade A-I Saffron threads; 1/2 teaspoon La Chinata Paprika
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BOMBA RICE WITH CLAMS AND GIROLLES | SPANISH PAELLA ...
300g bomba rice. 500g fresh clams. 500g fresh girolles, cleaned. 800ml of fresh chicken stock. 2 tbsp of freshly chopped flat leaf parsley. Salt to taste. In a medium size paella pan (34cm diameter) or a large shallow casserole dish, heat two tablespoons of oil and gently fry the girolle mushrooms for about 3 minutes, gently tossing them until ...
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HOW TO MAKE PAELLA - H-E-B
Step Two: Toast Rice Add the Bomba rice to sofrito and stir-fry for 4-5 minutes to lightly toast it. Bomba rice is the ultimate rice for paella. It's denser and more absorbent than other rice varieties. Another good rice to use is H-E-B Arborio Rice.Toasting the rice cooks out some of the starch, preventing it from becoming too fluffy or soft.
From heb.com
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THE SPANISH TABLE: PAELLA RECIPE
This is only one recipe, use your imagination and the ingredients at hand, varying the ingredients can make Paella an everyday dish: ½ cup uncooked Valencian Rice per person or 1/3 cup if using Bomba 1 cup chicken stock per person 5 threads saffron per person dissolved in a little white wine 4 tablespoons, or more, olive oil, to cover bottom ...
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QUICK ANSWER: HOW TO COOK BOMBA RICE? – KITCHEN
Mar 08, 2021 · What is Bomba rice used for? Bomba Rice is most famously sought after for making Paella but it can also be used for Risotto, Spanish Rice, Arroz a Banda, or even for table Rice. Bomba Rice is the rarest of the Spanish Rice types ( Calasparra Rice and Valencia Rice are the other two). Bomba Rice is a specialty Rice only sold as a White Rice.
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SPANISH VEGAN PAELLA - (GLUTEN-FREE) - VEGAN HUGGS
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HOW TO SCALE RECIPES | AUTHENTIC PAELLA PANS, RECIPES, AND ...
Figure 1/3 to 1/2 cup uncooked rice per person. For every 1 cup of rice, use 2 1/4 cups broth. If you're using bomba rice, you will need at least 3 cups broth for every 1 cup of rice. It's always a good idea to have extra broth on hand in case the liquid evaporates more quickly than expected and you need to add more.
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RECIPE FOR SEAFOOD PAELLA WITH SALMON - ARROZ DE VIERNES ...
Nov 14, 2016 · Spread out half of the mix in a glass dish and briefly place the halved salmon, skin down, then turn over. Cover and set aside. Heat 3 tablespoons olive oil in a paella pan over medium to high heat. Stir in garlic, paprika onions, garlic, and cilantro, and shrimp/clams. Cook, stirring, to coat the seafood with oil, for about 4 minutes.
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Oct 05, 2014 · Using genuine Spanish rice is key, such as our Matiz Bomba or Paella Rice, as it absorbs an incredible amount of liquid which means that the flavors in your broth and the juices from your proteins will infuse the entire dish. 2. Shameless shortcuts: Let's be honest. If you want to get to that wow-worthy paella that you remember having on the ...
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ARROZ CON POLLO: SPANISH CHICKEN WITH RICE - DAVID LEBOVITZ
Jan 28, 2016 · Adapted from Kitchen Gypsy: Recipe and Stories from a Lifelong Romance with Food by Joanne Weir Spanish Bomba rice is the preferred rice for this dish, which is often called “paella rice.” Anticipating questions, I asked Joanne if Arborio rice would work and she said it might, although it absorbs less liquid than the Bomba rice.
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Aug 12, 2021 · Then you can find the full recipe with exact measurements in the recipe card below! Step 1: Sauté the veggies and cook the paella. Start by sautéing the onions and garlic for 1-2 minutes. Then add leeks, bell peppers and rice and cook for further 2-3 minutes. Next, add spices and rice and sauté for a few seconds.
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11 BEST BOMBA RICE SUBSTITUTES (ALTERNATIVES TO BOMBA RICE ...
Aug 18, 2021 · Paella is a rice-centered recipe, and it demands using a special kind of rice, known as bomba rice. Certain varieties of rice are more common than the others. Certain varieties of rice are more common than the others.
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