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Contrary to other types of rice, the bomba variety swells to over three times its original size as it cooks, making it the best type of rice for paella: it absorbs more flavor and moisture while cooking than any other variety. It's also the most difficult to grow and harvest in Spain.
This is my favorite short grained rice. It's a key ingredient for paella.ξ-Jamie Bissonnette, curator of the Spain Box
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