Store Bomba Valencia rice in an air-tight container in a cool, dry place.
Bomba Valencia rice can absorb huge quantities of liquid – possibly up to five to six parts liquid to rice, so be sure to have plenty on hand when cooking it.
Bomba rice is traditionally used to make paella. Paella is a simmered dish of rice, stock, saffron and olive oil with garnishes that can include poultry, seafood, Spanish chorizo and vegetables. It is traditionally cooked in a wide, very flat pan called a paellera, though a large sauté pan can also be used.
Chicken and chorizo are the most commonly used meat & poultry in paella, but rabbit, pork, snails and duck are also sometimes used. Seafood used in paella can include mussels, langoustines, clams, squid, lobster, and prawns. Vegetables used in paella include artichoke hearts, green peas, tomatoes, garlic, lima beans (butter beans), onions, bell peppers, sweet dried nora chilies, and green beans.
A cup of uncooked bomba rice will result in three or more cups of cooked rice.