Your Guide to Spanish Rice

Rice is central to Spanish cooking, from the iconic paellas of Valencia to comforting, broth-rich rice dishes served across the country.

Spain is the second-largest rice producer in the European Union, behind Italy. Together, the two countries account for around 80% of total EU rice production.

At Brindisa, we stock three distinctive Spanish rice options: Bomba, Bahía and Calasparra. But what is the difference, and which should you choose?

Bomba Rice

Often described as the “king of Spanish rice”, Bomba is a pearly, short-grain rice prized for its exceptional ability to absorb flavour. It can absorb up to three times its volume in stock or cooking liquid while retaining its shape. The grains remain beautifully separate rather than sticking together, making Bomba particularly forgiving and easy to work with. Grown on the Illa de Riu estate in Spain’s Ebro Delta, this carefully selected, unmixed Bomba rice delivers consistently firm, flavourful grains.

What can you use Bomba rice for?

Bomba is an excellent choice for paella, including classic Paella Valenciana, seafood paella and vegetable paella. Its ability to absorb plenty of richly flavoured stock makes it ideal for creating an intensely savoury finished dish. Shop Bomba rice here.

Bahía Rice

Bahía is a traditional Spanish medium-grain rice with a tender, creamy finish. Its high amylopectin content helps create the wonderfully comforting textures associated with brothy and creamy Spanish rice dishes.

It cooks slightly faster than Bomba,typically in around 16 minutes, and requires a little more attention, as the grains can soften and become sticky if overcooked. Its creamy consistency makes it a useful Spanish alternative to Arborio, although Bahía is more delicate during cooking.

What can you use Bahía rice for?

Bahía is particularly suited to arroz caldoso, a loose and brothy rice dish, or arroz meloso, which has a rich, creamy consistency. It can also be used in paella when carefully monitored during cooking. Shop Bahía rice here.

Calasparra Rice

Calasparra rice takes its name from the mountainous rice-growing region of Murcia and holds its own Protected Designation of Origin.

Rather than referring to one individual variety, the Calasparra designation covers rice grown within the protected area, including Bomba and Balilla x Sollana. The rice is cultivated using fresh mountain water and is known for absorbing generous amounts of stock while retaining its texture.

What can you use Calasparra rice for?

Its excellent absorption and firm texture make it a versatile option for paella and other traditional Spanish rice dishes, particularly recipes in which the flavour of the stock takes centre stage. Shop Calasparra rice here.