Spanish Rice and Pasta

Grown in the Ebro Delta in Tarragona, Bomba is one of Spain's most prized rice varieties. It cooks up with beautifully separate grains, making it the classic choice for an authentic paella. Bomba is also exceptionally forgiving, maintaining its texture even if cooked a little longer than intended. Illa de Riu is a third-generation family company dedicated to producing exceptional-quality rice. By continually refining and selecting their own seed stocks, they have earned a reputation for growing some of the finest rice in Spain.

Grown on the Moorish-built river terraces of Calasparra, an inland village in Murcia, this rice is produced under the prestigious Arroz de Calasparra DOP – Spain's first protected designation of origin for rice. The fields are irrigated by the fast-flowing, mineral-rich waters of the River Segura, which contribute to the exceptional quality of the crop. This Balilla × Sollana variety is particularly well suited to traditional arroz al horno (oven-baked rice) and arroz caldoso (soupy rice) dishes, delivering excellent texture across both styles of cooking. Brindisa sources this rice from the Co-operativa del Campo Virgen de la Esperanza, a respected producer that cultivates several traditional rice varieties in the region.

Bahía is a single rice variety, rather than a blend of different varieties. This classic round-grain rice, "Illa de Riu" Bahía, has been regarded as one of the finest rices in Spanish gastronomy since the 1960s. The grains are grown from the Trías del Romero family's carefully selected seed, then harvested and packed with great care to ensure exceptional consistency, flavour and quality. Highly recommended for traditional caldoso (soupy) rice dishes, where it develops a wonderfully creamy texture, it is equally well suited to classic seco (dry) rice recipes.

Grown on the Moorish-built river terraces of Calasparra, an inland village in Murcia, this rice is produced under the prestigious Arroz de Calasparra DOP – Spain's first protected designation of origin for rice. The fields are irrigated by the fast-flowing, mineral-rich waters of the River Segura, which contribute to the exceptional quality of the crop. This Balilla × Sollana variety is particularly well suited to traditional arroz al horno (oven-baked rice) and arroz caldoso (soupy rice) dishes, delivering excellent texture across both styles of cooking. Brindisa sources this rice from the Co-operativa del Campo Virgen de la Esperanza, a respected producer that cultivates several traditional rice varieties in the region.

Whilst pasta is perceived as an almost exclusively Italian ingredient the people from Valencia have been making the traditional dish of fideua for decades. This pasta resembles short strands of spaghetti and is used like rice in a paella, paired with a sofrito and seafood to make the classic regional dish.