We frequently prepare vineyard feasts, and paella is great for properly feeding a large number of guests.Due to its continual good quality, Matiz has evolved into the only paella rice we purchase for these occasions. Paella is already an unsettling dish.Additionally, the bags work well as produce bags!

Flavorful and somewhat nutty. Large-grain rice readily absorbs liquid, making paella simple for novice cooks to make. In the paella, I used a little bit too much, but it formed a great crunchy bottom that was excellent. made a delicious risotto as well.

Matiz Spain's Naturally Authentic Spanish paella rice is made without any preservatives or chemical additives to maintain its mouthwatering flavor and solid texture.

Spanish origin - We only provide the cleanest, most authentic Bomba rice on the market today, grown in the fertile soils of Valencia's L'Albufera Park, which is protected by national law.

Our short grain rice is naturally gluten-free, non-GMO, and soy-free. It also doesn't contain any other products that have undergone genetic engineering.

High Absorption Rate - This paella rice helps soak and hold flavors to improve rice recipes. It can absorb three times its volume, or a third more than ordinary rice.

Traditional Bombay Rice Our Bomba is a truly gourmet Spanish rice that is ideal for making paella, arroz negro, risotto, and other delicious shrimp, chicken, or seafood dishes.#

I can't get enough of this, and neither can my dinner guests! In our home, it is only used for paella. Paella is a rice dish, despite the many additional mouthwatering components, and should be prepared as such. Bomba is one of my favorite materials to use because it is strong, doesn't need to be overly watched to prevent popping, and is also really absorbent. With this, the liquid to rice ratio is at least 3:1, allowing you to give your paella an even richer, more flavorful flavor. Other fine rices are available, however using this will simplify your life and make your paella taste better and be more authentic.As you assemble your paella, mix your stock and saffron in a sizable sauce pan and reheat it on the burner. This can give you a little more value for your money with the most pricey component of your paella and more equally distribute the lovely flavor of the saffron.

Encourages Natural Flavors This medium-grain rice integrates nicely with many meal types to help enhance taste and texture while providing a regulated absorption rate.

Authentic, High-Quality Rice - To assist maintain quality from the field to the table, our Spanish paella rice is produced without the use of chemicals, additions, or preservatives.

Spanish paella, as is customary With an all-purpose Spanish rice, you can make traditional recipes that the whole family will adore, including paella, chicken, seafood, and arroz negro.

Spanish origin - We only provide the cleanest, most genuine paella rice on the market today, grown in the fertile soils of Valencia's L'Albufera Park, which is protected by national law.

To ensure that it satisfies a variety of dietary requirements, Matiz Valenciano paella rice is non-GMO and free of nuts, soy, dairy, and gluten.#

If you want authentic paella rice (or risotto), this is a great choice because I'm from Spain and I know what I'm talking about. The rice is perfect, has an amazing flavor, and is well priced. I purchase it each month and, of course, promote it to everyone of my friends, whether they are Spanish or not.

If you want authentic paella rice (or risotto), this is a great choice because I'm from Spain and I know what I'm talking about. The rice is perfect, has an amazing flavor, and is well priced. I purchase it each month and, of course, promote it to everyone of my friends, whether they are Spanish or not.

Product Weight: 2.2 lbs. per bag

To view all of our products, click the Gourmet Food World name up top. We offer:

Through Mitica, from Spain

Wagyu steaks, cheese, foie gras, truffles, baking supplies, spices, oils, balsamic vinegars, and other items are available.#

I've been cooking for a very long time (and cooking paella for many more..). Actually, if you want to and don't mind compromising originality and perfection, you can use practically any rice. Therefore, Calasparra (Bomba) rice is necessary for true paella. There are several variations among rices. The ability of the rice to absorb liquid while remaining firm enough to display a "tooth" (defined as "al punto"..... should you care..!) is the ONE that matters most in this situation. This special characteristic enables the rice to cook, stay separate and solid, absorb liquid (and taste), casually and readily brown, and produce the ideal socaratt (sp.).Paella requires the rice variety bomba. The area where the best-quality Bomba is grown is Calasparra (according to convention and DOP ...). So it's difficult to surpass this one if you're seeking for authenticity AND quality. The "value" is another aspect that makes it exceptionally good. This Bomba rice is one of the more affordably priced varieties that is offered. Value and quality are difficult to dispute.Make sure to adhere to the liquid amount instructions if you choose to use some of this rice for your paella. It calls for a liquid to rice ratio of 4:1. I've used a TINY bit less than that, but not much less. The liquid is absolutely necessary because the rice is so "thirsty." It sips the beverage in full. Unless I'm making a seafood paella, I usually use a meat stock as the liquid. Then I turn to vegetable stock that has been supplemented with clam juice or shrimp stock. In any case, pound the saffron a little before soaking (a mortar and pestle works well.) Try to use Spanish paprika, though you are welcome to experiment with different kinds for subtle flavor variations.I wish you success with your paella!A terrific product at an even better price. Outstanding value. HIGHLY SUGGESTED.

Prepared quickly and easily; ready in about 25 minutes

simple three-step preparation on the stovetop

authentic recipe from Spain

plenty to feed the entire family

Complete your meal with seafood and seasoned rice.#

I've been eating Vigo Paella, a creamy paella with a seafood foundation, for a good number of years. Although it is much more savory than some of its rivals, it is still quite adaptable, and I enjoy adding my own modifications. Typically, I replace the water with any form of fish or shellfish liquid, such as clam juice, shrimp broth, etc. However, I must begin with the basic Vigo Paella, and I have no problem using it right out of the package.Plan to add fresh fish, shellfish, and your own vegetables to any packaged paella. A few mussels, peas, and red peppers are included on the package label, so that's a decent start. Maybe include some extra shrimp and fresh or canned clams as well. Salmon was not a wise option, as I recall; white fish is good.I would give it five instead of four stars if there were more shellfish in it.

Includes five packets.

There are six servings per package.#

I must admit that I had my doubts about using a pre-mixed seasoning for paella, but it only has the essential spices. We chose to give it a try because it had been suggested by a Spanish friend of my husband's. The flavor was spot on, it was simple to use, and I particularly enjoyed the clove flavor that the paella received from it. Although it can appear pricey, it makes sense given how much saffron costs. This is something I would keep on hand for paella days!