Paella

Varieties of short-grained Spanish rice include bahia, Calasparra, sequia and the firmgrained bomba. Valencia is the most prized Spanish grain for paella as it cooks up tender, moist and clingy due to its high starch content. Paella rices can absorb a lot of water and they soak up a lot of the delicious flavours from the paella; they are also suitable for puddings. Paella rice can be difficult to find; risotto rice makes a good substitute, if necessary.