As a culinary expert with a passion for international cuisine, I've had the pleasure of exploring various regional dishes and their authentic ingredients. When it comes to making the perfect paella, the type of rice used is crucial to achieving that characteristic flavor and texture.

Paella is a traditional Spanish dish that originated in the Valencia region, and the most commonly used rice variety in authentic paella recipes is Bombas rice. Bombas rice is a short-grain rice that is known for its high starch content, which allows it to absorb the flavors of the dish while maintaining a firm texture. It's the key to achieving that slightly crispy layer, known as the "socarrat," that forms at the bottom of the pan when cooked properly.

However, Bombas rice can be hard to find outside of Spain. In such cases, Calasparra rice is a good alternative. It's another Spanish short-grain rice that is also suitable for paella. If neither of these is available, you can use Arborio rice, which is an Italian short-grain rice often used in risotto. It's similar in its ability to absorb liquids and create a creamy texture.

It's important to note that long-grain rices like Jasmine or Basmati are not recommended for paella, as they do not have the same starch content and will not produce the desired result.

In summary, for the best paella:
- Bombas rice is the traditional choice.
- If unavailable, Calasparra rice is a good alternative.
- As a last resort, Arborio rice can be used.

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Spaniards use Bomba rice in their paella. These short-grain rice varieties grown near the village of Calasparra are known for their ability to absorb water �� one and a half times as much water as regular rice varieties without turning mushy.read more >>