Short and round
Paella uses short or medium-grain round rice that absorbs a lot of stock while holding its shape. Long-grain rice stays separate but doesn’t absorb flavour in the same way, and risotto rice releases more starch and turns creamy.
Bomba
Bomba is prized because it absorbs a lot of liquid and stays firm, which makes it forgiving for large pans. It needs more stock than many other varieties.
Calasparra and Valencian rice
Rice from Calasparra in Murcia and rice from the Valencia region both have protected designations. Look for them on the packet if you’re buying for a special occasion.
Getting the stock right
Different rices take different amounts of stock, so follow the guidance for your rice and keep some hot stock in reserve. Too little and the rice is chalky; too much and it’s soupy.
How much rice per person?
For a main course, home cooks often allow about 80–100 g of uncooked rice per person. See how much paella per person.
Storing rice
Keep uncooked rice in a cool, dry place in a sealed container. Once cooked, rice needs care: see leftover paella safety.
Brown rice?
Brown rice can be used, but it takes longer to cook and absorbs liquid differently, so it isn’t traditional and needs a different method.
What to avoid
Avoid pre-cooked or quick-cook rice, which won’t absorb the stock properly, and long-grain rice such as basmati, which stays too separate and doesn’t take on flavour in the same way. Risotto rice can be used at a push, but it releases more starch and needs careful handling to avoid a creamy texture.
For a special occasion, it’s worth seeking out a Spanish paella rice. It makes a real difference to texture and flavour.
Rice and stock: getting the balance right
The ratio of stock to rice depends on the rice, the pan and the heat. Paella rice packets usually give guidance; follow it the first time and adjust next time. Keep extra hot stock nearby, because big pans and outdoor cooking can evaporate liquid faster than you expect. If the rice is still firm and the liquid has gone, add a little more hot stock around the edges rather than stirring.
More
See cooking paella for a crowd.
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