The rice to fill these stuffed peppers, which are typical of the mountain
towns of Alcoy and Bocairent, cooks in the sweet juices from the tomato and
- 1 lb 2 oz short-grained Spanish Rice, such as
- 2-3 tablespoons
- 4 large red peppers
- 1 small red pepper, chopped
- 1/2 onion, chopped
- 1/2 tomato, skinned and chopped
- 5 oz minced / chopped pork or 3 oz salt cod
- Chopped fresh parsley
Cut off the stem ends of the peppers, keeping them as lids to replace later,
and scrape out the inner membranes with a teaspoon.
Heat the oil, sauté the red pepper slowly until it is tender and remove. Fry
the onion until tender, add the meat and brown it lightly, adding the tomato
after a few minutes, then put back the cooked pepper, and stir in the raw rice,
saffron and parsley. Salt to taste.
Fill the peppers carefully and lay them on their side in an ovenproof dish,
being careful the filling doesn't fall out (you can wrap them in tinfoil to help
hold them together). Cover the dish and put it in a hot oven for about 1 1/2
hours. The rice cooks in the juices from the tomato and pepper. If the peppers
are thin-skinned, you may need to add a little stock towards the end of the
Bomba Paella Rice
Of the two types of classic short grain rice grown
in Calasparra, Bomba is the supreme strain.
Until recently, many feared that the strain would become extinct. Bomba had
all but disappeared from the land because it requires intensive care in order to
flourish. Fortunately, alert gourmet chefs created a demand, so that today Bomba
is once again available for the pleasure of discriminating food lovers.
The basic difference between Bomba rice and others is that Bomba expands in
width like an accordion rather than longitudinally, as do other rice strains. It
differs from Italian Arborio rice, which is bred to be creamy, and Asian rice,
which is meant to be sticky. Bomba absorbs three times its volume in broth
(rather than the normal two), yet the grains remain distinct.
If you plan to develop a rich and flavorful broth for your paella, Bomba rice
will show your skill to its best advantage. It is totally free of all
pesticides, herbicides, etc. No chemicals of any kind are added during
Bomba is an ancient strain of rice that matures very slowly. It is grown in
fresh mountain water around the town of Calasparra in Murcia. Bomba rice
produces an exceptionally dehydrated grain when it is harvested, because it has
taken such a long time to mature. This enables it to absorb 50% more broth than
is the case with the ordinary rices we are accustomed to.
When you are making paella, this is just what you want to bring uniform
flavor to your creation. This is why Bomba is the correct choice when only the
best of the best will do. Each bag is individually numbered by the producer.
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