Which specific variety of short-grain rice is most prized for making traditional paella?
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Bomba rice is prized because it can absorb three times its volume in broth while remaining firm and separate. Unlike Italian Arborio rice, which releases starch to create a creamy risotto, Bomba rice keeps its structure, which is crucial for a dry, perfectly textured paella. It has been grown in Spain since the Middle Ages. Photo: Retama, Wikimedia Commons, CC BY-SA 3.0.
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Source: Wikipedia (CC BY-SA)
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