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Bomba Rice from Tarragona, 1kg

Bomba rice Tarragona 1Kg

£7.95 (Each)

  • In Stock
  • Vegetarian Product
  • Vegan Product
  • Gluten Free Product

Grown in the Ebro delta in Tarragona, this bomba rice is capable of absorbing up to three times its weight in liquid, which means that it takes on the flavour of the cooking stock most effectively.

It makes a perfect paella, not only flavoursome, but with each grain of rice separate from the other.

Storage & Care
Keep in a cool and dry place

Illa del Riu

Illa de Riu is a third generation family company specialising in the production of high quality rice in the delta of the Ebro river.

Through concentration on improving the seed stock of the rices they cultivate, they are responsible for growing some of the best rice in Spain.

Bomba saffron rice

1l full flavoured stock (fish, chicken or vegetable stock depending on dish accompanied)
60ml dry sherry or dry vermouth
24 saffron stamens, lightly toasted in a dry skillet and crumbled into the stock
1/2 tsp cumin, ground
1/4 tsp cinnamon, ground
Salt the stock according to taste
30ml Nunez de Prado olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
3 spring onions cut into thin slices
275g bomba rice


  1. In a saucepan, warm the stock with the sherry and spices to just below simmering and hold at this temperature for a few minutes to release the flavours; taste for salt.
  2. When the stock reaches temperature, place a 4 person paella pan over a medium-low heat, add the olive oil and gently soften the chopped shallots without colouring them; stir in the rice and coat well.
  3. Add the stock, garlic and spring onions; adjust the heat to cook the rice at a gentle rolling boil; shake the pan gently to monitor cooking, but do not stir.
  4. When the liquid has been absorbed - and the rice has started to quietly sizzle – remove pan from heat and cover with greaseproof paper for a few minutes before serving.