"Paella" meaning "pan" in the Valencian language. In the Albufera peninsula ten kilometers south of Valencia, region of origin of paella.
Since 1997, there has been an “Arroz de Valencia’ label of origin guaranteeing the cultivation of these three local varieties (bomba, senia, bahia) Climate changes are preventing a usual level of production. European community has gotten involved. She wants to ban the use of certain fungicides that endanger the ecosystem. The alarm bells on bomba rice have sounded and the rice farmers are not taking off. It's like putting sausage in a veal blanquette! Paella lovers make no mistake and use bomba round rice exclusively. Bomba rice nicknamed “accordion” has a great capacity to absorb cooking water. Less sticky than the others, it can quickly transform into “socarrat”, this thin crispy layer of rice which gives the paella all its flavor.