If its name comes from the metal container with two handles in which it is cooked - "paella" meaning "pan" in the Valencian language - it is also to remind us of its peasant origins. In the Albufera peninsula ten kilometers south of Valencia, region of origin of paella, rice farmers imagined in the 18th century a nourishing dish cooked over a wood fire with the means at hand: vegetables, ducks, chickens, rabbits, snails, saffron... Today, the recipe has adapted to the seasons and is available endlessly. As long as you don't add chorizo. It's like putting sausage in a veal blanquette!
Paella lovers make no mistake and use bomba round rice exclusively. Since 1997, there has been an “Arroz de Valencia” label of origin guaranteeing the cultivation of these three local varieties (bomba, senia, bahia) in a unique natural environment linked to its irrigation system inherited from the Moors. 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. Bomba or nothing, then!
The alarm bells on bomba rice have sounded and the rice farmers are not taking off! Not only are climate changes preventing a usual level of production, the province of Valencia is the fourth largest rice producer in Spain, in addition, the European community has gotten involved. She wants to ban the use of certain fungicides that endanger the ecosystem. A legitimate intention which is unfortunately not applied for imported rice. Funny times for a traditional dish that is the pride of a country!
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