Ever heard of bomba rice? No?
Well, it’s just this pearly-sheen rice that is used in making the beloved paella. So yeah, no biggie.
I’m not surprised not every foodie is familiar with it. We usually just call it paella rice, after all.
While not impossible to come by, it’s not as commonly found in the US as long-grain rice varieties.
It does require a bit more effort. But, if it’s authenticity you’re after, no effort is too great.
Still, there are bomba rice substitutes to consider if the traditional paella rice isn’t available.
Defusing the Bomba Crisis: Paella Rice Substitutes

Here are three bomba rice substitutes and their very own paella recipe:
Arborio Rice

Alright alright, this one’s usually for risotto but they’re cousins!!!
paella and risotto have a slightly similar cooking process.
Both use short-grain rice as well.
‘Sides, arborio rice may be an unlikely paella rice substitute, but surprisingly enough, it has a talent for paella. At least if you play your cards right.
Ingredients
- 1 cup of arborio rice
- 4 cups of chicken broth
- ½ pound of peeled and deveined shrimp
- ½ pound of mussels
- 1 chopped onion
- 2 minced cloves of garlic
- 1 chopped red bell pepper
- 1 cup of chopped tomatoes
- 1 tbsp of paprika
- ¼ tsp of saffron threads
- 1 tbsp of olive oil
- 1 lemon cut into wedges
Instructions
- Heat olive oil in a pan over medium heat. Add the shrimp and cook for 2-3 minutes per side, then set aside.
- Add the mussels and cook for another 2-3 minutes. Make sure to reserve the mussel broth.
- Throw in the onion and garlic, then cook for a minute until they become soft.
- Stir in the bell pepper and cook for 2-3 minutes.
- Include the tomatoes, paprika, and saffron. Cook for 5 minutes and stir occasionally.
- Pour both the chicken and mussel broth, then bring to a boil. Reduce the heat to low after.
- Add the arborio rice, making sure to stir occasionally to coat it with broth. Simmer for 15 minutes.
- Put the shrimp and mussels after 15 minutes and continue to simmer for 5 minutes.
- Season with salt and pepper.
- Garnish with lemon wedges before serving.
Black Rice
It’s unique and visually striking. Need I say more?
Black rice’s nutty and chewy texture adds a twist to traditional paella.
These two attributes complement the dish’s savory elements. As such, black rice makes an incredible bomba rice substitute.
Ingredients
- 1 cup of black rice
- 4 cups of broth
- 1 tbsp of olive oil
- 1 chopped onion
- 2 cloves of garlic already minced
- 1 diced green bell pepper
- 1 cup of frozen peas
- ½ cup of sliced and cooked chorizo
- ¼ cup of pimentos
- Saffron threads
- Salt and pepper
- Lemon wedges
Instructions
- Rinse the rice under cold water until the water turns clear.
- In a pan, heat the olive oil over medium heat.
- Add the onion and garlic, then cook for about 5 minutes
- Stir the bell peppers and cook for another 5 minutes.
- Throw in the black rice in the pan and toast for 1 minute. Make sure to stir constantly.
- Pour the broth and bring to a boil.
- Season with salt, pepper, and saffron. Adjust accordingly.
- Reduce the heat to low and simmer for 30-35 minutes.
- Add the peas, chorizo, and pimentos. Cook everything for 2-3 minutes until heated through.
- Serve with lemon wedges.
Senia Rice
Senia rice is another Spanish short-grain rice with a similar texture and liquid absorption to bomba rice.
Senia rice originated from Valencia, as well.
I know, I know, this one’s also not so common. But it deserves a place here because it creates authentic paella.
Ingredients
- 1 cup of Senia rice
- 4 cups of chicken broth
- ½ pound of chopped boneless chicken thighs
- ½ pound of sliced chorizo
- 1 chopped onion
- 2 minced cloves of garlic
- 1 chopped red bell pepper
- 1 cup of frozen peas
- 1 tbsp of smoked paprika
- ¼ tsp of saffron threads
- 1 tbsp of olive oil
- Salt and pepper
Instructions
- Heat olive oil in a large pan over medium fire. Add the chicken, chorizo, and cook until golden brown.
- Add the onion and garlic, then cook for a minute.
- Stir in the bell pepper and cook for another 2-3 minutes.
- Throw in the Senia rice, paprika, and saffron. Toast everything for a minute.
- Pour in the broth and bring it to a boil. Reduce the fire to low and simmer for 18-20 minutes.
- Include the peas and cook for a minute. Then, season with salt and pepper.
- Let the paella rest for 5 minutes before serving.
Paella Salvation
Now that you’ve uncovered these bomba rice substitutes, I welcome you to the paella army!
And we’ve only touched the tip of the iceberg, too.
Don’t limit yourself with these three paella rice substitutes. There’s much to learn and discover.
With creativity and curiosity at your side, the paella possibilities are endless.
I’m honestly excited for your next creation.
Bombs away, Foodies!
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