Bests & Worsts Reviews from Amazon

First the review: This rice did a fine job of absorbing flavor without falling apart. I will use this brand again. ------------------------------------- Secondly: Navigating Rice Terminology It took me a while to figure out all the different labels of paella rice, so hopefully this help you. Short grain rice (“arroz redonda” in Spanish) is traditionally used to make paella. The four main varieties of short grain rice grown in Spain are: bahfa, bomba, senia, and thaibonnet. When something is labeled as “Calaspara” or “Valenica” rice, this simply means that the rice was grown in the geographical region of Calaspara or Valenica. Without additional information, you do not know by default which rice variety is in the bag (bahfa, bomba, senia, or thaibonnet). To put it in wine terms, you could buy a bottle wine from the Napa or Sonoma region of California, but without additional information, you wouldn’t know if the bottle contained Chardonnay, Cabernet, Merlot, Pinot Grigio, etc... Calaspara and Valenica are considered Spain’s best regions for growing rice. Of the rice varieties grown in these regions, bomba rice is considered the best rice for paella. Bomba is superior in its ability to absorb liquid/flavor without the grain breaking apart. Of course, this also means that bomba is the most expensive of the traditional paella rices. Bags of rice containing bomba rice will be labeled bomba since it is considered "the best" and the vendor needs to justify the more expensive price tag. Don’t feel that you must use bomba rice to be “authentic”; the Spanish use all of the aforementioned varieties to make paella (and others as well) Hope this helps you sort things out.