Rice might seem simple, but when it comes to paella, not just any type will do, take a peek at our paella rice guide to make the perfect paella.
Many people think “Spanish rice” means paella rice, but the truth is more complex. With more than 80,000 varieties of rice in the world, the choice really matters.
First, a key difference: rice is generally divided into long-grain and round-grain.
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Long-grain rice cooks more slowly and spoils quickly if overdone. For paella, it’s a no-go.
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Round-grain rice is much better. It soaks up the flavours of the stock and ingredients, which makes it perfect for this dish.
In Valencia’s Albufera region, rice varieties with the Arroz de Valencia PDO (Protected Designation of Origin) are grown specifically for paella. Out of thousands of types, a few stand out as the most reliable.
Paella rice guide: Key Valencian rice varieties for paella
J. Sendra
The top choice for many paella cooks. It absorbs the flavour of beans, vegetables and meat like no other. It cooks in about 16 minutes but is unforgiving, if you miss the right cooking or serving point, it can turn sticky. Best for experienced hands.
Bahía
Very similar to J. Sendra, also strong in flavour absorption. Slightly more forgiving, with a cooking time of around 20 minutes.
Sénia
Absorbs flavour well but slightly less than J. Sendra or Bahía. Needs about 18 minutes of cooking. A great option, though not the top favourite.
Bomba
The “safe bet” of paella rice. It almost never overcooks. It can double in size as it absorbs stock, yet the grains stay firm and separate. Ideal for beginners. Needs 15 minutes for soupy rice, or 18 for a dry paella.
Albufera
A newer variety (since 2016), created as a cross between Sénia and Bomba. It combines the strong flavour absorption of Sénia with Bomba’s resistance to overcooking. Balanced, reliable, and increasingly popular.
Paella rice guide: Other good options
- Maratelli – Similar to Bomba but with higher yields, so usually cheaper. Holds up well even if served hours later. Great for catering, large paellas or reheated dishes.
- Marisma – A medium-grain rice, slightly larger than the typical paella grains. Less common for dry dishes but excellent for brothy or creamy rice recipes.
The perfect paella: What really matters
The main differences come down to starch:
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Bomba and Maratelli are high in amylose (25–30%), which makes them firm, less sticky and more resistant to overcooking.
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Sénia, J. Sendra and Bahía are higher in amylopectin, which makes them creamier and more flavourful but also softer and trickier to handle.
Are you looking for paella recipes? There are plenty to choose from!
