Best 2 Bomba Rice Woolworths Recipes
**Dive into the World of Bomba Rice: A Culinary Journey Awaits**
Embark on a delightful culinary voyage with Bomba rice, an ancient and cherished grain celebrated for its exceptional taste and texture. Originating from the lush paddy fields of Spain's Valencia region, Bomba rice has captivated food enthusiasts worldwide with its unique properties. Renowned for its ability to absorb and retain flavors, Bomba rice is the cornerstone of the beloved paella dish, a vibrant symphony of rice, seafood, and vegetables. Its plump and slightly firm texture holds its shape beautifully, adding a delightful bite and chewiness to every mouthful. Join us as we delve into a collection of carefully curated recipes that showcase the versatility of Bomba rice. From the classic paella to innovative salads and risottos, these culinary creations will tantalize your taste buds and leave you craving more.
BOMBAY RICE WITH SHRIMP
This recipe was given to me by a co-worker whose family is from India. I have served it many times at family get-togethers, brunches and even at an engagement shower for a friend. Along with her gift, I enclosed this recipe. -Sherry Flaquel, Cutler Bay, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions., Meanwhile, combine the soup, water, curry and salt in a large bowl. Stir in the shrimp, onion, walnuts, coconut, raisins, apple and rice. Transfer to a greased 11x7-in. baking dish., Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 367 calories, Fat 13g fat (4g saturated fat), Cholesterol 117mg cholesterol, Sodium 802mg sodium, Carbohydrate 43g carbohydrate (14g sugars, Fiber 4g fiber), Protein 20g protein.
SPANISH PAELLA
Recipe video above. The most famous Spanish dish of them all! Paella is meant to be a fun relaxed dish, so don't get hung up about having the exact same seafood I've used - see Notes. And don't be scared of making paella - it is actually very forgiving if you have the right liquid/rice ratios and follow the order in which I cook things!Note on Chorizo - NOT in traditional Spanish Paella recipes however, it's widely used in Spanish restaurants outside of Spain. Australia would faint if I excluded it. So it's in!
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 45m
Number Of Ingredients 16
Steps:
- Chorizo - Heat 1 tbsp oil in a 30cm / 10" paella pan or large skillet over high heat (Note 9). Add chorizo and cook until browned on each side (~ 3 minutes). Remove with a slotted spoon and set aside.
- Squid - Add squid and cook for 45 seconds on each side, then remove and set aside.
- Garlic, onion, capsicum - Add remaining oil (if needed). Add garlic and onion, cook for 2 minutes. Add capsicum, cook for 1 minute.
- Chicken - Add chicken. Cook for 2 minutes until lightly browned but still raw inside.
- Add Rice - Add rice and mix until the grains are coated in oil.
- Cooking broth - Add in most of the chorizo (reserve 1/4 for garnish), chicken stock, fresh or crushed tomato and saffron. Stir.
- Simmer 1 - Bring it to a simmer then adjust heat so it's simmering fairly gently (not super rapidly, will burn rice). Simmer for 10 minutes - no stirring! At this stage, a bit of rice should be poking through to the surface but there should still be plenty of liquid.
- Add peas, prawns and mussels - Scatter over peas, squidge the prawns and mussels into the rice (partial submerge is fine).
- Simmer 2 - Cook for 8 minutes (turn prawns halfway if you think it's necessary) or until prawns are opaque, mussels are open, and most of the liquid has been absorbed but still a bit liquidy. Discard any mussels that do not open. Remove from stove.
- Check rice - Do a taste test to see if the rice is cooked - it should be firm but cooked. If it is too firm for your taste, no stress, just add a splash of hot water (not too much!) and keep cooking.
- Rest - Scatter over squid and reserved chorizo (residual heat will warm through), cover with lid then rest for 5 minutes (rice will absorb remainig liquid). Paella rice should now be tender but "juicy", not stodgy and thick (if it is, add splash of water to loosen it).
- Garnish - scatter with parsley and wedges of lemon. Take to table as is, then mix up rice with seafood before serving!
Nutrition Facts : ServingSize 553 g, Calories 692 kcal, Carbohydrate 55.7 g, Protein 56.3 g, Fat 25.6 g, SaturatedFat 7.3 g, Cholesterol 284 mg, Sodium 1247 mg, Fiber 2.3 g, Sugar 4.6 g
Tips:
- Soak the bomba rice before cooking: Soaking the rice for at least 30 minutes will help it to cook more evenly and prevent it from becoming mushy.
- Use a large pot: Bomba rice expands quite a bit when it cooks, so it's important to use a large pot to prevent it from boiling over.
- Bring the water to a boil before adding the rice: This will help to prevent the rice from sticking to the bottom of the pot.
- Stir the rice occasionally: Stirring the rice occasionally will help to prevent it from clumping together.
- Cook the rice for the recommended amount of time: Overcooking the rice will make it mushy, so it's important to cook it for the recommended amount of time.
- Let the rice rest before serving: Letting the rice rest for a few minutes before serving will help it to absorb any excess moisture.
Conclusion:
Bomba rice is a delicious and versatile grain that can be used in a variety of dishes. It's perfect for paella, risotto, and other Spanish and Italian dishes. It can also be used as a side dish or in salads. With its unique flavor and texture, bomba rice is sure to be a hit with your family and friends.
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