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Bahia Rice

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dumoyer2 May 16, 2010 07:45 AM

Does anyone know why this rice used for paella is not sold in the US? Experiences with substitutes?

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  1. todao RE: dumoyer2 May 16, 2010 09:40 AM

    I've never seen it in super markets but you can buy it on-line and I'd expect to be able to find it in specialty shops

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    1. re: todao
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      dumoyer2 RE: todao May 16, 2010 10:11 AM

      I have spent a lot of time searching on-line and the only place I found it was on e-bay UK. They told me they can't ship it to the US. If you have seen another link where I can buy it, I would love to know. Saveur magazine had an article about paella and said this is the preferred rice but that it isn't available in the US. Of course this made me want it even more. The author of the article didn't indicate why it is not available here. I thinking a trip to Spain is the only solution. (-;

      1. re: dumoyer2
        todao RE: dumoyer2 May 16, 2010 07:03 PM

        Try this:

        http://www.cookingmarvellous.com/bahi...

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      OldTimer RE: dumoyer2 May 16, 2010 01:06 PM

      While I preder arborio rice for paella, I have been using good quality CalRose medium grain for years. I don't think the rice is as critical as the cooking.

      1. hannaone RE: dumoyer2 May 16, 2010 03:08 PM

        Seems that bomba and Calasparra are good substitutes.

        http://www.tienda.com/food/paella_ric...

        http://67.99.204.207/mm5/merchant.mvc...

        1. paulj RE: dumoyer2 May 16, 2010 07:37 PM

          Is there a particular reason why you want this type of rice? A book or article that specifically recommends it? Experience with it in Spain?

          An email to Spanish import retailers like La Tienda or The Spanish Table might help.

          If you are just learning to make paella, my advice is to not worry about a specific rice type. You could use one of the rice that these Spanish shops sells, or even a rissoto rice. In central and South America they make 'paella' or Valencian rice with a long grain rice.

          1. Caroline1 RE: dumoyer2 May 16, 2010 08:34 PM

            At fourteen bucks a kilo, I wouldn't exactly call Bomba rice a substitute, but it is said to be the finest paella rice in the world. You can buy it here:
            http://www.tienda.com/food/products/r...

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              neobite RE: dumoyer2 May 16, 2010 08:40 PM

              I read the same paella article in last month's Saveur, and puzzled the same way you did over the anonymous chef's contention that bomba rice is no longer in favor because it "doesn't absorb flavor well." Oh, man - I've been eating flavorless rice all these years?

              This is just another one of those "you should feel deeply insecure because you don't know about mystery ingredient X, which makes everything SO much better" articles. Because bomba is wonderful rice and is perfection for paella. And, really, the object is to use what's available to you and make the dish and develop your own style and preferences, right? If arborio works, use arborio.

              I get tired of being manipulated into feeling crappy because I can't get or afford the latest hand-scoured cat poo coffee, or haven't even tasted __ until I've had it made the right way with __. Sorry. End of rant. If you do go to Spain, though, can you grab me a bag? ; )

              1. BigSal RE: dumoyer2 Apr 28, 2012 09:12 PM

                I've been reading through my Spanish cookbooks in anticipation of our Spanish COTM in May and I remembered this thread. I've learned that Bahia rice is available in the US and is sold as arroz extra.

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