Bomba Rice at Gourmet Fusion

We have now added authentic Bomba Rice from Valencia, Spain to our range of Spanish food products, great to use with our polished steel paella pans.

If you are not familiar with Bomba Rice, it is a rice which has a very hard grain, thus allowing it to absorb more liquid (and flavor) than any other rice in the world. It is, therefore, an ideal choice when cooking paella, or saffron rice, where the rice is cooked in the broth and slowly absorbs the liquid as part of the recipe, rather than pouring the liquid away, as with boiled rice.

The beauty of bomba rice is that it is practically impossible to fail with this rice. It cannot be over-cooked, maintains its consistency, and never becomes sticky. Even though it absorbs more liquid than ordinary rice varieties, the grains remain separate and individually loose from one another. It has a wonderful mild flavor, that will not interfere with even the most subtle of flavors.

Bomba rice is expensive, but if you're looking to prepare an amazing paella, it is worth the extra cost. Gourmet Fusion has the smaller bag, 1.1lb (500g) in stock, as we thought it was a good size to try out the rice, without spending a huge amount. Our Bomba Rice is Certified Origin Paella Rice from the L'Albufera Nature Preserve in Valencia, Spain, and retails for $6.99. It can be found online or in our Solana Beach store at Leaping Lotus.

Marco Polo's Lobster Fra Diavolo

Marco Polo, who was born in Venice, Italy in 1234, is probably the most famous Westerner who traveled the Silk Road. His journey through Asia lasted 24 years taking him further than any of his predecessors, beyond Mongolia to China. He became a confidant of Kublai Khan (1214-1294) and traveled the whole of China, finally returning to tell the tale which has become one of the greatest travelogues of all time. This favorite Italian recipe has been named after Marco Polo because of the unusual combination of Italian ingredients and Chinese Szechuan Peppercorns which transform this usually fiery lobster dish into a subtle blend of aromatic herbs and spices which can be served with pasta or saffron rice.

Ingredients (this serves 3 using 1 lobster per person, but often half a lobster per person is sufficient)
3 lobsters
1/3 cup olive oil
2 cloves minced garlic
3 tbsp. onion minced
1/2 cup dry white wine
2 cups tinned Italian tomatoes
2 tsp crushed Szechuan pepper
1 tbsp. vinegar
1 tbsp. chopped fresh basil (or 1 tsp. dry)
1/4 tsp. thyme
1 tsp. marjoram
salt and pepper to taste
1 small bottle clam juice

1. Prepare the lobster: Have the lobsters split, the tails cut into two or three pieces and the carcass in half again, and the claws cracked. Remove the sack near the eyes and reserve the liver and coral if any. Often the fish store where you buy the lobster will prepare the lobster for you.

2. Heat olive oil in a saucepan, add lobster pieces, season with salt and pepper and saute, stirring frequently until all pieces are bright red.

3. Sprinkle with onion and garlic, add wine, stir and cook until most of the wine has evaporated.

4. Add all the other ingredients, stir well, cover and simmer for about 15 minutes. Add more clam juice if lobster looks dry.

This meal can be served over pasta or saffron rice (recipe below) with a green side salad.

To make the saffron rice
Ingredients

A good pinch of dried saffron threads
Cup boiling water
1 tbsp. olive oil
Approx. 2 oz long grain rice per person (I prefer long grain) - do not use quick cook rice
Bay Leaf
Cup of dry white wine
Small bottle clam juice


1. Steep a good pinch of saffron in a cup boiling water for about 10 - 15 minutes. This ensures that the fullest flavor and color of the saffron is distributed in the rice.

2. Heat the olive oil in a pan and when hot add the dried rice. Allow the oil to coat the rice completely and stir for about 1 minute.

3. Add the saffron liquid to the rice, followed by the white wine and half the clam juice and bring to the boil.

4. Add the bay leaf, cover with lid and lower temperature to a simmer.

5. Cook for approx. 20 minutes until rice is tender, checking regularly to make sure liquid has not dried out. If it has, add more clam juice.

Serve lobster sauce over rice.