Calasparra or bomba… the choice between these two authentic paella rices is yours. Which one is best is the subject of an absorbing argument that divides aficionados. Both rices are short-grained and Spanish. Calasparra grows slowly so is extremely dehydrated, ready to suck up your sauce. While bomba absorbs three times more liquid than normal rice, it maintains its al dente texture. Bomba rice is difficult to overcook, making it a great choice for busy kitchens or for those making paella for the first time.