Bomba Calasparra Paella rice is an ancient strain of rice from the Calasparra region in the mountains of the Spanish province of Murcia. Pure mountain water irrigation nurtures the rice, using aqueducts first engineered by the Romans and the Moors. They deliver water from the mountain streams, unlike the usual rice fields by the Mediterranean Sea. A slow maturing rice, it can absorb three times its volume in liquid (and therefore much more flavour), with the grains remaining firm. This wonderful grain nearly became extinct until gourmet chefs discovered that its superior qualities mean that it is the perfect rice for making Paella.