- Never use long grain rice. Why? Because Spaniards say so (although I often use it if I don't have anything else, and it works just fine).
- Medium grain rice is ideal. A medium grain rice (such as Goya) is a great choice for any Paella because it absorbs liquid very well, thereby absorbing the wonderful flavors of the Paella with ease.
- Short grain rice also works very well. In fact, most Paella people prefer short grain rice (like Bomba, which also absorbs flavor well, if not better than medium grain rice). But my hang-up with this rice is that, although it performs well, it looks more like risotto than rice. Thus, your Paella will look stunted, rounded, and immature.
By its very nature, Paella is a rice dish, which begs the question: Which rice is the correct rice to use in Paella? Well now, depending on who you ask, you will get different answers. But, I reckon there are three general rules to choosing your Paella's perfect rice: