1 kg cloth bag of Premium Molino Roca Dinamita Rice (Arroz Dinamita), special for paella, from the town of Quart de Poblet, Valencia.

The favorite rice of Spanish Michelin-starred chefs for preparing Paella. Previously, was known as "Bombita", since has some similarities with Spanish Bomba rice. Has an explosive (dynamite) taste.

Round and pearly, Dinamita paella rice is dense but absorbent, with an ideal texture, so it retains its shape while absorbing all the flavours of the paella. Highly polished to remove impurities, it has a high amylose content that keeps the rice grains separated during the cooking process. Nobody wants a soft paella.

Since 1903, five generations of the Torres family of Molino Roca have perfected the rice selection and milling process. Their partners are a small group of farmers from Valencia and the Ebro Delta supplying the best rice for decades. The mill is located in Segorbe, a mountain village on the outskirts of Valencia with a very dry and cool climate, so the humidity does not damage the rice. The rice is meticulously polished, losing 50% of its weight in the process, leaving perfectly round grains.

Eduardo Torres, the fifth-generation owner, travels to restaurants all over Spain and visits top chefs to demonstrate the quality of this special rice. A staggering list of Spanish Michelin-starred chefs uses Dinamita rice in their kitchens, including Rodrigo de la Calle (El Invernadero), Borja Susilla (Tula), Cristóbal Muñoz (Ambivium), as well as Dani García.