I usually use Bomba brand rice to make my paellas, however, the charcuterie manager at a local gourmet shop recently gave me a pound of a brand called Montsia. I plan to make a paella with it next week but my favorite recipe specifically calls for Bomba; it's quite exact about the amount of water and rice.
Has anyone used Montsia and if so what proportions did you use? I understand that different types of paella rice require different amounts of water; in fact, Bomba itself has different grains that each call for more or less liquid.
Many thanks for any insights and help.