La Perla produces rice exclusively under the Denominación de Origen “Arroz de Valencia”, which certifies both origin and varietal purity. Their two most prized offerings are Bomba and Sénia (also known as J. Sendra).
The Bomba variety is especially known for its ability to absorb two and a half to three times its volume in broth, while maintaining a firm, separate grain—making it ideal for paella. It is highly resistant to overcooking and has become a favourite among professional and home cooks alike.
The rarer Sénia variety, cultivated exclusively by La Perla today, is a silky, flavour-absorbing short grain rice ideal for more delicate dishes. It has been recognised by the Slow Food movement and is increasingly featured in gourmet restaurants and food events across Spain.
What Makes La Perla Special
La Perla stands out for its combination of deep-rooted tradition, exceptional purity, and meticulous care at every stage of production. The family’s four generations of experience are evident in every grain, and their commitment to only selling 100% pure varietals—never blends—under DOP certification ensures consistent quality and taste.
Their focus on freshness, minimal storage, and eco-conscious cultivation has made their rice a staple in fine kitchens throughout Spain and beyond.
