Bayo rice has a solid tradition dating back to 1860 and is farmed using traditional methods. Bayo is made from Bahía rice, a type grown in the Ebro Delta (Catalonia) and recognised for its similar properties to bomba at a fraction of the price.
 
Its most outstanding feature is its ability to absorb a high proportion of stock and flavour from the ingredients, yet with each grain remaining separate.  This lends itself perfectly for use in paella or oven baked rice.
 
This rice has Designation of Origin and Q for Food Quality status. It is considered the best rice for paellas together with the Bomba rice.
 
Cooking time is 16 minutes for rice cooked in broth and 18 minutes for dry rice.