Besides bomba, Senia is a rice cultivar used in the Valencia region for paella.
Senia is a medium-grain Valencian rice valued for absorbing the flavors of meat, seafood and saffron broth. Its relatively soft, absorbent texture can produce a creamy, flavorful grain, but it also means cooks must control the liquid and cooking time carefully because it can become overcooked more readily than bomba.
Bomba is often preferred because its grains absorb substantial liquid while staying comparatively firm and resisting breakage. Senia remains an important traditional choice, however, and is one of the rice types associated with Valencia’s rice-growing region. Bahía is another Valencian cultivar sometimes mentioned alongside bomba and Senia.
Carnaroli and Arborio are Italian risotto rices, while jasmine is an aromatic long-grain rice from Asia. They behave differently in a shallow paella pan and are not the intended answer to this regional-rice question.