NOT the same.
There are many types of designation of origin rices in Levante.
Arborio is one rice
Bomba is another
Calasparra is another
I can post photographs of the types and their designation of origin.
They are all different in grain size, taste and textures.
And there is no rice called Valenciana.
Arborio - Valencia is the designation of origin
Corn tortillas are hard to find in London, UK. I bought some at a silly price, and then wasn’t sure what to do with them, since I’ve been having stomach issues and spicy or tomato-based sauces aren’t good right now. So I made enchiladas suizas, managing to find tomatillo salsa at Sainsbury’s of all places. The tortillas weren’t great despite the price, so I did best to soften them and roll then with chicken and shredded cheese. I put foil on top of the dish to keep things moist in the oven. I made a Mexican rice and a salsa cruda. All in all, it wasn’t bad and I could imagine myself in Southern California where they’d be better. But this is London and I’d done my best with a decent meal even if it looked a bit underwhelming
RICES FOR VARIOUS TYPES OF PAELLAS … Arroz Bomba; Designations: Albufera, Valencia and Alicante.
Arroz Calasparra, Murcia.
This is Arborio Dehuesa, Albufera – The Denomination of Origin, Valencia.
Kindly read what I wrote. I said they were the same - a short grained rice which is typical of paella.
No pictures are necessary. There are plenty on the Internet already. 
I didn’t say there was.
REALLY good burgers for dinner tonight. The Costco I frequent recently started carrying Waygu ground beef in a 3-pack of 1 lb packages. I made burgers out of it a couple of weeks ago and found it a bit too rich and bland on its own. Tonight I mixed it with a pound of Costco’s organic ground beef, which is flavorful but IMO a bit too lean for an optimal burger. End result was PERFECTION. I hope Costco doesn’t discontinue it! Simple green salad alongside.
Those look excellent - what a steal!
YUM to all of that!
BLTs and COTC, mine with a basil mayo i whipped up (first pic) and extra romaine, and the BF’s with --ACK-- mayo AND MUSTARD. Other people’s children…
Some good friends dropped off some freshly caught fluke this morning so of course we had fish for dinner. I was inspired by @tomt’s dinner posted in What’s Cooking? (New Jersey).
Roasted CSA tomatoes and garlic that were delivered today, capers, olives, and a splash of white wine. The fish was lightly poached until just barely done.
We returned from camping yesterday and had tacos out. Tonight I defrosted Indian leftovers from last week, which were even better after having time to meld.
We didn’t do much cooking while attending a music festival. The few meals we did make were super simple since we couldn’t have a campfire. For one lunch we also made BLTs with lackluster pre-cooked bacon.
Cheeseburger Mac and buttered broccoli
And fancy local Italian sausages with sliced tomatoes and Alfredo-broccoli mac. Notice a theme? Dessert was s’mores, of course. 
I love the photo bomb with the dimpled kiddie elbow.
More larb! Cilantro, lettuce and rice on the side for the folks with sensitive diets and palates.
I made toasted rice from some random short grain rice.
Note to self; 1 pound of ground pork does not make 4 servings in shrinkrap’s family.
I’ve have ordered the bomba rice from Spain . The Matiz and the Rey Del arroz from Valencia . The paprika, Saffron from Iran . You name it . What I have found, watching you tube cooking. Deep into the internet recipes . The flavor seemed way to overpowering. So I ordered the two kinds of paella stocks pictured below . Just to maybe get a feel . Nothing but pure ingredients in these stocks . Just as I thought. Not a overpowering flavor bomb. Suttle flavors that you taste.
Mine either. Unless there was lots of rice, papaya salad and maybe a curry or two.
I make a riff on Thai Basil Chicken with fish quite often but Mr Bean always calls it larb. You’ve inspired me I’m to actually make larb someday.
Beautiful! (And much nicer, and tastier than mine 
)
That looks like a useful product!
And the corn in the second picture; cut from a cooked cob and maybe some basil? Nice to have ideas for leftover cobs.
This larb recipe is written for fish and even includes @Saregama’s lemongrass!
I loved his description of whitefish. I’ll have to dig it up.
I’m taking about the series, not the movie.
I can’t find it, but it’s mentioned here.
“In another episode, after hitting his head and suffering a light concussion, Pierce daydreams about eating whitefish at a Jewish Deli in New Jersey—far away,”
Something about one eye, looking up chastely. I watched that show like an addict.
