Catalonia Allrounder – Rice (Arroz)

tradition and present

What do you think of the term rice? Asia? South America? Paella?

Everything right – but has anyone thought of Catalonia? Because you should! Catalonia is not only known for its beautiful Costa Brava Or outstanding footballers.

It is also known for its excellent cuisine and excellent rice grown here for centuries. The community pals is one of the most visited places in the hinterland of the Costa Brava. It is also appreciated for its traditional rice cultivation. Special conditions such as the mild climate, lots of sunlight, fresh water and the many years of experience of the rice farmers are the cornerstones for an excellent reputation, even outside of Spain.

Since the 15th century, a far-reaching tradition has developed between moors and estuaries of the rivers Fluvià, Ter and Muga. Even then, the product was of high availability and could be used for a wide variety of dishes. There are currently three manufacturers in Pals who grow a total of seven different types of rice. About seven million kg of the rice produced in this region are marketed. The varieties in particular are expensive and the traditional Bahia bestseller. The specially created gastronomic campaign, which is dedicated to the preparation of delicious rice dishes in the months of March and April, also shows the importance of the grain for the community. Chefs of the most renowned restaurants give the rice its very personal touch during the period. In addition, the grain is healthy, nutritious and free of gluten. Rice is rich in carbohydrates and can be served as a starter, main course or dessert as well as hearty or sweet. He is an all-rounder of Catalan and international cuisine.

Arroz de Pals – Rice harvest in Pals

 

The process of growing rice begins in the months of May and June, when the grain is planted. It now has time to mature over the summer and then be harvested in mid-October with skilful movements. For the small community of Pals, it is important to maintain the harvest in a traditional way. Hardly anyone thinks about mechanization here. On the contrary – horses are still an integral part of the removal of the harvested rice plant.

Every year at the end of the rice harvest, it is celebrated with a small party for interested parties and journalists. So also this year – on October 17th – on the farm Carles Mas de Pals. The traditional rice harvest was celebrated for almost 200 visitors as part of workshops.

As a gift from the festival, basket weavers, elaborately created sweets and of course the well-known rice were offered at small market stalls.

But what would a travel festival be without a meal together? In the courtyard barn there was a big table. With a leisurely lunch between hay bales and saucepans, the delicious variety of rice and delicious ingredients could be enjoyed together.

Lonely alleys and the scent of late summer

Pals not only offers unique housing options. It is the perfect blend of idyllic city life and proximity to the beach that makes this pretty place so special. Since we’re nearby anyway, we’ll make a little detour direction town center. In summer, tourists crowd through the winding streets. We’re lucky. There are still a few passers-by on the way, but it’s wonderfully quiet. The scent of lavender is in the air. The sun is shining. The few open cafés are well attended. It feels like the perfect late summer day. We too enjoy one Cafe con Leche In the sun before we pull towards the viewpoint. On the way there we browse some of the numerous small shops. Jewelry, ceramics, clothing. There are many little treasures here. At the top of the viewpoint, you can enjoy a fantastic view of the sea and the bay of Montgrí with a clear sky. However, without the obligatory road consumption, we cannot leave Pals either. So let’s get some more Magdalenas. The muffin-like pastries are available in various flavors. From almond and apple to chocolate nut, lemon and yoghurt to classic marmalade.

We are floating in confectionery heaven. and ready to go home…

For small and big hunger – traditional rice dishes

Rice is healthy, versatile and one of the most common foods in the world. In Spain, the traditional paella is probably the best known.

But Spanish cuisine provides a far greater variety of rice dishes, one tastier than the other. There are no limits to the imagination. We have put together our two most popular rice dishes for you and hope you like them just as much as we do. You can of course vary them as you please. Buen Provecho!

Rice in the stew

What you need for about four people:

• 600g rice
• 400g ripe tomatoes
• A big potato
• about 2 medium eggs
• Garlic cloves as you like
• 4 large (spicy) peppers
• about 2kg different types of fish
• parsley, salt and olive oil

Preparation: First fry 2-3 peppers for a few minutes in a pan, then remove from the pan and mash. Now put the fish heads (if that’s not the case, you can also take parts of the fillet) in the same oil, let them simmer briefly, then add the tomatoes and the mashed peppers. Now chop the parsley, the garlic and the remaining peppers together. Cook the remaining fish in a saucepan and add it to the pan with the other ingredients and cook everything for about half an hour. then drain. Now the rice is cooked in the thrust fish soup. Meanwhile, the potato can be mashed together with a garlic clove and then added to the rice with the egg yolk – mix well! It is now important to constantly stirring, gradually adding oil and salting as you like. Let it steep for a moment and then serve everything in a stew. Best with Aioli.

Arroz Negro (Black Squid Risotto)

What you need for about 4-6 people:

• 600g rice
• 1.25 l broth (from fish and seafood) / fish stock
• 0.5 chopped onion
• About 4 garlic cloves (chopped)
• Two ripe tomatoes (grated)
• some parsley
• Half a kilo of calamare or dwarf sepia (Jibia)
• Sweet paprika powder, olive oil and salt
• Paella pan

Preparation: Add some oil and salt to the paella pan. When the oil is heated, add the onion and sauté on a low flame until golden brown. First add the calamare, a little later the garlic and the tomatoes – let everything continue to sauté. Now add the paprika powder and some parsley. Mix the ingredients gently so that the calamaries release their ink. Add rice, let everything lightly and pour in the fish stock. Season with salt if you like, cook on a strong flame for about five minutes and then simmer for about 15 minutes on a low flame. Done!