Tradition and modernity
What is your first impression when hearing the term rice? Asia? South America? Paella?
Exactly – but was anybody thinking of Catalonia? Because you definitely should! Catalonia is not only known for its beautiful Costa Brava or world-famous footballers. It is also known for its extraordinary cuisine and its excellent rice which grows in the region for centuries. The municipality of Pals is one of the most visited places in the interior of the Costa Brava and mostly estimated for its rice cultivation. Specific conditions such as the smooth climate, plenty of sunlight, fresh water and long experience of the rice farmers are the foundation for an excellent reputation, even outside of Spain.
The rice will be collected after harvesting
From wetlands into worldwide cuisines
Between mosses and water mouths of the rivers Fluvià, Ter and Muga it was able to create a tradition since the 15th century. Even at that time the product was of high availability and could be used for a plenty of dishes. Presently, Pals shelters three producers of rice who cultivate a total of seven different types. About 7 million kg of the rice produced in this region are marketed. Especially the varieties Teure and Bahia are bestsellers. Of which importance the grain is for the community is shown by the extra created gastronomic campaign during the months of March and April. Chefs of the most renowned restaurants add their personal touch to traditional rice dishes. On top of that the cereal is very healthy, nutritious and gluten-free. Rice is rich in carbs and can be served as a starter, main course or dessert as well as savoury or sweet. It’s simply an all-rounder of the Catalan and international cuisine.
Arroz de Pals – Riceharvest in Pals
Farmer with a traditional catalan headdress
The process of rice cultivation almost begins in the months of May and June, when the corn get´s planted. During summertime it now has time to mature to be harvested in mid-October with skilful handles. For the small community of Pals it is important to maintain the crop in the most possible traditional way. Mechanization doesn´t matter. Quite the contrary – horses are still an integral part of transporting the harvested rice plants.
Horse and farmer are ready for takeoff
A small party for the local press and those who are interested in rice harvest get´s celebrated at every end of the year. Even this year – on 17 October – at the farm of Carles Mas de Pals. Nearly 200 visitors participated in different workshops.
Baskets on the little market in Pals
A little market offers some in-house products like sweets, traditional basketry and of course the famous rice. But what would a rice festival be without a common meal? A cosy lunch between hay bales and cookware was perfect to enjoy the variety of rice and varied tasty ingredients.
Lonely streets and the smell of late summer
Beautiful streets and gaps in Pals
Pals doesn´t only offer unique properties. It’s the perfect mixture of idyllic city life and living close to the beach which makes it special. Due to the fact we are close anyway, we decide to visit the beautiful centre. During summer tourists urge through the winding streets in droves. We are fortunate. Although some passersby are still in town it is really quiet. Scent of lavender is in the air. Sun is shining. The few opened cafés are well attended. It feels like the perfect late summer day. We also enjoy a café con leche in the sun before we continue towards the viewpoint. Along the way we stroll through some of the varied shops. Jewelry, ceramics, clothing. Pretty treasures nearly everywhere. Once on top of the viewpoint you can enjoy a fantastic look to the sea and to the Bay of Montgrí. Without the obligatory provisions we can´t leave Pals . So we get us a couple of Magdalenas. The muffin-like pastries are available in various flavors. From almond and apple to chocolate-nut, lemon and yogurt or classical jam. We´re in heaven and ready for our way home …
For the small and large appetites – traditional rice dishes
Rice is healthy, versatile and one of the most commonly consumed foods in the world. Paella is probably the best known traditional meal in Spain. However Spanish cuisine offers a far greater variety of rice dishes. No limits of imagination. We have prepared our two most
popular rice recipes and hope you like them as much as we do. Try your own combinations and enjoy! ¡Buen provecho!
Rice in a casserole
What you need for about four persons:
- 600g rice
- 400g ripe tomatoes
- a large potato
- about 2 medium eggs
- Cloves of garlic to taste
- 4 large (sharp) peppers
- about 2kg different kinds of fish
- parsley, salt and olive oil
Preparation: first put 2-3 peppers for a few minutes in a pan, then remove from the pan and mash. The fish heads (you can also take parts of fillets) now put in the same oil, simmer briefly, add the tomatoes and the crushed peppers. Now put in the parsley, crush the garlic and the remaining peppers together. Cook the rest of the fish in a pan and mix it with the other ingredients, boil for about half an hour. Then drain. Now the rice is cooked in the separated fish soup. Meanwhile, the potato can be mashed together with a clove of garlic and added to the rice with the egg yolk- mix well! It is now important to stir constantly. Add oil and salt for your individual taste. After another short cooking serve everything in a casserole. Best, top with aioli.
Arroz Negro (black squid risotto)
What you need for 4-6 persons:
- 600g rice
- 1.25 L fish stock
- 0.5 chopped onion
- 4 cloves of garlic (chopped)
- two ripe tomatoes (grated)
- some parsley
- half a kilo of squid or jibia
- paprika, olive oil and salt
- paella pan
Preparation: put a little salt and oil into the paella pan. When oil is hot add the onion and fry at low heat until it turns golden brown. Afterwards add the squid, a little later the garlic and tomatoes- let it cook for some minutes. Fill in the paprika and some parsley. Smoothly stir the ingredients so that the squid releases its ink. Finally add the rice, fry everything easy and put in the fish. Cook everything strongly for about five minutes and then simmer for about 15 minutes. Make your own tasting with salt.
a little railway carries people to Pals
festival opening by the farmers
farmer during the harvest
horse and farmer waiting for their action
picture wall of the last years harvest
bonded rice plant
plaited baskets on a market stand
market stand with selfmade beer and rice
market stand with decoration
the church of Pals is a central meeting point
traditional Paella needs to be prepared unhurriedly