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Catalan Rice

March 2019 | Trends | Gastronomy | Barcelona

The local rice in Catalonia is a delicacy prepared in enticing dishes with lobster, rabbit, greens, shellfish and much more.
  • Catalan Rice | Loidi Restaurant Barcelona

The Ebro river delta in Tarragona Province is the area with the longest tradition of rice cultivation thanks to its favourable climate, salinity and wetland environment. The “Delta del Ebro” Protected Designation of Origin (D.O.) comprises five different varieties of exceptional quality and taste: Bahía, Bomba, Montsianell, Senia and Tebre.
The rice is harvested, dried and stored before removing the chaff and impurities and washing it for its final packaging. There are several ways of cooking a typical Catalan rice: dry (as in Valencian “paella”), soupy, and creamy (somewhere between the first two). One of the most typical rice dishes in Catalonia is “mar y montaña” – “surf and turf”.

Recipe for “surf and turf” rice

• 175 gr Delta rice
• 180 gr pork “secreto” or rib chop
• 1/2 bunch of spring (green) garlic
• 75 gr fresh wild mushrooms
• 75 gr cleaned fresh cuttlefish
• 75 gr peeled prawns
• 25 gr crushed fresh tomato
• 260 ml “paella” broth
• 260 ml chicken broth
• 1 pinch of saffron
• 1/2 teaspoon of paprika
• Salt and olive oil

Heat the oil in a pan and brown the meat. Next add the spring garlic and the wild mushrooms, and when they start to brown, add the cuttlefish and the paprika and sauté. Then add the tomato and fry lightly.
Add the rice and saffron, mixing it with the rest of the ingredients, and pour on the boiling broth. Raise the flame until the pan boils and then keep cooking on a medium flame for 15-17 minutes. 5 minutes before finishing, add the prawns. Once finished, turn off the burner and let stand for 5 minutes.