RICE on the table

n the Local Development Regional Organization of the Councilof Tarragona, we work for the valorization and the spreading of

the heritage which shape the agrifood industry of the Camp deTarragona and the Terres de l’Ebre regions.

With RICE ON THE TABLE, we take a step closer to a cultivationwhich determines the geography and many of the images that wehave of the Delta de l’Ebre surroundings. We approach an oldtraditional food type which has, moreover, become the non-substitutable base in a large variety of dishes which represent thecuisine of this region.

This publication which we offer you is a new contribution to theLQP project (Local Quality Products), which is an addition to Lacuina de I’Avellana (Hazelnut Cooking) and La cuina del Peix Blau(Blue Fish Cooking). With this development, the Local DevelopmentRegional Organization continues with the task of developing andmodernizing its manufacturing sectors, contributing in particularto agrifood quality and opportunity recognition in our districts.

LOCAL DEVELOPMENT REGIONAL ORGANISATION

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RICEon the table

www.diputaciodetarragona.cat

A LITTLE HISTORY...here are numerous written

references which prove the

existing connection between

rice production and the region

of the delta de I’Ebre. The

geographer Lluis Solé Sabarís

explains that we have eviden-

ce of rice cultivation attempts

in the delta de I’Ebre in the

XV century. One of the earliest

references available is from

1697, when the Cistercian

monks from Benifassar mo-

nastery put rice cultivation to

the test in the upper zone of

the Delta, known as “la

Carrova”.

Maximum cultivation produc-

tion was not, however, until

the XIX century. Construction

of the right-hand side canal in

Xerta enabled sweet water

inundation and the introduc-

tion of rice cultivation, which

actively grew by desalting the

land and obtaining a good

crop.

Nowadays, we can confirm

that nearly 21,000 hectares

of the cultivation are part of

the ecosystem, the natural

environment and countryside

of this zone. The climatic and

land characteristics as a result

of deposits supplied by the

Ebre river for hundreds of

years provide the region’s rice

with a prestigious reputation

among its consumers due to

the grain’s pearl white colour,

its taste, texture, symmetry

and homogeneity.

The rice of the Delta is distin-

guished due to its culinary

performance which keeps the

grain loose and at the same

time allows the grain to ab-

sorb large amounts of water,

thus becoming impregnated

with the different products

that it is cooked with.

With the aim of illustrating

these values to consumers,

the Delta Co-operatives set

up the Protected Designation

of Origin of Rice of the Delta

de I’Ebre in 1983. This has

been a vital tool to inform

consumers about the distin-

guishing values behind this

DO.

The rice of the Delta is a

proximity product: we know

T who cultivates it, who deve-

lops it and who packages it.

At the same time, it gives us

a guarantee of traceability:

we know where it comes from

and we know what we are ea-

ting, because the D. 0. gua-

rantees us with, by means of

a lot number, all tracing and

control from the land to the

table. This provides us with

a Food Safety guarantee, so-

mething which we do not have

from many products that co-

me from elsewhere without

this distinction.

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INDEX

A little history...

Introduction The Delta de l’Ebre PDO Rice Delta de l’Ebre

Rice. Varieties Nutritional values Letter from Nutritionist menu

Rice on the table Rice cooking methods Recipes

Companies registered with the PDO

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THE DELTA DE L’EBRE

The most humid area in Catalonia

In the Delta itself, the yearly thermal variation is low and the humidity level is high.There are frequent strong winds from November to April which come from the Atlantic Depressions, know as the high wind. During the rest of the year, the “marinada” winds are more common. Average tem-peratures fluctuate between 18°C and 10.2°C in winter, and between 28.�°C and 22°C in summer. In general, we can say that the area has a Medi-terranean climate.

Agricultural products are the base of the gastronomy of the Delta. Among these, rice stands out as the basic ingredient for the excellent Delta cuisine due to its variety and wide range of cooking method options. One of the best known dishes is

“rossejat”, which is made with well- browned rice cooked in fish broth with prawns.Meat from the area (duck and sheep which graze in the Delta) is often used in tradi- tional recipes.

The delta de I’Ebre comprises an area of 320 km2 and it forms one of the most impor-tant aquatic habitats of the Mediterranean.The pressure that agrarian cul-tivation has caused to the area obliged public administrations to take measures to maintain the natural balance of the area.As a result, in 1983, the Cata-lonian Government (Generalitat de Catalunya) approved the creation of the Natural Park of the Delta de I’Ebre, within the districts of the Baix Ebre (left slope of the Delta) and Montsia (right slope of the Delta).

Climatology Local cuisine

PRODUCTION IN THE DELTA DE L’EBRE REPRE-SENTS 98,5% OF TOTAL PRODUC-TION IN CATALO-NIA AND 20% OF PRODUCTION IN SPAIN

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THE DELTA DE L’EBRE

PRODUCTIONAREACONTROL AND CERTIFICATIONThe Riberenc cuisine from the

inland towns is traditionally based on river species such as elver and eel. The seafood cuisine of all parts of the Delta is undoubtedly rich and with a great variety, using a large selection of species: ray, bugle, catxels, canyuts, etc.Its own cake and confectionary products stand out: little

“cabell d’àngel” and sweet potato cakes, borraines amb mel and almond milk pudding, etc.

his is constituted by the muni-

cipal boundaries of Deltebre

and Sant Jaume d’Enveja, and also

part of the Delta de l’Ebre land which

comprises the municipal boundaries of

Aldea, Amposta, Camarles, I’Ampolla

and Sant Carles de la Ràpita.

The Regulatory Council guaran-

tees that products protected

by the PDO comply with the require-

ments established in the rules and

regulations. Control and certification

is undertaken by an entity which

complies with the regulation EN

45011 and is registered in the Con-

trol and Certification Entity of the

General Management of Production,

Innovation and Agrifood Industries.

Linksof interestwww.arrossaires.comwww.deltebre.netwww.deltadelebre.comwww.terresdelebre.org

Municipal boundarieswhere the PDO Rice Delta de l’Ebre is grown

T

T7

TERRA ALTA

RIBERA D’EBREPRIORAT

BAIX EBRE

MONTSIÁ

BAIX CAMP

TARRAGONÈS

ALT CAMP

CONCA DE BARBERÀ

BAIX PENEDÈS

PDO RICE DELTA DE L’EBRESemi-long grained rice has

a shorter and fatter grain than long-grained rice, and it has a soft and tender texture when cooked. It is quite round in shape and tends to get sticky if it is cooked for too long. The same industrial process is applied as with long-grained rice (without the shell and the bran), and this is the most common type in our country. Once cooking has been com-pleted, the rice inflates to keep the starch and its remains separated. It is then ideal for making paella dishes

Short (or round) grain rice has a round shape. It tends to stick together when it is cooked and the same industrial treatment as that of the long or semi-long grain is applied to it.

Rice consumption provides a high level of energy due to its carbohydrate supply. It is especially advised to sports professionals.

Helps to maintain the nerv-ous system due to its Vitamin B and Tryptophan supply.

Reduces cholesterol levels through its fibre and supply of Gamma - Oryzanol.

It is efficient in combatting constipation due to its high fibre content.

It is ideal in the case of diar-rhoea as the water from rice has astringent effects.

Its magnesium supply helps to reduce sugar in the blood.

Helps regulate blood pres-sure, due to its potassium sup-ply and low sodium content.

Its high phosphorous content is ideal for growth and intel-lectual energy.

It is highly recommended forceliacs and people who require a gluten-free diet.

Starch is the main compo-nent of rice and it constitutes 70-80% of it. Starch is a carbohydrate found in cereals, in radicular vegetables (such as carrots) and in tubers. It is made up of amylose and amy-lopectin and the proportion of each is the determining factor in the culinary characteristics of the product: the higher the proportion of amylopectin, the more viscous and sticky the grains are with each other.

Protein content makes up about 7% of rice and there are generous amounts of thiamin (B1), riboflavin (B2) and niacin (B3), as well as phosphorous and potassium. Nevertheless, up to �0% of the minerals and 8�% of the vitamins are lost due to refinement, thus leavinga purely energy food type.

FEATURES PROPERTIES NUTRIRIONAL VALUES

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RICE, A VERY HEALTHY AND

NUTRITIOUS FOOD TYPE

Varieties which can be com-

mercialized with this designation

are:

Bahia

Tebre

Sénia

Fonsa

Bomba

Montsianell

These rice varieties are from a

semi-long and round grain, and

they are exclusively commercial-

ized in the extra category.

ice is and has been thefood base of millions and

millions of people on our pla-net, and without a doubt pro-vides a guaranteed source ofgood nutrition and health.It can be considered the mosttolerated food type for themajority of people; this is why,in the form of pap or babyfood, it is the first cereal in-troduced into the diet of ba-bies. Rice nutritionally balan-ces many meals, it constitutesa good gastronomic base andit is synonymous of familygatherings and other gathe-rings. It is a source of plea-sure, which is an essentialelement to acquire a healthydiet as without pleasure, health does not exist.Rice is linked to popular wis-dom and medicine and to themodern science of nutritionand dietetics. In 1911, Funkseparated Thiamin (or VitaminBl) from brown rice.Nowadays, rice is a basic foodtype and very helpful for es-tablishing and balancing thediet in the most diverse pa-thologies. It is recommendedfor: celiac disease, blood

pressure, hyperlipemia, heartdiseases, renal diseases, liverdiseases...Although rice has a largeamount of starch (about 80%)and is therefore a food typewhich provides energy to de-velop our physical and inte-llectual activity, its proteinsupply is also important (7%),a balanced protein, and largeamounts of amino acids which facilitate the correct function-ing of the brain.An extremely low fat level anda varied composition of vita-mins and minerals (and a highlevel of fibre in the case ofbrown rice) complete the ex-cellent nutritional value ofrice.Taking all of this into consi-deration, it is necessary tomaximise rice consumptionin our society so that peoplecontinue to benefit from ithealthwise.

R

M.JosepRossellóBorredàHead os Studies of the Nurition and Dietician Degree of the Ramon Llull University

VALORS NUTRICIONALS

Composition per 100 g.of edible portion raw:

3�� kilocalories

77,0 g carbohydrates

7,60 g proteins

1,70 g fats

0,30 g fibre

1,60 mg iron

180 mg phosphorous

120 mg potassium

Vitamins

Cultivation calendar

B1 B2 B3 B6 B9 B12 A D E K C

J F M A M J J A S O N D

sowing seasoncrop

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INDEX

Rice Cooking Methods

Ribera-style Rice

Black Rice

Rice Broth with Duck

Rice with Cod

Seafood Chowder with Rice base

Rice with Mushrooms

Traditional Riberian Rice from the Ebre

Most Rice with Norwegian Lobster and Prawn

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14

16

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20

22

24

26

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RICE COOKINGMETHODS

The traditional recipepreparation is rice with milk -rice pudding.

The Risotto method is ano-ther way to prepare creamyrice; the most common in Italy.

This group includes ricepaella, rice cooked in anearthenware pot or oven rice.

This is the most difficultpreparation method as theoptimum point of grain cookingmust coincide with the totalevaporation of the water usedduring cooking.

This is rice which still retainspart of the liquid after cooking.

Soups and moist rice are itstwo end limits, moist rice beingthe most common one.

The majority of these dishesusually include vegetables orpulses.

This is the easiest type toprepare. This rice is cooked inabundant water and salt andit must be whole and separat-ed. Once it is cooked, it can be kept in the fridge for severaldays.

A large number of dishescan be prepared and they donot need much work, thereforebeing suitable for improvisingfast meals.

CREAMY DRY BROTH WHITE

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tisalsopossibletoobtainricewaterfromrice.Two

spoonfulsofwhitericeareboiledinalitreofwater

untilthegrainsbegintodissolve.Thericeiscookedand

sieved.

Acinnamonstickand/orlemonrind,orsomelemon

juicedropscanbeaddedforaroma.

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Ingredients Method

1�

RIBERA-STYLERICE

Ronda dels Pins, 13

Poble Nou del Delta

Amposta

Tel 977 7�2 703

Recipe by

4preservedduckfeet

4duckguizzards

300graweel

250gconnedand

scaldedlandsnails

400gofrice

FLAVOURING

greenpepper,onion,garlic,

tomato,parsleyandvirgin

oliveoil

1,25litresofduckbroth

Gently fry the flavouring

ingredients in a pan for four.

Then add the eel and stir for

about two minutes.

Then add the rice and when

it is sufficiently fried, add the

broth.

Immediately add the legs,

the stones and the snails, and

leave to cook for 1� to 20

minutes until the rice is

cooked.

Ingredients Method

17

BLACK RICE

Contact Sr. Joan Pons

Passeig Marítim, 18-20

Sant Carles de la Ràpita

Tel. 977 7�0 ��1

Recipe by

250gofcuttlefish

1litreoffishbroth

2onions

2tomatoes

8prawntails

400gBombarice

oil,saltandchoppedparsley

Clean the cuttlefish and cut into

small pieces, leaving the ink to

one side.

Fry the onion and tomato, and

when they have made a thick

sauce, add the cuttlefish and

prawns.

When the cuttlefish becomes

tender, add the reserved ink

and boiled fish broth.

Leave to cook for approximately

1� minutes, first on a low heat

and then on a medium heat.

Complete by baking in a gas

oven for � minutes.

Ingredients Method

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RICE BROTHWITH DUCK

Contact Sr. Lluís Garcia

Partida l’Encanyissada

(besade of la Casa de Fusta)

Delta de l’Ebre, Amposta

Tel. 977 261 026

Tel. 6�9 19� 03�

Recipe by

1halfduck

(choppedintopieces)

400grice

1onion

greenandredpepper

groundtomato

1glassofredwine

oilandsalt,groundpepper,

pepperbean

colouring

groundmixofgarlic

andparsley

water

Saute the duck in a pan with

a little oil, add the onion and

pepper (diced) and when it is

golden brown, add the tomato

and leave to cook for a few

minutes.

Add the wine and leave it to

disintegrate. Cover with water,

two sprinkles of pepper and a

dash of colouring. Leave to boil

for 2-3 hours and when the

duck is soft, add some salt and

add the rice.

Add the ground garlic and

parsley before turning off the

ring.

Ingredients Method

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RICEWITH COD

Contact Sr. Sergi

Embarcador Illa de Buda

Deltebre

Tel. 977 267 ��1

Tel. 639 029 7�1

Recipe by

PER A 4 PERSONES

250gBombarice

300gdesaltedcod

100gonion

1greenpepper

1redtomato

4Piquillopeppers

2clovesofgarlic

3dlvirginoliveoil

Fishbroth,tobeobtained

fromconcentratedcod’s

bone

Put the very finely chopped

onion and green pepper into a

shallow and wide pan with a

little oil. Then add the ground

garlic, the chopped tomato

and the sliced piquillo pep-

pers.

Leave to cook until the veg-

etables soften.

In a separate pan, pour in the

rest of the oil on top of the

cod with the skin-side facing

up, cooking on a low heat

(never boiling) until layers

form.

Stir the pan with the cod

layers until a sauce is created

like the “pil-pil”.

Add the rice to the fried veg-

etables and when it starts to

boil, add the fish broth.

Allow to cook for approxi-

mately 18 minutes, until

the rice is ready. Then mix

with the cod layers and its

sauce. Stir until it all comes

together and it is ready to

serve.

Ingredients Method

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SEAFOOD CHOWDERWITH RICE BASE

Contact Sra. Sara / Nuri

Embarcador Illa de Buda

Deltebre

Tel. 977 �80 128

Recipe by

SERVERS 4

2lobsters

4Norwaylobsters

4kingprawns

4prawns

200gslat-watersnails

200gmussels

200gclams

8razor-shells

400gBombarice

1onion

2redpeppers

1tomato

parsley,3clovesofgarlicandoliveoil

fishbroth

Grind together the onion,

garlic, tomato and parsley.

Pour olive oil into the earthen-

ware pot and heat gently. Add

the ground ingredients when

the oil is warm.

Add the fish broth followed

by the rice.

Add the halved lobsters,

Norway lobsters, king prawns

and prawns.

Leave to cook for 20 minutes.

Add the rest of the seafood

� minutes before removing

the rice.

Ingredients Method

2�

RICEWITH MUSHROOMS

Carrer Amèrica, 8

Amposta

Tel. 977 702 8�7

Recipe by

1/2kgmushroomselection

400gBombarice

750clfishbroth

oil

salt

groundgarlicandparsley

tomato

onion

Put a drop of oil into the pan.

Heat it gently and add the

mushroom selection. Leave

them for about 3 minutes.

Add the rice and stir with the

mushrooms.

Make a sauce base with the

tomato and onion and pour

into the pan. Wait for about 2

minutes.

Pour in the fish broth and

when it starts to boil, add in

the ground garlic and parsley.

Leave to settle for about 20

minutes and it is ready to

serve.

Ingredients Method

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TRADITIONALRIBERIAN RICE FROM THE EBRE

SERVES 2

200gpigs’ribs

80gfineclam

140g(1)g“Vera”eel40gredpepper

80gripetomato

80gcoastalcuttlefish

200gBombarice

4cloliveoil

1garlicclover

parsleyandfishbroth

Gently fry the diced pigs’

ribs in a skillet and add thefinely cut eel, cuttlefish, redpepper, and peeled and grated tomato. When all the ingredients have reached the desired texture, add ground garlic and parsley. Allow to fry on a low heat for 2 minutes. Then add the rice and cook until it is golden brown. Add the boiling broth and leave to cook for 6 minutes on a high heat.

Add the fine clams, a pinchof salt and bake in the ovenfor 8 minutes. The mix offlavours and texture in this rice dish is exquisite.

Contact Sra. Rosita / Lolita

Av. Esportiva, 1��

Deltebre

Tel. 977 �87 728

Recipe by

Ingredients Method

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MOIST RICE WITHNORWEGIAN LOBSTER & PRAWN

Contact Sr. Ivan

Ctra. del Canal

Deltebre

Tel. 977 �80 0�6

Recipe by

2lobsters

2redprawns

100gclams

ingredientstobegroundfor

sauce

fishbroth

140gBombarice

GRIND THE FOLLOWING FOR THE SAUCE:Olive oil, garlic, parsley and to-

mato, all finely ground together.

Put into a receptacle and grind

completely.

INGREDIENTS FOR THE FISH BROTH:Rockfish, onion and parsley.

Put the ground sauce ingredi-

ents into a pan and fry gently.

Add the rice and mix together

over a low heat.

Once the mix is completely soft,

add the fish broth. After 10

minutes, add the lobsters and

prawns and leave to cook.

Five minutes before removing

the rice, add the clams. The

rice is ready to be served when

the clams open.

Serve the rice in a semi-deep

dish as there will be some broth

left with the rice; serve one lob-

ster and one prawn per person.

COMPANIES REGISTERED WITH THE PDO

DOP ARRÒS DELTA DE L’EBRE

Sant Cristòfol, 11�

�3870 Amposta

Tarragona, Espanya

Telf. 977 701 020

Fax 977 701 090

www.do-deltadelebre.com

info@do-deltadelebre.com

CÁMARA ARROSSERA DEL MONTSIÀ

C. Sant Cristòfor, 11�

�3870 Amposta

Tarragona, Espanya

Tel. 977 701 020

Fax 977 700 190

www.lacamara.es

lacamara@lacamara.es

RIET VELL

Colón, 6-8

�0007 Saragossa, Espanya

Tel. 976 2�� 818

Fax 976 373 308

www.rietvell.com

info@rietvell.com

ARROSSAIRES DEL DELTA DE L’EBRE

Ctra. de Camarles a Deltebre, km. 6’�

�3�80 Deltebre

Tarragona, Espanya

Tel. 977 �87 777

Fax 977 �87 778

www.arrossaires.com

info@arrossaires.com

Theconsumerisprovidedwiththebestproductsofadistinguishedoriginandagrifoodquality.

LQPissynonymousofguaranteefortheconsumerandforthefutureoftheterritory.

RICE ON THE TABLE

Publish: OADL Diputació de Tarragona

1st edition August 2007

Text: Diputació de Tarragona,

Generalitat de Catalunya & Consumer

Updating of design and final art,

November 2008, JM Viñas

Photography: Joan Guixens, Pierre Comunica

D.L. B-41461-07

www.diputaciodetarragona.cat