Arroz Montsià

Week recipe

This week we discover our most appreciated recipe: the unmistakable Paella in the style of the Ebro Delta.

There are many paellas, and the one from the Delta has many reasons to be proud of being a recipe to be enjoyed with community and friends.

There are infinite ways to present it and reinterpretations of the original recipe, but there is no doubt that a paella with the characteristic Delta flavor has to be made with an authentic local product, such as Extra Montsià Rice, with PDO Delta del Ebro.

What is special about this recipe?

Delta paella is a reflection of everything that this privileged natural enclave provides us: fresh crustaceans (such as shrimp from Sant Carles de la Ràpita or Alcanar), shellfish (delicious mussels from the Bay of Alfacs), fish tender white (monkfish will be a good choice) and some good cuttlefish and squid from the Delta, on an essential base, the Extra Montsià Rice.

On Sunday, if we walk through the towns of the Delta we will surely be able to enjoy the characteristic aroma of the paellas cooked over a wood fire from homes, great anonymous chefs who week after week and year after year have cooked a recipe for friends and family that today it has become common and accessible to all.

That is why today we suggest that you discover its ingredients, that you take the time to go for them so that they are as fresh as possible and prepare this recipe with care and good company, to feel like a true Deltaire, cooking an authentic paella by clicking here.

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