​Ebro Delta, a paradise of rice and gastronomy

Welcome to the Ebro Delta Natural Park, a unique place, full of nature and magic, where life revolves around the cultivation of rice.

Located at the Ebro river, in the Tarragona province, the Ebro Delta is the third most important delta in the Mediterranean, surpassed only by the deltas of the Nile and Rhône.

This special spot where the Mediterranean meets the waters of the Ebro river, offers a captivating landscape of miles of beaches, curious wild paths and of course, its spectacular rice fields.

And it is that the Ebro Delta counts on the conditions of humidity, fertility, and wealth, ideal for the rice culture. On the one hand, the confluence between fresh and salt waters of the river and the sea, on the other the majestic protection of the mountains of Montsià and Godall, together with the magnificent climatic conditions, make it a perfect growing area where annually 135,000 tons of rice are produced.

It is not surprising then that it is considered the most important rice of the peninsula. In addition, the geographical diversity of the Ebro Delta is manifested in a fauna and vegetation whose biorhythms are marked by the time of rice harvest, in the same way that the cultural and gastronomic wealth and the lives of its inhabitants revolve around the rice universe.

Rice tradition in the Ebro Delta

To talk about the Delta rice is to talk about the struggle of human beings to modify and take advantage of the environment. It all started with a large deforestation campaign orchestrated by the Roman Empire to divert the river and lengthen its mouth thus getting more arable land. From here, the processes of exploitation and colonization of the area were diverse.

However, the official cultivation of rice is quite recent, officially originating in the nineteenth century, after the opening of the Ebro canals facilitate the entry of fresh water into the land.

At that time, cultivation methods were very traditional, sown by hand with traditional utensils and animals. They were very hard tasks that employed almost all the inhabitants of the area, even workers from different parts of the peninsula who came to do the sowing and harvesting season.

The processes have been gradually industrialized, although rice, its cultivation and processing, continue to be part of the culture, economy, and daily life of the inhabitants of the area.

There is still the essence of that traditional and romantic way of understanding the field work, the traditions and celebrations around the table and the popular festivals such as the Plantada and Sega.

Rice with Denomination of Origin

In 1996, the Ebro Delta rice PDO was born. This Protected Designation of Origin certification is awarded to a food product that belongs to a specific region and that stands out for its quality, but also for the human and natural values ​​it represents.

Ebro Delta rice is a type of rice grown in the area, which includes different varieties or seeds, such as Montsianell, Bomba, Tebre, Gleva, etc. all characterized by the grain homogeneity, ideal to adapt to the rice gastronomy of the zone because they contribute uniformity in the cooking and an excellent result in flavours absorption.

And it is that one of the essential requirements to have this DOP is to present an EXTRA rice category and monovarietal, without mixtures of seeds neither defects in grains.

For the Càmara Arrossera of Montsià, one of the main cooperatives in the area, the designation of origin implies a  with quality responsibility. It also represents a commitment to the natural environment that provides all this gastronomic and cultural wealth.

Life around rice

Rice cultivation is not achieved in a day, nor in a month. We are talking about a meticulous process that usually takes a whole year.

> The rice cycle begins at the beginning of the year when the water fields are emptied, and the mud is plowed to mix the stubble from the previous rice fields.

> During spring, the soil is left to dry in the sun and aerated and levelled to remove the first layer of dry soil.

> In May, the fields are flooded again and plowed to prepare them for sowing.

> June is the month of planting. The rice is sown to let it grow throughout the summer.

> At the end of August, fields dry up again, the water level is lowered, and the harvest begins, which can last until the first ten days of October.

> The end of the harvest will depend on when the grain presents the appropriate maturity degree as indicated by the Regulatory Council.

> Once the rice plants have been harvested, the leftovers will be left throughout the year to later mix with the mud and start the new process.

> Finally, at the Càmara Arrossera of Montsià, the silos are prepared to clean, dry, separate the husks from the grains, polish, select and pack.

The most spectacular moment of cultivation cycle is when the fields are flooded. To help you get an idea of ​​the beauty of this whole process, we have collected images of the different seasons where you can enjoy each stage and get to know our passion and dedication.
 

The other jewels of the Ebro Delta, its gastronomy

Another way to experience the Ebro Delta is savoring the products of its land. Its rice dishes stand out, but also delicious stews and desserts like the ones we describe in our articles: From the sea, the grouper and the Delta... and The typical sweets of the Delta.

Citrus fruits such as oranges and mandarins stand out from the Mediterranean garden, as well as vegetables such as onions and artichokes, which are also part of the landscape.

We can also taste exquisite meats such as wild duck and aquatic delicacies such as sea bream, sea bass, clams, oysters and prawns or eel, frog legs, lampreys, products that have remained in the tradition of the cuisine of the inhabitants of the Delta.

For its landscapes and its restaurants, the Ebro Delta is a great plan that cannot be missing from your agenda. Meanwhile, we can also enjoy at home, trying some of their typical recipes.

Montsià Rice Recipes with all the Delta essence