Cultivation and varieties
The tradition of growing rice in Pals has endured to the present day thanks to the efforts and know-how of farmers old and young who continue to work their land with dedication and professionalism.
When cooked, Pals rice maintains the qualities acquired during cooking for quite a long time, keeping its bite for longer.
The rice from Pals is a notable feature of the home cooking and restaurant dishes served in the area, adapting well to the demands of traditional and creative recipes, but is above all the ideal rice for one of our most celebrated dishes: l'arròs a la cassola – rice stew.
There are three commerical producers operating in the town today
Arròs Molí de Pals | www.arrosmolidepals.com
Arròs l'Estany de Pals | www.arrosestanydepals.cat
Arròs l'Avi Trias | www.arrosdepals.com
Varieties of rice:
- Bahia: Round pearly grains. A traditional variety that has declined considerably in recent years. It is ideal for arrossos caldosos, the local rice stew.
- Tebre: Round pearly grains. This variety has been the most widespread in Pals for many years. Ideal for boiled rice and casserole dishes.
- Jsendra: Round pearly grains. A modern variety that has replaced the Tebre and Bahia varieties and is currently the most common crop. Ideal for boiled rice and casserole dishes.
- Loto/Nembo: Elongated, crystalline grains. Short cycle. Ideal for dry rice dishes (salads, arròs a la cubana, fried rice, side dishes and paella).
- Bomba: Small round pearly grains. A historic variety that is relatively unproductive but highly prized. Ideal for paella, casseroles and calderetes, or rice stews.
- Carnaroli: Elongated pearly grain. An Italian variety. Also relatively unproductive but highly prized. Ideal for risotto, rice pudding or boiled rice.
- Akita Komachi: Round crystalline grains. A Japanese ecological variety. Only a small quantity cultivated. Ideal for sushi.
Most of these varieties may be consumed as brown rice, which is the rice without its outer husk, conserving all its nutritional value. Cooking rice this way requires more time and water.
Every year the volume of production of all these varieties changes as the producers try to ensure there are fewer varieties and more production. You can find the varieties cultivated in the previous cycle every new season in the shops of Pals.