Pals rice is a

rice Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...

produced in

Empordà Empordà (; ) is a natural and historical region of Catalonia, Spain, divided since 1936 into two '' comarques'', Alt Empordà and Baix Empordà. The city of Figueres, an important urban and economic center of the Empordà, was designated th ...

and is sold under the name "Arroz de Pals". It is a top quality rice. The most well-known rice varieties that are cultivated in Pals include the traditional varieties of Bahia and Bomba and the newer varieties Carneroli and Nembo. It is ideal for all types of dishes, especially for cooking in a

cazuela Cazuela ( or ) is the common name given to a variety of dishes, especially from South America. It receives its name from the ''cazuela'' (Spanish for cooking pot) – traditionally, an often shallow pot made of unglazed earthenware used for co ...

in the traditional manner of Empordà as the rice remains firm and does not become mushy. Pals rice should bear the quality label "Productes de l'Empordà" (Empordan products). This branding guarantees that the products are produced, processed and packaged in Empordà and are subject to periodical quality control tests. The sowing period extends from the end of April to the beginning of May, and the period of harvest from the end of September to the end of October.

History

Rice cultivation in Pals began in the fifteenth century. It is believed to have been introduced by the Arabs of Valencia. Cultivation was limited in the late eighteenth century to limit the spread of diseases related to rice production. Permission to resume rice cultivation in Pals was granted in 1900.

References

{{Reflist Alt Empordà Rice Baix Empordà

History

See also

References