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CUISINE

Rices, black puddings, the fish soup, the sea food and the vegetables are the protagonists in the Ebro Delta cuisine, a rich gastronomy due to the variety of products grown, hunted or fished. In a good table “Ebrenca” you also can enjoy of the olive oil, the wine and the traditional desserts.

The cuisine of the Ebro Delta is a reflection of the Mediterranean landscape. This is a diverse and balanced diet, the food of the orchard shares the prominence with the one of the sea. Part of the quality products more representative of the delta gastronomy are recognized with Protected Designation of Origin or Protected Geographical Indication.

The conferences, special days and gastronomic festivities are an excellent showcase to know the Ebrenca cuisine. This type of events have become in spaces of promotion of the farm and fishing products represented by the know-how of the restaurateurs. The fish and the sea food of the Ebro Delta, the rice, the oil and the wines with D. O. Terra Alta are the protagonists of the rich, tasty and particular gastronomy that adds value to the natural, cultural and patrimonial appeals of the Ebro Delta.

Oils and wines with Designation of Origin, the rice of the Delta, the sweet fruit of the Ebro banks, the mandarins and oranges, honey or traditional desserts are some of the products that you can find in the agrarian shops distributed in the villages of the Ebro Delta. This type of establishment have a wide implementation in the rural mean and are a way of direct distribution much appreciated, due to its connection to the territory, the quality and the food handicraft.

pdf iconRice on the table

RECIPE OF TRADITIONAL CUISINE

Eel in sauce

Ingredients:

  • 3 garlic cloves
  • 1 kg of cleaned eels
  • 1 table spoon of flour
  • 1 table spoon of red pepper
  • 1 laurel leaf
  • 2 crushed tomatoes
  • 1 glass of white wine
 

Direction:

Fry the garlic, the parsley and the tomatoes. Once it is all well cooked, add the red pepper, the flour and stir it all. Make a reduction of the white wine, add water and when it starts to boil, add the eels cut into pieces, previously salted, until they are not covered by the water and leave them boiling until they are ready (to know if the eel is ready, the thorn must come out entirely).

Arroz a banda

Ingredients:

  • 1,5 kg of varied fish
  • 300 grams of cuttlefish
  • 6 medium potatoes
  • 2 tomatoes
  • 4 medium onions
  • Olive oil, saffron, salt, sweet red pepper
  • 2 litters of water
  Direction:
Clean the fish. Clean the cuttlefish cut into pieces and reserve it. Cut and clean the potatoes and the onions. Cut the tomatoes, chop the garlic cloves and reserve them. Fry the potatoes and the onions in the oil. Add the red pepper and the two litters of water. Add the salt. Boil all at medium heat during 30 minutes. When the potatoes are nearly boiled, add the fish and boil at low heat 15 minutes. Fry in frying pan the garlic cloves, the cut cuttlefish, and the tomato and add the red pepper. Stir and add a litre and a half of fish stock. Add the saffron. When it is boiling, add the rice and boil it at high heat during 10 minutes and the 10 last minutes at low heat. Remove from the heat and leave it to rest. It is served accompanied by the fish, the potatoes and the onion on a dish. It is accompanied with “all-i-oli” sauce.

Black rice

Ingredients:

  • 400 grams of rice
  • 500 grams of baby squid
  • 1 pebrot vermell, 1 tomàquet pelat, 2 branques de julivert i 5 grans d'all
  • 1 litter of fish stock
  • Olive Oil, salt
  Direction:
Crush the tomato, the pepper, the garlic cloves and the parsley. Fry all in a frying pan. Once fried, add the baby squid with its ink and next, add the rice frying it during 5 minutes stirring it all the time. Add the fish stock and boil it about 20 minutes. Decorate with parsley. Also you may clean the baby squid (as it is described below), leaving the ink apart to add when the rice is ready.

Pastissets de cabello de angel

Ingredients for 100 large pastissets:

  • 1 litter of liquor
  • 1,8 litters of olive oil
  • 2,5 o 3 kg of flour
  • 5 kg of angel’s hair
  • Sugar
  • Untrimmed paper
pastissets Direction:
In the first place it is necessary to mix and knead the liquor, the olive oil and the flour; until you get fairly thick dough (the amount of flour is approximate, it is necessary to add it slowly). After getting the pasta we have to divide it into small balls of 55 grams each (with the help of a scale). Then it will be necessary to put each ball among two pieces of untrimmed paper and smoothed it until you get very thin and round dough. After we will add a little of angel’s hair (to your liking) and will close it in half moon shape filled with the jam. When we close it is necessary to make a sort of little cord with the hands or with the help of a utensil. We will repeat the process with all the pastissets. Afterwards we will put them on an aluminium tray and place them in the oven during 20 minutes maximum heat (230°C). Finally we will leave them to cool and we will add sugar over them.