Know the Natural Park of Albufera and Valencian rice with Denomination of Origin • News • Forbes Mexico

The herons and the IBIS fly south in undulating flight formations well above our heads, while los Green neck ducks are looking for tasty snacks in rice fields. In September, when migratory birds depart towards Africa, the time of rice harvest is approaching, which grows on the shores of the shallow lake of the Valencian albufera, there is just the cradle of the world of famous rice rice plate, the paella.

It is not surprising that a dish like paella has its origin in Valencia. The rice was already grown in the swampy landscapes of the outskirts of Valencia in the 10th century. Like almonds, oranges and eggplants, the Moors also brought the rice to the Iberian Peninsula.

The lake owes their name to them, because in Arabic these wetlands were called ” Al Buhera ”, Albufera. Currently 17,500 hectares of Albufera Natural Park They are used for rice cultivation. Here 120,000 tons of rice are produced, 30% of the total production of Spain.

Paella has become a symbol of Spanish gastronomy worldwide, and there are innumerable variants of this traditional rice plate. The original Paella of Valencia contains few ingredients and the most important is, of course, the proper rice.

Three rice varieties are approved under the seal of the protected origin DO Rice of Valencia : Pump, Sénia and the Albufera rice prepared in the laboratory, a combination of pump and senia. The three variants are especially suitable for paella because they can absorb a lot of flavor without becoming soft or sticky.

Aplec Rice of Valencia: Bernd Knöller – Riff Valencia

The latest barracks of the riceros, built with the simplest media, are today well -stored treasures in which very special occasions are celebrated, such as the annual Rice gathering of Valencia, A meeting of rice and chefs with Michelin stars to know even more the traditional rice of the albufera and celebrate this traditional product of the region.

Although rice is an important basic ingredient in Valencian cuisine and has long reached a worldwide fame in the form of a paella, the small white grains rarely find their place in the delicate menus of the best restaurants with Michelin stars out of Valencia.

Like the big chefs on this special day, small and older can know the world of rice cultivation through some of the multiple activities offered by the Rice Museum of Valencia.

For a day, they assume the role of rice growers and help plant or harvest the rice, according to the season. You can learn a lot about the cultivation of this important crop, for example, that there are very different types of long and short grain rice and what properties they have, or that integral rice is not a type of separate rice, but rather rice without Puliro that has been released from the grain peel but not from the fine silver skin, the seed cover.

Thanks to this seed cover, integral rice contains many important nutrients, but changes the properties of the grain when it is cooked.

Aplec Rice of Valencia: Quique Dacosta – Dénia and Pablo Calatayud (El Roure Bodega)

Between November and January, the harvested fields are flooded with fresh water to protect the soil from the salt water of the sea. Migratory birds love this moment of rest in the rice fields, where they find abundant food, and have long made the natural park one of their places of rest and nesting.

The riceros call this time of year La Perellonà, It is a moment of rest, to take a break, because there is enough to do throughout the year. With the end of a season the next begins because the ground must prepare properly. The seeds and sow them or transplanting the seedlings must be selected (previous . Then finally the grain is harvested, it is threshing, pela, it is swallowed and a new year begins.

On weekends, many families use the natural park near the city to make excursions. So we went to the lake in small boats to spend the day doing a picnic. It is especially romantic to enjoy the sunset at night. While the west sun bathes the sky and clouds with delicate pastel colors, flat vessels are silently slid over smooth water like a mirror.

Restaurant Council in Valencia: La Salita

During my visit to Valencia, I had the great luck of being able to eat in the La Salita fashion restaurant by Begoña Rodrigo, one of the best and most successful cooks in Valencia and throughout Spain. In the cozy patio, cocktails and small snacks are served. Behind the cocktail bar counter, Denys Cherkasov creates a new and colorful world of flavors with each cup.

DO Rice photography of Valencia

DO Rice photography of Valencia

Before getting on the upper floor of the old palace, we can take a look at the kitchen at the bottom of the house. This demonstrates what is important for Begoña Rodrigo: vegetables. Caught in large jars and bottles, beans, carrots, coliflores, raspberries, mangoes or ChufaS of Valencia, absorb diverse aromas. With these beautiful oils and essences, the star chef gives the final touch to her creations.

Once you reach the upper floor, you will notice the impressive wall paint. Simple but strong and wide lines suggest the curves of the female bodies. I already love the artist and I urgently need to discover who created this decoration. Then comes the tireless service personnel, friendly, polyglot and always quiet and relaxed, to serve the first main course.

The menu, composed of a total of ten dishes, is an endless dream. Such different consistencies, aromas, bright colors, delicate flowers, crunchy fish skin, delicate foam and balls exploiting in the mouth, an adventure for sight and palate. And of course, Valencian rice also plays a delicious role in Begoña’s kitchen.

Addresses and information

The climb
Pere III the Great 11
46005 Valencia
Web
The Michelin guide says: A high level kitchen

In 2003, a museum dedicated to rice cultivation was installed in an old rice mill:

Rice museum of
Valencia C/ del Rosari, 3, maritime villages
46011 Valencia
museodelarrozdevalencia.com

Paella recipe

Here you have the recipe for an authentic Valencian paella, which does not carry seafood, but snails (although in your supermarket you have exhausted them, you can do without them).
• Chicken meat and chopped rabbit,
• Green beans
• habas (carob)
• freshly grated tomatoes
• Saffron
• romero
• paprika
• heat
• Olive oil
• sal
• it
• And of course Valencian rice.

The preparation seems simple, but it is not. However, there is always consensus on the correct order in which the ingredients in the pan must be placed. The meat and vegetables always fry first, but I have not yet been able to determine in a conclusive way if the rice has to boil over low heat in the frying juices or if it fry first and then break down with broth … in any case, in any case, ¡¡¡¡ I hope you enjoy cooking!

Note: The visit to Aplec DO Rice in Valencia was Por Invitación.

This article was reproduced with authorization from the author.