" The Ebro delta is like a world in itself, individual, unique (…). The villages, rich in resources, have a primitive development and are inhabited by healthy-looking farmers (…) The impression is of finding oneself in a strong, free land – the same sensation as finding oneself aboard a ship, sailing" ( Josep Pla, Guide to Catalonia, 1971)
If we were looking for a place to discover impermanence, or a place where it is difficult to establish the divide between land and water, or even between fresh and salt water, that place would be a delta. The Ebro Delta is a quasi-island of around 300 km2, in the shape of an arrowhead entering the sea, where over the passage of time the Saltwort fields have been turned into rice fields.
It is the area of Catalonia with the longest tradition of rice production, motivated by the proximity of the river, the nature of the climate, its salinity levels, and the height of the freatic layer. One of the Delta’s rice varieties most appreciated by internationally-renowned chefs is the ‘Bomba’. The reasons for this are both many and of great significance. Its composition and the way in which it reacts to cooking guarantee success in any dish, under any circumstances.