Top 4 Catalan Rice Dishes

Arròs negre is a Spanish dish originating from Valencia and Catalonia, and it is the most popular in Castellon and Tarragona. It is made with white rice, squid or cuttlefish, and squid ink, which gives the dish its characteristical black color. The dish is often enriched with the addition of garlic, onions, fish stock, cubanelle peppers, olive oil, and sweet paprika, and many cooks like to add other types of seafood into the paella pan, such as shrimp and crab.Expand

According to chef Quim Marqués who created and patented this somewhat controversial dish, paella Catalana represents the perfect combination of land and sea. The dish consists of an extensive list of ingredients such as traditional saffron-flavored rice, chicken, longaniza sausage, crayfish, prunes, and depending on the season, either artichokes or peas. Ever since it started appearing on the menus of local restaurants, paella Catalana has been raising a heated debate over what constitutes an authentic paella. Regardless of the differing viewpoints, it has become a common dish of the Catalonia region.Expand

Arròs a la cassola is a traditional rice dish originating from Catalonia. It's made in a casserole instead of a paella pan as they do in Valencia, hence the name. The dish is made with arroz bomba rice and typical countryside ingredients such as meat (chicken, rabbit, sausages, or pork chops) and often mushrooms, green beans, artichokes, and similar vegetables that vary depending on seasonal availability. In modern versions, fish or seafood such as cuttlefish, mussels, and squid have also been added to the dish. In the past, the dish was made for weddings and special occasions, but nowadays it's traditionally made on Thursdays and weekends in Catalonia. Other names for arròs a la cassola include arròs del tros (estate rice) and arròs de pagès (farmer's rice), referring to its basic ingredients.Expand

Arroz de enfermo is a traditional rice dish originating from Catalonia. As the name suggests, it’s most commonly served to people who aren’t feeling well or have a cold. The dish is usually prepared with a simple combination of Spanish rice, water, olive oil, garlic, parsley, and salt. The garlic is sautéed, the rice is coated with the oil, and the dish is then simmered until the rice kernels become very tender and more than half of the water is absorbed, as arroz de enfermo should have a soupy consistency if properly prepared. The dish is usually garnished with chopped parsley before serving.Expand