Rice, first domesticated in China about 9,000 years ago, was introduced to Spain by the Moors, sometime between the 8th and 10th centuries, and quickly became a vitally important ingredient in Spanish gastronomy, especially along the country’s Mediterranean coastline.
From the lush paddies of the Ebre Delta, southwest of Barcelona, to the rice fields of Valencia and the rice-forward restaurants of Alicante, this staple ingredient has given rise to some of the country’s most iconic culinary treasures, from savory fishermen’s stews to the celebrated paella — probably the most famous Spanish dish of all.
But there’s much more to rice cookery in Spain than this one preparation. To discover the wealth of possibilities offered by this humble grain, join us this fall — rice harvest season — on a journey to explore the soul of Spain’s rice culture, traveling by luxury coach and train through Barcelona, Valencia, Alicante, and Dénia and points in-between. Along the way, we will visit the regions where rice has been grown for centuries, meet the producers keeping ancient traditions alive, and sit at the tables of chefs who both honor the history and redefine the possibilities of this essential foodstuff.
Along the way, we will not only learn about the roots of Spain’s most celebrated rice dishes but also explore the wider food culture that surrounds them. Beyond rice itself, our explorations will concentrate on the Mediterranean’s incredible wealth of seafood, a frequent natural companion to rice, in addition to encompassing everything from historic wineries producing little-known wines to a foundation dedicated to preserving and promoting the region’s citrus heritage.
In all, this one-of-a-kind journey offers a deeper look at the landscapes, people, and traditions that have shaped the cuisine, history, and culture of this most fascinating part of Spain.
