The importance of rice in our diet and in the cuisine of La Subhasta

First of all, I want to say I’m writing this article because I truly feel like sharing everything I’ve learned about rice—an ingredient that’s so much a part of us and that we love and cook with passion at La Subhasta. We’re from the Terres de l’Ebre, and rice has always been part of our lives. But interestingly enough… I truly discovered it after 6 or 7 years working in professional kitchens. And now I’m going to tell you about it.

2. A universal grain... but different at home

Rice has been eaten for thousands of years. It’s a staple food around the world: people wash it, boil it, and serve it with meat, fish, legumes… It’s a daily presence in South America, Asia, and Africa.

But here in the Mediterranean, especially in places like Italy and Spain, we’ve made rice the star of the plate. A dish full of flavor, texture and feeling—thanks to our traditional cuisine, which has learned to enhance it with sofritos, broths, seafood, vegetables… and lots of love.

Here, rice doesn’t play a supporting role—it shines in the center of the table.

3. The day I discovered the true value of rice

When I first started working in restaurants, rice arrived on pallets. We didn’t care about quality—just the price. We cooked it well, sure, but we didn’t know where it came from.

Everything changed when I was working at Camping Ametlla and was part of the Gastronomy Club of l’Ametlla de Mar. I was invited to the first Fest-Tast in Tortosa, and there I met Rafel and Teresa, two siblings who grew rice in an artisanal way.

They didn’t sell to big brands; they distributed it themselves. They showed me the process: planting, caring for, harvesting, and processing the grain with a wooden mill that shook the ground when it was turned on. They showed me varieties like Carnaroli, Marisma, whole grain, and an ancient one they were reviving.

Since that day, I haven’t used any other rice than the one from Molí de Rafelet. And I want to highlight that all rice farmers who work with this kind of care and respect deserve the same recognition.

4. Making rice is an art... but not anything goes

There are as many rice dishes as there are cooks, but imagination has its limits. Here at home, we’ve always made:

• “Arrossejat” with fish broth
• Rice with pork rib and vegetables
• “A la masqueta” rice (a typical fishermen’s dish)
• Or just plain boiled rice with an egg inside—one of those improvised but delicious meals

The difference is that we cook rice slowly, with sofrito and deep flavor. And it shows.

5. Paella: more than a dish, a tradition

Cooking rice is almost a ritual. In every household, someone claims to “know how to do it,” and on Sundays… a good paella is never missing. Dad says he makes it, but Mom has been prepping everything since morning—let’s not kid ourselves!

Rice brings people together, creates moments, and builds family. And that’s beautiful.

6. At La Subhasta: freedom, creativity and the sea

Over the years, I’ve made lots of classic rice dishes: seafood, black rice, with lobster... But at La Subhasta is where I’ve had complete freedom to create and experiment.

With a board full of fresh fish and shellfish, I have endless combinations at hand. I’ve made rice with:

• Scorpionfish
• Conger eel
• Sea cucumbers
• Seafood broths
• Dry, peeled, soupy...

And I could keep going... The list is long enough for another article!

7. A well-deserved tribute

Rice is humble but powerful. It’s culture, flavor, family. And I really wanted to pay this small tribute to a grain that’s part of who we are—how we live and how we cook.

On the coast, in the mountains, in the countryside or in the city… rice is always present.

And at La Subhasta, it’s there with pride, respect, and deep passion.