The rice draws its name from the onion\u2019s rich, near-black color, which stems from the onion\u2019s lengthy sofregit. Though it\u2019s easy to assume that this rice gets its darkness from squid ink, there\u2019s another recipe for that. Although it was traditionally cooked in clay pots, today people use cast-iron pots or paella pans.<\/p>\n
While those living in rural areas and on the outskirts of Barcelona customarily make rice on Sundays, Catalonia boasts a long and world-famous tradition of preparing and eating rice on Thursdays. While we don\u2019t know exactly where or how this tradition came about, we do have a few theories. The most popular is that Thursday was the day housekeepers had their day off, so they\u2019d leave the rice almost ready to go on Wednesday, so that the lady of the house would only have to toss in the stock the following morning. Since then, most restaurants serve rice on Thursdays.<\/p>\n
Festes de la Plantada I de la Sega <\/span>
\nTwo major festivities celebrate rice cultivation in Delta de l\u2019Ebre. The Planting Festival is celebrated every June, and later, in September and October, the Harvest Festival is held. These festivities include popular song and dance, as well as recreations of the traditional rice- harvesting process, with performers donning apparel from the olden days. As in every other festivity across Catalonia, these two also include food tastings. In Delta de l\u2019Ebre, rice is, of course, involved.<\/p>\n","protected":false},"featured_media":5016,"template":"","meta":{"_acf_changed":false},"class_list":["post-5002","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n