In Pals almost 600 years ago rice is grown, even today there are farmers like Albert Grassot who grows for quality and not quantity, obtaining a unique product that is what we like to cook.
When we talk about rice, we are talking about varieties: BAHIA, PUMP, CARNAROLI, AKITA KOMACHI, NEMBO, KOSHIHIKARI. Each one gives us some unique characteristics that end up becoming different rices.
Under the brand Arroz Estany de Pals, Albert Grassot and family grow up to 6 different varieties of rice, under the strictest quality controls that they self-implement.
The direct relationship of Chef Ribas with the farmer Grassot, creates a whole agro-gastronomic relationship around rice, sharing mutual experiences for the constant improvement of the product and its cuisine.
The Albert Grassot rice, has unique characteristics related to its cultivation, weather and water of Pals, an identity that Sol Blanc wants to offer its gastronomic proposal.
Mainly in the casserole, paella and papillote. Also as a complement in other elaborations.
A proposal where the chef Ribas has put all the ingenuity in making a tray of 50 cm. where it is cooked and presented, this seasonal rice. One day a customer ate this rice and said this is a wild rice, an animal rice, ... and Jordi replied, NO, this is the brutal rice.