I had never even heard of Terres de l'Ebre before visiting recently. Located along the Ebro River in the Tarragona region of Catalonia, Spain, Terres de l'Ebre is an under explored region of Spain. It's an area that is filled with beautiful sights and, most importantly, some great food.
Apart from its natural parks, birdwatching opportunities, and virgin beaches, the Terres de l'Ebre region is also growing in recognition for its incredible local cuisine. As one of Spain's most important rice producing regions, you'll see beautiful rice paddies throughout the area. If you venture into the sea you can visit mussel and oyster beds. The area is also famous for honey, extra virgin olive oil, shellfish, wine, pastries and fresh fruits and vegetables.
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The fertile land of the Ebro River is great for cultivating all sorts of vegetables. When artichoke season comes around locals take full advantage, adding them to rice dishes, salads and stews, and jarring extras to last throughout the year. But the most delicious way to eat these vegetables is quickly fried in local olive oil and sprinkled with sea salt.
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The rice paddies of the Ebro River produce some of Spain's best rice. And rice dishes (note-- not called paella here!) are common everywhere. The most typical rice dishes are filled with prawns, mussels, and squid, also from the region.
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Every traditional restaurant in the Terres de l'Ebre region offers their own version of delicious crema Catalana. A custard topped with caramelized sugar, it's a dessert that is similar to creme brûlée, but uses lemon and cinnamon instead of vanilla.Continue to 5 of 7 below.
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The delicious sausages in Terres de l'Ebre are a source of price for locals. The blood sausage is one of the most representative, and it's filled with pork, blood, rice and pine nuts.
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Another popular dish in Catalonia is fideuà, a dish similar to paella, but traditionally made with buckwheat noodles instead of rice. While it may have actually originated in Valencia, it is a much loved dish in Catalonia and in Terres de l'Ebre. It's generally made with seafood and served with creamy alioli.