The eco-conscious Ebre Delta in Tarragona is unlike any other part of Spain. I took a few days to explore the rice, the food, the wine and even the sake.
Paella is taken very seriously in the paddy fields
‘In a few square kilometres, I can find everything I need to eat,’ says local legend Senor Polet, as his friend stirs an enormous paella in the kitchen.
Outside the ancient house, a barraca style that’s typical of the area, the paddyfields of the Ebre Delta stretch away, stopping only at the base of the distant mountains in one direction and the nearby Mediterranean sea in the other. Continue reading
It’s 6 a.m. It’s dark, it’s freezing and I’m perched halfway up a tree with an armed man at my side. Somewhere out there wild deer are beginning to wake up and, with any luck, one is destined to be dinner. Venison is just one of the natural, organic and free-range meats we wastefully ignore in this country. We explore more of what game has got going for it.
‘It all looks rather different in the dark,’ says Barry apologetically as we once again, and with great difficulty, back our way out of a dense thicket, boots crunching on the heavily frosted grass. He may be a fully licensed and highly skilled deer manager, but he’s not so good at finding his own ‘high seat’ at 6 a.m.
A high seat is a platform up a tree from where wild deer are shot . The idea is that, owing to the angle, any misses will go into the ground and not into the nearest town. To get up to the seat, which we do eventually find, you clamber up a simple ladder with the rifle over your shoulder and as quietly as you possibly can. ‘Deer are crepuscular’, Barry whispers as we sit aloft trying to see into the pitch black and with our toes freezing off in the minus 2 degrees temperature. Continue reading