How Rice is Processed in Spain’s Only WOODEN Rice Mill!

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We will learn how white and brown rice is processed in Spain’s only wooden rice mill. Molí de Rafelet or The Mill of Little Raphael, located in the Ebro Delta, was built in 1935. Over three generations of millers have processed locally grown rice at the historic mill.

Ever wonder how white rice is made? Or the difference between white and brown rice? We’ll find out after the milling process is explained.

From drying the freshly harvested rice in the sun to packaging the rice for retail, we will witness the entire milling process. We’ll even have the chance to taste the rice in a delishious paella dish.

The Paella Recipe

Ingredients:

• Virgin olive oil- 250 cc.

• Garlic – 2 cloves.

• Moli de Rafelet “Marisma” rice – 130 grs.

• Saffron (or turmeric)•

• Squid – 300 grs. (8 to 12 small squid)

• Fish stock – 2 litres.

• Onion- 2 tablespoons (finely chopped)

• Turmeric or colouring (instead of saffron)

• 8 large prawns

• 1 soup spoon of sweet paprika

• 3 tablespoons of tomato (grated or chopped)

“My Father’s Paella Recipe”

Preparation:

Remove the heads from the prawns, leaving them to one side, and peel the tails, leaving the last section on. Clean the squid, separating the tentacles from the body.

In a deep pan, on a low heat, gently fry the chopped onion and one clove of crushed garlic in olive oil. When the onion is just beginning to brown, add the heads of the prawns.

Stir the mixture for a few minutes, crushing the heads with a spoon, or rubbing them through a sieve to get all the flavour out.

Then remove the heads from the pan and add the squid tentacles.

Fry for a few minutes on a low heat and sprinkle in the rice, then add the paprika.

Pour in a quarter of the stock and add another clove of garlic, finely crushed, the saffron (or turmeric) and turn the heat up.

Leave the mixture to cook, stirring it once in a while, until there is hardly any stock left. Keep on adding some more stock when it begins to disappear until the rice is cooked to perfection.

When the rice is almost cooked, you can decide if you want a soupy rice or a creamy rice by adding more or less stock.

For more recipes and information visit Molí de Rafelet.