well flat or not? she strives all the time, you have to push off to the side with a hook and taxi, which does not always result in a good physical activity and a reward for all the efforts of new beautiful views. although it goes with the flow, of course, it goes well. but there is no longer any opposition. although, for sure. after several days of training , it will be possible to swim on such a boat anywhere and quickly enough, but from the boat all the time it is new to burrow into the reeds. it seems to me that it would be much easier to row with oars, but therein lies the pleasure in overcoming difficulties and control of the boat. here is such a long hook. the total area of ​​the ebra delta reserve is 320 m² . a huge number of animals live in this area, primarily birds, cozy river floodplains with a lot of fish. perfectly suited

for their peaceful existence. the main pride of the reserve is, of course, graceful flamingos for observation. behind them is a bird. very much in their habitats. special observation posts for people with binoculars, video cameras and cameras have been built here. there is always a lot here. they get the sea pleasures do not in the least interfere with the birds of the deda ebra one of the best, and perhaps the best place for bird watching in all of europe french arabs italians the culinary of these peoples turned out to be the strongest influence on the cuisine of catalonia they love dishes from the pig's head and legs fragrant dark cuttlefish rice for the sweet tooth solid temptation

walnut would be halva damage. now we will learn how to cook three more catalan. the sun is slow tends to sunset, illuminating the rice fields with golden rays. fields, if you forget that you are in catalonia, you might think that all this is very far from spain, somewhere in asia, the features of this region largely determine the culinary preferences of the locals . she is great for breeding. oysters, crabs, mussels or eels, so there is nothing surprising in the fact that the basis of all local cuisine is various variations of rice and seafood . the chef of one of the small local restaurants. she says that almost everyone needs the locals to provide

for themselves. she invites us to see how several main dishes typical of this area of ​​catalonia are prepared. we put you the traditional dish of our region. this is a wild duck dish, they are found in our area, and in autumn the hunting season opens for them. we will also cook eel. and a special kind of local paella, olive oil , is another pride of the ebrian delta, and without it. it seems that not a single local dish is cooked. it is on it that you need to fry sprinkled with salt, pieces of duck, then add onions, red greens sweet, pepper tomato paste, black ground before salt and white wine tomatoes and white wine soften the meat, and it turns out. more tenderly, this is their main secret, and then it's about water for cooking for one duck. we need four liters of water. so slowly gurgling.

this small saucepan will stand on low heat for 3 hours and only then into this brew. will need to add rice as well. parsley and garlic bay leaf and saffron all it must be simmered until tender, rice while the duck cooks. on a low heat , elizabeth has time to work on the eel. this dish is called. just eel in sauce for 3 kg of eels we take two large onions, which we first fry in olive oil here. most importantly, the sauce starts with it, and after the crafty thing comes hot peppers. salt tomatoes, chili parsley and garlic. all this is also languishing on a slow fire. only after elizabeth determines that the sauce is ready can the pieces be placed in it. eel fish, unlike duck, cooks quite quickly, you don’t have to wait long and it takes about 20 minutes to soak in the gravy assistant cook elizabeth. francis

does not lose a minute, i am preparing a dish called rossage. this is a special kind of paella. moreover , francisco will do not one, but two varieties of rosage at once, everything begins. naturally with olive oil and pepper and onion together, with which this time you need to fry the seafood of small crabs and squids, after it comes a series of rice you need fry without water in this and there is a difference from the usual paella. this is a slightly different cooking method. so, according to local chefs, rice absorbs the aromas of spices and seafood better. well, the difference between the two types of local pali lies in the fact that one francisco fills with cuttlefish ink and it is in this version that the rice turns blackish. now you need to fill both pans with almost boiling fish broth and finish the dish until cooked. elizabeth was quite pleased with

the result, and duck and eel and rice seafood. everything turned out just the way it should be, the way the inhabitants of the ebra delta prepare a beautiful corner in catalonia so different from the rest of spain. our today's program has come to an end. travel with us. travel yourself.