Casseroled rice is a dish which is typically served on Thursdays throughout Catalonia. There are many variations of casseroled rice, and the ingredients vary according to the season. In spring, for example, it is customary to add green beans. If a chicken is slaughtered on the farm, the fried blood is added at the last minute. In autumn, wild mushrooms and whatever fish is available can also be added: squid, mussels, scampi, etc. The rice can be made all kinds of ways: with fish, pigeon, dove, crab, sea cucumbers, sea urchin, rabbit; or a dry version, with cod, with scampi, oily fish, etc. The dish can be topped off with a mixture of chopped garlic, parsley and chicken, rabbit or even monkfish liver. Casseroled rice was previously a dish served at weddings and special occasions. The social event known familiarly as the arrossada (rice feast) is still held today.