Arroz Brut, a savoury rice casserole, is a staple of Mallorcan cooking and is made year-round using different ingredients depending on the season. In winter, it is eaten with a hearty meat broth and loaded with meat and seasonal veg. It was dubbed "dirty rice" as in its earlier incarnations, offal and blood were sometimes used in the mix, colouring the rice. (Some locals, with their special sense of humour, say you have to wash your feet in it to make it really good.") Today we leave the job of adding that bit of extra colour to the tomatoes and saffron, though you’re very welcome to give that ancient method a go.
This dish has more recipes than there are stars in the heavens. This one is a basic winter one. You can add snails or squab for added meat, and artichokes for veg.
Ingredients (Serves 4) #
Olive oil to cover to base of pot
200 g pork rib
100 g rabbit
2 large tomatoes chopped
½ sobrasada cut in chunks
150 g mushrooms
1 Red pepper
1 Green pepper
1 onion finely chopped
2-3 cloves of chopped garlic
200 g peas and/or green beans
Dash of saffron and cinnamon
1 ½ litre of strong meat stock
100 g short or medium grain rice
Salt and pepper to taste
- Heat the oil over a moderate heat and brown the meats.
- Add the cinnamon.
- Stir in the onion and garlic. Cook until softened.
- Add the mushrooms and cook for a couple of minutes.
- Mix in the saffron, then after a minute or two the tomato.
- Pour in the stock and simmer for 30 minutes.
- Add the vegetables and bring back to the boil.
- Add the rice and simmer for 20 minutes.
- Check the seasoning and add salt and pepper to taste.
- Serve in bowls with bread, wedges of lemon and strips of raw green pepper.
Affordable Mallorca Tip: For a vegetarian option, try Arroz Brut with Esclata Sang mushrooms. It's absolutely delicious!
Asking the locals
#Arrozbrut #Dirtyrice #mallorcanspecialities
By Stephanie Horsman
20 November, 2019