Arroz Brut Mallorquin

Arroz Brut (literally Dirty Rice) is a typical Mallorquin dish. I asked my mothe-in-law why this dish was given this name. She told me that it must be because of its dark color (due to the spices added) or because sometimes, people use left-over meat to prepare this meal. Sometimes, when she cooks herbed snails and there are left overs, she would use the left-over snail and meat from the derbed snails dish to make Arroz Brut. But I prefer another explanation which uses the other translation of its name (Brut for Bruto) because this dish is strong and has lots of body.  I learned this recipe from my mother-in-law who is an exceptional cook. Traditionally, people use game meat such as quail and rabbit for this recipe. Some would add even snails. However, for this recipe, I used a mixture of rabbit, chicken, pork, artichoke and rovellon mushroom.



2 medium tomatoes, diced

2 medium onions, diced

4 garlic, minced

1 red bell pepper, diced

2 bay leaves

1 tsp saffron flowers

3 tbsps. chopped fresh parsley

1 small dried chili, minced

2 tbsps. chopped thyme

2 tsps. paprika

1 tsp. cinnamon

salt and pepper to taste

1/2 rabbit chopped

rabbit and chicken liver

200 grams pork ribs chopped in medium slices

200 grams chicken thigh sliced in medium slices

200 grams rovellon mushroom, sliced

200 grams artichoke hearts, sliced

olive oil

500 grams rice

750 ml to 1 liter chicken or meat broth


1. Heat olive oil in a pan. Saute garlic, onion, bay leaves, tomatoes and pepper. Once the onion is transparent, add the meat (add salt and pepper to meat) and cook until both sides are brown. Add the paprika and chiliAdd the artichoke and mushrooms and cook until lightly brown.

2. Add broth and let it boil.

3. In a mortar, crush the herbs except cinnamon. Add this to the broth.

4. Add the rice and cinnamon and cook until the rice is cooked.

5. Serve with lemon slices and sliced green bell pepper.



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