Traditional Arroz brut: a classic of Balearic cuisine
Discover the recipe for arroz brut made with ingredients from Agromart.
A typical dish from Mallorca.
Necessary ingredients to make arroz brut:
- Lean meat (150 g)
- Pork ribs (150 g)
- Rabbit (200 g)
- Chicken (200 g)
- Snails (300 g)
- Peas (100 g)
- Beans (100 g)
- Broth
- Rice
- 1 onion
- 2 cloves of garlic
- 1 red pepper
- 1 jar of crushed tomato
- Ñora pepper flesh
- Hot pepper (or Chili pepper)
Steps for cooking arroz brut:
1. Initial sautéing of the meat
Inside an earthenware casserole dish (or greixonera), we put extra virgin olive oil and a hot pepper. Next, we will add the lean meat, the ribs, the rabbit, the chicken… and sauté everything with a little salt and good pepper.
2. Add vegetables and sofrito base
When the meat has already taken color, we add the small cut onion, the garlic, and a strip of small cut red pepper. Next, we add a spoonful of ñora paste and 200g of crushed tomato.
3. Incorporation of beans, broth, and rice
When the sofrito is ready, we add the green beans (or fine beans), the broth, and the water. And once the meat is cooked, we incorporate the snails, the peas, and the rice.
4. Control of the rice cooking
We let the rice cook for about 12 minutes, because when we turn off the heat, the earthenware casserole dish (greixonera) will remain at a very high temperature and will not stop boiling immediately.
5. Preparation and addition of the traditional picada
Before turning off the heat, we must remember to add a picada (this is essential in all arroz brut recipes). It must contain a little liver (which we sautéed with the meat), sobrassada, garlic and parsley, and a bit of cinnamon. And very important: a strand of saffron.
It is a very unique dish of ours, very typical of Mallorca and especially of the rural area. An arroz brut can be made with the ingredients we find in season.
Bon profit!
History and Origin of Arroz Brut
The Arroz brut has its origin in the rural kitchens of Mallorca. Formerly, this dish was prepared with ingredients that were available to the peasants, using game meats, seasonal vegetables, and spices that gave it a very particular flavor. Although its preparation has evolved over time, the essence remains the same: a hot, tasty dish with a marked Mediterranean character.
This dish stands out not only for its flavor, but also for its capacity for adaptation. Depending on the area or the family that prepares it, the Arroz brut can vary in its ingredients, always respecting the brothy and well-spiced base.
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