Entree: Spain – Balearic Islands – Arroz Brut (Hearty Mallorcan brothy rice stew of mixed meats, vegetables, and warm spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Additional 5 min

Total 1 hr 30 min

Ingredients

- 2 cups (400 g) short-grain rice (e.g., bomba or Calasparra)
- 6 cups (1.4 L) chicken or pork broth
- 3 tbsp (45 ml) olive oil
- 4 bone-in chicken thighs, approx. 5 oz (140 g) each
- 8 oz (225 g) pork shoulder, cubed
- 2 oz (60 g) sobrassada, sliced (optional but traditional in Mallorca)
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 cloves garlic, minced, about 0.5 oz (15 g)
- 1 medium tomato, chopped, about 6 oz (170 g)
- 1 cup (150 g) frozen or fresh peas
- 1/2 cup (75 g) artichoke hearts, quartered
- 1 small carrot, diced, about 2 oz (60 g)
- 1 cinnamon stick
- 1 bay leaf
- 1/4 tsp (0.2 g) saffron threads, crushed
- 1/2 tsp (1 g) ground ginger
- 1/2 tsp (1 g) sweet paprika
- 1/4 tsp (1 g) ground black pepper
- 1 tbsp (15 g) tomato paste
- Salt to taste
- Lemon wedges for serving

Instructions

1. Heat olive oil in a large heavy pot over medium-high heat. Brown the chicken thighs and pork cubes in batches until well colored, about 4–5 minutes per side. Remove and set aside. If using sobrassada, fry briefly until it releases oil and lightly caramelizes; remove and reserve.
2. Lower heat to medium. In the same pot add chopped onion and carrot; sauté until softened, about 6–8 minutes. Add garlic and cook 1 minute.
3. Stir in tomato paste and chopped tomato; cook 2–3 minutes until tomatoes break down. Return the browned meats and any reserved sobrassada to the pot.
4. Add broth, cinnamon stick, bay leaf, saffron, ginger, paprika, and black pepper. Bring to a gentle simmer, cover, and cook 20–25 minutes to meld flavors and tenderize meat.
5. Remove the chicken pieces, shred the meat from the bones, and return shredded meat to the pot; discard bones and large connective tissue.
6. Add rice, peas, and artichoke hearts to the simmering broth. Adjust salt. Simmer gently, uncovered or partially covered, stirring occasionally, until rice is tender but the dish remains brothy, 18–22 minutes (time varies with rice type).
7. Taste and adjust seasoning. Remove cinnamon stick and bay leaf. Let rest 5 minutes off heat.
8. Serve hot in deep bowls with lemon wedges on the side for squeezing over each portion.