Entree: Spain – Balearic Islands – Arròs de Matances (Mallorcan pig‑slaughter rice made with assorted pork cuts and cured sausages)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 2 cups (400 g) short-grain rice (Bomba or similar)
- 1 1/2 lb (700 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) pork ribs, cut into serving pieces
- 10 oz (285 g) sobrassada (Mallorcan cured spreadable sausage), removed from casing and roughly chopped
- 2 botifarró or other Mallorcan pork sausages, approx. 6 oz (170 g) each, sliced
- 1 large onion, about 8 oz (225 g), finely chopped
- 4 cloves garlic, minced (about 12 g)
- 1 cup (240 g) ripe tomatoes, grated or crushed
- 4 tbsp (60 ml) extra-virgin olive oil
- 1 tbsp (15 ml) sweet smoked paprika (pimentón)
- 1 pinch (about 8 threads) saffron threads, steeped in 2 tbsp (30 ml) warm stock
- 4 1/2 cups (1.08 L) pork or chicken stock, hot
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste
- Fresh flat-leaf parsley, chopped, for garnish

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a large heavy skillet or paella pan over medium-high heat. Brown the pork shoulder cubes and ribs in batches until deeply caramelized; remove and set aside.
2. Reduce heat to medium, add remaining 2 tbsp (30 ml) olive oil and sauté the chopped onion until translucent, about 5–7 minutes. Add the garlic and cook 1 minute until fragrant. Stir in the grated tomatoes and paprika; cook down until the mixture is thick and most liquid has evaporated, about 8 minutes.
3. Return the browned pork pieces to the pan along with the sliced botifarró and crumbled sobrassada. Stir to combine, then add the rice, coating grains in the tomato mixture for 2 minutes to toast briefly.
4. Pour in the hot stock and the saffron with its soaking liquid, add the bay leaf, and season lightly with salt and pepper. Bring to a steady simmer and cook uncovered, without stirring, until the rice has absorbed most liquid and is tender, about 18–22 minutes for short-grain rice; if needed, add a little more hot stock or water near the end.
5. Once the rice is cooked, remove from heat and let rest 5–10 minutes. Garnish with chopped parsley, adjust seasoning, and serve family-style so each portion includes generous pieces of pork and slices of sausage.