Arròs brut
A traditional Mallorcan dish with an oriental flavour
A prescription from Benet Vicens.Ingredients for four people.
- 100 g pork ribs
- 100 g chicken meat (e.g Thighs)
- 100 g rabbit (e.g. Back)
- 2 Roma tomatoes
- 1 large onion
- 100 g seasonal Mushrooms (e.g. chanterelles)
- 100 g green beans
- 100 g cauliflower
- 2 tender artichokes (small)
- 6 cloves of garlic
- 350 ml virgin olive oil
- 160 ml sunflower oil
- black pepper
- Cinnamon
- Nutmeg
- Saffron
- Flor de Sal d'Es Trenc Pink
Step 1: The meat
Cut the meat into 2 cm pieces and season with Flor de Sal d'Es Trenc Rosa and black pepper. Fry the meat in an earthenware baking dish with a little olive oil on all sides over a high heat. Then lower the temperature. Grate the tomatoes and chop the onion.
Step 2: Tomatoes and onions
Grate the tomatoes and chop the onion. Sauté the onion together with the meat and add the grated tomatoes; poach over low heat. Add salt and pepper. Add one soup plate with hot water per person and simmer for half an hour.
Step 3: More vegetables
Clean the mushrooms, beans and cauliflower and cut into small pieces. Remove the hardest leaves from the artichokes, remove the stalk and quarter the tips and remove the hairs from the inside.
Step 4: Aioli
To prepare the aioli, flake the garlic in salted water for half a minute, mash it with a hand blender, add salt and mix with the egg yolk until a homogeneous cream is obtained. Without stopping, add the olive and sunflower oil drop by drop until the aioli reach the desired consistency.
Step 5: Cooking and refining
Season the meat with cinnamon, nutmeg, saffron and black pepper, add the rice and cook together. Add the artichokes and mushrooms over medium heat and simmer. Finally, add the cauliflower and green beans and cook. Serve with a teaspoon of aioli and sprinkle with Flor de Sal d'Es Trenc Rosa.