{"id":15197,"date":"2026-06-17T10:18:21","date_gmt":"2026-06-17T08:18:21","guid":{"rendered":"https:\/\/cuevasdelshams.com\/arroz-brut-un-plato-mallorquin-lleno-de-sabor\/"},"modified":"2026-06-17T10:26:19","modified_gmt":"2026-06-17T08:26:19","slug":"arroz-brut-a-mallorcan-dish-bursting-with-flavour","status":"publish","type":"post","link":"https:\/\/cuevasdelshams.com\/en\/arroz-brut-a-mallorcan-dish-bursting-with-flavour\/","title":{"rendered":"Arroz Brut: A Mallorcan Dish Bursting with Flavour"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Some dishes define an island. In Mallorca, one of them is arroz brut. It is not a paella, not a risotto, not a conventional soup. It is a brothy rice, loaded with meats, seasonal vegetables and a spice profile that sets it apart from any other rice dish you may have tried in the Mediterranean.<\/span><\/p><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_85 ez-toc-wrap-left counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">\u00bfDe qu\u00e9 hablamos en este art\u00edculo?<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #000000;color:#000000\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #000000;color:#000000\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/cuevasdelshams.com\/en\/arroz-brut-a-mallorcan-dish-bursting-with-flavour\/#Origins_of_arroz_brut_Mallorcan_rural_cooking\" >Origins of arroz brut: Mallorcan rural cooking<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/cuevasdelshams.com\/en\/arroz-brut-a-mallorcan-dish-bursting-with-flavour\/#Ingredients_for_traditional_arroz_brut\" >Ingredients for traditional arroz brut<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/cuevasdelshams.com\/en\/arroz-brut-a-mallorcan-dish-bursting-with-flavour\/#How_to_make_arroz_brut_step_by_step\" >How to make arroz brut step by step<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/cuevasdelshams.com\/en\/arroz-brut-a-mallorcan-dish-bursting-with-flavour\/#Where_to_eat_arroz_brut_in_Mallorca\" >Where to eat arroz brut in Mallorca<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/cuevasdelshams.com\/en\/arroz-brut-a-mallorcan-dish-bursting-with-flavour\/#Frequently_asked_questions_about_arroz_brut\" >Frequently asked questions about arroz brut<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/cuevasdelshams.com\/en\/arroz-brut-a-mallorcan-dish-bursting-with-flavour\/#What_does_%E2%80%9Carroz_brut%E2%80%9D_mean\" >What does &#8220;arroz brut&#8221; mean?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/cuevasdelshams.com\/en\/arroz-brut-a-mallorcan-dish-bursting-with-flavour\/#What_spices_go_into_arroz_brut\" >What spices go into arroz brut?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/cuevasdelshams.com\/en\/arroz-brut-a-mallorcan-dish-bursting-with-flavour\/#Is_arroz_brut_eaten_hot_or_cold\" >Is arroz brut eaten hot or cold?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/cuevasdelshams.com\/en\/arroz-brut-a-mallorcan-dish-bursting-with-flavour\/#Can_you_make_arroz_brut_without_meat\" >Can you make arroz brut without meat?<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n\n<p><span style=\"font-weight: 400;\">The name comes from the Catalan word &#8220;brut&#8221;, meaning dirty. And there is nothing derogatory about it \u2014 it refers to the murky look of the broth, darkened by the spices, sobrassada and, in the oldest versions, the blood and offal that went into the stew. Today the recipe has been toned down, but it remains a hearty dish, designed for cold months and for gatherings where the table is the centre of everything.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">If you are spending a few days on the island and want to try genuine Mallorcan cooking, arroz brut is one of the first obligatory stops.<\/span><\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter wp-image-15180 size-full\" src=\"https:\/\/cuevasdelshams.com\/wp-content\/uploads\/2026\/06\/Origen-del-arroz-brut-cocina-rural-mallorquina.png\" alt=\"Origen del arroz brut-cocina rural mallorquina\" width=\"800\" height=\"449\" srcset=\"https:\/\/cuevasdelshams.com\/wp-content\/uploads\/2026\/06\/Origen-del-arroz-brut-cocina-rural-mallorquina.png 800w, https:\/\/cuevasdelshams.com\/wp-content\/uploads\/2026\/06\/Origen-del-arroz-brut-cocina-rural-mallorquina-300x168.png 300w, https:\/\/cuevasdelshams.com\/wp-content\/uploads\/2026\/06\/Origen-del-arroz-brut-cocina-rural-mallorquina-768x431.png 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Origins_of_arroz_brut_Mallorcan_rural_cooking\"><\/span><b>Origins of arroz brut: Mallorcan rural cooking<\/b><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Arroz brut was born on the <\/span><b>possessions<\/b><span style=\"font-weight: 400;\">, the agricultural estates that for centuries drove Mallorca&#8217;s economy. It was a dish born of resourcefulness: cooked with whatever was available on the farm, combining meats from the pig slaughter with small game (rabbit, partridge, turtle dove) and vegetables from the kitchen garden.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Every family and every part of the island had its own version. In the Serra de Tramuntana, seasonal mushrooms were added. On the Pla de Mallorca, more rabbit and pork. In coastal areas, some versions included snails. The common thread was always the same: a spiced broth, rice and a generous mix of proteins and vegetables.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">What sets arroz brut apart from other brothy rice dishes is precisely its <\/span><b>blend of spices<\/b><span style=\"font-weight: 400;\">: cinnamon, clove, nutmeg and black pepper. This combination, unusual in Mediterranean cooking, betrays the influence of the trade routes that passed through Mallorca during the Middle Ages. The spices arrived from North Africa and the Middle East, and the island&#8217;s cuisine absorbed them naturally.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Today arroz brut is a staple on the menus of traditional restaurants and the star of many <\/span><b>local fiestas<\/b><span style=\"font-weight: 400;\"> in Mallorca&#8217;s villages, where it is cooked in vast quantities to feed the whole community, as recorded by <\/span><a href=\"https:\/\/bonviveur.com\/es\/recetas\/arroz-brut-mallorquin\"><span style=\"font-weight: 400;\">Bon Viveur in their traditional recipe<\/span><\/a><span style=\"font-weight: 400;\">.<\/span><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Ingredients_for_traditional_arroz_brut\"><\/span><b>Ingredients for traditional arroz brut<\/b><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">For <\/span><b>4 people<\/b><span style=\"font-weight: 400;\">, the basic ingredients of a traditional recipe are:<\/span><\/p>\n<p><b>Meats:<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">250 g pork ribs, cut into pieces<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">250 g free-range chicken, cut into pieces<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">250 g rabbit, cut into pieces<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 chicken livers<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 rabbit liver<\/span><\/li>\n<\/ul>\n<p><b>Vegetables:<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 onion<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 ripe tomatoes<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">3 cloves of garlic<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">50 g green beans<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">50 g peas<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">50 g mushrooms (saffron milk caps or button mushrooms)<\/span><\/li>\n<\/ul>\n<p><b>Base:<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">300 g bomba rice<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 litres meat or chicken stock<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">20 g Mallorcan sobrassada<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Extra virgin olive oil<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salt<\/span><\/li>\n<\/ul>\n<p><b>Spices (the key to the dish):<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ground cinnamon<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ground clove<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Nutmeg<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Black pepper<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">The proportion of spices is what makes the difference between a decent arroz brut and an exceptional one. There is no single universal measurement \u2014 every cook adjusts to taste. But the balance among the four spices should be noticeable without any one dominating.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Arroz brut is called &#8220;dirty&#8221; because of the murky appearance of its broth, the result of the spices, sobrassada and, in the original recipe, the blood and offal that were added. The blend of cinnamon, clove, nutmeg and black pepper is its hallmark \u2014 a spice profile rarely found in Mediterranean cooking.<\/span><\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-15186 size-full\" src=\"https:\/\/cuevasdelshams.com\/wp-content\/uploads\/2026\/06\/Como-preparar-el-arroz-brut-paso-a-paso-.png\" alt=\"Co\u0301mo preparar el arroz brut paso a paso\" width=\"800\" height=\"450\" srcset=\"https:\/\/cuevasdelshams.com\/wp-content\/uploads\/2026\/06\/Como-preparar-el-arroz-brut-paso-a-paso-.png 800w, https:\/\/cuevasdelshams.com\/wp-content\/uploads\/2026\/06\/Como-preparar-el-arroz-brut-paso-a-paso--300x169.png 300w, https:\/\/cuevasdelshams.com\/wp-content\/uploads\/2026\/06\/Como-preparar-el-arroz-brut-paso-a-paso--768x432.png 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<h2><span class=\"ez-toc-section\" id=\"How_to_make_arroz_brut_step_by_step\"><\/span><b>How to make arroz brut step by step<\/b><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<ol>\n<li><b> Brown the meats.<\/b><span style=\"font-weight: 400;\"> In a large pot (earthenware if possible), heat olive oil and brown the pieces of rib, chicken and rabbit in batches. Remove and set aside.<\/span><\/li>\n<li><b> Make the sofrito.<\/b><span style=\"font-weight: 400;\"> In the same oil, gently fry the chopped onion over medium heat until translucent. Add the chopped garlic, grated tomato and sobrassada. Cook, stirring, until the sobrassada has melted and the tomato has released its moisture.<\/span><\/li>\n<li><b> Add the vegetables and meats.<\/b><span style=\"font-weight: 400;\"> Stir in the chopped green beans, peas, mushrooms and the reserved meats. Mix well so everything combines with the sofrito.<\/span><\/li>\n<li><b> The stock and spices.<\/b><span style=\"font-weight: 400;\"> Pour in the 2 litres of hot stock. Add the spices (a level teaspoon of the mix, or to taste) and salt. Let it simmer over medium heat for about 20 minutes so the meats cook through and the broth absorbs the flavours.<\/span><\/li>\n<li><b> The rice.<\/b><span style=\"font-weight: 400;\"> Turn up the heat, add the rice and cook for <\/span><b>15\u201318 minutes<\/b><span style=\"font-weight: 400;\"> uncovered, stirring occasionally. In the last 5 minutes, add the chopped livers.<\/span><\/li>\n<li><b> Resting.<\/b><span style=\"font-weight: 400;\"> Remove from the heat and let it rest for 3\u20134 minutes before serving. Arroz brut is served <\/span><b>brothy<\/b><span style=\"font-weight: 400;\">, not dry. If it has absorbed too much stock during cooking, you can add a little more hot stock before bringing it to the table.<\/span><\/li>\n<\/ol>\n<p><b>Final step: the picada (optional).<\/b><span style=\"font-weight: 400;\"> Some Mallorcan families finish the dish with a picada of garlic, parsley and saffron pounded in a mortar. It is not part of every version, but it adds a punch of flavour and colour to the broth.<\/span><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Where_to_eat_arroz_brut_in_Mallorca\"><\/span><b>Where to eat arroz brut in Mallorca<\/b><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Arroz brut appears on the menu at most traditional Mallorcan restaurants, especially the cellers (old wine cellars converted into restaurants) and village eateries. Some areas where well-executed versions are easier to find:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Inca and Sineu<\/b><span style=\"font-weight: 400;\">: the cellers of the interior are specialists in traditional Mallorcan cooking.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Manacor and the Llevant region<\/b><span style=\"font-weight: 400;\">: family restaurants that keep alive the recipes of the old estates.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Valldemossa and S\u00f3ller<\/b><span style=\"font-weight: 400;\">: in the Serra de Tramuntana, with versions that tend to include more mushrooms.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">It is also a regular feature of the <\/span><b>fires i festes<\/b><span style=\"font-weight: 400;\"> (fairs and festivals) in the villages, where it is prepared in enormous cauldrons for hundreds of people. If you happen to be at a local fiesta between October and March, there is almost certainly going to be arroz brut.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">If you want to keep exploring Mallorcan cooking beyond rice dishes, we recommend our article on <\/span><a href=\"https:\/\/cuevasdelshams.com\/en\/loin-with-majorcan-cabbage-a-traditional-and-tasty-dish\/\"><span style=\"font-weight: 400;\">lomo con col a la mallorquina<\/span><\/a><span style=\"font-weight: 400;\">, another winter classic on the island.<\/span><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Frequently_asked_questions_about_arroz_brut\"><\/span><b>Frequently asked questions about arroz brut<\/b><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"What_does_%E2%80%9Carroz_brut%E2%80%9D_mean\"><\/span><span style=\"font-weight: 400;\">What does &#8220;arroz brut&#8221; mean?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><span style=\"font-weight: 400;\">&#8220;Brut&#8221; means <\/span><b>dirty in Catalan\/Mallorcan<\/b><span style=\"font-weight: 400;\">. The name refers to the murky, dark appearance of the broth, caused by the spices, sobrassada and, in the original versions, the blood and offal added to the stew. It is not a flaw \u2014 it is the dish&#8217;s hallmark.<\/span><\/p>\n<h3><span class=\"ez-toc-section\" id=\"What_spices_go_into_arroz_brut\"><\/span><span style=\"font-weight: 400;\">What spices go into arroz brut?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><span style=\"font-weight: 400;\">The traditional blend combines <\/span><b>cinnamon, clove, nutmeg and black pepper<\/b><span style=\"font-weight: 400;\">. It is this combination that sets arroz brut apart from any other brothy Mediterranean rice. The proportions vary by family and by area of Mallorca.<\/span><\/p>\n<h3><span class=\"ez-toc-section\" id=\"Is_arroz_brut_eaten_hot_or_cold\"><\/span><span style=\"font-weight: 400;\">Is arroz brut eaten hot or cold?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Always <\/span><b>hot<\/b><span style=\"font-weight: 400;\">. It is a spoon dish, brothy, made for the cold months. It is served in an earthenware pot and eaten freshly made. It is not a dish that improves when reheated, since the rice tends to soak up all the broth if it sits too long.<\/span><\/p>\n<h3><span class=\"ez-toc-section\" id=\"Can_you_make_arroz_brut_without_meat\"><\/span><span style=\"font-weight: 400;\">Can you make arroz brut without meat?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><span style=\"font-weight: 400;\">The traditional version uses several types of meat, but vegetarian adaptations exist that replace the animal protein with a variety of mushrooms, artichokes and pulses, keeping the spice base and vegan sobrassada. The result is different from the original, but it preserves the spirit of the dish.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Some dishes define an island. In Mallorca, one of them is arroz brut. It is not a paella, not a risotto, not a conventional soup. It is a brothy rice, loaded with meats, seasonal vegetables and a spice profile that sets it apart from any other rice dish you may have tried in the Mediterranean. [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":15192,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89,75],"tags":[],"class_list":["post-15197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy","category-what-to-see-in-mallorca"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Arroz Brut: A Mallorcan Dish Bursting with Flavour | Cuevas dels Hams Mallorca<\/title>\n<meta name=\"description\" content=\"Immerse yourself in Mallorca&#039;s gastronomy with arroz brut, one of the island\u2019s most iconic dishes, made with local ingredients and a unique blend of traditional flavors.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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