Arròs brut

A traditional Majorcan dish with an oriental flavour. Created by Benet Vicens. Ingredients for four people.

100 g pork ribs

100 g chicken (e.g.

100 g rabbit (e.g.

2 Roma tomatoes

1 large onion

100 g seasonal
mushrooms (e.g. chanterelles)

100 g green beans

100 g cauliflower

2 tender artichokes

320 g rice

3 egg yolks

6 cloves of garlic

350 ml virgin olive

160 ml sunflower oil

salt and black




Flor de Sal d’Es
Trenc Rosa

  1. Cut the meat into pieces of about 2 cm and season with Flor de Sal d’Es Trenc Rosa and black pepper. Fry all sides of the meat in a stoneware baking dish with a little olive oil at high heat. Then lower the temperature.
  2. Grate the tomatoes and chop the onion. Brown the onion together with the meat and add the grated tomatoes; let it poach at low heat. Add salt and pepper. Add one soup plate with hot water per person and simmer for half an hour.
  3. 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.
  4. To prepare the aioli, scale the garlic in salted water for half a minute, blend with a blender, 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 has reached the desired consistency.
  5. Season the meat with cinnamon, nutmeg, saffron and black pepper; add the rice and cook together. At medium heat, add the artichokes and mushrooms and simmer. Finally, add the cauliflower and the green beans and wait until cooked. Serve with a teaspoon of aioli and sprinkle with Flor de Sal d’Es Trenc Rosa.