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This broth-like spiced rice dish, which is typical of Mallorca, literally means “dirty rice”. Its name stems from its dirty broth-like appearance, caused by its spicy ingredients (saffron, cinnamon and pepper), and the mixture containing chopped rabbit or chicken’s liver that is added at the end.
Originally it was made with in-season vegetables, meat and local cured meats, like sobrasada or botifarró. There are several different versions, since it can also be made with wild mushrooms. Although the original recipe was said to have been made with hare, you can use chicken, lean pork, or rabbit.
Each cook has his or her own recipe and secrets, but the basic ingredients are rice, onion, tomato, a handful of peas, artichokes, garlic, parsley, saffron, lard, oil and salt. The meat is fried in a cooking pot using a little lard and a little oil, accompanied by the chicken or rabbit’s liver, which is then put on one side. Then the grated or finely-chopped onion and grated tomato are added. The mixture is left to simmer well, seasoned, and then the peas and chopped artichokes are added with plenty of water (1/2 litre per cup of rice). Afterwards, the rice is added and, just before it is nearly ready, it is given added flavour by adding a mixture of chopped liver, saffron, garlic and parsley.
