Arròs brut ('dirty rice') is Mallorcan mixed rice — rice cooked with pork, rabbit, mushrooms, and local vegetables in a rich, brown broth. Mallorca's everyday rice dish, heartier than paella.
Arròs brut ('dirty rice') is a Mallorcan specialty. The 'dirtiness' refers to the brown color from the mixed meats and vegetables. Unlike paella (which uses seafood), arròs brut uses land animals — pork, rabbit, snails — reflecting Mallorca's inland hunting tradition. The dish is served in deep bowls (not flat pans).
A bowl of brown, hearty rice with chunks of pork, rabbit, and mushrooms. Each grain is stained dark; the flavor is deep, earthy, gamey. A bowl of this after a day in the fields is pure Mallorca.
The rice absorbs the combined flavors of multiple meats and vegetables (unlike paella, where each grain is separate). The brown color comes from Maillard browning of the meat and the caramelization of onions. The mushrooms' glutamate adds umami depth.
Variations
Some add snails or artichokes; the meat mix varies; served in bowls, not pans.
On the Palate
Where Arroz Brut sits in the Spanish flavor cloud
Ingredients
Serves 4
How it's made
6 steps · 1 hour active + 30 min waiting
- 15 min
Brown pork and rabbit pieces in olive oil.
Watch outBrown the pork and rabbit deep — that fond is where the dish gets its dark color and savory backbone.
- 25 min
Add chopped onion, garlic, tomato, green pepper.
- 35 min
Add mushrooms, peas, and local herbs.
- 42 min
Add rice; stir to coat.
- 520 min
Pour in stock; simmer 18-20 min until rice is tender.
Watch outSimmer without stirring much until the rice is tender but still has a little bite and the liquid is absorbed.
- 61 min
Season; rest; serve in deep bowls.
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