Arròs brut
Ingredients for 4 people:
- 700 g assorted meat (chicken, pigeon, quail, pork rib, rabbit, etc.)
- one rabbit or chicken liver
- ½ onion
- 1 garlic clove
- 1 tomato
- 100 g green beans
- 150 g esclata-sang (Majorcan mushroom)
- a few sprigs of parsley
- 5 tablespoons of olive oil
- 300 g rice
- a few strands of saffron
- salt
- pepper
- 2 litres water
Instructions:
Cut the meat into uniform pieces and season with salt and pepper. Rinse the beans and mushrooms and drain.
Peel the onion and chop finely.
Heat a saucepan with 2 litres of water. Reduce the heat to minimum when it comes to a boil.
Heat the oil in a pan and cook the meat until it is well browned. Add the onion and cook on low heat. After 10 minutes, add the tomato. When it starts to look shiny, add the mushrooms and beans and cook for an additional 5 minutes.
Add the boiling water and cook on low heat.
Meanwhile, roast the liver. Crush the garlic in a mortar and pestle. Add the slightly browned saffron, the chopped parsley and the liver. Chop the mixture into a paste.
When the meat is almost cooked, check the salt content and adjust if necessary. Add the rice. After 5 minutes, add the contents of the mortar and cook for a final 5-7 minutes (to taste).
Note: You can serve it with radishes, marinated olives, etc.
Recipe from Bojos per la cuina (Crazy for Cooking)
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