“Dirty Rice” Rustic, Mallorcan-Style Rice
20m prep 35m cook 55m ready
A rustic Mallorcan-style rice dish with rabbit, quail, and black pudding in a flavorful broth. This hearty winter warmer is traditionally made with snails, but this version uses mushrooms for an earthy twist.
Ingredients
- 3/7 cups olive oil
- 1 onion chopped
- 4 clove garlic crushed
- 3 tomatoes peeled and chopped
- 1/2 tsp ground cinnamon
- 1 pinch ground nutmeg
- 1 tsp paprika
- 1 saffron
- 10 7/12 oz mixed wild mushrooms
- 1 1/10 lbs rabbit cut into pieces
- 3 quails cut in half
- 10 9/16 cups chicken stock
- 1 butifarrón (black pudding) sliced
- 10 7/12 oz Bomba or short grain rice
- 8 9/11 oz fresh peas
- 2 tbsp flat-leaf parsley chopped
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 13 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 222 mg
- Iron: 8.67 mg
- Magnesium: 102 mg
- Phosphorus: 657 mg
- Potassium: 1523 mg
- Zinc: 3.79 mg
Let's Cook
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Step 1.
Heat the olive oil in a heavy saucepan over medium heat. Add the chopped onion and gently cook for about 2 minutes, until softened but not coloured.
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Step 2.
Stir through the crushed garlic, chopped tomatoes, ground cinnamon, nutmeg, paprika, and saffron. Cook for a further 2–3 minutes, stirring occasionally.
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Step 3.
Add the mixed wild mushrooms, rabbit pieces, quail halves, and chicken stock. Bring to a boil, then reduce the heat to low and simmer for 15 minutes. During this time, skim off any fat or impurities that rise to the surface with a ladle.
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Step 4.
Add the sliced butifarrón (black pudding), Bomba or short grain rice, and fresh peas. Continue to simmer for a further 20 minutes, stirring occasionally to prevent sticking. Continue skimming any impurities as needed.
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Step 5.
Season with salt and freshly ground black pepper to taste. Stir in the chopped flat-leaf parsley. Pour the rice into a soup tureen and serve at the table.
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