Dirty rice recipe in true Majorca style

This dirty rice recipe is often included in menus for important celebrations like weddings or holidays, especially on rural Mallorca. Try making it together with your guest friends, it's an enjoyable experience.

Still steaming dirty rice

Ingredients for this dirty rice recipe

Serves 4 to 6

• 1Ύ cup (400 g) rice
• 7 ounces pork chops (200 g) – chopped
• 1 leg or breast quarter chicken – chopped
• 1 breast quarter rabbit with the liver – the rabbit chopped, the liver whole
• 1/2 Majorcan botifarrσ – replace it with blood sausage, without rice if possible
• 1 cup red wine
• ½ red sweet pepper bell pepper or similar – diced
• 1 small onion – peeled and finely chopped
• 1 ripe tomato – peeled and finely chopped
• A handful, about 5 ounces, (150 g) bleeding milk caps (Lactarius sanguifluus)or other brown cap mushrooms – chopped
• 1 handful green beans, caps removed – you can replace it with other seasonal vegetables like a few artichoke hearts and/or sweet peas
• 1 pinch cinnamon powder
• 8 tablespoons olive oil
• Salt
• 10 cups water

• 2 sprigs flat parsley
• 8 leaves marjoram
• ½ teaspoon fennel seeds
• 6 leaves winter savory – replace it with summer savory if necessary
• 6 leaves oregano
• 2 cloves garlic – peeled
• Ground pepper for seasoning
• 1 pinch saffron

Dirty recipe preparation instructions

Preparation time: 20 minutes.
Cooking time: about 45 minutes.

1. Season and chop the pork chops, the rabbit and the chicken with salt and pepper, and set aside. Leave the rabbit liver whole.


2. Add the olive oil to a large earthenware cassola, if you have one, or another casserole. When the olive oil is hot, add the pork chops, rabbit, chicken, and the liver, and brown them for about 5 minutes or until browned. Turn the meat over once or twice.


3. Remove the liver from the casserole and set it aside for the picada.


4. Add the diced red pepper and stir. Cook uncovered for about 3 minutes and add the onion. When the onion has turned golden add the chopped tomato. Gently fry it over medium-low heat for 10 minutes stirring often as if you were caramelising a sofregit.


5. In the meantime, make the picada. Add the peeled garlic cloves and the parsley leaves to a mortar and crush and pound them well with the pestle. Now add the liver and mash it well into the mixture. Add the blood sausage and mash it into the mixture too. Add the saffron and pound. Next, add the herbs one by one while you continue crushing, pounding and working each one into the mixture with the pestle: oregano leaves, savory leaves, fennel seeds, and marjoram leaves. Finally, dilute the picada with a few spoons of the dirty rice broth you are cooking and mix well.


6. Add the wine and let it boil for a few moments. Add the 10 cups water, salt and the pinch cinnamon and bring it to a boil.


7. When the water boils, add the green beans without the caps, or other seasonal vegetables and the rice. Stir the dirty rice until it boils. Continue cooking uncovered for 5 minutes and add the mushrooms.


8. Cook for 9 more minutes and add the picada you prepared.


9. Stir well and remove from heat. The dirty rice recipe is done and ready to be served.