Arroz Brut

Brut rice
The literal translation of ‘arrós brut’ is ‘dirty rice’, and this name is due to the colour of the broth, cloudy and brownish, given to it by the spices (cinnamon, nutmeg, paprika, saffron…) and the chopped liver that is added at the end of the cooking process. This recipe originated in the countryside when the peasants threw what they had hunted and gathered during the day onto the cooker. For this reason, the ingredients are not always the same, and the meat and vegetables added may vary according to the season.
 
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