Clay pot of arròs brut, the spicy rice stew from inland Mallorca.

Savoury dishes

Arròs Brut: Mallorca’s spicy "dirty rice"

The name does not sound very inviting, but the dish all the more so: arròs brut is a soupy, spicy rice stew served on cool days in Sa Pobla and Inca.

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Arròs Brut: Mallorca’s spicy "dirty rice"

Arròs brut is a soupy Mallorcan rice stew with rabbit, poultry and mushrooms, which gets its name ‘dirty rice’ from its blurred, soupy consistency.

What does "dirty rice" mean?

The name does not refer to hygiene but to the consistency: unlike dry paella rice, the ingredients in arròs brut merge into a soupy, spicy broth. This blurred boundary between rice, meat and liquid gave the dish its name. It is usually served straight from the clay pot.

Ingredients: rabbit, poultry, snails, mushrooms, cinnamon, nutmeg

The basics are rabbit and poultry, often supplemented with snails and wild mushrooms. It is generously seasoned with cinnamon, nutmeg and saffron, which give the stew its characteristic aroma. The rice is not cooked separately beforehand but cooks directly in the spicy broth.

Origin: Sa Pobla and Inca

Arròs brut comes from the area around Sa Pobla and Inca in the interior of the island, where rice growing and farmhouse cooking have traditionally been closely linked. To this day the dish is considered one of the best-known local specialities there. Restaurants in this area often have arròs brut as a regular item on the menu.

Season: why it is an autumn/winter dish

Traditionally, arròs brut is eaten mainly in the cooler months, as the hearty, warming broth suits autumn and winter weather. Many restaurants nevertheless offer the dish all year round. If you are looking for the original seasonal experience, it is best to plan your visit in autumn or winter.

Practical tips

  • In Sa Pobla or Inca, ask for traditional restaurants serving arròs brut.
  • The dish is particularly suited to the cooler months.
  • Check in advance whether snails are part of the particular recipe.
  • Have it served with a local wine from the centre of the island.

Good to know

Price ranges, opening hours and airline rules change. We only give verifiable features and rough orders of magnitude – check details directly with the seller or your airline before buying or flying.

Product knowledge

The specialities on this topic

Dish Traditional Centre of the island / Inca

Arròs brut

Dirty rice

Soupy rice pot with meat, mushrooms and saffron – a winter classic from the island’s interior.

Ingredients
Short-grain rice, rabbit and poultry, mushrooms, often snails, saffron, cinnamon, nutmeg, stock
Diet
gluten-free
Price range
included in the menú del día or in the low double-digit range
Buy
Weekly markets for spices and rice
Flight
A dish to eat locally – saffron and spices, on the other hand, are easy to take home.

Last checked: August 2026

Price ranges, opening hours and airline rules change. We only give verifiable features and rough orders of magnitude – check details directly with the seller or your airline before buying or flying.

Product Hand luggage Suitcase Note
Arròs brut no no A dish to eat locally – saffron and spices, on the other hand, are easy to take home.

Frequently asked questions

Why is it called "dirty" rice?

Because of its soupy, blurred consistency, in contrast to dry paella rice.

Is arròs brut available all year round?

It is mostly served all year round, but traditionally it is an autumn/winter comfort dish.

Where does the dish originally come from?

From the area around Sa Pobla and Inca in the interior of the island.

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