The "arrós de matances" from Ibiza is probably one of the most beloved traditional dishes of the Ibizans (we even dedicated a contest to it!).
Do you want to learn how to prepare it well? We bring you some tips from our own homes…
Much more than a recipe
This traditional dish was prepared during the slaughter (hence its name) to share with all the family and friends who came to help throughout the day.
In addition to rice, it was always accompanied by "frita de porc", another of our traditional recipes.
There is a widespread belief that this dish was prepared exclusively on the days of the slaughter, but due to its simplicity it was also common to prepare it on any other day, as long as the necessary ingredients were available.
There was "arrós de matances" without the day of the slaughter, but never slaughter without its corresponding rice and frita: it was the most anticipated moment of the day.
What is clear is that it occupies a special place in our gastronomy, since, apart from being delicious, it always involves getting together with loved ones to enjoy it.
Previous tips: details that mark the difference!
We have been given several recommendations from home...
The first step is to get good quality meat from a local market or producer to get an authentic flavour.
Second: if you feel like it, you can go and look for some pebrassos in the forest, since the season for "arrós de matances" coincides with that of this type of mushroom. If not, take advantage of the trip to the market and buy them there.
The next thing we have to mention is totespécies (Jamaican pepper), white pepper and saffron threads; There are many recipes that do not use these spices, but for us they are obligatory.
Finally, leave a core in the rice when cooking so that it does not become soft when you repeat it.
Now, let's get to work!
How to prepare "arrós de matances"
The first thing you'll need is to make a good chicken broth using free-range chicken carcasses; you can skip this step by buying it ready-made.
Mince the tomato, garlic, green pepper and parsley to do the "picada". You can add onion, but that will make the rice overcook faster. Set it aside.
Next, you'll need to sear the meat: we used pork ribs (with bone), lean pork and free-range chicken. In some houses, they also add loin and heart.
When you have the meat sealed, add the pebrassos, let them cook a little and add the "picada" that you have previously reserved.
Stir it and let it cook a little with the "picada", add the free-range chicken broth and the totespécies, white pepper and free-range saffron threads (toasted); now let it boil for about 20 minutes so that it takes on flavour.
Finally, add the rice and let it cook for a maximum of 12 minutes. We recommend tasting it after 10 minutes to make sure you leave a little heart.
It's ready!
Eating in Ibiza with local gastronomy
We hope you can surprise your guests at home with our secrets for preparing a good "arrós de matances".
You can discover more recipes from Ibiza and local producers on our website.
We also encourage you to discover restaurants that serve traditional Ibiza food: we have several on our list!
Enjoy the best gastronomy of Ibiza with us.
