When the cold weather arrives to Ibiza, we enjoy "arròs de matances", a dish that was traditionally made on the day of the pig slaughter, but can now be enjoyed in many restaurants on any winter's day.
To prepare it yourself, just follow the steps below:
Start by boiling a chopped chicken in plenty of water to make a broth, for approximately 45 minutes.
Then, fry the meat in a casserole dish. The choice of meat depends on taste, but the usual choice is chicken, ribs, loin and sirloin steak.
Once the meat is fried, add tomato, pepper, chopped garlic and "pebrassos" (type of mushrooms).
Add the hot, strained stock and boil it for a quarter of an hour.
While the stock is boiling with the meat, fry a ñora pepper and the chicken liver. Then chop these ingredients and add cloves of garlic, parsley and some saffron until a smooth paste is obtained.
Finally, add the rice to the pot.
Finally, add the mince. Optionally, some people add ground cinnamon at this stage.
Cook over a low heat for 15 minutes and it is ready to serve.