⚠️ Source-confidence note: the dish and its competition ("campionat mundial") are well attested in the Ibiza press. Exact quantities and village differences are not published, so the master recipe is reconstructed from the documented base: rice, lean pork and chicken, broth and picada.
01Geographic & Texture Profile
- Primary Geographic Zone: Eivissa (Ibiza): Sant Antoni de Portmany, Sant Josep, Santa Eulària. Also eaten in Formentera.
- Liquid & Texture Profile: Caldoso (soupy), like its Mallorcan sibling, the arròs brut.
- Traditional Cooking Vessel & Fuel: A big pot on a wood fire in the farmhouse yard (casa pagesa) during the matances (pig slaughter).
02Historical & Cultural Context
On Ibiza the winter matances (pig slaughter) supplied the year's protein, mainly through cured sausages such as sobrassada and botifarró. The rice made on slaughter day used the fresh meat. According to the Ibiza press, its base is rice, lean pork and chicken, a broth, and a picada, and every cook adds a personal touch. A Sant Antoni article compares it to the Mallorcan arròs brut. The restaurant Cas Pagès says it was the first restaurant in Eivissa to put arròs de matances on its menu. A "world championship" to find the perfect arròs de matances is now held on the island.
Culinary science: fresh pork from the slaughter, sometimes with blood or offal, gives a rich, slightly thickened broth. The picada (garlic, parsley, spices, often liver) finishes and binds it, as in the Mallorcan dish.
03Local Town-by-Town Variations
- Sant Antoni (documented): Lean pork + chicken + broth + picada. The "personal touch" varies by cook.
- ⚠️ Reconstructed: Some versions add sobrassada and botifarró, as in the related festive dish sofrit pagès. Others add saffron milk caps or snails.
04The Master Recipe (4-Person Batch Blueprint)
Variant represented: reconstructed Sant Antoni base.
The Flavor Base (El Fondo)
| Ingredient | Quantity |
|---|---|
| Olive oil | 70 ml |
| Lean pork (magre), cubed | 400 g |
| Chicken, pieces | 400 g |
| Onion, chopped | 1 |
| Tomato, grated | 150 g |
| Garlic | 3 cloves |
| Pimentón dulce | 3 g |
| Water | 2 L |
| Picada: garlic, parsley, saffron 0.2 g, cinnamon pinch, black pepper, fried pork liver 60 g | — |
| Sobrassada / botifarró (optional) | 60 g / 1 |
Extraction: Brown the pork and chicken (15 min). Make a sofrito with the onion, garlic, tomato and pimentón. Add the water and simmer 35 min.
Assembly Ratios
| Element | Quantity |
|---|---|
| Round rice | 280 g |
| Broth | ≈ 1.8 L (caldoso) |
Step-by-Step Cooking Blueprint
- Bring the broth to a boil and add the rice.
- After 10 min, stir in the picada and the sliced botifarró.
- Cook 6–8 min more. Serve at once, while still soupy.
05Authority Reference Links
- Nou Diari – Arròs de matances (Sant Antoni)
- Periódico de Ibiza – El éxito de un buen arròs de matances
- Periódico de Ibiza – Cas Pagès: fuimos el primer restaurante de Eivissa con arròs de matances en carta
- Nou Diari – Campionat mundial per trobar l'arròs de matances perfecte
- Ibiza Travel – Gastronomia d'Eivissa (PDF)
