There's nothing unclean about this dish! The name refers to the rustic, seasonal and intensely flavoured ingredients of this Mallorcan cousin of the Spanish paella.






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  • 2 tbsp extra virgin olive oil
  • 1 pork spare rib, cut into 1.5-cm (½-in) dice
  • 200 g (7 oz) chicken ribs
  • 200 g (7 oz) rabbit (or use a boneless chicken thigh fillet), cut into 2–3 cm (¾–1¼ in) chunks
  • 4 artichoke hearts in brine, halved
  • 1 red capsicum (bell pepper), thinly sliced
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1 tbsp sobrassada (see Note) or 2 tsp sweet pimentòn
  • 125 ml (4 fl oz/½ cup) dry white wine
  • 2 large tomatoes, grated, skins discarded
  • 400 g (14 oz) short-grain rice, such as bomba or calasparra
  • 1.5 litres (51 fl oz/6 cups) chicken stock, heated to a simmer
  • pinch of saffron
  • 8–12 prepared snails (optional)
  • 8 asparagus spears, cut into 2 cm (¾ in) lengths
  • 150 g (5½ oz) runner (flat) beans, trimmed, cut into 2 cm (¾ in) lengths
  • 100 g (3½ oz/⅔ cup) frozen peas
  • lemon wedges, to serve

Spice mix

  • ¼ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp freshly ground nutmeg
  • ¼ tsp ground allspice
  • ¼ tsp freshly ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Combine the spice mix ingredients in a small bowl and set aside.
  2. Heat half the oil in a large 32–34 cm (12¾–13½ in) paella pan or frying pan over medium heat. Working in batches, cook the pork, chicken, rabbit and artichoke until seared and golden brown on all sides. Remove from the pan and set aside on a large plate.
  3. Wipe out the paella pan to remove any stuck-on bits, then add the remaining oil along with the capsicum and gently sauté over medium–low heat for 8–10 minutes, until soft and the colour has leached out of the capsicum into the oil. Remove the capsicum from the pan and set aside on a small plate.
  4. Add the onion and garlic to the pan and cook over medium–low heat for 12–15 minutes, until soft and beginning to disintegrate. Stir through the sobrassada or pimentòn along with the spice mix and cook for 3–4 minutes, then pour in the white wine and cook for 6–8 minutes, until completely evaporated. Add the grated tomato and cook for a further 15 minutes or until the mixture becomes a rich, deep-coloured thick paste. Add the rice and stir to coat the grains. Stir through the reserved meats, artichoke and capsicum, along with three-quarters of the stock and the saffron.
  5. Bring the mixture to the boil, then reduce the heat to low and simmer for 10 minutes. If you’re unable to achieve an even heat, rotate the pan around the burners on the stovetop so that each side of the pan cooks evenly. Pour in the remaining stock, add the snails (if using), asparagus and beans and gently shake the pan from side to side. Check the bottom with a spoon if you fear it may be catching and reduce the heat, if possible. Continue to simmer for 8–10 minutes, until the rice is cooked through. Scatter over the peas and cook for a final 2 minutes. Remove from the heat and serve immediately with lemon wedges on the side.



 Sobrassada, a spreadable salami-like paste, can be purchased at delicatessens or online in Australia.


Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99