What are the key traditional ingredients used in the original recipe of Arros brut?

Arros brut is a traditional rice dish from the Catalan-speaking regions of Spain, particularly associated with the area around Tarragona. The original recipe reflects the rustic culinary heritage of the region, focusing on simple yet robust flavors derived from local ingredients. At the heart of Arros brut is the rice itself, typically a short-grain variety that absorbs the rich broth and delivers a satisfying, hearty texture.

The broth, or “caldo,” used in Arros brut is a key component, usually made by simmering a combination of meats and vegetables. Traditional versions frequently incorporate pork, such as ribs or sausage, alongside game meats like rabbit or duck, which lend a deep, earthy flavor to the dish. Chicken may also be added, contributing a lighter note and enhancing the complexity of the broth. Aromatic vegetables including onions, garlic, and tomatoes are fundamental, as they provide a subtle sweetness and freshness. The use of spices such as saffron and a blend of local herbs—often rosemary and thyme—adds warmth and an unmistakable Mediterranean aroma to the recipe.

Another distinctive element is the inclusion of legumes and mushrooms, which vary locally but typically include broad beans and seasonal wild mushrooms. These ingredients add textural variety and further depth to the dish’s flavor profile. Olive oil, a staple of Catalan cooking, is used generously to sauté the vegetables and meats, ensuring a rich, olive-infused base. Altogether, these ingredients combine to create a layered dish that is both satisfying and reflective of the rural Catalan landscape, offering a true taste of tradition in every bite.