Under the warm Balearic sun and the aroma of bombeta rice, the Regional Ministry of Agriculture, Fisheries and the Natural Environment has presented the book “Unes Illes d’arrossos” (Unes Illes d’arrossos). This culinary work, the result of collaboration between local chefs and the Directorate General for Agri-food Quality and Local Produce, is a compendium of thirty-one recipes that celebrate the richness of Balearic gastronomy through the essential ingredient: rice.<\/p>\n
Bombata rice, a variety native to the Balearic Islands, becomes the central theme of this book, revealing the infinite culinary possibilities it offers. The recipes, generously shared by renowned chefs in the region, fuse rice with local and seasonal products. All of them highlight the diversity and quality of the Islands’ agricultural, livestock and fishery production.<\/p>\n
The book is a testament to the region’s commitment to sustainability and support for local producers. Joan Llabr\u00e9s, director general of Agri-food Quality and Local Produce, underlines the importance of “Unes Illes d’arrossos” as a tool for publicising the excellence of local produce and highlighting the versatility they offer in the preparation of recipes, connecting each dish with the rich gastronomic culture of the Balearic Islands.<\/p>\n
Among the delicacies that adorn the pages of “Unes Illes d’arrossos” are creations by chefs such as Fernando Arellano, Caterina Pieras Ramis, Miquel Gelabert Pastor, and many others who have brought their creativity to each recipe. From seafood paellas to honeyed crayfish rice dishes, the variety of dishes reflects the richness of Balearic cuisine, highlighting the fusion of flavours and the ability of local chefs to transform simple ingredients into authentic gastronomic masterpieces.<\/p>\n
\n- Fernando Arellano: Arr\u00f2s sec de cuixetes de perdiu amb esp\u00e8cies i hortalisses.<\/li>\n
- Caterina Pieras Ramis: Arr\u00f2s amb sepionetes i botifarr\u00f3.<\/li>\n
- Miquel Gelabert Pastor: Arr\u00f2s sec de seitons i espinacs.<\/li>\n
- Vict\u00f2ria Frontera: Paella de mar.<\/li>\n
- Kike Erazo: Arr\u00f2s de pop de costa amb carxofes, esp\u00e0recs verds i pebres del piquillo rostits.<\/li>\n
- Marga Coll: Arr\u00f2s de molls i verdura.<\/li>\n
- Miquel Calent: Arr\u00f2s d\u2019entrecot de vedella a la brasa.<\/li>\n
- Yolanda Arenaza Alegr\u00eda: Arr\u00f2s amb gambes i s\u00edpia.<\/li>\n
- Benet Vicens i Jaume Vicens: Arr\u00f2s de pescadors B\u00e9ns d\u2019Avall.<\/li>\n
- Paquita Segu\u00ed Rossell\u00f3: La paella dels dijous.<\/li>\n
- Andreu Genestra: Arr\u00f2s de porc negre i llagosta.<\/li>\n
- Luc\u00eda Cort\u00e9s Tarrag\u00f3: Arr\u00f2s crem\u00f3s de carabassa, esp\u00e0recs, carxofes i formatge Mah\u00f3n – Menorca.<\/li>\n
- Koldo Royo: Arr\u00f2s cec de musclos de Menorca i gambes.<\/li>\n
- Zahira Font Tejero: Arr\u00f2s amb sallmorreta d\u2019ametlla, crispetes de coliflor i allioli d\u2019all rostit.<\/li>\n
- Tomeu Mart\u00ed: Chirashi sushi de papada de porc negre.<\/li>\n
- Noelia Mu\u00f1oz Conde: Paella d\u2019\u00e0nec, carxofes i flors de carabass\u00ed.<\/li>\n
- Joan Marc Garc\u00edas Amer: Arr\u00f2s de conill i v\u00eddues.<\/li>\n
- Alina Elena Cioaca: Risotto d\u2019arr\u00f2s brut.<\/li>\n
- Andr\u00e9s Moreno Castellano: Arr\u00f2s de pag\u00e8s de porc negre i esclata-sangs.<\/li>\n
- Matias N. Provvidenti: Wok d\u2019arr\u00f2s amb porcella de porc negre i reducci\u00f3 de palo.<\/li>\n
- Julio Garmendia: Arr\u00f2s suc\u00f3s de bacall\u00e0 amb bolets.<\/li>\n
- Antoni Morell Bauz\u00e0: Arr\u00f2s brut amb gallina i faraona.<\/li>\n
- Noem\u00ed del Barrio Delgado: Arr\u00f2s de cap roig tempuritzat i carxofes.<\/li>\n
- Ricardo Rossi: Arr\u00f2s de cigales amb carxofes.<\/li>\n
- Raul Grether: Paella de carxofes, boletus i secret de porc negre.<\/li>\n
- Jos\u00e9 Cort\u00e9s Garc\u00eda: Arr\u00f2s mel\u00f3s de llagosta.<\/li>\n
- Tomeu Caldentey Soler: Arr\u00f2s mar i terra de calamar i gu\u00e0tleres.<\/li>\n
- Marta Salv\u00e0 Ripoll: Arr\u00f2s de verdures de temporada amb lloms de bacall\u00e0.<\/li>\n
- Kiko Martorell: Arr\u00f2s mel\u00f3s de gamba de S\u00f3ller.<\/li>\n
- Ariadna Salvador: Mousse d\u2019arr\u00f2s amb llet.<\/li>\n
- Jos\u00e9 Mar\u00eda Calonge Cruz: Pastisset d\u2019arr\u00f2s, ametlles i taronja confitada.<\/li>\n<\/ul>\n
“Unes Illes d’arrossos” is not only a book of recipes, but also a window onto the culinary culture of the Balearic Islands, where rice is the undisputed protagonist. This compendium not only satisfies the palate, but also pays homage to the land, the sea and tradition, making it an essential work for those who wish to explore and delight in the exquisite diversity of Balearic cuisine.<\/p>\n","protected":false},"excerpt":{"rendered":"
Under the warm Balearic sun and the aroma of bombeta […]<\/a><\/p>\n","protected":false},"author":6,"featured_media":41021,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[],"class_list":["post-41024","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en"],"yoast_head":"\n"Unes Illes d'arrossos": the recipe book of Balearic rice recipes - Mallorca Caprice<\/title>\n<meta name=\"description\" content=\""Unes Illes d'arrossos" is a book of rice recipes from the Balearic Islands, with renowned chefs contributing their creations.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mallorcacaprice.com\/en\/unes-illes-darrossos-recetas-de-arroz-de-baleares\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\""Unes Illes d'arrossos": the recipe book of Balearic rice recipes - 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