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Yellow "rice" with serrano ham ("arroz" amarillo con jamon) recipe | daisy martinez | food network

Yellow "rice" with serrano ham ("arroz" amarillo con jamon) recipe | daisy martinez | food network

By Alexander Ferreira
10’ Prep time
15’ Cook time
25’ Total time
634 Calories
6 Serving
Alexander Ferreira 0 Followers

Step by Step

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Step 1

Pour the clam juice into a small saucepan and heat to simmering. Keep hot over very low heat.
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Step 2

Heat the achiote oil over medium-high heat in a medium saucepan. Add the garlic, stirring to prevent sticking, and cook until lightly golden, about 2 minutes. Stir in the ham and cook until fragrant, 1 to 2 minutes. Add the orzo and stir until lightly toasted, about 2 minutes.
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Step 3

Pour enough hot clam juice into the skillet to cover the orzo by about 1/2-inch. Bring to a boil, then adjust the heat to medium-low. Continue cooking, adding small amounts of the hot clam juice to keep the orzo covered as necessary, until the pasta is tender but still firm, 6 to 8 minutes. Season with salt and pepper, to taste. The pasta should have a creamy consistency, but there should be little, if any, liquid left by the end of cooking. If a bit soupy, let stand for a minute or so. Transfer to a serving dish and garnish with the chopped parsley.
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Step 4

Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green. Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops. Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days.

Ingredient

  • Garlic
    Garlic
  • Olive oil
    Olive oil
  • Achiote oil
    Achiote oil
  • Finely diced serrano or prosciutto ham
    Finely diced serrano or prosciutto ham
  • Orzo (rice-shaped pasta)
    Orzo (rice-shaped pasta)
  • Achiote (annatto) seeds
    Achiote (annatto) seeds
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