Yellow "rice" with serrano ham ("arroz" amarillo con jamon) recipe

Step by Step

Step 1

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

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.

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.

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

4 cloves 4 cloves
Olive oil

1 cup 1 cup
Achiote oil

3 tablespoons 3 tablespoons
Finely diced serrano or prosciutto ham

3 cup 3 cup
Orzo (rice-shaped pasta)

1 pound 1 pound
Achiote (annatto) seeds

2 tablespoons 2 tablespoons

Yellow "rice" with serrano ham ("arroz" amarillo con jamon) recipe

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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