Yellow "Rice" with Serrano Ham ("Arroz" Amarillo con Jamon)

TOTAL TIME: 25 min
Prep: 10 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

ACHIOTE OIL:
  • 2 tablespoons achiote (annatto) seeds, see Cook's Note*
  • 3 (8-ounce) bottles clam juice
  • 3 tablespoons Achiote Oil, recipe follows
  • 4 cloves garlic, sliced thin
  • 1/3 cup finely diced Serrano or prosciutto ham
  • 1 pound orzo (rice-shaped pasta)
  • Sea salt and freshly ground black pepper
  • Chopped parsley leaves, for garnish
    • recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

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

      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.

      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.

      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.

      *Cook's Note: Achiote seeds are a deep orange seed with a nutty flavor. They are available in many supermarkets and almost all Latin markets.

      Yield: about 1 cup

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Taco Trip

      Get Cooking Channel on your TV.