Zamorana style rice recipe

Ingredients to make Arroz a la zamorana:

• 1 pig trotter
• 1 piece of pig’s ear
• 1 piece of pork skin
• 1 piece of pig tail
• 1 piece of chorizo
• 1 piece of ham
• 3 garlic cloves
• 1 onion
• 1 liter of water
• 1 bay leaf
• 2 teaspoons of paprika from the vera
• 1 red bell pepper
• 2 cups of round rice
• 3 pinches of salt
• 3 pinches of turmeric

How to make Zamorana style rice:

1. Clean the pork and chop it up so you can cook it in a pressure cooker later. If you prefer, you can make Zamorana style rice with pork ribs. Likewise, you should clean and cut them.
2. Tip: If you don’t have an express pot you can use a conventional pot, the difference is that it will take a little longer.
3. Put the pork in the pot with a liter of water and salt, close and let it cool under pressure for 20 minutes. If you prefer to cook the meat in a conventional casserole, the cooking time will be 60 minutes over medium-low heat.
4. Tip: If you don’t usually cook with an express pot, you should cover the pot and start counting the minutes when it starts to beep.
5. While the meat is cooking, chop the bell pepper, the peeled onion, and peel and crush the garlic cloves. Put a jet of oil in a clay pot, preferably, and heat it over high heat. When hot, reduce the temperature and fry the pepper for 2 minutes over medium heat. Then, add the garlic and onion and let them brown for a couple of minutes.
6. Remove the sauce from the clay pot and reserve it for later. Now, fry the pieces of chorizo ​​and ham for a few seconds in the same pan and set them aside immediately so that they do not brown too much.
7. If you already have the cooked pork, strain it and reserve the broth because you will use it to enhance the flavor of the Zamorana rice. Sauté the drained meat in the same clay pot for two minutes over high heat.
8. Add the paprika, the bay leaf and the turmeric, stir and add the rice. Stir so that it is as sealed before pouring the liquid, in this way it will not pass.
9. Pour in the broth that you had reserved from cooking the meat and let it boil. When it reaches the boiling point, add the ham and chorizo ​​together with the rest of the sautéed vegetables. Cook everything together for 20 minutes over medium-low heat. At the end, turn off the heat and let it rest for 5 more minutes. This step is very important so that the rice is sweet and just right.
10. After the rest time, you can now serve your Zambrano rice. You can present the same clay pot on the table and each guest can serve the amount they want or eat directly from it, as was done in the past. This zamorana rice recipe is somewhat long due to the different procedures it requires, but the result is so intense and delicious that you will surely repeat it. You can accompany the Zambrano rice with a tomato salad, a rocket salad or the one you like best.