| Level: | Intermediate |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 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
- 1 cup olive oil
- 2 tablespoons achiote (annatto) seeds, see Cook’s Note*
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 634 |
| Total Fat | 37 g |
| Saturated Fat | 5 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 18 g |
| Cholesterol | 0 mg |
| Sodium | 763 mg |
Reviews
Delicious! I am wondering if I can substitute the clam juice with something else since my husband is highly allergic to clam juice.
Very tasty!
I agree with all the other comments. I’m so glad you are on the Food Network. However, I have to record your show because it is on at 6:00 in the morning. What are they thinking? Your food is delicious, and your natural style make it a pleasure to watch.
This dish is awesome. You need more air time.
Daisy, Daisy, Daisy!
When I saw that you were going to be on the Food Network, I was sooo happy! I watched you when you were on PBS. Your recipes are easy to prepare and are so flavorful and delicious. I have made a lot of your recipes and want to tell everyone to try them. I really hope that you are here to stay. I look forward to all of your upcoming shows and new recipes. Once people try your recipes they will all agree with me when I say ” they really are a party in your mouth!”
When I saw that you were going to be on the Food Network, I was sooo happy! I watched you when you were on PBS. Your recipes are easy to prepare and are so flavorful and delicious. I have made a lot of your recipes and want to tell everyone to try them. I really hope that you are here to stay. I look forward to all of your upcoming shows and new recipes. Once people try your recipes they will all agree with me when I say ” they really are a party in your mouth!”
This recipe is awesome. You make me want to cook latin everytime I watch you. I tape your show each week so I can watch and cook at the same time. It’s about time the FN brought you on board. I hope you will become a regular. I loved you on PBS and I have your book. When are you coming out with another one?
Bev
Excellent as always! These new happy dishes are a hit – no surprise since I have been following you from PBS and Good Morning America! I already have your cookbook so these easy but soo soo tasty meals are a joy! Looking forward to next weeks episode! Congratulations on a great new show (and a thank you too! Gina
I am so glad to see you on the Food Network. Loved you on PBS. I have your cookbook. Love your recipes. You are the most authentic latina cook on television. I hope your show will be showned several times on the weekends and am looking forward to trying out this recipe.
I have to tell you, my mom who is know 97 would make this recipe , boy oh boy you just brought me back to my childhood and the the wonderful memories of my mom in the kitchen making Arroz Amarillo con Jamon . I love this recipe
I cannot wait to make this! Everything she makes is so delicious. She is such an inspiration when it comes to cooking really good spanish food.I hope foodnetwork will add her permanently. I have her cookbook and LOVE IT!