If you travel to Zamora or you are looking to make some of its typical dishes, we bring you the recipe for Zamoran style rice. This dish of peasant origin has meat as the main ingredient. The tradition was to prepare this dish when the classic pig slaughter was carried out. This rice recipe is cooked with sweet paprika, which gives the rice its well-known, intense, red color. With a characteristic aroma, it is a recipe with a lot of ingredients that isn’t hard to make.
Ingredients for the Zamoran Style Rice Recipe
Pork Ear (1)
Pork snout (400 grams)
Cured ham (100 grams)
Rice (300 grams)
Garlic cloves (2)
Small turnip (1)
Paprika (a small bit is enough)
Oregano (one pinch)
A sprig of thyme (1)
How to Make It:
We start by putting a drizzle of olive oil in a big pot. Heat to medium heat.
Add in the onion, the turnip and the garlic, all very finely chopped. We let them cook over medium heat for fifteen minutes.
After this, we pour in the paprika, thyme and oregano. Remove it from the heat.
We throw the cleaned and chopped pig ear and nose in at the same time as the chopped ham.
Cover the water and salt. Let it cook for one hour, keeping it on the medium heat.
When you see that the meat starts to become tender, preheat the oven to 200 degrees Celsius.
Once you have done these steps, pour the rice into the stew. Boil.
Put in the oven (that has already been pre-heated) for half an hour. Remove when you see that the stew has dried up and that the rice is ready.
Our advice: If you want to follow the traditional recipe, Zamoran style rice is eaten in a clay dish. In the dish, melt a little lard and then the onion, and the garlic… Following all the steps of the previous recipe.
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