This delicious rice plate to Zamorana is perfect for the whole year, but it is usually consumed much more during winter due to the amount of proteins it contains, since they provide the energy we need so much at this time. In addition, it allows us to get hot and regular, thus, body temperature. This is a typical recipe of Castilla y León, so that in this area it is easy to find tapas of this Zamorano rice. Do you want to learn to prepare it at home to enjoy its flavor whenever you want? Then follow the instructions we show in recipesgratis to know how to make rice to the Zamorana. Lets look at the ingredients from rice to the Zamorana below and step by step.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make rice to the Zamorana: |
| 1 pig hand 1 piece of pork ear 1 piece of pork mask 1 piece of pig tail 1 piece of chorizo 1 piece of ham 3 cloves of garlic 1 onion 1 liter of water 1 1 Laurel leaf 2 teaspoons of paprika of the vera 1 red pepper 2 glasses of round rice 3 pinch pells 3 pinches of turmeric |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in autumn-winter, stew, |
Ingredients to make rice to the Zamorana:
1. Clean pork and turn it to be able to cook it in a pressure cooker later. If you prefer, you can make the Zamorana rice with pork ribs. Likewise, you must clean and cut them.
Trick: If you don have express pot you can use a conventional pot, the difference is that it will take a little longer.
2. Enter pork in the pot with a liter of water and salt, closes and lets me 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.
Trick: If you do not usually cook with express pot, you must cover the pot and start counting the minutes when you start whistling.
3. While the meat is cooked, itch the pepper, the peeled onion and pela and crush the garlic cloves. Put an oil jet in a clay casserole, preferably, and heat it over high heat. When hot, reduce the temperature and sauté the pepper for 2 minutes over medium heat. Then, add the garlic and onion and let them brown for a couple of minutes.
4. Take the sauce from the mud casserole and reserve it for later. Now, sauté the chorizo ​​and ham pieces for a few seconds in the same casserole and take them immediately so that they do not have too much.
5. If you already have the cooked pork, tell it and reserve the broth because you will use it to enhance the taste of the Zamorana rice. Suffle the meat already drained in the same clay casserole for two minutes over high heat.
6. Add the paprika, laurel and turmeric, remove and add the rice. Stir so that it is sealed before pouring the liquid, in this way it will not pass.
7. Pour the broth you had reserved for the cooking of the meat and let it boil. When the boiling point reaches, add the ham and the sausage along with the rest of the sauce. Cook everything together for 20 minutes over medium-sommented heat. In the end, turn off the fire and let it rest for 5 more minutes, this step is very important for the rice to be sweet and at its right point.
8. After the rest time, you can serve your Zamorano rice. You can present the same clay casserole at the table and that each diner serves the amount you want or eat directly from it, as did. This rice recipe to the Zamorana is somewhat long due to the different procedures it requires, but the result is so intense and delicious that you will surely repeat. You can accompany Zamorano rice with a tomato salad, arugula salad or the one you like best.
