Arroz a la zamorana

The following ingredients are needed: 1 lb of pork meat, 1 pork ear, ½ pork snout, ¼ lb of Iberian chorizo, 1 lb of jamón (pata negra if possible), oregano, extra virgin olive oil, salt, and a teaspoon of sweet paprika.

Once you have gathered all of these ingredients you will need to clean the pieces of pork meat and cut them into chunks (not too small or too large). First of all, you will cook the snout and the pork ear in a large pot with enough water. Put a little oregano and a thin drizzle of oil. Cook on low until very tender.

Separately, fry the chorizo and the jamón lightly in a little olive oil until golden. Then, add the rice and the sweet paprika and fry lightly for a minute. Add the snout, the ear, and the cooking broth (the amount of broth should be at least double the amount of rice). Cook for about twenty minutes and add more cooking broth if needed.

This is the basic recipe, but this dish could be cooked with other ingredients. You can add vegetables (onion, green or red pepper) or some other cold meat, Iberian pork’s trotters, ribs, or bacon. In addition, you can use lard instead of oil. The dish will be perfect adding four turnips, which will give a very soft and juicy touch to this recipe.