Name: Arroz a la Zamorana
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 450g short-grain Spanish rice, such as bomba or Calasparra; 500g pork ribs, cut into small pieces; 250g unsmoked panceta or thick-cut bacon, cut into 2cm pieces; 200g Spanish cooking chorizo, sliced thickly; 250g pig's ear, cleaned, or 350g pork hock; 1.6 litres water; 60ml olive oil; 1 large onion, finely chopped; 1 red pepper, finely chopped; 4 garlic cloves, minced; 150g ripe tomato, grated; 2 teaspoons sweet pimenton de la Vera; 1 bay leaf; 1/2 teaspoon dried oregano; 1 teaspoon salt, plus more to taste; Black pepper, to taste

Question 1

What rice is best for Arroz a la Zamorana?

Accepted Answer

Use 450g short-grain Spanish rice, preferably bomba or Calasparra, for Arroz a la Zamorana. These round grains absorb the pork broth while keeping a defined bite. Arborio works in a pinch, but it releases more starch, so the finished rice becomes creamier and less clean.

Question 2

Can I substitute pork hock for pig's ear in Arroz a la Zamorana?

Accepted Answer

Yes. Use 350g pork hock instead of 250g cleaned pig's ear in Arroz a la Zamorana. Pig's ear gives the traditional Zamora texture with gelatine and chew. Pork hock makes a rich broth, but the finished rice has less firm, gelatinous texture under the tooth.

Question 3

Why do I add sweet pimenton off the heat?

Accepted Answer

Add 2 teaspoons sweet pimenton de la Vera off the heat so the paprika blooms without scorching. Stir for a few seconds until the oil turns deep red and smells warm, then add 1.2 litres hot pork broth right away. Scorched pimenton turns bitter.

Question 4

How do I know when Arroz a la Zamorana is done?

Accepted Answer

Arroz a la Zamorana is done after 16 to 18 minutes of steady simmering, when the short-grain rice is tender with a little bite and still loose in glossy broth. The texture should be meloso, not dry. Rest the cazuela for 5 minutes before serving.

Question 5

Can I make Arroz a la Zamorana ahead of time?

Accepted Answer

Make the pork broth up to 2 days ahead, chill it, remove excess fat if desired, and bring it back to a simmer before cooking the rice. You can also prepare the sofrito and browned pork a few hours ahead, then add the rice shortly before serving.

Question 6

How should I store and reheat leftover Arroz a la Zamorana?

Accepted Answer

Store leftover Arroz a la Zamorana in an airtight container in the refrigerator. The short-grain rice keeps absorbing broth as it sits, so reheat it gently with a splash of water to loosen the texture. Serve soon after warming so the rice stays moist.

Culinary Explorer

Arroz a la Zamorana

Ingredients

short-grain Spanish rice, such as bomba or Calasparra

pork ribs

unsmoked panceta or thick-cut bacon

Where cooking meets culture.

Ingredient	Quantity
short-grain Spanish rice, such as bomba or Calasparra	450g
pork ribscut into small pieces	500g
unsmoked panceta or thick-cut baconcut into 2cm pieces	250g