Holiday Arroz con Gandules with Banana Leaf and Crispy Pegao

Method

1. Put the oil and annatto seeds in a small pan and warm them over low heat for 3 min, until the oil is deep orange-red, then strain through a fine sieve and discard the seeds. If it bubbles hard or the seeds blacken, the heat is too high.

   Add in this stepVegetable oil 2 tbspAnnatto (achiote) seeds 1½ tsp

   low heat

2. Roughly cut the onion, red and green peppers, garlic and cilantro and blitz them in a blender or food processor to a coarse purée. This is your sofrito; don't add water.

   Add in this stepOnion 70 gRed bell pepper (stands in for ají dulce) 35 gGreen bell pepper or cubanelle 35 gGarlic cloves 3Cilantro (mixed with culantro if you can find it) 12 g

3. Cut the pork into 2 cm cubes and toss with the oregano and half the salt; dice the ham into 1 cm cubes. Heat the achiote oil in a 20 cm caldero over medium-high heat, add the pork in a single layer and sear for 7 min, turning, until browned on all sides. Add the ham for the last minute.

   Add in this stepPork shoulder 150 gSmoked ham 50 gDried oregano ½ tspSalt ½ tsp

   medium-high heat

4. Lower the heat to medium heat, add the sofrito and cook for 5 min, scraping up the brown bits from the bottom. When it has reduced and smells rich, stir in the tomato sauce, olives, capers and cumin.

   Add in this stepPlain tomato sauce 60 mlPitted green olives 8Capers 1½ tspGround cumin ½ tsp

   medium heat

5. Add the pigeon peas, stock and remaining salt, bring to the boil over high heat, then lower to medium-low heat and simmer for 12 min to soften the pork. The liquid should taste slightly saltier than a soup.

   Add in this stepPigeon peas (frozen or canned) 130 gChicken stock 310 mlSalt ½ tsp

   high heat→medium-low heat

6. Add the rice evenly, stir once, then boil uncovered over medium-high heat for 5 min, until the liquid drops to the level of the rice and holes appear on the surface.

   Add in this stepMedium-grain rice 180 g

   medium-high heat

7. Turn the rice over once from the bottom and level it. Pass the banana leaf briefly over a flame to soften it, lay it over the rice and put the lid on. Cook over low heat for 20 min, then raise to medium-high heat for 3 min to form the crust. A gentle crackle and toasty smell mean success; if you smell burning, turn the heat off at once.

   Add in this stepBanana leaf, larger than the pot (or baking paper) 1

   low heat→medium-high heat

8. Turn off the heat and rest for 5 min. Lift off the leaf, fluff the top rice gently and serve, then scrape up the pegao from the bottom in big pieces and serve it alongside.