Move over paella—this Spanish rice dish from Food & Wine magazine is just as flavorful and unforgettable.  If you are not familiar with Iberian ham, it is a cured meat from Spain similar to prosciutto or serrano ham, sliced thinly and when eaten,  it literally melts in your mouth.  A bit on the pricey side and not the easiest thing to find, I substituted prosciutto for Iberian ham in this recipe.

The black Iberian pig has a unique story all its own—hailing from the southwest part of Spain, this pig is fed barley, maize and later in its life, a diet of only olives and acorns is allowed. This is the most desirable of diets for the black Iberian pig which in turn, does produce some of the best ham you will ever have the privilege of tasting. In this dish, short grained rice flavored with diced tomatoes and ham, cooked with rich chicken stock and artichokes hearts until tender and fluffy.  With a serving sauce similar to a pesto of ground hazelnuts, parsley, garlic and extra virgin olive oil, this dish is great for a crowd.  Served alongside some sautéed collard greens, the only thing else you need is a vibrant sip of red wine.

(To view this recipe, click on the following link: http://www.foodandwine.com/recipes/iberian-ham-and-artichoke-rice)

Tagged: artichoke hearts, artichokes, Food & Wine magazine, garlic, ham, hazelnuts, Iberian ham, onion, parsley, pesto, rice, short grained rice, Spanish, tomatoes