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1
Pour the clam juice into a small saucepan and heat to simmering.
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2
Keep hot over very low heat.
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3
Heat the achiote oil over medium-high heat in a medium saucepan.
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4
Add the garlic, stirring to prevent sticking, and cook until lightly golden, about 2 minutes.
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5
Stir in the ham and cook until fragrant, 1 to 2 minutes.
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6
Add the orzo and stir until lightly toasted, about 2 minutes.
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7
Pour enough hot clam juice into the skillet to cover the orzo by about 1/2-inch.
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8
Bring to a boil, then adjust the heat to medium-low.
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9
Continue cooking, adding small amounts of the hot clam juice to keep the orzo covered as necessary, until the pasta is tender but still firm, 6 to 8 minutes.
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10
Season with salt and pepper, to taste.
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11
The pasta should have a creamy consistency, but there should be little, if any, liquid left by the end of cooking.
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12
If a bit soupy, let stand for a minute or so.
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13
Transfer to a serving dish and garnish with the chopped parsley.
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14
Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle.
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15
Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green.
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16
Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops.
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17
Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days.
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18
*Cook's Note: Achiote seeds are a deep orange seed with a nutty flavor.
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19
They are available in many supermarkets and almost all Latin markets.
