INGREDIENTS: 3 Tbsp. olive oil 3/4 cup diced pork butt ½ cup diced ham (optional) 1 ½ cups chopped mushrooms (mix of portobello and shiitake) 1 tsp. diced garlic 1 tsp. sweet pimento ¼ cup tomato puree 1 cup Spanish rice 2 threads saffron 4 ½ cups chicken stock 1 sprig rosemary as needed, salt DIRECTIONS: In a saute pan, heat olive oil. Saute pork, ham, mushrooms, garlic and pepper until mushrooms soften; add tomato puree. While constantly stirring, add ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.