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 Spanish rice, saffron and chicken stock. Continue to cook over medium heat until rice begins to boil. Add fresh rosemary, season well with salt and then place in a 450°F oven for an additional 15-17 minutes. Before serving the paella, let rest for at least 2 minutes so rice absorbs the liquid completely. SERVINGS:1 serving From:Chef Angel Gandarilla, Café Ba Ba Reeba!, Chicago PHOTO CREDIT:Photo Credit: MUSHROOM COUNCIL