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Arroz Con Setas

Mushrom1

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prepare
cook
2
serves

INGREDIENTS

3 tbsp. olive oil
3/4 cup diced pork butt
1/2 cup diced ham (optional)
1 1/2 cups chopped mushrooms (mix of Portabella and Shiitake)
1 tsp. diced garlic
1 tsp. sweet pimenton
1/4 cup tomato puree
1 cup Spanish rice
2 threads saffron
4 1/2 cups chicken stock
1 sprig rosemary
Salt, as needed

INSTRUCTIONS

  1. 1
    In a sauté pan, heat olive oil. Sauté pork, ham, mushrooms, garlic and pepper until mushrooms soften; add tomato puree. While constantly stirring, add Spanish rice, saffron and chicken stock.
  2. 2
    Continue to cook over medium heat until the rice begins to boil. Add the fresh rosemary, season well with salt and then place in a 450ºF oven for an additional 15 to 17 minutes. Before serving the paella, let rest for at least 2 minutes so that the rice absorbs the liquid completely.

notes

Recipe by: Chef Angel Gandarilla, Café Ba Ba Reeba!, Chicago IL

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preparation methods
Meals/Courses
cuisines European, Spanish & Portuguese
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