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. ...
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