3ouncesfresh saffron milkcap mushroomscleaned and cut into 1 inch pieces, or left whole if small
1/4large yellow oniongrated
1small roma tomato
2ouncessmoked slab bacon or pork bellydiced 1 inch
1small red pepper
Kosher salt and fresh ground black pepperto taste
2tablespoonsflavorless oillike grapeseed, or lard
Char the pepper over a burner, then put into a plastic bag or bowl, allow to cool, then peel and remove the seeds, dice the pepper 1/4 inch and reserve.
Preheat the oven to 350F. Warm the stock with a pinch of saffron and set aside.
Sweat the slab bacon in the oil on medium heat in the pan, when the meat is lightly browned and some of the fat has rendered, add the mushrooms and cook until lightly browned. Add the onion season with a pinch of salt and cook for a few minutes more. Add the rice and cook for 2-3 minutes, stirring occasionally, then add the stock, tomato, and bell pepper. Taste the stock in the pan and adjust with a little salt or pepper to taste, then bring the mixture to a simmer and turn the heat off.
Using tongs, arrange the chunks of bacon and mushrooms so they're evenly distributed and attractive looking, then put the pan in the oven and cook for 30 minutes, or until the rice is just done. When the rice is done, remove the pan from the oven and allow to rest on a rack, covered, for 5-10 minutes so the rice can rest and absorb any additional stock at the bottom of the pan, then serve immediately. This is great with a green salad.
Traditionally, paella is cooked outside over an open fire, which is even better. I live in an apartment though, so the stove/oven combo had to work for me. If you have access to some outdoor cooking, you might try your hand cooking it over the fire.
You could also double the recipe and use a 10 inch pan, or a paella pan. I developed this as a small batch, since I often may only find a handful of saffron milkcaps.