Mushroom and Asparagus Paella Recipe

1/2 cup olive oil, divided

250 grams bacon, (use honeycured bacon), cubed

2 clvoes garlic, minced

2 tablespoons white onion, chopped

200 grams fresh shiitake mushrooms, chopped

200 grams portobello mushrooms, chopped

200 grams fresh button mushrooms, chopped

150 grams porcini mushrooms, (use dried mushrooms), rehydrated and sliced (reserve soaking liquid)

3 cups spanish bomba rice

5 cups chicken stock, plus extra if needed, boiled and kept hot

3 teaspoons paella seasoning

2 cubes chicken bouillon cube, crushed, optional

1 teaspoon italian seasoning

1 teaspoon dried thyme leaves

1 tablespoon liquid seasoning

salt, to taste

black pepper, to taste

200 grams asparagus, cut into 2-inch lengths and blanced

2 egg, hard-boiled and sliced into rounds

1 8-ounce pan pimiento, sliced into strips

1/4 cup cheese, truffle-flavored or Parmesan cheese, cut into thin triangles

1 lemon, sliced into wedges

parsley leaves, chopped, optional

arugula leaves, chopped, optional