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Paella with Chicken, Mushrooms, and Shrimp


Paella with Chicken, Mushrooms, and Shrimp Recipe

Ingredients:
  • 4 garlic cloves, halved, center germ removed
  • 1/2 teaspoon (or more) fine sea salt
  • 2 large egg yolks
  • 3 tablespoons water
  • 2 tablespoons Sherry wine vinegar
  • 1 cup light fruity olive oil
  • Freshly ground black pepper
  • 4 cups water
  • 2 ounces dried shiitake mushrooms
  • 9 tablespoons extra-virgin olive oil (preferably Spanish), divided
  • 1 1/4 pounds skinless boneless chicken thighs, cut into 1-inch cubes
  • 10 ounces fresh shiitake mushrooms, stems removed, caps thickly sliced
  • 1/2 pound oyster mushrooms, sliced
  • 1 cup chopped onion
  • 4 garlic cloves, chopped
  • 1 1/2 cups paella rice (short-grain white rice)
  • 1 15-ounce can diced tomatoes in juice
  • 1 dried California chile or New Mexico chile, stemmed, seeded, finely ground in spice mill
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon saffron threads, crumbled
  • 2 cups (or more) low-salt chicken broth, divided
  • 1 pound uncooked large shrimp, peeled, deveined, butterflied
  • Chopped fresh Italian parsley
  • Andalusian Salad (click for recipe)
Directions:
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