Paella with Chicken, Mushrooms, and Shrimp

8 servings


4 garlic cloves, halved, center germ removed
1/2 teaspoon (or more) fine sea salt
2 large egg yolks
3 tablespoons water
2 tablespoons white 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
Chunky salsa


Mash garlic and sea salt in metal bowl with back of spoon until paste forms. Whisk in yolks, then water and vinegar. Set bowl over pan of barely simmering water (do not allow bowl to touch water). Whisk until mixture thickens and instant-read thermometer registers 140°F for 3 minutes, about 6 minutes total. Remove bowl from water. Cool to room temperature, whisking occasionally, about 15 minutes. Gradually whisk oil into yolk mixture in thin stream, whisking until sauce is thick. Season with pepper and more sea salt. DO AHEAD Can be made 6 hours ahead. Cover; chill.

Bring 4 cups water to boil in large saucepan; mix in dried mushrooms. Soak mushrooms until soft, at least 2 hours and up to 8 hours. Strain into large bowl. Squeeze liquid from mushrooms back into bowl. Reserve mushroom broth for paella (reserve mushrooms for another use).

Heat 2 tablespoons oil in each of 2 large (12- to 14-inch) paella pans or skillets over medium-high heat. Sprinkle chicken with salt and pepper. Add half of chicken to each pan; sauté until beginning to brown, about 5 minutes. Transfer chicken from each pan to separate large bowl. To each pan, add 1 tablespoon oil and half of fresh mushrooms. Sprinkle with salt and pepper. Sauté until mushrooms are tender, 4 to 5 minutes. Using slotted spoon, transfer mushrooms from each pan to 1 bowl with chicken. Add 1 tablespoon oil to each pan, then 1/2 cup onion and 2 garlic cloves; sauté 1 minute.

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