Name: Paella with Chicken, Mushrooms, and Shrimp
Prep time: 1 minutes
Total time: 3 hours
Yield: 8 Servings
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)

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This paella recipe with shrimp is perfect for serving a big crowd. It takes time, but that's why paella is paella.

Recipe notes