Ingredients
Allioli
- 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
Paella
- 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)
Description
José Likes To Serve His Paella With Allioli (a Garlicky Mayonnaise) And A Light, Fresh Andalusian Salad.
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