Paella with Chicken Mushrooms and Shrimp

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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