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Paella with Chicken, Mushrooms, and Shrimp


José likes to serve his paella with allioli (a garlicky mayonnaise) and a light, fresh Andalusian salad. To make this recipe accessible for the home cook, we've included instructions for making the paella on the stovetop. If you prefer to do it on the grill, see "On the Grill" at the end of the stovetop recipe. Note that you will need to set up 2 charcoal grills (one for each paella pan).

8 servings
PREP: 1 hour 15 minutes
TOTAL: 3 hours 15 minutes


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)
Ingredient Info
Dried California chiles and New Mexico chiles can be found at many supermarkets and at specialty foods stores and Latin markets. Smoked paprika, sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce, is available at some supermarkets, at specialty foods stores, and from



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