Simple Spring Paella

Directions

1. 1
   In a medium heatproof bowl, cover the morels with hot water and let stand until softened, about 15 minutes.
2. 2
   Lift the morels out of the soaking liquid and rinse under water to remove any grit; discard the liquid or strain and reserve for another use.
3. 3
   Half the morels lengthwise and pat dry.
4. 4
   In a large skillet, heat 1 tablespoon of the olive oil until shimmering.
5. 5
   Add the shrimp, season with salt and pepper and cook over high heat, turning once, until nearly white throughout, about 3 minutes total.
6. 6
   Transfer to a plate.
7. 7
   Wipe out the skillet and heat the remaining 2 tablespoons of olive oil in it.
8. 8
   Add the morels, onion, garlic and saffron and cook over moderate heat, stirring, until the onion is softened and just starting to brown, 3 to 5 minutes.
9. 9
   Add the rice, tomato paste and pimenton and cook, stirring, until glossy and the rice is opaque, about 2 minutes.
10. 10
    Stir in the fish stock and chicken broth and bring to a boil.
11. 11
    Simmer over moderate heat until nearly all of the liquid is absorbed, about 15 minutes.
12. 12
    Fold in the peas, then nestle the shrimp on top and cook for 4 minutes longer.
13. 13
    Season the paella with salt and pepper, scatter the parsley and chives on top and serve.