Spring Paella with Shrimp, Peas & Morels - Andrew Zimmern

Ingredients

• 1 ounce dried morels
• Hot water
• 3 tablespoons extra-virgin olive oil
• 1 pound large head-on shrimp
• Kosher salt
• Freshly ground pepper
• 1 small onion, minced
• 2 garlic cloves, minced
• Small pinch of saffron
• 1 cup Bomba rice (see Note)
• 1 tablespoon tomato paste
• 1 teaspoon Pimentón de la Vera (sweet smoked Spanish paprika)
• 2 cups fish stock or clam juice
• 2 cups chicken broth or low-sodium stock
• 1 cup frozen peas, thawed
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped chives