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