5 tablespoons extra-virgin olive oil (preferably Spanish), divided
1 pound uncooked large shrimp, peeled, deveined, butterflied
1 pound skinless boneless chicken thighs, cut into 1-inch cubes
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 low-salt chicken broth, divided
1 cup mushroom broth

This recipe, modified from a Bon Appetit recipe, was an instant spring hit.

2 6–8-ounce center-cut wild king salmon fillets (each about 1 1/2-inch thick)
1 cup dry white wine
2 tablespoons kosher salt plus more for seasoning
2 tablespoons (¼ stick) unsalted butter
4 ounces fresh morels; sliced, or oyster or shiitake
½ cup shelled fresh peas
⅓-⅔ cup heavy cream
Freshly ground black pepper
2 tablespoons minced fresh chives or finely chopped garlic scapes

Inspired by the best meal we had in Paris, at Un Jour a Peyrassol. Goes with the potato gnocchi.

Marinade: 2 parts Olive oil with 1 part balsamic vinegar
Rub: crushed garlic, salt, thinly sliced basil

Separately, sautee some sliced kalamata olives with capers and olive oil
Sear the salmon with sliced portabello mushrooms until they are tender.
After searing the salmon, place it in a warmed oven to cook it further.

Reduce some wine (a light red, beaujolais ideally or pinot or zin) with the mushrooms), add in more red balsamic vinegar during this process.
drizzle tzatiki on the salmon and sprinkle the olive/capers on top.