Kale and Wild Mushroom Paella

Combine chiles and oil in a blender and blend until smooth, season with salt and pepper, transfer to a bowl and let sit for at least 1 hour to allow flavors to meld.

Bring vinegar to a simmer, add the saffron and let bloom for 5 minutes. Let cool completely. In a blender, combine the peppers, vinegar, garlic, mustard and honey; blend 30 seconds. With the motor running, slowly add oil until it emulsifies; season to taste with salt and pepper.

Put porcini in a medium bowl, add 1 cup boiling water and let sit for 30 minutes. Heat the oil in a medium saucepan over medium heat, add onion, carrot and celery and cook until soft. Add the cremini mushrooms, thyme, parsley, peppercorn and salt,t hen add 6 cups of cold water.

Drain the porcini mushrooms through a small strainer lined with paper towels or cheesecloth into a bowl. Add the porcini and the strained soaking liquid to the pot, bring to a boil. Reduce the heat to low and simmer for 30 minutes. Strain the stock into a clean saucepan and keep warm over low heat.

Heat the oil in a small saute pan over medium heat until it begins to shimmer. Add the artichokes and cook until lightly golden brown and crispy, about 5 minutes. Remove with a slotted spoon and drain on a plate lined with paper towels and season with salt and pepper.

Heat 2 tablespoons of the oil in a large saute pan over high heat, add the kale, salt and pepper and turn to coat in the oil, saute until it begins to wilt, about 5 minutes. Add half of the garlic and continue to cook for 30 seconds longer. Remove to a plate.

Heat 2 tablespoons of the oil in a medium paella pan over high heat until it begins to shimmer. Add the mushrooms and cook until golden brown. Remove to a plate. Add more oil to pan, if needed, add the onions, red and poblano pepper and cook until soft, about 5 minutes. Add other half of the garlic and cook for 30 seconds. Stir in the rice and cook, stirring constantly, for a few minutes or until the rice is translucent. Add the wine and cook until completely reduced. Stir in 4 cups of the stock, salt and pepper, the mushroom and thyme and cook, stirring occasionally, until the rice is al dente and a crust (soccorate) has formed around the sides and bottom. Stir in the kale and cook until just wilted, about 5 minutes.

During the last few minutes of cooking. heat a few tablespoons of olive oil in a nonstick sauté pan over medium heat . Crack a few eggs at a time into the pan, season with salt and pepper and cook until the edges are lightly brown and the yolk is set but still runny, about 3 minutes. Top the paella with the eggs and sprinkle with the parsley. Garnish with fried artichoke halves and drizzle with yellow pepper sauce and calabrian chile oil.