Best Seafood Paella And Saffron Aioli Recipes

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SEAFOOD PAELLA AND SAFFRON AIOLI



Seafood Paella and Saffron Aioli image

Provided by Alice Hart

Categories     lunch, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 20

2 large egg yolks
1 garlic clove, minced
Pinch of saffron threads
Salt
1 cup plus 3 tablespoons mild olive oil
A squeeze of fresh lemon juice
5 tablespoons extra virgin olive oil
2 onions, diced
5 large plum tomatoes, halved
2 red bell peppers, cored and diced
3 bay leaves
1 teaspoon paprika, preferably, sweet Spanish pimentón dulce
4 cups rich fish or chicken stock
2 cups bomba or Calasparra paella rice
1 cup fresh or frozen peas
12 ounces squid rings
1 1/2 pounds mussels or clams
12 ounces large shrimp, peeled with tails left on
2 tablespoons chopped parsley
Lemon wedges, for serving

Steps:

  • To make the aioli: In a mixer fitted with a whisk attachment, combine the egg yolks, garlic clove, saffron and a pinch of salt. Whisk at high speed while adding the oil drop by drop. As the mixture thickens, increase the oil to a very thin trickle until it is used up and the aioli is thick and wobbly. Adjust the seasoning with a squeeze of lemon juice and more salt, if needed.
  • To make the paella: In a large deep-sided frying pan or paella pan with a lid, heat the olive oil over medium heat. Add the onion and sauté until soft and golden, about 15 minutes.
  • Coarsely grate the tomatoes, cut side down, until only the skin remains. Discard the skins. There should be about 2 cups.
  • Stir the tomatoes, peppers, bay leaves and paprika into the onion. Simmer, stirring occasionally, until no liquid remains, about 15 minutes. Add the stock, bring to a boil and pour in the rice. Stir and simmer for 10 minutes, stirring a few times to prevent sticking.
  • Add the peas, squid, mussels or clams, and shrimp, incorporating everything into the rice. Simmer over low heat until nearly all the liquid has disappeared, about 10 minutes. Cover with a lid, remove from heat and rest for 5 to 10 minutes more. Scatter with parsley and cool. Serve with the saffron aioli and lemon wedges.

Nutrition Facts : @context http, Calories 779, UnsaturatedFat 37 grams, Carbohydrate 57 grams, Fat 47 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 7 grams, Sodium 1191 milligrams, Sugar 7 grams, TransFat 0 grams

ALFRESCO DINING - SEAFOOD PAELLA AND SAFFRON AIOLI



Alfresco Dining - Seafood Paella and Saffron Aioli image

Paella is a perfect food for taking on a picnic since it can be enjoyed at room temperature and feeds a crowd. This version has only seafood, no chicken, and no sausages.

Provided by threeovens

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 21

2 large egg yolks
1 garlic clove, minced
1 pinch saffron thread
kosher salt
1 cup olive oil
3 tablespoons olive oil
1 teaspoon fresh lemon juice
5 tablespoons extra virgin olive oil
2 onions, diced
5 large plum tomatoes, halved
2 red bell peppers, cored and diced
3 bay leaves
1 teaspoon paprika (preferably sweet Spanish pimenton dulce)
4 cups fish stock or 4 cups chicken stock
2 cups short-grain rice (bomba or Calasparra paella rice, if available)
1 cup fresh peas or 1 cup frozen peas
12 ounces squid rings
1 1/2 lbs mussels or 1 1/2 lbs clams
12 ounces large shrimp, peeled with tails intact
2 tablespoons fresh parsley, chopped
lemon wedge, for serving

Steps:

  • Use a mixer, fitted with the whisk attachment, and combine egg yolks, garlic, saffron, and a pinch of salt; whisk at high speed, while adding oil, drop by drop (this is important because otherwise mixture will not thicken properly).
  • As the aioli begins to thicken you can increase the oil to a thin stream; adjust seasonings with a squeeze of lemon juice and/or more salt, if needed.
  • In a paella pan with lid or large deep-sided skillet, heat olive oil over medium heat; add onion and saute until softened and golden, about 15 minutes.
  • Meanwhile, coarsely grate the tomatoes, cut side, until only the skins remain and discard skins; you should have about 2 cups of tomatoes.
  • Stir the tomatoes, peppers, and bay leaves into the onions; season with paprika.
  • Simmer, stirring occasionally, until most of the liquid evaporates, about 15 minutes.
  • Add the stock, bring to a boil, then stir in the rice; reduce heat to medium and simmer 10 minutes, stirring to prevent the rice from sticking.
  • Stir in the peas, squid, mussels or clams, and shrimp; turn heat to low and simmer until nearly all the liquid has evaporated, about 10 minutes.
  • Cover with lid, remove from heat, and let rest 5 to 10 minutes; sprinkle with parsley and let cool.
  • Serve with saffron aioli and lemon wedges.

Nutrition Facts : Calories 1014.5, Fat 61.5, SaturatedFat 9.2, Cholesterol 310.1, Sodium 943.1, Carbohydrate 71.4, Fiber 5.4, Sugar 6.1, Protein 42.4

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