Ingredients
For the saffron aioli
- 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
For the paella
- 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 ½ pounds mussels or clams
- 12 ounces large shrimp, peeled with tails left on
- 2 tablespoons chopped parsley
- Lemon wedges, for serving
- Nutritional Information
Nutritional analysis per serving (6 servings)
1014 calories; 61 grams fat; 9 grams saturated fat; 0 grams trans fat; 41 grams monounsaturated fat; 7 grams polyunsaturated fat; 70 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 45 grams protein; 318 milligrams cholesterol; 1003 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
For the saffron aioli
- 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.
1 hour 30 minutes
Dining and Cooking