Seafood Paella with Saffron, Served with Garlic Aioli
Thistraditional seafood paella combines saffron-infused rice with a medley ofshrimp, mussels, clams, and calamari. Paired with a creamy garlic aioli, it’s aluxurious dish perfect for gatherings or special occasions.
Ingredients
- 1 cup Bomba or Calasparra rice
- 3 cups seafood or chicken broth
- 1/2 teaspoon saffron threads
- 1 small onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1/2 pound large shrimp peeled and deveined
- 1/2 pound mussels cleaned
- 1/2 pound clams cleaned
- 1/2 pound calamari sliced into rings
- 1/4 cup olive oil
- 2 egg yolks for aioli
- 1 cup olive oil for aioli
- 2 cloves garlic minced (for aioli)
- 1 tablespoon fresh lemon juice for aioli
- Fresh parsley for garnish
Instructions
- Prepare the Saffron Rice: Heat the broth and saffron threads in a small saucepan, allowing the saffron to bloom. In a paella pan, sauté the onion, garlic, and bell pepper in olive oil until softened. Add the rice and stir to coat in the oil. Pour in the saffron broth and bring to a simmer. Cook without stirring until the rice absorbs most of the liquid.
- Add the Seafood: Arrange the shrimp, mussels, clams, and calamari on top of the rice during the final 10 minutes of cooking, allowing them to steam and cook through.
- Make the Garlic Aioli: In a bowl, whisk together the egg yolks, garlic, and lemon juice. Slowly drizzle in the olive oil, whisking constantly, until the aioli is thick and smooth. Season with salt and pepper.
- Serve and Garnish: Serve the paella directly from the pan, garnished with fresh parsley. Serve with a dollop of garlic aioli on the side.