Mixed Seafood Paella With Garlic Aioli
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
6 cups
Fish Stock1 cup
White Wine (dry)1 cup
Olive Oil8 cloves
Garlic (peeled)1 tsp
Paprika3 cups
Grain Rice (short-)1 tbsp
Parsley (finely chopped)1 tsp
Salt1 tsp
Red Wine VinegarDirections:
1
Place the shrimp, fish and squid in a colander, sprinkle with coarse salt and let sit while preparing the remaining ingredients
2
Combine the stock, saffron, and wine in a saucepan, and bring to a boil while cooking fish
3
Heat the olive oil in a wide paella pan set over two burners
4
Add the shrimp, fish, and squid, and cook for 2 minutes, stirring frequently
5
Remove the shrimp and fish, leaving the squid in the pan
6
Add the peppers to the pan, and saute 2 to 3 minutes
7
Add the garlic and saute another minute to release the aromas
8
Stir in the paprika and tomatoes, and saute 1 minute to release the aromas
9
Add the rice, toss to coat it with the tomato mixture, and stir in the parsley and bay leaves
10
Preheat an oven to 350 degrees F
11
Add the hot broth to the pan, along with the peas
12
Boil for 5 to 10 minutes, or until some of the liquid reduces
13
(Paella should have just enough liquid to cook rice, but not be soupy)
14
Adjust seasonings
15
Stir in the reserved shrimp and fish, and arrange the mussels over the paella with the edges that will open facing up
16
Transfer paella pan to the oven and cook, uncovered, for 10 to 12 minutes, or until rice is almost cooked and most of the liquid is absorbed
17
Remove paella from oven, cover loosely, and let sit for 10 minutes before serving
18
Serve with the Garlic Aioli
19
Mash the garlic with the salt, and combine with the egg yolks, vinegar, and lemon juice in a bowl
20
Blend with a whisk
21
Gradually add oil, a drop at a time, whisking constantly
22
As mixture begins to thicken and look like mayonnaise, add oil more generously
23
Adjust seasonings and store in refrigerator until ready to use
24
Yield: 1 1/2 cups