Alfresco Dining - Seafood Paella and Saffron Aioli

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

Step-by-step instructions

1. 1

   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).

2. 2

   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.

3. 3

   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.

4. 4

   Meanwhile, coarsely grate the tomatoes, cut side, until only the skins remain and discard skins; you should have about 2 cups of tomatoes.

5. 5

   Stir the tomatoes, peppers, and bay leaves into the onions; season with paprika.

6. 6

   Simmer, stirring occasionally, until most of the liquid evaporates, about 15 minutes.

7. 7

   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.

8. 8

   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.

9. 9

   Cover with lid, remove from heat, and let rest 5 to 10 minutes; sprinkle with parsley and let cool.

10. 10

    Serve with saffron aioli and lemon wedges.