Seafood Paella Recipe (with Saffron Aioli)

 Served with saffron aioli and loaded with chicken, chorizo, prawns, and clams, this seafood paella dish is sure to please. It's a lavish but understated Spanish cuisine that's great for gatherings!

With just one mouthful, this quick seafood paella dish will take you to Spain without the need for packing a bag or taking a lengthy journey. The tastes are pleasant and hearty.

What's best? Although the recipe may seem complicated, the actual preparation is fairly easy. Anyone can complete it! Paella is the original one-pot meal!

This dish may be prepared in a big skillet if you don't have a paella pan, but I would definitely decrease the recipe in half. Otherwise, your pan would be bursting at the seams. On this one, believe me.

This rice is the same as that used to create risotto. When cooked, the spherical grains are firm, creamy, and chewy, similar to a risotto. They also enjoyably absorb the tastes of the food.

So let's jump into the recipe..

Ingredients

Spice Mix for Chicken

1 Tablespoon sweet paprika

2 teaspoons dried oregano

Kosher salt and freshly ground pepper

Herb Blend

1 cup chopped fresh parsley

1/4 cup fresh lemon juice

1 Tablespoon olive oil

2 large cloves garlic (grated or minced)

Salt and pepper (to taste)

Paella

32 ounces seafood stock 

2 cups water

1 teaspoon saffron threads

2 Tablespoons olive oil

3 ounces links Spanish chorizo sausage (cut into 1/2-inch-thick slices)

4 boneless (skinless chicken thighs)

1 large yellow onion (minced)

4 large cloves garlic (minced)

1 (14.5 ounce) can diced tomatoes (drained)

1 teaspoon sweet paprika

3 cups uncooked arborio rice

1 cup frozen green peas

1 dozen littleneck clams (scrubbed)

1/2 pound jumbo shrimp (unpeeled and uncooked)

1/4 cup fresh lemon juice

Lemon wedges (optional)

Kosher salt and freshly ground pepper

Saffron Aioli

2 large egg yolks

1 clove garlic (minced)

Pinch of saffron threads

Kosher salt

1 cup olive oil (plus 3 Tablespoons )

A squeeze of lemon juice

Steps

1. The chicken should be covered with the spice mixture and refrigerated for an hour to marinade (or overnight).

2. Make the herb mixture, then leave it aside.

3. In a big saucepan, mix the saffron, stock, and water. Over low heat, bring to a simmer and maintain warm (do not boil).

4. In a paella pan, heat the oil to medium-high heat. Remove and save the chorizo after browning it in the pan. Add the chicken, and cook it well on all sides. Take out of the pan and set aside.

5. The onion and garlic should be sauteed for two to three minutes on medium heat, or until aromatic. When the mixture starts to caramelize a little, add the tomatoes and paprika.Stir the rice to coat the grains after adding it.

6. Stirring the rice with the heated stock mixture will help the rice cook evenly and soak up the liquid while it simmers for 10 minutes.

7. Stir in the chorizo, chicken, peas, and herb combination. When adding the seafood, nestle the shrimp and clams into the rice. It will take about 8 minutes of medium-high cooking for the clams to open and the shrimp to turn pink.

8. The rice should be al dente, which takes around 15 minutes. Give the paella a vigorous shake and then allow it to boil without stirring.

9. Turn the heat up for 40 seconds after the paella is finished cooking and the rice seems fluffy and wet so that you can smell the toasting of the rice at the bottom.

10. Add 1/4 cup lemon juice, season with salt and pepper, and turn off the heat. For 10 minutes, cover with a towel and leave out. Serve with saffron aioli and lemon wedges. Enjoy!

Don't forget to follow this recipe's instructions completely. During the final 40 seconds, turn up the heat. You will get the crispy rice on the bottom because of that brief period of time. It is THE BEST part of the meal.

To make the aioli:

• The egg yolks, garlic clove, saffron, and a dash of salt should all be combined in a mixer with a whisk attachment. 

• While adding the oil drop by drop, whisk at high speed. 

• Increase the oil to a very thin trickle as the mixture thickens, increasing it until all of it is used and the aioli is thick and unstable. 

• If extra salt is required, add it along with a squeeze of lemon juice to the seasoning.