Seafood Paella and Saffron Aioli

By Alice Hart

Updated July 6, 2021

  • Andrew Testa for The New York Times
Media 1 of 1
Total Time
1 hour 30 minutes
Rating
4(359)
Comments
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Whether it takes place in a city park or country meadow, the summer picnic can be a laid-back affair. Make this easy but luxurious dish earlier in the day, and keep it cool while transporting. The aioli can be made up to two days before. All this dish needs to accompany it is a green salad (choose robust leaves that won’t wilt too quickly) and perhaps a small jam jar of salad dressing. A crusty loaf wouldn’t go amiss.

Featured in: Relaxed Showstoppers for a Picnic

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Ingredients

Yield:6 to 8 servings

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

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

57 grams carbs; 241 milligrams cholesterol; 783 calories; 31 grams monosaturated fat; 6 grams polyunsaturated fat; 7 grams saturated fat; 46 grams fat; 3 grams fiber; 1193 milligrams sodium; 34 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. FOR THE SAFFRON AIOLI

    1. Step 1

      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.

    2. Step 2

      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.

    3. Step 3

      Coarsely grate the tomatoes, cut side down, until only the skin remains. Discard the skins. There should be about 2 cups.

    4. Step 4

      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.

    5. Step 5

      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.

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Ratings

4 out of 5
359 user ratings
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Comments

Caven Mcloughlin

Step 4 says "Stir and simmer for 10 minutes, stirring a few times to prevent sticking." <Don't> STIR during the 10-mins just simmer for 10-mins. The stirring action <causes> the rice 'shell' to crack and that's what creates the sticky, gummy residue. It's essential to have a low simmer without disturbing the rice granules.

MollyMu

True sofrito is cooked for 50 minutes or more. The onions and garlic are sauteed for 10 to 15 minutes without browning. The you add the grated tomatoes and simmer for at least 50 minutes until most of the liquid is cooked off. Yum. Now you can make the recipe above. I imagine it was shortened to make it more accessible but you loose the intensity of the flavors. Making the sofito a day ahead or a week ahead solves that problem.

Edward

Actually, that's exactly what it means. You got it right. Cut the tomatoes in half and grate them with the cut side facing the grater. Discard the skins (as Ms. Hart suggests). And, yes, you are basically coarsely cutting up the tomato pulp but also keeping the juices. This is partly the basis of the sofrito. Its like a fresher salsa base if you think of it that way.

jane

Very good, very easy. Trick is timing the finish of the rice with the finish of the seafood.

memphis liz

Pretty good- definitely use a real paella pan. I used a large deep skillet and size was an issue with cooking (ran out of space). My first attempt at the "aioli" did not emulsify, so I dumped it and made a modified olive oil mayo the way I always have before- one whole egg, three tsp of lemon juice, 1 cup oil, add salt and the saffron (and garlic if using- I don't). I also added some parsley. That worked much better. Since I don't eat garlic or onion, subbed fennel bulb into the sofrito.

Dan Clements

Great recipe! We added linguisa sausage, and the dish was perfect! Linguisa is milder than chorizo, so it did not overpower the squid and shrimp.

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