Seafood Paella with Saffron Aioli

• Meat

  • 9 oz 3 links spanish chorizo sausage
  • 4 Chicken thighs, boneless skinless

• Seafood

  • 12 Littleneck clams
  • 8 Shrimp (about 1/2 pound, jumbo

• Produce

  • 6 Garlic clove, large
  • 1 Garlic clove
  • 1 cup Green peas, frozen
  • 1 Lemon
  • 2 tsp Oregano, dried
  • 1 cup Parsley, fresh
  • 1 Yellow onion, large

• Refrigerated

  • 2 Egg yolks, large

• Canned Goods

  • 32 oz Chicken broth

• Condiments

  • 1/2 cup Lemon juice, fresh
  • 1 squeeze Lemon juice

• Pasta & Grains

  • 3 cups Village harvest arborio rice

• Baking & Spices

  • 1 Kosher salt
  • 2 Kosher salt and freshly ground pepper
  • 1 1/3 tbsp Paprika, sweet
  • 1 tsp Saffron threads
  • 1 Pinch Saffron threads
  • 1 Salt and pepper

• Oils & Vinegars

  • 22 tbsp Olive oil

• Liquids

  • 2 cups Water

• Other

  • 1 (14.5-ounce can Sliced tomatoes, drained and hand-crushed

Found on platingsandpairings.com

Description

Directions

• Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator (or overnight).
• Prepare the herb blend and set aside.
• Combine broth, water and saffron in a large saucepan. Bring to a simmer and keep warm over low heat (do not boil).
• Heat oil in paella pan over medium-high heat. Sautee the chorizo until browned, remove and reserve. Add chicken and brown on all sides. Remove from pan and reserve.
• In the same pan, sautee the onion and garlic for 2-3 minutes on medium heat, until fragrant. Add tomatoes and paprika and cook until mixture caramelizes a bit. Add the rice and stir to coat the grains.
• Stir the warmed broth mixture into the rice, reduce heat and simmer for 10 minutes, moving the pan around so the rice cooks evenly and absorbs the liquid.
• Add the herb mixture, peas, chicken and chorizo and stir. Add the clams and shrimp, tucking them into the rice. Continue to cook over medium heat until the shrimp turn pink and the clams open, approximately 8 minutes.
• Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes.
• When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom.
• Remove from heat and sprinkle with 1/4 cup lemon juice and season with salt and pepper. Cover with a towel, and let stand 10 minutes. Serve with lemon wedges and saffron aioli (instructions follow).
• 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.