Seafood Paella with Alioli (Spanish‑Style)

Ingredients

• 2 cups Short‑grain rice (Bomba or Calasparra) (dry, unwashed)
• 4 tablespoons Olive oil (extra‑virgin) (room temperature)
• 4 cloves Garlic cloves (for paella) (minced)
• 1 medium Onion (diced)
• 2 large Tomatoes (blended into puree, seeds removed)
• 1 teaspoon Smoked Spanish paprika (pimentón) (use smoked variety for authentic flavor)
• 1 teaspoon Turmeric powder (saffron substitute) (gives golden colour if saffron not used)
• 0.1 gram Saffron threads (optional) (steep in warm broth for colour and aroma)
• 200 g Seafood mix – shrimp, peeled and deveined (peeled, tails on if desired)
• 200 g Seafood mix – mussels, cleaned (discard any that do not open)
• 150 g Seafood mix – squid, cut into 4 mm rings (cleaned, rings)
• 4 cups Chicken or seafood stock (low‑sodium, warm)
• 4 grams Salt (about 1 tsp)
• 1 whole Lemon (juiced, zest optional for serving)
• 2 pieces Egg yolks (for alioli) (room temperature)
• 2 cloves Garlic cloves (for alioli) (crushed)
• 150 ml Olive oil (for alioli) (cold, kept in freezer before use)
• ½ teaspoon Salt (for alioli) (adjust to taste)
• 2 tablespoons Fresh parsley (chopped, for garnish)

Instructions

1. Make the alioli

   In a small bowl combine the egg yolks, crushed garlic and ½ tsp salt. Begin whisking while slowly drizzling the cold olive oil (kept in the freezer) in a thin stream until a thick, glossy emulsion forms. Once emulsified, set aside in the refrigerator.

   Time: PT15M

2. Prepare the seafood

   Rinse mussels under cold water, discard any that stay closed. Peel and devein the shrimp. Clean the squid, remove the cartilage, and cut the body into 4 mm rings. Pat everything dry with paper towels.

   Time: PT10M

3. Create the sofrito

   Heat 4 Tbsp olive oil in the paella pan over medium heat. Add the diced onion and sauté until translucent (≈3 min). Add minced garlic and cook 30 seconds. Stir in the tomato puree, smoked paprika, turmeric (or saffron‑infused broth), and a pinch of salt. Cook, stirring occasionally, until the mixture thickens and deepens in colour, about 5 min.

   Time: PT5M

   Temperature: Medium heat

4. Toast the rice

   Add the dry short‑grain rice to the sofrito, spreading it evenly. Stir gently for 1–2 min so each grain is coated with oil and the sofrito, but do not let it brown.

   Time: PT2M

   Temperature: Medium heat

5. Add broth and simmer

   Pour the warm stock (with dissolved saffron if using) over the rice in two equal additions, stirring just once to distribute. Bring to a gentle boil, then reduce to a low simmer. Cook uncovered for 10 min, stirring only if liquid is being absorbed too quickly.

   Time: PT10M

   Temperature: Low simmer

6. Add the seafood

   Arrange the shrimp, mussels (shell side down), and squid rings on top of the rice. Do NOT stir. Continue to simmer gently for another 10 min, allowing the seafood to release its juices into the rice.

   Time: PT10M

   Temperature: Low simmer

7. Develop the socarrat (crust)

   Increase the heat to medium‑high for 2–3 min, listening for a faint crackling sound. The bottom layer should form a thin, golden crust without burning. Remove from heat once the crust is visible and fragrant.

   Time: PT3M

   Temperature: Medium‑high

8. Rest the paella

   Cover the pan with a clean kitchen towel and let the paella rest for 10 min. This allows the rice to finish steaming and the flavors to meld.

   Time: PT10M

9. Finish and serve

   Scatter chopped parsley over the top, drizzle lemon juice, and serve each portion with a dollop of the chilled alioli on the side. Encourage diners to scrape the socarrat from the bottom for extra texture.

   Time: PT2M

Nutrition Facts

Calories

600

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

3 g