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Mediterranean Seafood Paella with Saffron and Lemon Aioli

Mediterranean Seafood Paella with Saffron and Lemon Aioli

Dinner
Prep Time
30min
Cook Time
45min
Servings
3
Calories
520
Chef's Note

For the best flavor development, use a wide, shallow pan to maximize the socarrat—the delicious crispy rice layer that forms on the bottom. If you don't have saffron, turmeric can provide color, though the flavor will be different. The key to a good paella is not stirring after adding the broth, which allows that coveted crust to form.

Tags
seafood
Mediterranean
Spanish
paella
dinner
saffron
rice
shellfish
weeknight
gluten-free
Ingredients

  • 1 cup arborio rice

  • 1/4 teaspoon saffron threads

  • 3 cups chicken broth

  • 3 tablespoons olive oil

  • 1 medium, diced onion

  • 1 medium, diced red bell pepper

  • 3 minced garlic cloves

  • 1 medium, diced tomato

  • 1 teaspoon paprika

  • 8 ounces, peeled and deveined shrimp

  • 8 ounces, cleaned mussels

  • 4 ounces calamari rings

  • 1/2 cup frozen peas

  • 1 whole lemon

  • 1/4 cup, chopped parsley

  • 1/3 cup mayonnaise

  • 1 minced garlic clove

  • 1 teaspoon, divided salt

  • 1/2 teaspoon black pepper

Instructions
  • 1

    Warm 3 cups of chicken broth in a saucepan. Add 1/4 teaspoon saffron threads and keep warm over low heat.

  • 2

    In a 12-inch paella pan or large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and 1 diced red bell pepper, cooking until softened, about 5 minutes.

  • 3

    Add 3 minced garlic cloves and cook for 1 minute until fragrant.

  • 4

    Add 1 diced tomato and 1 teaspoon paprika, cooking for 2 minutes.

  • 5

    Stir in 1 cup arborio rice, coating it with the vegetable mixture and oil. Toast for 2 minutes.

  • 6

    Pour in the warm saffron-infused broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to medium-low. Cook uncovered for 15 minutes without stirring.

  • 7

    While the rice cooks, prepare the lemon aioli by mixing 1/3 cup mayonnaise with the zest of 1/2 lemon, 1 tablespoon lemon juice, 1 minced garlic clove, and 1/4 teaspoon salt. Refrigerate until serving.

  • 8

    After the rice has cooked for 15 minutes, arrange the seafood on top: 8 ounces shrimp, 8 ounces mussels, and 4 ounces calamari rings. Sprinkle 1/2 cup frozen peas over the top.

  • 9

    Cover the pan with foil and cook for 10 minutes more, until the seafood is cooked through and the mussels have opened. Discard any unopened mussels.

  • 10

    Remove from heat and let stand, covered, for 5 minutes.

  • 11

    Garnish with 1/4 cup chopped parsley and lemon wedges from the remaining half lemon.

  • 12

    Serve the paella with the lemon aioli on the side.

Nutrition Information (per serving)
520
Calories
32g
Protein
45g
Carbs
22g
Fat
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