Seafood Paella with Saffron Aioli

Ingredients - Serves 6

• Saffron threads - 1 pinch, soaked in 1 tablespoon hot water
• Lemon juice - 1 tablespoon
• Garlic - 2 cloves, minced
• For the saffron aioli: mayonnaise - 1 cup
• Lemon - 1, cut into wedges
• Parsley - 1/4 cup, chopped
• Seafood mix - 2 pounds (shrimp, mussels, clams)
• Chicken broth - 4 cups
• Saffron threads - 1 pinch
• Paella rice - 2 cups
• Tomatoes - 2, chopped
• Red bell pepper - 1, chopped
• Garlic - 4 cloves, minced
• Onion - 1, finely chopped
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large paella pan or skillet over medium heat.
2. Add the onion, garlic, and bell pepper and cook until softened.
3. Add the tomatoes and cook until they break down and form a sauce.
4. Stir in the rice and saffron, then add the chicken broth. Bring to a boil.
5. Reduce the heat to low, cover, and simmer for 20 minutes.
6. Add the seafood mix, cover, and cook for another 10 minutes, or until the seafood is cooked through and the rice is tender.
7. While the paella is cooking, make the saffron aioli: In a small bowl, combine the mayonnaise, garlic, lemon juice, and soaked saffron threads. Stir until well combined.
8. Serve the paella hot, garnished with parsley and lemon wedges, and with the saffron aioli on the side.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Calories: 550
• Fat: 20g
• Carbs: 60g
• Protein: 40g
• Sodium: 1200mg
• Sugar: 5g