Roasted Garlic,saffron and lemon aioli on paella

By • May 20, 2011 • 12 Comments



Author Notes: I have experimented with aioli over the years finding that the raw garlic and olive oil were a bit aggressive for my taste so I came up with this recipe and serve it over Paella. Paella in general is pretty labor intensive so I took a recipe and trimmed it a little so that it's a bit easier to make. The aioli on the paella is so delicious and adds richness and depth of flavor. I make the aioli in a blender instead of whisking not because I am lazy CTS prevents me from holding a whisk for a long tine, had to devise a way to do it without using my hand, You of course can use your favorite paella recipe adding lobster,mussels, clams , etc. sdebrango

Serves 8

The Aioli

  • 3-4 large cloves of garlic (3 if you want it subtle and 4 for stronger garlic flaror)
  • 1/2 teaspoon Sea Salt
  • 2 Egg yolks
  • 1/4 cup Freshly squeezed lemon juice
  • 1 teaspoon Lemon Zest
  • Freshly ground white or black pepper
  • 1/2 cup Vegetable Oil (Canola works well)minus 2 tbs
  • 1/4 cup + 2 tbs olive oil.
  • A generous pinch of saffron
  1. Preheat your oven to 350 degrees, while oven is heating peel 4 large cloves of garlic place on aluminum foil and drizzle with olive oil and make a packet. Place on sheet pan and bake for 15 minutes or until garlic is soft.
  2. Let garlic cool, while it's cooling squeeze and zest the lemons. Add the generous pinch of saffron to the lemon juice and let sit for approx. 10-15 minutes the lemon juice will turn a lovely vibrant yellow.
  3. In your blender place the garlic cloves,egg yolks, lemon juice w/saffron, lemon zest, salt,pepper. Blend until garlic is completely incorporated it doesn't take long as the garlic is soft.
  4. With blender running slowly add the oil the mixture will become thick. Adjust seasoning if you desire.Refrigerate while you make the Paella. This can be made in advance it keeps for 2-3 days in refrigerator.

Paella with saffron rice

  • 3 cups Long grain white rice
  • 6 cups Chicken stock to cook the rice heated.
  • 1 Onion
  • 2 tablespoons Butter
  • 2 tablespoons Olive Oil
  • 6 Chicken thighs
  • 8 Large shrimp cleaned and deveined
  • 8 Sea Scallops
  • 1/2 pound Chorizo (or any sausage of your choosing)
  • 1 cup frozen peas
  • 1/14 cup Chicken Stock for paella
  • A generous pinch of saffron for the rice.
  1. First make the saffron rice. Heat the olive oil and butter in large saucepan, add onion and cook until soft and translucent, add the rice and stir to coat. Add the saffron to the heated stock and add to the rice, let it come to a boil, reduce heat, cover pan and let cook for approx. 15 minutes. Remove cover and fluff the rice with a fork. Set the rice aside.
  2. Season the chicken thighs place in baking pan, drizzle with olive oil and bake in 450 degree oven for 30 minutes.
  3. Heat a fry pan coated with olive oil and saute your shrimp careful not to overcook just until they turn pink. Remove Shrimp add a little more olive oil and saute the scallops until browned on each side approximately 1 min per side.
  4. You can use the same fry pan to fry the sausage until browned. Now you are ready to put the paella together.
  5. If you have a paella pan thats wonderful but if you are like me and do not use a large fry pan with a lid. Coat the large pan with Olive Oil and place on stove top on medium heat. Add the saffron rice and peas mix to incorporate the peas with the rice, then start layering. Add the chicken thighs, sausage, shrimp and scallops Pour the chicken stock over the paella, cover and cook for 15 minutes. Remove from heat. Garnish with chopped parsley and drizzle with the aioli.
Jump to Comments (12)

Tags: aioli

Comments (12) Questions (0)

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over 2 years ago UTCobb

How would this aioili do drizzled on fish of some sort? Like mahi, grouper, or maybe ahi tuna? It sounds wonderful.

3-bizcard

over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Its delicious on fish, the paella I make is primarily fish its especially great on shrimp but any kind of fish goes very well with it. Please let me know if you make it and whether or not you like it, Thanks so much.

Me

about 3 years ago wssmom

Delish!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much!

Dsc_0675-x2a

about 3 years ago Sagegreen

What an elegant combination. Lemon, saffron, chorizo. Yum.

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much sagegreen.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I love paella, but rarely make it because it seems so involved. You make it look very doable, and have inspired me to take it on. Thank you.

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I make the long involved version every year during the holidays, this is doable and easy to make. when you don't have hours to spend at the stove. Thank you so much

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Love the saffron!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, LOVE saffron, use it whenever I can so little goes such a long way also.

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Yes I like the crispy rice at the bottom. It doesn't always work in 15 min if I am looking for the crispy rice I don't put the shrimp or scallops in until close to when I am ready to serve and leave it on the burner at a higher heat so as to allow for the formation of the crispy part. Its a little tricky as I don't want the rice to overcook and get mushy which is why its important to make sure the rice is just a little undercooked initially.

Lorigoldsby

about 3 years ago lorigoldsby

Do you allow your rice to get crispy on the bottom? I've never had aioli with paella, looking forward to trying this with your twist.