Paella Rosellat Recipe
Shrimp, Clams, Seabass, Aioli, Fideos Saffron Pasta
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Ingredients
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Seafood
Pasta
Aromatics & Spices
Liquid
Aioli
Method
Preparation
- 1
Make the Aioli
In a small bowl, combine the mayonnaise, minced garlic, and lemon juice. Mix well until smooth. Set aside.
Cooking the Paella
- 2
Sauté Aromatics
In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and paprika, stirring for an additional minute.
- 3
Toast the Fideos
Add the fideos pasta to the pan and toast it in the oil for about 2-3 minutes, stirring often, until it is lightly golden.
- 4
Add Liquid and Saffron
Pour in the fish stock or water and add the saffron threads. Bring the mixture to a boil and let it simmer for 5 minutes.
- 5
Add Seafood
Add the shrimp, clams, and seabass to the pan. Season with salt and black pepper. Stir gently to combine and ensure the seafood is submerged in the liquid.
- 6
Cook Until Done
Reduce the heat to low and cover the pan. Let it cook for about 10-12 minutes, or until the seafood is cooked through and the fideos have absorbed most of the liquid.
- 7
Rest the Paella
Remove the pan from heat and let it rest, covered, for 5 minutes.
Serving
- 8
Serve
Fluff the paella gently with a fork. Serve warm with a dollop of the prepared aioli on the side.
