Alfresco Dining Seafood Paella And Saffron Aioli Recipes

SEAFOOD PAELLA AND SAFFRON AIOLI

Steps:

• To make the aioli: In a mixer fitted with a whisk attachment, combine the egg yolks, garlic clove, saffron and a pinch of salt. Whisk at high speed while adding the oil drop by drop. As the mixture thickens, increase the oil to a very thin trickle until it is used up and the aioli is thick and wobbly. Adjust the seasoning with a squeeze of lemon juice and more salt, if needed.
• To make the paella: In a large deep-sided frying pan or paella pan with a lid, heat the olive oil over medium heat. Add the onion and sauté until soft and golden, about 15 minutes.
• Coarsely grate the tomatoes, cut side down, until only the skin remains. Discard the skins. There should be about 2 cups.
• Stir the tomatoes, peppers, bay leaves and paprika into the onion. Simmer, stirring occasionally, until no liquid remains, about 15 minutes. Add the stock, bring to a boil and pour in the rice. Stir and simmer for 10 minutes, stirring a few times to prevent sticking.
• Add the peas, squid, mussels or clams, and shrimp, incorporating everything into the rice. Simmer over low heat until nearly all the liquid has disappeared, about 10 minutes. Cover with a lid, remove from heat and rest for 5 to 10 minutes more. Scatter with parsley and cool. Serve with the saffron aioli and lemon wedges.

ALFRESCO DINING - SEAFOOD PAELLA AND SAFFRON AIOLI

Steps:

• Use a mixer, fitted with the whisk attachment, and combine egg yolks, garlic, saffron, and a pinch of salt; whisk at high speed, while adding oil, drop by drop (this is important because otherwise mixture will not thicken properly).
• As the aioli begins to thicken you can increase the oil to a thin stream; adjust seasonings with a squeeze of lemon juice and/or more salt, if needed.
• In a paella pan with lid or large deep-sided skillet, heat olive oil over medium heat; add onion and saute until softened and golden, about 15 minutes.
• Meanwhile, coarsely grate the tomatoes, cut side, until only the skins remain and discard skins; you should have about 2 cups of tomatoes.
• Stir the tomatoes, peppers, and bay leaves into the onions; season with paprika.
• Simmer, stirring occasionally, until most of the liquid evaporates, about 15 minutes.
• Add the stock, bring to a boil, then stir in the rice; reduce heat to medium and simmer 10 minutes, stirring to prevent the rice from sticking.
• Stir in the peas, squid, mussels or clams, and shrimp; turn heat to low and simmer until nearly all the liquid has evaporated, about 10 minutes.
• Cover with lid, remove from heat, and let rest 5 to 10 minutes; sprinkle with parsley and let cool.
• Serve with saffron aioli and lemon wedges.

MIXED SEAFOOD PAELLA WITH GARLIC AIOLI

Steps:

• Place the shrimp, fish and squid in a colander, sprinkle with coarse salt and let sit while preparing the remaining ingredients. Combine the stock, saffron, and wine in a saucepan, and bring to a boil while cooking fish. Heat the olive oil in a wide paella pan set over two burners. Add the shrimp, fish, and squid, and cook for 2 minutes, stirring frequently. Remove the shrimp and fish, leaving the squid in the pan. Add the peppers to the pan, and saute 2 to 3 minutes. Add the garlic and saute another minute to release the aromas. Stir in the paprika and tomatoes, and saute 1 minute to release the aromas. Add the rice, toss to coat it with the tomato mixture, and stir in the parsley and bay leaves. Preheat an oven to 350 degrees F. Add the hot broth to the pan, along with the peas. Boil for 5 to 10 minutes, or until some of the liquid reduces. (Paella should have just enough liquid to cook rice, but not be soupy). Adjust seasonings. Stir in the reserved shrimp and fish, and arrange the mussels over the paella with the edges that will open facing up. Transfer paella pan to the oven and cook, uncovered, for 10 to 12 minutes, or until rice is almost cooked and most of the liquid is absorbed. Remove paella from oven, cover loosely, and let sit for 10 minutes before serving. Serve with the Garlic Aioli.
• Mash the garlic with the salt, and combine with the egg yolks, vinegar, and lemon juice in a bowl. Blend with a whisk. Gradually add oil, a drop at a time, whisking constantly. As mixture begins to thicken and look like mayonnaise, add oil more generously. Adjust seasonings and store in refrigerator until ready to use.

SAFFRON SEAFOOD SOUP WITH AIOLI

Steps:

• Cut the fish fillets into inch-and-a-half pieces. Peel the shrimp; cut the scallops in half if they are large. Sprinkle the saffron threads into half a cup of water and set aside.
• Meanwhile, heat the olive oil in a heavy casserole or stock pot. Saute the onion, garlic, carrot and chopped celery stalk until soft and golden. Add the fish stock or clam juice to the vegetables with the saffron water and cook, uncovered, for 10 minutes.
• Add fish, scallops and shrimp and cook four to five minutes. Remove from heat, season with salt and pepper and sprinkle with parsley. Serve the stew in heated bowls, passing the bread and aioli separately.

SAFFRON-GARLIC AIOLI

Steps:

• Combine garlic, potato, Dijon mustard, infused saffron, red wine vinegar and water in a blender or food processor. Blend until smooth and add olive oil slowly to emulsify. Adjust seasonings with salt, pepper, and lemon juice.;