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1
Place the shrimp, fish and squid in a colander, sprinkle with coarse salt and let sit while preparing the remaining ingredients.
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2
Combine the stock, saffron, and wine in a saucepan, and bring to a boil while cooking fish.
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3
Heat the olive oil in a wide paella pan set over two burners.
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4
Add the shrimp, fish, and squid, and cook for 2 minutes, stirring frequently.
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5
Remove the shrimp and fish, leaving the squid in the pan.
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6
Add the peppers to the pan, and saute 2 to 3 minutes.
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7
Add the garlic and saute another minute to release the aromas.
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8
Stir in the paprika and tomatoes, and saute 1 minute to release the aromas.
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9
Add the rice, toss to coat it with the tomato mixture, and stir in the parsley and bay leaves.
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10
Preheat an oven to 350 degrees F.
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11
Add the hot broth to the pan, along with the peas.
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12
Boil for 5 to 10 minutes, or until some of the liquid reduces.
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13
(Paella should have just enough liquid to cook rice, but not be soupy).
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14
Adjust seasonings.
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15
Stir in the reserved shrimp and fish, and arrange the mussels over the paella with the edges that will open facing up.
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16
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.
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17
Remove paella from oven, cover loosely, and let sit for 10 minutes before serving.
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18
Serve with the Garlic Aioli.
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19
Mash the garlic with the salt, and combine with the egg yolks, vinegar, and lemon juice in a bowl.
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20
Blend with a whisk.
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21
Gradually add oil, a drop at a time, whisking constantly.
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22
As mixture begins to thicken and look like mayonnaise, add oil more generously.
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23
Adjust seasonings and store in refrigerator until ready to use.
