Mixed Seafood Paella with Thai Bird Chile Aioli

Name: Mixed Seafood Paella with Thai Bird Chile Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil to cook; 4 cups basmati rice; 5 minced large shallots; Sliced Chinese sausage (optional); 2 tablespoons ginger, minced; 2 tablespoons garlic, minced; Salt and white pepper to taste; 1/2 tablespoon tumeric; 7 cups chicken stock; 1/2 pound Prince Edward Island mussels, scrubbed; 1/2 pound clams, manila, count necks, and little necks, scrubbed; 1/2 cup white wine; 6 ounces chilean bass, diced 1/2 inch thick; 6 ounces salmon, diced 1/2 inch thick; 6 ounces halibut, diced 1/2 inch thick; 2 cups snow peas, blanched; 2 egg yolks; 1 tablespoon minced Thai bird chiles; 2 cloves garlic; 2 cups canola oil; 1 tablespoon fresh lemon juice; Salt and black pepper to taste

Servings: persons

Olive oil to cook
4 cups basmati rice
5 minced large shallots
Sliced Chinese sausage (optional)
2 tablespoons ginger, minced
2 tablespoons garlic, minced
Salt and white pepper to taste
1/2 tablespoon tumeric
7 cups chicken stock
1/2 pound Prince Edward Island mussels, scrubbed
1/2 pound clams, manila, count necks, and little necks, scrubbed
1/2 cup white wine
6 ounces chilean bass, diced 1/2 inch thick
6 ounces salmon, diced 1/2 inch thick
6 ounces halibut, diced 1/2 inch thick
2 cups snow peas, blanched
2 egg yolks
1 tablespoon minced Thai bird chiles
2 cloves garlic
2 cups canola oil
1 tablespoon fresh lemon juice
Salt and black pepper to taste

1
In a hot oven-proof skillet coated with olive oil, saute rice, shallots, sausage (if using),1 tablespoon garlic and 1 tablespoon ginger for 4 to 6 minutes.
2
Season.
3
Add tumeric and stir for 2 minutes.
4
Add 6 cups stock and check for seasoning.
5
Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth.
6
Fluff with a fork, re-check seasoning.
7
In a hot large saute pan coated with olive oil, saute garlic and ginger.
8
Add mussels and clams and cook until they start opening.
9
Deglaze with wine and add fish and remaining cup of stock.
10
Add the snow peas 30 seconds before fish is cooked through.
11
In a food processor, add yolks, chiles, and garlic and puree.
12
Slowly drizzle in oil to emulsify.
13
Add juice and season.
14
Good in the refrigerator for up to 2 weeks.
15
PLATING: Serve the seafood mixture over the rice in the skillet, drizzled with aioli.
16
Wine Suggestion: Bandol Rose Domaine Tempier, 1998

2697

kcal

Calories

149

Fat

168

Carbs

165

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Olive oil to cook, 4 cups basmati rice, 5 minced large shallots, Sliced Chinese sausage (optional), and more.

Yes, Mixed Seafood Paella with Thai Bird Chile Aioli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mixed Seafood Paella with Thai Bird Chile Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions