Paella With Aioli Recipe

Name: Paella With Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large egg yolks; 6 cloves garlic, 2 minced, 4 quartered; 1 tbsp lemon juice; 1 large pinch saffron threads steeped in 1/4 cup boiling water for 15 mins; 1 lb king prawns, peeled and deveined (leave tails intact); 1 lb mussels, scrubbed and beards removed; 3/4 cup olive oil + 1 tbsp; 1 lb chicken thighs, coarsely chopped; 7 oz chorizo, thinly sliced; 1 None red onion, finely chopped; 1 None red bell pepper, finely chopped; 1 tsp smoked paprika; 1 (13.5 oz) can whole peeled tomatoes, drained and coarsely chopped; 10.5 oz medium grain rice; 3 cups chicken stock; 2 oz frozen peas; 1 tbsp fresh flat-leaf parsley, finely chopped

Servings: persons

2 large egg yolks
6 cloves garlic, 2 minced, 4 quartered
1 tbsp lemon juice
1 large pinch saffron threads steeped in 1/4 cup boiling water for 15 mins
1 lb king prawns, peeled and deveined (leave tails intact)
1 lb mussels, scrubbed and beards removed
3/4 cup olive oil + 1 tbsp
1 lb chicken thighs, coarsely chopped
7 oz chorizo, thinly sliced
1 None red onion, finely chopped
1 None red bell pepper, finely chopped
1 tsp smoked paprika
1 (13.5 oz) can whole peeled tomatoes, drained and coarsely chopped
10.5 oz medium grain rice
3 cups chicken stock
2 oz frozen peas
1 tbsp fresh flat-leaf parsley, finely chopped

1
For the aioli, blend or process egg yolks, quartered garlic and 1 tsp sea salt until smooth. With the motor operating, gradually stream in oil and process until thick. Add lemon juice and 1 tbsp boiling water. Cover surface with plastic wrap and set aside.
2
Heat oil in a 12 inch paella pan, add chicken and cook until browned all over. Remove from pan. Add chorizo and cook until browned on both sides. Drain on paper towels. Add onion, pepper, remaining garlic and paprika. Cook, stirring, until soft. Add tomatoes. Add rice and stir to coat. Return chicken and chorizo to pan with stock and saffron mixture. Stir until combined then bring to a boil. Reduce heat and simmer, uncovered, for about 15 mins, or until rice is almost tender.
3
Arrange peas, prawns and mussels over surface of paella. Cover with foil and simmer, covered, for 5-10 mins, or until prawns are just cooked through and mussels have opened.
4
Sprinkle with parsley and serve with aioli.

1502

kcal

Calories

Fat

Carbs

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 large egg yolks, 6 cloves garlic, 2 minced, 4 quartered, 1 tbsp lemon juice, 1 large pinch saffron threads steeped in 1/4 cup boiling water for 15 mins, and more.

Yes, Paella With Aioli falls under the Meat & Poultry 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!

Paella With Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions