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1
To make the aioli: In a mixer fitted with a whisk attachment, combine the egg yolks, garlic clove, saffron and a pinch of salt.
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2
Whisk at high speed while adding the oil drop by drop.
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3
As the mixture thickens, increase the oil to a very thin trickle until it is used up and the aioli is thick and wobbly.
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4
Adjust the seasoning with a squeeze of lemon juice and more salt, if needed.
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5
To make the paella: In a large deep-sided frying pan or paella pan with a lid, heat the olive oil over medium heat.
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6
Add the onion and saute until soft and golden, about 15 minutes.
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7
Coarsely grate the tomatoes, cut side down, until only the skin remains.
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8
Discard the skins.
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9
There should be about 2 cups.
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10
Stir the tomatoes, peppers, bay leaves and paprika into the onion.
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11
Simmer, stirring occasionally, until no liquid remains, about 15 minutes.
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12
Add the stock, bring to a boil and pour in the rice.
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13
Stir and simmer for 10 minutes, stirring a few times to prevent sticking.
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14
Add the peas, squid, mussels or clams, and shrimp, incorporating everything into the rice.
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15
Simmer over low heat until nearly all the liquid has disappeared, about 10 minutes.
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16
Cover with a lid, remove from heat and rest for 5 to 10 minutes more.
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17
Scatter with parsley and cool.
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18
Serve with the saffron aioli and lemon wedges.
