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1
Place the garlic, 1/2 teaspoon salt, egg yolks, lemon juice and zest in a food processor or blender and process until smooth.
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2
Slowly add the oil, drop by drop at first, until thickened.
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3
Season with salt and white pepper, to taste.
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4
Refrigerate until ready to use.
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5
For the paella:
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6
Preheat the oven to 375 degrees F. Place the tomatoes in a small baking dish and drizzle with the honey, 2 tablespoons of the olive oil, and salt and pepper, and roast until soft.
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7
Set aside.
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8
Bring the chicken stock to a simmer in a medium saucepan and add a large pinch of saffron.
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9
Put about 1/2 cup of the stock in another saucepan, add the clams, and bring to a simmer.
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10
Cover and cook just until the clams open; remove the clams from the liquid and set aside, reserving the liquid.
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11
Heat 3 tablespoons of the olive oil in a very large skillet or paella pan over medium-high heat.
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12
Season the chicken pieces with salt and pepper and add to the heated pan.
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13
Cook until browned on all sides.
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14
Remove the chicken pieces to a plate.
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15
Add the chorizo, onion and garlic and saute until chorizo has browned and the onions are translucent.
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16
Add the rice, about 7 1/2 cups of the chicken stock, the reserved clam liquid, and any juices from the chicken and bring to a simmer.
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17
Nestle the chicken in the rice and let cook, uncovered, until the rice is quite al dente, about 15 minutes.
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18
Adjust the heat as necessary to maintain a gentle simmer-the rice on the bottom of the pan should form a dark brown crispy crust by the end of the cooking time.
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19
If the stock is disappearing too quickly, just add a bit more of the remaining 2 cups.
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20
Add the mussels, shrimp, octopus, squid, and/or cuttlefish, and peas.
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Cook until the shrimp are pink and the mussels open.
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22
Add the lobster, clams and roasted tomatoes and heat briefly.
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23
At this point, you should still be able to see liquid bubbling gently; it will settle when you turn off the heat.
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24
Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper, to taste.
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25
*RAW EGG WARNING
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26
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs.
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Due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
