Spanish Paella with Aioli sauce

How to Making Recipes Spanish Paella with Aioli sauce using 17 ingredients and 14 steps

Spanish Paella with Aioli sauce - Heat the olive oil in a wide paella pan set over two burners. Remove the shrimp and fish, leaving the squid in the pan. Great recipe for Spanish Paella with Aioli sauce. Paella was introduced to me by a friend to whom it was very close to heart. It's a heavy dish and quite expensive but the restaurant won our hearts.

To make sofrito, heat oil in a saucepan over medium heat.

Add the paella rice to the paella pan, stir into the tomato sauce and turn up the heat.

You can have Spanish Paella with Aioli sauce using 17 ingredients and 14 steps. Here is how you achieve that.

Ingredients cook Spanish Paella with Aioli sauce

1. Prepare 300 gm Bomba rice/ Arborio rice/Gobindhobog rice.
2. It's 150 gm Chicken.
3. You need 7-8 Prawn.
4. You need 100 gm Pork cubes.
5. It's 4-5 sausages (chopped).
6. Prepare 3 tsp Tomato puree.
7. You need As needed Chicken stock.
8. You need 2 medium onions chopped.
9. It's 1 red bell pepper chopped.
10. It's 6 Garlic cloves.
11. It's pinch Saffron.
12. You need To taste Salt.
13. Prepare As needed Yogurt.
14. It's As needed Cream.
15. It's 2 tsp Lemon juice.
16. It's 1 tsp Lemon zest.
17. Prepare 3 tsp Olive oil.

Spanish Paella with Aioli sauce step by step

1. First off, wash the rice and boil it for six minutes, when the tiny bubbles form on the surface, switch off the gas and strain the rice. Add some white oil and mix it with the strained rice, otherwise the starch in the rice can make it sticky. (We need a rice that's 30% boiled).
2. Next, marinate the prawn and sausage with some lemon, salt, pepper and some sweet chilli and fry it separately. After frying, keep the prawn aside and chop the sausages..
3. Try to follow a recipe to make the tomato puree at home or just buy a canned puree. Homemade tomato puree is easy. Boil two tomatoes, peel the skin off, add some onion and grind it into a paste. Then slightly fry in oil the puree with some salt, garlic and vinegar and strain it. The taste becomes better than canned ones..
4. I used pre cooked pork since red meat takes a lot of time to soften and paella will be overcooked if we use uncooked pork..
5. Let's start with the paella. Heat 3 tsp Olive oil and add the chopped garlic, bell pepper and onion. Fry it for a minute.
6. To this, add the chicken cubes, sausages, pork and fry it for one more minute..
7. Now to this, add the tomato puree and let all the ingredients cook for about 2 minutes.
8. Add the chicken stock and then add some salt and pepper. Check the taste..
9. When it starts to boil, add some saffron. And then add the pre-boiled rice..
10. Add the rice in a certain fashion. Start spreading the rice in longitudinal order and don't stir the rice. Reduce the flame and cover the pan for 6-7 mins.
11. After 7 mins you can see that the rice is cooked and a little mushy. Paella is supposed to be mushy..
12. Place the fried prawns on top and cover the pan. Switch off the gas. I will show you a photo of the ready paella after I already had my first serving though..
13. The sauce is really easy. To the grinder jar, add the garlic paste with 2 spoons of yogurt, 1 spoon cream, 1 spoon lemon juice and some lemon zest. Add 1/2 teaspoon of salt and a pinch of sugar. Run it in the grinder. The garlic tinge should be high in the sauce..
14. Now a foodie's picture of how you are supposed to eat it..

Spanish Paella with Aioli sauce - This Seafood Paella Recipe is served with saffron aioli and brimming with shrimp, clams, chicken & chorizo. Another Spanish cuisine favorite of mine is Pollo Al Ajillo (Garlic Chicken). In a large saucepan over high heat, bring the white wine and seafood stock to a simmer. Welcome to Spain on a Fork! My name is Albert Bevia, born in Valencia, Spain, raised in southern California and now living back in Spain. Alioli (often called "aioli" in English) is one of the most common Spanish sauces. The original recipe is said to have originated in Catalonia in the northeast of the country on the border of France. Thank you and good luck