Spanish Seafood Paella with Saffron Aioli

A classic Spanish centerpiece featuring tender seafood, aromatic saffron-infused Bomba rice, and a crispy socarrat crust, topped with a zesty garlic aioli.

60 min total Base: 2 servings 650 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings2 servings

1Base: 2 servings16

Fixed ingredients: Bomba rice, Saffron threads, Tomato sofrito (grated tomato, onion, garlic) — quantities stay the same regardless of serving count.

Bomba rice

200 grams(fixed)

Saffron threads

1 teaspoon(fixed)

Seafood stock

600 milliliters

Mixed seafood (shrimp, mussels, squid)

400 grams

Tomato sofrito (grated tomato, onion, garlic)

150 grams(fixed)

Instructions

Sauté the seafood quickly in the paella pan until just opaque, remove, and set aside.

Prepare the sofrito by cooking the onion, garlic, and tomato until deeply caramelized.

Stir in the Bomba rice, coating thoroughly in the sofrito.

Pour in the saffron-infused warm stock and distribute evenly without stirring.

Cook on medium heat for 15 minutes, then nestle the pre-cooked seafood into the top of the rice.

Increase heat slightly for the final 3-5 minutes to develop the socarrat crust, listening for a gentle crackling sound.

Remove from heat, cover with a cloth, and let rest for 5 minutes before serving with a dollop of saffron aioli.

💡 Chef's Tip

To achieve the perfect socarrat (crispy rice crust), resist the urge to stir the rice once the stock is added. Ensure the pan heat is distributed evenly to avoid burning.

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