Mixed Seafood Paella with Thai Bird Chile Aioli

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  0.0 – 0 reviews  • Asian
Total: 1 hr 35 min
Prep: 5 min
Cook: 1 hr 30 min

Ingredients

  1. Olive oil to cook
  2. 4 cups basmati rice
  3. 5 minced large shallots
  4. Sliced Chinese sausage (optional)
  5. 2 tablespoons ginger, minced
  6. 2 tablespoons garlic, minced
  7. Salt and white pepper to taste
  8. 1/2 tablespoon tumeric
  9. 7 cups chicken stock
  10. 1/2 pound Prince Edward Island mussels, scrubbed
  11. 1/2 pound clams, manila, count necks, and little necks, scrubbed
  12. 1/2 cup white wine
  13. 6 ounces chilean bass, diced 1/2 inch thick
  14. 6 ounces salmon, diced 1/2 inch thick
  15. 6 ounces halibut, diced 1/2 inch thick
  16. 2 cups snow peas, blanched
  17. 2 egg yolks
  18. 1 tablespoon minced Thai bird chiles
  19. 2 cloves garlic
  20. 2 cups canola oil
  21. 1 tablespoon fresh lemon juice
  22. Salt and black pepper to taste

Instructions

  1. In a hot oven-proof skillet coated with olive oil, saute rice, shallots, sausage (if using),1 tablespoon garlic and 1 tablespoon ginger for 4 to 6 minutes. Season. Add tumeric and stir for 2 minutes. Add 6 cups stock and check for seasoning. Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth. Fluff with a fork, re-check seasoning.
  2. In a hot large saute pan coated with olive oil, saute garlic and ginger. Add mussels and clams and cook until they start opening. Deglaze with wine and add fish and remaining cup of stock. Add the snow peas 30 seconds before fish is cooked through.
  3. In a food processor, add yolks, chiles, and garlic and puree. Slowly drizzle in oil to emulsify. Add juice and season. Good in the refrigerator for up to 2 weeks.
  4. PLATING: Serve the seafood mixture over the rice in the skillet, drizzled with aioli.
  5. Wine Suggestion: Bandol Rose Domaine Tempier, 1998

 

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