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Entreé

Seafood Paella

with Saffron Aioli and Red Pepper Rouille

Seafood Paella Image
INGREDIENTS

SEAFOOD PAELLA

  • 1⁄3 lb Chicken Tenders, 3/4" dice
  • 1 t Paprika
  • 4 clvs Garlic, crushed
  • ½ lb Chorizo Sausage, 5" slice
  • ½ c Olive Oil
  • 1 ¾ c Paella Rice
  • 5 Spanish Onion, finely diced
  • 1 ½ c Fish Stock
  • 1 ½ c Chicken Stock
  • 1 ½ c Tomato Juice
  • 2 Beef Tomatoes, seeded, skinned, and finely diced
  • 1 t Saffron Threads
  • ¾ c Green Peas
  • ¾ c Tiger Shrimp, peeled
  • ¾ c Scallops (10/20)
  • ¾ c Squid, 1/4" slice
  • ¾ c Mussels
  • ¾ c Clams, like littleneck clams
  • ¾ c Lobster Tail, 3/4" slice
  • 1 T Salt
  • Ground Black Pepper, to taste
  • 3 T Parsley, roughly chopped

SAFFRON AIOLI

  • ¼ t Saffron Threads
  • 4 clvs Garlic, crushed
  • 2 T White Wine
  • ¾ c Mayonnaise
  • 1 t Lemon Juice

RED PEPPER ROUILLE

  • 1 Red Bell Pepper, peeled, deseeded, and roasted
  • 1 clvs Garlic, roasted
  • 1 t Red Wine Vinegar
  • ½ c Mayonnaise
  • pinch Cayenne Pepper
INSTRUCTIONS

FOR THE SEAFOOD PAELLA

  1. Toss chicken tenders with paprika spice and one chopped garlic clove in a bowl. Chill for 4 hours.
  2. Sear both sides of the scallops, then set aside. Sauté the chorizo, chicken and lobster in 1⁄4 cup of olive oil. Once cooked medium well, place onto a paper towel and set aside.
  3. Pour the remainder of the olive oil into the pan and bring to temperature to gently sauté the onion and the rest of the garlic. Once the onion is transparent, add the rice.
  4. Gradually add the HOT chicken and fish stock (a little at a time while continually stirring). Then add the tomato juice and chopped tomatoes. Once the rice is 3⁄4 cooked through, add the scallops, chorizo, chicken, lobster and remaining ingredients (except the flat parsley, clams and mussels). Continue stirring.
  5. Once the stock has been absorbed and the rice is cooked, stir in the peas and flat parsley. Lay the clams and mussels on top of the rice and cover with a clean napkin.
    The heat of the paella will open the shellfish.

FOR THE SAFFRON AIOLI

  1. Place the saffron threads into the white wine and reduce by half, let cool, then mix with the remaining Ingredients.

FOR THE RED PEPPER ROUILLE

  1. Blend the roasted red bell pepper, roasted garlic and red wine vinegar in a food processor. Mix with the mayonnaise and season with the cayenne pepper.

Source: Disney Parks Blog

Created 2023-01-21 07:36:01 – Last Modified 2024-02-01 08:02:55