Personal Paella With Squid And Scallions Recipes

Steps:

• For the saffron mayo: Add chicken stock and 1 cup water to a medium pot and bring to a simmer. Keep on low heat until ready to use. Poach garlic in the pot of stock and water for 5 minutes, then remove from the stock (keep the stock over low heat).
• Pour 2 spoons of the hot stock over the saffron in a small bowl to bloom it. Add saffron stock, garlic cloves, mayonnaise, olive oil, Piment d'Espelette and orange zest and juice to a blender and puree until smooth. Set aside.
• For the paella: Heat a paella pan over medium-high heat and add olive oil to coat. Once oil shimmers, add chorizo and squid and cook, stirring, until squid begins to brown and chorizo renders out some of the fat. Remove chorizo and squid from pan and set aside.
• Reduce heat to medium and add shallots, garlic, cherry tomatoes and olives. Stir to combine and cook until shallots become translucent and tomatoes begin to burst, about 4 minutes. Add the rice and mix to coat, then cook for an additional 2 minutes. Add the white wine and bring to a boil, then reduce down to a simmer. Add the squid ink, paprika and warmed stock and mix to combine. Turn heat to medium and allow to cook, uncovered, without stirring, until you can hear some sizzling at the bottom of the pan and it starts to crisp on the bottom, for about 25 minutes. Add the chorizo and squid back to the pan and distribute evenly on top. When squid is heated through, remove paella from heat and serve right out of the pan. Serve with dollops of saffron mayo, parsley and chives.

Steps:

• Place the shrimp, fish and squid in a colander, sprinkle with coarse salt and let sit while preparing the remaining ingredients. Combine the stock, saffron, and wine in a saucepan, and bring to a boil while cooking fish. Heat the olive oil in a wide paella pan set over two burners. Add the shrimp, fish, and squid, and cook for 2 minutes, stirring frequently. Remove the shrimp and fish, leaving the squid in the pan. Add the peppers to the pan, and saute 2 to 3 minutes. Add the garlic and saute another minute to release the aromas. Stir in the paprika and tomatoes, and saute 1 minute to release the aromas. Add the rice, toss to coat it with the tomato mixture, and stir in the parsley and bay leaves. Preheat an oven to 350 degrees F. Add the hot broth to the pan, along with the peas. Boil for 5 to 10 minutes, or until some of the liquid reduces. (Paella should have just enough liquid to cook rice, but not be soupy). Adjust seasonings. Stir in the reserved shrimp and fish, and arrange the mussels over the paella with the edges that will open facing up. Transfer paella pan to the oven and cook, uncovered, for 10 to 12 minutes, or until rice is almost cooked and most of the liquid is absorbed. Remove paella from oven, cover loosely, and let sit for 10 minutes before serving. Serve with the Garlic Aioli.
• Mash the garlic with the salt, and combine with the egg yolks, vinegar, and lemon juice in a bowl. Blend with a whisk. Gradually add oil, a drop at a time, whisking constantly. As mixture begins to thicken and look like mayonnaise, add oil more generously. Adjust seasonings and store in refrigerator until ready to use.