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Gourmet Paella with Saffron Aioli

Gourmet Paella with Saffron Aioli – Recipe

A modern, minimalist take on cooking and presenting the iconic Spanish paella creating the ideal rice flavour and texture.

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Ingredients per serve

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Rice Base

  • Onions 450.0 g
  • Calamari, fresh, 25cm width diced 500.0 g
  • Bay leaf 1.0 x
  • White wine 400.0 ml
  • Olive oil 200.0 ml
  • Rice, bomba variety 600.0 g
  • Rosemary, fresh 1.0 x

Sofrito Sauce

Prawn Bouillon

To Assemble & Serve

A modern, minimalist take on cooking and presenting the iconic Spanish paella creating the ideal rice flavour and texture.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Rice Base

    • In a pan, sauté the onions in olive oil. Add calamari and some salt. Cover.
    • After 10 minutes, add bay leaf and wine. Slow cook until golden brown and soft. Cover the pan.
    • Char the rosemary, then add to the mixture for smoked flavour. Leave the rosemary in the pan for a few minutes.
    • Add 250 g of salmorreta then cook for another 5 minutes.
    • Add rice and 1 L of prawn bouillon. Reserve some bouillon, in case needed at the end.
    • Keep cooking for 12 minutes until the rice grains are nearly cooked.

  3. Sofrito Sauce

    • Open the peppers and remove the seeds. Keep the peppers in warm water for at least 2 hours.
    • In a pan, fry the sliced garlic. Add the hydrated peppers and strain them. Cook for 2 minutes.
    • Add the tomatoes and cook slowly for about 60 minutes, until most of the water has evaporated.
    • Mix the ingredients and pass through a fine sieve.
    • Add KNORR Concentrated Liquid Stock and some salt to taste. It should reach a pasty texture similar to a purée.
    • Use this paste for boosting the taste and colour of the dish.
    • In the square metal tray, spread the mixture evenly (around 300 g) covering the full surface at the same height, max 1 cm. Let it rest for 2 mins.
    • Add some bouillon if needed to get the perfect doneness of the grain.
    • Cook again for the last 5 minutes at 200°C in a dry-heat oven, adding more bouillon if needed until the grains are cooked.
    • Remove the tray from the oven and let it rest for 2 minutes.
    • Finish the dish with 2 cooked prawns and some drops of saffron aioli and saffron strands. Plate symmetrically.

  4. Prawn Bouillon

    • Take the prawn heads off and fry them in a pan. Smash them in order to extract all the flavours.
    • Add water and the KNORR Concentrated Liquid Stock. Stir and boil for at least 10 minutes.
    • Use this bouillon to hydrate the rice if needed.

  5. To Assemble & Serve

    • To make the saffron aioli: In a mortar, mix together garlic, toasted saffron, a pinch of salt, and a few drops of olive oil. Smash the mixture until it becomes a smooth paste. Keep adding mayonnaise gradually until it emulsifies the mixture. Transfer the mixture to a squeeze bottle.
    • Top the rice with cooked prawns.
    • Finish with some dots of sauce.
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