Paella With Aioli

• 2 large egg yolks
• 6 cloves garlic, 2 minced, 4 quartered
• 1 tbsp lemon juice
• 1 large pinch saffron threads steeped in 1/4 cup boiling water for 15 mins
• 1 lb king prawns, peeled and deveined (leave tails intact)
• 1 lb mussels, scrubbed and beards removed
• 3/4 cup olive oil + 1 tbsp
• 1 lb chicken thighs, coarsely chopped
• 7 oz chorizo, thinly sliced
• 1 None red onion, finely chopped
• 1 None red bell pepper, finely chopped
• 1 tsp smoked paprika
• 1 (13.5 oz) can whole peeled tomatoes, drained and coarsely chopped
• 10.5 oz medium grain rice
• 3 cups chicken stock
• 2 oz frozen peas
• 1 tbsp fresh flat-leaf parsley, finely chopped

1. For the aioli, blend or process egg yolks, quartered garlic and 1 tsp sea salt until smooth. With the motor operating, gradually stream in oil and process until thick. Add lemon juice and 1 tbsp boiling water. Cover surface with plastic wrap and set aside.
2. Heat oil in a 12 inch paella pan, add chicken and cook until browned all over. Remove from pan. Add chorizo and cook until browned on both sides. Drain on paper towels. Add onion, pepper, remaining garlic and paprika. Cook, stirring, until soft. Add tomatoes. Add rice and stir to coat. Return chicken and chorizo to pan with stock and saffron mixture. Stir until combined then bring to a boil. Reduce heat and simmer, uncovered, for about 15 mins, or until rice is almost tender.
3. Arrange peas, prawns and mussels over surface of paella. Cover with foil and simmer, covered, for 5-10 mins, or until prawns are just cooked through and mussels have opened.
4. Sprinkle with parsley and serve with aioli.

egg yolks, garlic, lemon juice, boiling water, king prawns, mussels, olive oil , chicken thighs, chorizo, red onion, red bell pepper, paprika, tomatoes, grain rice, chicken stock, frozen peas, parsley

Taken from recipes-plus.com/api/v2.0/recipes/22464 (may not work)