Seafood Paella and Saffron Aioli

• 2 large egg yolks
• 1 garlic clove, minced
• Pinch of saffron threads
• Salt
• 1 cup plus 3 tablespoons mild olive oil
• A squeeze of fresh lemon juice
• 5 tablespoons extra virgin olive oil
• 2 onions, diced
• 5 large plum tomatoes, halved
• 2 red bell peppers, cored and diced
• 3 bay leaves
• 1 teaspoon paprika, preferably, sweet Spanish pimenton dulce
• 4 cups rich fish or chicken stock
• 2 cups bomba or Calasparra paella rice
• 1 cup fresh or frozen peas
• 12 ounces squid rings
• 1 1/2 pounds mussels or clams
• 12 ounces large shrimp, peeled with tails left on
• 2 tablespoons chopped parsley
• Lemon wedges, for serving

1. To make the aioli: In a mixer fitted with a whisk attachment, combine the egg yolks, garlic clove, saffron and a pinch of salt.
2. Whisk at high speed while adding the oil drop by drop.
3. As the mixture thickens, increase the oil to a very thin trickle until it is used up and the aioli is thick and wobbly.
4. Adjust the seasoning with a squeeze of lemon juice and more salt, if needed.
5. To make the paella: In a large deep-sided frying pan or paella pan with a lid, heat the olive oil over medium heat.
6. Add the onion and saute until soft and golden, about 15 minutes.
7. Coarsely grate the tomatoes, cut side down, until only the skin remains.
8. Discard the skins.
9. There should be about 2 cups.
10. Stir the tomatoes, peppers, bay leaves and paprika into the onion.
11. Simmer, stirring occasionally, until no liquid remains, about 15 minutes.
12. Add the stock, bring to a boil and pour in the rice.
13. Stir and simmer for 10 minutes, stirring a few times to prevent sticking.
14. Add the peas, squid, mussels or clams, and shrimp, incorporating everything into the rice.
15. Simmer over low heat until nearly all the liquid has disappeared, about 10 minutes.
16. Cover with a lid, remove from heat and rest for 5 to 10 minutes more.
17. Scatter with parsley and cool.
18. Serve with the saffron aioli and lemon wedges.

egg yolks, garlic, threads, salt, olive oil, lemon juice, extra virgin olive oil, onions, tomatoes, red bell peppers, bay leaves, paprika, rich fish, bomba, peas, rings, mussels, shrimp, parsley, lemon wedges

Taken from cooking.nytimes.com/recipes/1014180 (may not work)