Seafood Paella with Sesame Aioli
Gather the whole family to feast on this wholesome Spanish-inspired seafood rice dish by Sarah Benjamin.
- 30 minutes
- 4 to 6 servings
- 2 tablespoons Double Pagoda sesame oil
- 1 yellow onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon paprika
- 3 sprigs of thyme, stem removed
- 2 tablespoons white wine (optional)
- 300 grams paella or risotto rice
- 1 can (400g) chopped tomatoes
- 900 milliliters fish stock
- 400 grams mixed seafood (deshelled prawns, mussels, scallops, squid rings, for example), thawed if frozen
- Juice of ½ lemon
- Salt and freshly ground black pepper, to season
- Sesame Aioli:
- 2 garlic cloves
- 1 egg yolk
- 10 milliliters fresh lemon juice
- 100 milliliters Double Pagoda sesame oil
- Pinch of salt
- First, make the aioli. Place the garlic cloves, salt, egg yolk and lemon juice in a measuring jug or tall cup. Use an immersion blender or hand blender to blend everything together.
- With the blender still on, slowly drizzle in the sesame oil. The mixture should emulsify and look like mayonnaise. Set aside.
- Heat up 2 tablespoons sesame oil in a deep saute pan with a lid or paella pan over medium heat. Saute the chopped onion for 1-2 minutes, until translucent.
- Add the chopped garlic, paprika and thyme leaves and toss together for 30 seconds.
- Pour the rice into the pan and toss to coat each grain of rice in the scented oil. If using white wine, pour it in and let it bubble for 10 seconds.
- Add the chopped tomatoes to the pan, then the fish stock. Season with a large pinch of salt. Stir together and bring to the boil, then turn the heat down to a gentle simmer.
- Cook for around 15 minutes, stirring frequently to prevent sticking. The paella should still be wet, but the rice should be cooked through, with a little bite in the centre. Add some water a little at a time if needed.
- Stir the lemon juice in, and season to taste with salt and pepper. Lastly, spread the seafood in an even layer on top of the rice and cover the pan.
- Let the seafood steam on top of the rice for 3-5 minutes, until perfectly cooked. Garnish with freshly chopped parsley and top with a dollop of the sesame aioli.
Share it with your friends.