This Seafood Paella Recipe is served with saffron aioli and brimming with shrimp, clams, chicken & chorizo. It's an impressive yet low-key Spanish dish that's perfect for parties!
Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator (or overnight).
Prepare the herb blend and set aside.
Combine stock, water and saffron in a large saucepan. Bring to a simmer and keep warm over low heat (do not boil).
Heat oil in paella pan over medium-high heat. Sautee the chorizo until browned, remove and reserve. Add chicken and brown on all sides. Remove from pan and reserve.
In the same pan, sautee the onion and garlic for 2-3 minutes on medium heat, until fragrant. Add tomatoes and paprika and cook until mixture caramelizes a bit. Add the rice and stir to coat the grains.
Stir the warmed stock mixture into the rice, reduce heat and simmer for 10 minutes, moving the pan around so the rice cooks evenly and absorbs the liquid.
Add the herb mixture, peas, chicken and chorizo and stir. Add the clams and shrimp, tucking them into the rice. Continue to cook over medium heat until the shrimp turn pink and the clams open, approximately 8 minutes.
Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes.
Meanwhile, make the aioli by combining all ingredients in a small bowl and stirring to combine.
When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom.
Remove from heat and sprinkle with 1/4 cup lemon juice and season with salt and pepper. Cover with a towel, and let stand 10 minutes. Serve with lemon wedges and saffron aioli.