Mixed Seafood Paella with Garlic Aioli

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This recipe was a HUGE success! We doubled the saffron (because we had more and didn't know what else we would use it in and had to bake in two 9x13" pans since we didn't have a paella pan. Also, we added about ten minutes in the oven for the rice to finish. We substituted steamer clams for the mussels and just added them before putting everything in the oven. We fed four people and had almost half left!
I definitely recommend this recipe. My I'll impress my future in-laws with it!

(Another bonus: the recipe is suitable for people with gluten and dairy allergies!

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Tried this last night. A few comments and tips based on our experience. First very good flavors and beautiful presentation. Our guests even asked if they could take a photo of it before we all "dug in". Second, as to ingredients, we though the soffritto needed a little onion and so we added some. Probably the equivalent of half a large yellow onion, diced as the green pepper but added first, the onion, in the cooking order as it needs more time. Third, as to technique, we thought this called for too much cook time for the squid, which we were concerned would get tough. So we simply seared the squid as the fish (we actually used sea scallops cut in half crosswise, not on the equator and shrimp. Then we stirred the squid in along with the fish (scallops and shrimp at that step. Turned out to be a very good decision as the squid was perfectly tender and tasty. Also as to technique, we sprinkled on the peas on the top of the paella along with some strips of roasted red bell pepper at the point at which it comes out of the oven and rests covered in foil. That ensures the peas are not overcooked and also adds to presentation value. Last, we found this needed a good ten fifteen minutes additional in the oven for the rice to come to the right stage. So we covered it in foil for that last ten to fifteen minute period in the oven, until the rice was just slightly underdone, then also let it rest still covered in foil for about ten minutes after removing from the oven for the rice to be just perfect. (So that is, a total of about 27 to 30 minutes in the oven with it covered for the last ten to fifteen minutes of htat cooking time.

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I usually add some little neck clams to this recipe, omit the squid, and use 1 TBSP or more of Spanish paprika, but what i like is that the timing, oven temp and stock quantity render perfect consistency to the rice.