Recipe courtesy of Mary Sue Milliken and Susan Feniger

Mixed Seafood Paella with Garlic Aioli

  • Yield: 4 to 6 servings


1/2 pound medium shrimp, shelled and deveined

1 pound firm white fish (such as monkfish), cut into 1-inch cubes

1 pound squid, cleaned, cut into 1/2-inch rings, tentacles halved

Coarse salt

6 cups fish stock

1/4 teaspoon crumbled saffron threads

1/2 cup dry white wine

1/3 cup olive oil

2 green bell peppers, seeded and finely chopped

10 cloves garlic, minced

1 teaspoon paprika

3 tomatoes, peeled, seeded and finely chopped

3 cups short-grain rice

1 tablespoon finely chopped parsley

2 bay leaves

1/2 cup frozen organic peas

16 mussels, cleaned

Garlic aioli (recipe follows)


8 cloves garlic, peeled

1/2 teaspoon salt

2 egg yolks*

1 teaspoon red wine vinegar

Juice of 1/2 lemon

1 cup olive oil


  1. Place the shrimp, fish and squid in a colander, sprinkle with coarse salt and let sit while preparing the remaining ingredients. Combine the stock, saffron, and wine in a saucepan, and bring to a boil while cooking fish. Heat the olive oil in a wide paella pan set over two burners. Add the shrimp, fish, and squid, and cook for 2 minutes, stirring frequently. Remove the shrimp and fish, leaving the squid in the pan. Add the peppers to the pan, and saute 2 to 3 minutes. Add the garlic and saute another minute to release the aromas. Stir in the paprika and tomatoes, and saute 1 minute to release the aromas. Add the rice, toss to coat it with the tomato mixture, and stir in the parsley and bay leaves. Preheat an oven to 350 degrees F. Add the hot broth to the pan, along with the peas. Boil for 5 to 10 minutes, or until some of the liquid reduces. (Paella should have just enough liquid to cook rice, but not be soupy). Adjust seasonings. Stir in the reserved shrimp and fish, and arrange the mussels over the paella with the edges that will open facing up. Transfer paella pan to the oven and cook, uncovered, for 10 to 12 minutes, or until rice is almost cooked and most of the liquid is absorbed. Remove paella from oven, cover loosely, and let sit for 10 minutes before serving. Serve with the Garlic Aioli.


  1. Mash the garlic with the salt, and combine with the egg yolks, vinegar, and lemon juice in a bowl. Blend with a whisk. Gradually add oil, a drop at a time, whisking constantly. As mixture begins to thicken and look like mayonnaise, add oil more generously. Adjust seasonings and store in refrigerator until ready to use. 
Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.


3 Reviews


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!

See All Reviews