Recipe courtesy of Ming Tsai
Episode: Paella 2 Ways
Save Recipe Print
Total:
1 hr 35 min
Prep:
5 min
Cook:
1 hr 30 min

Ingredients

THAI BIRD CHILE AIOLI:

Directions

In a hot oven-proof skillet coated with olive oil, saute rice, shallots, sausage (if using),1 tablespoon garlic and 1 tablespoon ginger for 4 to 6 minutes. Season. Add tumeric and stir for 2 minutes. Add 6 cups stock and check for seasoning. Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth. Fluff with a fork, re-check seasoning.

In a hot large saute pan coated with olive oil, saute garlic and ginger. Add mussels and clams and cook until they start opening. Deglaze with wine and add fish and remaining cup of stock. Add the snow peas 30 seconds before fish is cooked through.

THAI BIRD CHILE AIOLI:

In a food processor, add yolks, chiles, and garlic and puree. Slowly drizzle in oil to emulsify. Add juice and season. Good in the refrigerator for up to 2 weeks.

PLATING: Serve the seafood mixture over the rice in the skillet, drizzled with aioli.

Wine Suggestion: Bandol Rose Domaine Tempier, 1998

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

The Ultimate Paella

Recipe courtesy of Tyler Florence

Linguini with Clam Sauce

Recipe courtesy of Rachael Ray

Mixed Seafood Paella with Garlic Aioli

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Mixed Seafood Paella with Sausage and Pink Beans

Recipe courtesy of Robin Miller

Paella

Recipe courtesy of Emeril Lagasse

Paella

Seafood Paella

Recipe courtesy of Tia Mowry

Paella Mixta

Recipe courtesy of El Farol Restaurant

Seafood Paella

Recipe courtesy of Greg Firestone

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories