Shrimp & Sausage Paella with Saffron Aioli

Method

1. Cook the base: Heat olive oil in your pan over medium heat. Add onion, bell pepper, and garlic. Sauté until soft and fragrant.
2. Build the flavor: Add tomatoes, bay leaves, paprika, saffron water (minus 1 tbsp), salt, and pepper. Cook for 5 minutes. Add white wine and simmer for 10 minutes.
3. Add meat & rice: Stir in sausage and cook for 2–3 minutes. Add 2 tbsp parsley and the rinsed rice. Cook for 1 minute.
4. Cook the rice: Pour in chicken broth and gently shake the pan to evenly distribute rice. Do not stir. Bring to a boil, then reduce heat to medium-low and cook uncovered for 15 minutes.
5. Add shrimp & peas: Nestle shrimp into the rice and sprinkle peas over the top. Cook for another 6 minutes, until rice is nearly tender.
6. Optional: If the rice on the sides isn’t fully cooked, cover the pan with foil, add up to ½ cup more broth if needed, and cook for 3 more minutes.
7. Rest & finish: Remove from heat. Cover and let rest for 10 minutes. Garnish with lemon, parsley, and serve with saffron aioli.
8. Make the aioli: Whisk together all ingredients until smooth. Rest in the fridge for 15 minutes before serving.