Paella Fried Rice With Romesco & Garlic Aioli

By ltrodrigu

Ingredients

• For the Rice:
• 1/3 cup plus 1 tablespoon olive oil, plus more for serving
• 1/4 white onion, chopped
• 2 garlic cloves, chopped
• Kosher salt
• 1 cup Arborio or bomba rice
• 1/2 cup white wine
• 2 cups chicken stock
• 1 bay leaf
• 3 scallions, thinly sliced
• Red pepper flakes
• Freshly ground black pepper
• For the Romesco:
• 1/2 cup roasted, unsalted almonds
• 1/2 cup roughly chopped roasted red peppers
• 1/2 ounce unsweetened chocolate, such as Baker’s, finely grated
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• 2 teaspoons Sherry vinegar
• 1 small clove garlic
• 2 teaspoons Sriracha or other chile sauce
• Freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• For the Garlic Aioli:
• 1/2 cup mayonnaise
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 2 garlic cloves, pressed or minced
• 1/4 teaspoon kosher salt

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Make Rice:
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add onions and garlic to pan and lightly season with salt. Sauté until translucent, about 5 minutes. Add rice to pan, stirring to coat with oil, onions and garlic. Add wine and bring to a simmer, stirring frequently. Cook until wine has evaporated, about 5 minutes. Add 1 cup stock and bay leaf, and continue to gently simmer, stirring frequently, until rice has absorbed stock, 5-8 minutes. Add remaining stock. Cook until rice is tender and has absorbed all of liquid, 10-12 minutes.

2. Scrape rice out onto a rimmed baking sheet, spreading in a thin, even layer to cool. Once fully cooled, proceed with recipe, or cover rice with plastic wrap and refrigerate up to 2 days.

Make Romesco:
In a food processor, pulse all ingredients except oil until roughly puréed. With motor running, drizzle in olive oil until creamy

Make Aioli: Stir together all ingredients until combined.

Fry Rice:
Heat ⅓ cup oil in a large skillet over high heat. Once very hot, spread cooled rice out in pan, pressing down so rice covers pan almost like a pancake. Reduce heat to medium-high. Cook undisturbed until rice crackles, dries out and forms a crust on the bottom, about 5 minutes. Once rice has formed a crisp crust on the bottom, break rice apart with a spatula. Continue to cook, stirring, until you have clumpy, crisp fried rice, about 5 minutes.

To serve, dollop romesco and aioli into bowls, then place crispy rice on top. Top with scallions and season with red pepper, salt and pepper. Finish with a drizzle of olive oil.