Seafood Paella | Cruise Scoop

Ingredients

• 2 beef tomatoes (seeded, skinned and finely diced)
• 1 tsp. saffron threads
• 3⁄4 cup green peas
• 3⁄4 cup tiger shrimps (peeled)
• 3⁄4 cup scallops (10–20)
• 3⁄4 cup squid (1⁄4” slice)
• 3⁄4 cup mussels
• 3⁄4 cup small clams (like littleneck clams)
• 3⁄4 cup lobster tail (3⁄4” slice)
• 1 tbsp. salt ground black pepper to taste
• 3 tbsp. flat-leaf parsley (roughly chopped)
• For the Saffron Aioli:
• 1⁄4 tsp. saffron threads
• 4 garlic cloves (crushed)
• 2 tbsp. white wine
• 3⁄4 cup mayonnaise
• 1 tsp. lemon juice
• For the Red Pepper Rouille:
• 1 roasted red bell pepper (peeled and deseeded)
• 1 garlic clove (roasted)
• 1 tsp. red wine vinegar
• 1⁄2 cup mayonnaise
• Pinch of cayenne pepper