Spanish Fisherman’s Seafood Rice with Garlic Aioli

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A rustic classic from the Alicante coast, this deeply savory seafood rice is cooked in an intensely flavored fish stock and served with a generous spoonful of garlicky alioli. The name means 'rice on the side,' referring to the traditional custom of eating the fish from the broth as a second course after the rice.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 24 gFat
• 4 gSaturated Fat
• 68 gCarbs
• 3 gFiber
• 3 gSugar
• 26 gProtein
• 980 mgSodium
• 640 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 12 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the fish stock

• 2 lb mixed fish bones and heads (rockfish, hake, or monkfish), gills removed
• 8 oz raw shrimp, shells and heads reserved, bodies peeled
• 1 large onion, halved
• 1 leek, roughly chopped
• 1 ripe tomato, halved
• 2 bay leaves
• 6 black peppercorns
• 8 cups cold water

For the seafood rice

• 1/3 cup extra-virgin olive oil
• 8 oz cuttlefish or squid, cleaned and diced
• 4 garlic cloves, finely minced
• 2 tablespoons sweet Spanish paprika
• 1 tablespoon tomato paste
• 1/2 teaspoon crumbled saffron threads
• 1/2 teaspoon smoked paprika (optional)
• 2 1/2 cups short-grain Bomba or Calasparra rice
• 6-7 cups strained warm fish stock
• 1 1/2 teaspoons sea salt, plus more to taste

For the garlic alioli

• 3 large garlic cloves, smashed to a paste with a pinch of salt
• 1 large egg yolk, room temperature
• 1 tablespoon fresh lemon juice
• 2/3 cup mild olive oil (or half olive oil, half sunflower)
• Pinch of salt and a splash of cold water if needed

Directions

1. Make the stock first: combine fish bones, shrimp shells, onion, leek, tomato, bay leaves, peppercorns, and cold water in a large pot. Bring to a gentle simmer over medium heat, skimming any foam that rises, and cook uncovered for 30 minutes. Strain through a fine-mesh sieve, pressing the solids to extract flavor. Reserve the peeled shrimp bodies for the rice; keep the stock warm.
2. Heat the olive oil in a wide, shallow paella pan or skillet over medium heat. Add the diced cuttlefish and cook for 4-5 minutes until its own liquid evaporates and it begins to brown slightly. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Add the sweet paprika, tomato paste, saffron, and smoked paprika if using, and stir for 1 minute to toast the spices without burning them. Pour in the rice and stir for 2 minutes so every grain is coated in the seasoned oil.
4. Pour in 6 cups of the warm fish stock and add the salt. Spread the rice in an even layer with a wooden spoon—do not stir again. Let it simmer steadily over medium heat for 8 minutes, then nestle the reserved shrimp into the rice, reduce the heat to low, and cook another 8-10 minutes until the rice has absorbed most of the liquid and is just tender, with a slight socarrat (toasted bottom) forming. Add a splash more hot stock if the rice dries out before cooking through.
5. Meanwhile, make the alioli: whisk the garlic paste, egg yolk, and lemon juice in a bowl until smooth. Slowly drizzle in the oil a few drops at a time, whisking constantly, until a thick mayonnaise-like sauce forms. Loosen with a few drops of water if too thick and season with salt.
6. Remove the pan from the heat, cover with a clean kitchen towel, and let the rice rest for 4-5 minutes. This allows the socarrat to crisp and the grains to firm up. Serve straight from the pan, family-style, with a bowl of alioli alongside for spooning generously over each portion.

Cook’s Notes

• For the most authentic socarrat, resist the urge to stir the rice once the stock is added—letting it sit undisturbed is what creates that prized caramelized bottom layer.
• Traditional alioli in Alicante is often made with just garlic and oil (no egg), pounded slowly in a mortar; if you prefer, skip the egg yolk and use the mortar method for a more pungent, classic version.
• Save the cooked fish bones and any leftover solids from straining to enrich soups or stews later—they freeze well in zip-top bags.
• Use the freshest fish possible for the stock: a combination of oily fish like mackerel or sardines boosts umami, while a piece of leek and a Parmesan rind simmered with the stock adds a sneaky depth.
• If you can't find cuttlefish, baby squid (calamari) is a perfect substitute and actually cooks even more quickly—just slice the bodies into rings and reduce the initial sauté to 2 minutes.

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