Bomba Rice with Alioli

Instructions

1. Prepare the broth
   In a medium saucepan, heat the broth with the saffron threads. Keep warm on low heat while preparing the rest of the dish.
2. Sauté the aromatics
   Heat olive oil in a large, wide pan over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and diced red pepper, cooking for another 3 minutes until softened.
3. Toast the rice
   Add the Bomba rice to the pan and stir to coat with oil. Toast the rice for 2-3 minutes until it becomes slightly translucent around the edges but not browned.
4. Cook the rice
   Add the smoked paprika and stir quickly to combine. Pour in the warm saffron-infused broth and bring to a gentle boil. Reduce heat to a simmer, season with salt and pepper, and cook uncovered for about 18-20 minutes, or until the rice is tender and has absorbed most of the liquid. Unlike risotto, avoid stirring the rice while it cooks.
5. Make the alioli
   While the rice is cooking, prepare the alioli. In a food processor, blend the garlic cloves until finely minced. Add the mayonnaise (or egg yolk if making from scratch) and lemon juice, and process until smooth. With the processor running, slowly drizzle in the olive oil until the mixture thickens and becomes creamy. Season with salt to taste.
6. Rest the rice
   Once the rice is cooked, remove from heat and let it rest for 5 minutes, covered with a clean kitchen towel. This allows the rice to fully absorb any remaining liquid and become perfectly tender.
7. Serve
   Fluff the rice gently with a fork and transfer to a serving dish. Serve the rice with a generous dollop of alioli on top or on the side. Garnish with fresh parsley.