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Saffron aioli

Bar offers an elevated guest experience with a unique combination of fresh seafood, refreshing champagne, saffron aioli cocktails and Aloha. Join us for Happy Hour with the best Waikiki views from our rooftop deck.

What should you be cooking this month? Paella I’ve had lots of hits and misses with this Spanish classic, adding ridiculous, overwhelming amounts of saffron to try getting it as yellow as it is in Spain. Then I found out the Spanish sometimes use colouring! Now season the chicken joints, adding 4 of them to the hot oil to sauté on all sides until golden brown, then remove them to a plate and do the same with the other 4 joints. Next add the onion, pepper and chorizo and fry these over a medium heat for 6-8 minutes, or until they’re nicely tinged brown at the edges. Next, bring everything up to a gentle simmer, turn the heat down and cook, uncovered, for 10 minutes. After that, remove the chicken pieces and set them aside, then pour the rice into the centre of the pan.

Bring everything back up to the boil, give a final stir and simmer, still uncovered, for about 10 minutes. During that time, shake the pan occasionally and move it around on the hob a little if the hob plate is not as big as the base of the pan. Next, return the chicken, along with the prawns and peas, to the pan and continue to simmer for 15-20 minutes, or until the rice is cooked, adding a little more hot liquid if you think it’s necessary. Now shake the pan again, making sure the rice is completely immersed. Put together using a selection of ALDI’s everyday grocery range, try our Vegan Asparagus and Cannellini Bean Soup recipe today and enjoy. Pour the oil into the blender in a steady stream, until it forms a thick sauce.

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