Instructions

1. Chop the ingredients. Place 1 garlic clove, 1 large egg, 1 large egg yolk, 1/2 teaspoon lemon juice, and a pinch of kosher salt in a food processor fitted with the blade attachment and process until very finely chopped, about 30 seconds.
2. Stream in oil. With the motor running, slowly drizzle in 1 cup olive oil and process until thick and creamy like mayonnaise, 1 to 2 minutes.
3. Prep the vegetables. Peel and mince the cloves from 1/2 head garlic (6 to 8 cloves). Finely chop 1 medium yellow onion. Halve 1 pound tomatoes, grate the flesh side of each piece on the large holes of a box grater into a bowl, and discard the skins.
4. Cook the aromatics. Heat 1 tablespoon olive oil in a medium frying pan over medium heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until deep golden-brown and caramelized, 6 to 7 minutes.
5. Add the tomatoes. Add the grated tomatoes and cook until the liquid is evaporated and everything is deep golden-brown, about 11 minutes. Remove from the heat.
6. Prep the vegetables. Arrange a rack in the middle of the oven and heat the oven to 425°F. Meanwhile, trim the stem ends from 4 ounces reen beans. Trim the roots from 1/2 medium bunch scallions.
7. Prep the shrimp. Devein 8 ounces large unpeeled shrimp. Season with 1/4 teaspoon of the kosher salt.
8. Sear the shrimp. Heat 1 tablespoon olive oil in a 12 to 14-inch paella or shallow frying pan over high heat until shimmering. Add the shrimp and sear until bright pink and halfway cooked, about 30 seconds per side. Transfer the shrimp to a large bowl.
9. Sear the green beans. Sear the vegetables one at a time and add to the bowl of shrimp as they are done: Add the green beans to the pan, season with a pinch of kosher salt, and cook until browned and blistered, 2 to 3 minutes.
10. Sear the scallions. Sear the scallions in with a pinch of kosher salt until browned, about 2 minutes.
11. Sear the tomatoes. Sear 1 cup cherry tomatoes with a pinch of kosher salt until browned and blistered, about 1 minute.
12. Add the sofrito and broth. Remove the pan from the heat. Add the sofrito, 32 ounces chicken broth, 1/4 cup water, and remaining 1 tablespoon kosher salt, and stir gently to combine. Return the pan to medium-high heat and bring to a simmer. Taste the liquid: it should taste well-seasoned and slightly salty, as it will be the flavoring for your rice.
13. Add the rice. Add 1 1/2 cups paella rice, stir to combine, and spread it evenly across the bottom of the pan. Do not stir the rice again. Reduce the heat as needed to maintain a simmer and cook uncovered for 5 minutes. Transfer to the oven and bake for 5 minutes more.
14. Add the shrimp and vegetables. Remove the pan from the oven. Place the shrimp and vegetables evenly on top of the rice, but do not stir. Reduce the heat to medium-low and cook for 5 minutes, rotating the pan occasionally. Reduce the heat to low and cook 5 minutes more, rotating the pan occasionally.
15. Rest the arroz. Remove the pan from the heat. Cover the pan tightly with aluminum foil or a baking sheet and let rest for 5 minutes.
16. Serve. Top with a few spoonfuls of all i oli before serving, and serve with the remaining all i oli.