Every housewife is trying to cook for the family delicious and healthy dishes. Paella with seafood, made in the best Spanish traditions, is just such a dish. It is easy to make at home, and portions are enough to feed all family members in a hearty way.



The Spanish classic version - this is what is recommended to master the hostess initially. It will be paella with seafood, the recipe of which is used in the homeland of the dish. Unusual fragrance will attract households to without further reminders. From the specified components 5-6 portions turn out.

Ingredients:

  • rice "Valencia" - 250 g;
  • sea ​​cocktail - 450 g;
  • saffron - 0.5 tsp;
  • onions - 1 pc .;
  • tomato paste - 200 g;
  • canned peas - 100 g;
  • sweet pepper - 1 pc .;
  • salt.

Cooking

  1. Defrost sea cocktail, pour saffron over water and let it brew for about 15-20 minutes.
  2. Heat the butter in a bulk chafing dish, lay out the components of the cocktail, fry over high heat and put in a separate bowl. Here also put chopped onions.
  3. They add rice cereal to it, and fry it all together for a couple of minutes. Pour boiled water with saffron into the pan, so that the liquid covers the mixture.
  4. Put tomato paste, peas, pepper or other vegetables as desired.
  5. As soon as the rice cereal absorbs water, add the ingredients of the cocktail. Keep paella with seafood on fire for several minutes and serve hot on the table.


No cook constantly adheres to the same cooking method. Each modifies it to their own taste and preference. This also applies to such a dish as paella with chicken and seafood. It is prepared in almost the same way, but they add some new ingredients that only improve the taste of food.

Ingredients:

  • paella rice - 300 g;
  • chicken breast - 250 g;
  • broth - 2 tbsp .;
  • tomato - 2 pcs .;
  • canned peas and corn - 100 g each;
  • onions - 2 pcs .;
  • -1 carrot;
  • spice.

Cooking

  1. Finely chopped onions with carrots, chopped tomato fry in a pan. Add chicken to the vegetables, cut into small pieces. Stew and spread the grated tomato.
  2. Then add rice cereal to the utensils and, last but not least, green pea   and corn.
  3. Hold a little on the fire, pour the broth and leave the dish to simmer for about 20 minutes.
  4. When the broth is evaporated, then remove the griddle from the heat, set aside for 10 minutes, and then the paella with seafood is served on the table.


A worthy replacement will be paella with shrimp, which is no less useful. Of the unfamiliar components of the dish, which may not be in the refrigerator, will be shrimp. As a result, in half an hour, 5 generous portions of food, as rich as possible with nutrients, will come out.

Ingredients:

  • long rice - 300 g;
  • shrimp - 10-15 pcs .;
  • tomato puree - 100 g;
  • onions - 1 pc .;
  • vegetable oil -50 ml;
  • water - 2.5 st .;
  • green peas - 100 g;
  • spices for paella - saffron, salt, pepper.

Cooking

  1. Onion finely cut, spread on the pan and fry until golden brown. Put a tomato puree.
  2. Pour in water, salt, and pepper. Then add the spices and mix.
  3. Trying not to mix with the rest of the components, rice cereal is added to the pan. Let the water boil and evenly distribute the shrimp.
  4. Paella with seafood is stewed under a lid on low heat for 15 minutes. After that, the lid is removed, put green peas and lay dishes on a plate.


In Spain, there is an option no less traditional than the ones described above - this is paella with mussels. The best occasion to try the delicacy will be the next holiday, because it is perfectly suited for special occasions. The treat looks festive, and from the specified number of ingredients you get 5-6 servings.

Ingredients:

  • arborio rice - 300 g;
  • mussels - 350 g;
  • dry white wine - 100 ml;
  • garlic - 2 cloves;
  • 1 onion bulb .;
  • chili pepper - 1 pc .;
  • spices - bay leaf, salt and pepper;
  • greenery.

Cooking

  1. Garlic peel, cut. Fry in oil in a frying pan until juice is released.
  2. The onion is cut and passaged. Mix it with rice groats and fry until the color changes to pearl.
  3. Gradually add white dry wine, chili pepper in small pieces and bay leaf.
  4. Then pour in water (3-4 glasses). Leave the rice cereal to languish.
  5. Mussels are thawed and later added to already almost ready ingredients.
  6. On the table serves a dish, sprinkled with herbs.


Fans of delicacy prepare it with the most varied types of seafood. Each time the dish turns out incredibly tasty, but different. One of its variations, which will be the highlight of the table, you can designate such delicacy as paella with squid. On cooking four large portions   will take no more than an hour.

Ingredients:

  • rice - 300 g;
  • squid - 350 g;
  • garlic - 2 cloves;
  • 1 onion bulb .;
  • pepper - 1 pc .;
  • spices - saffron, paprika.

Cooking

  1. Finely chopped garlic fry.
  2. Cut onion and lightly fry. Mix it with rice groats and fry them together.
  3. Add chopped peppers and spices one pinch.
  4. Dilute with water and let it sweat.
  5. Add squid and bring to readiness.


An incredibly useful and nutritious dish is paella with sea ​​cocktail. To create it you need quite a bit of time and products. The most basic component is purchased in advance and defrosted while the rest are being prepared. As a result, in just half an hour there will be 4 servings of a hearty dish.

Ingredients:

  • jasmine rice - 200 g;
  • sea ​​cocktail - 250 g;
  • onion - 0.5 pcs .;
  • garlic - 1 clove;
  • frying oil;
  • water - 3 cups;
  • spice;
  • greenery.

Cooking

  1. Chop the onion, fry in a frying pan. Add the garlic.
  2. Pour rice cereal into a pot, mix and pour in water.
  3. Pour in the spices and bring the mixture to a boil. Boil for about 15 minutes.
  4. Put the sea cocktail and stew for 6-7 minutes.
  5. Paella with seafood is served, sprinkled with greens.


The easiest way to get a tasty and nutritious dish is to use a slow cooker. The beauty is that when a paella is prepared, the recipe remains the same, but the maximum amount beneficial substances   and requires a minimum amount of time. At the same time, the taste of the dish will not be inferior to those prepared in the usual way.

Mediterranean paella with mussels remains one of the best ways to cook rice with seafood. This dish is different from the pilaf with seafood methods of working with rice. Modern paella will also need saffron and tomatoes.

Ingredients:

  • 2 cups mussels in the sinks
  • 1 cup rice (mix of wild and white)
  • 2 small tomatoes
  • 1 bell pepper
  • 1 onion
  • 1 glass of white wine (150-200 ml)
  • 3 tbsp. olive oil
  • saffron or turmeric
  • ground pepper mixture

Step by step cooking seafood paella

Shred the onions as small as possible.


Bell pepper   peel off the seeds and finely crumble.


Tomatoes cut in half and grate them on a fine grater, thus freeing them from the peel.


The rice is steamed with a small amount of hot water in deep form.


In a deep frying pan in olive oil, fry onions until golden brown and translucent.


Then add red sweet pepper and steamed rice to the onion. All products are thoroughly mixed and cook on low heat for 5-7 minutes.



  Add saffron or turmeric to the ingredients in the pan. Saffron is pre-steamed, turmeric does not need it.

As soon as the spice is in the pan, the paella is continuously thoroughly mixed with the other products.


Then you need to add chopped tomato pulp, carefully stir it with a fox in a pan with a spatula.


After 2-3 minutes, pour a small amount of water. Always use rice exclusively. hot water. In this form, paella is prepared without a lid for 10 minutes. You can add a glass of white wine at this stage.


If by this time absolutely all the water has evaporated, pour in quite a bit more. Next, lay laid out mussels on rice.

You can buy them in this form ready or fry in a frying pan before opening the valves.



  Paella with mussels cover and simmer another 5 minutes.

In this form, leave the paella without fire for some time.



  Cut the lemon into slices and gently peel the seeds, if any.



  Paella is served with mussels and lemon, and before eating it is additionally sprinkled with lemon juice.

Paella with seafood is a dish from sultry Spain, which has become one of the mandatory points of most European restaurants and has more than three hundred cooking variations. Despite the intriguing name and overseas origin, the paella is prepared quite simply at home.

For traditional paella, at least 7 types of fish are used, but their quantity can be reduced, depending on the region of residence and availability of one or another ingredient. You can limit yourself to one or two seafood. In addition to fish, it can be cuttlefish, mussels, shrimp, octopus, etc.

In the paella must put onions, tomatoes and sweet Bulgarian pepper. They can be supplemented with carrots, peas, corn, garlic and even beans.

Rice is better to choose round grain and add a pinch of saffron to paella - then it will be a nice golden color. The remaining spices can be chosen to taste. It can be paprika, allspice, bay leaf, etc. The most tasty is rice cooked in meat broth. Pieces of meat and sweat can also be added to paella.

If fresh seafood is difficult to find, it is easy to replace them with a frozen sea cocktail. You can do the same with vegetables. However, it is better to take the tomatoes fresh, so that they give the juice, in which the paella will be stewed, or else you will have to add tomato paste to the dish.

Serve paella on a wide dish, a little sprinkling it with lemon juice. You can decorate the finished dish with whole peeled shrimps, greens, lemon slices or lime.

Spanish paella recipe with chicken and seafood


A slightly simplified traditional recipe. spanish disheswhich is easy to cook at home. Seafood can be chosen based on your own preferences, but it’s better not to be limited to just one of them.

Ingredients:

  • 400g of rice;
  • 200g chicken fillet;
  • 400g of seafood;
  • 2 onions;
  • 1 Bulgarian pepper;
  • 2 tomatoes;
  • 100ml white wine;
  • 4 cloves of garlic;
  • Olive oil;
  • Saffron;
  • Salt.

Cooking method:

  1. Fillet cut into small pieces;
  2. Put the meat on a preheated pan, greased with olive oil and fry until cooked;
  3. Put the meat on a plate;
  4. Finely chop the onion and garlic and fry in the same pan;
  5. Cut diced tomatoes and peppers, add to onions and simmer another 10 minutes;
  6. Rinse the rice thoroughly and pour it over the vegetables, stew for a few minutes;
  7. Return the chicken to the pan and mix;
  8. Seafood cut into small pieces, put on a separate griddle and heat;
  9. Drain the excess liquid from the pan and add white wine;
  10. Stew seafood until all the wine has evaporated;
  11. Pour seafood in a pan with vegetables and rice;
  12. Add salt, saffron and water (about 600 ml);
  13. After the water begins to boil, cover the pan with a lid and simmer for 20 minutes.

Interesting from the network

How to cook paella with frozen seafood in a slow cooker


A simple version of the paella, which does not require any extra effort or financial costs. It will not be difficult to buy frozen seafood, and cooking in a slow cooker minimizes the time spent in the kitchen.

Ingredients:

  • 400g of seafood mix;
  • 1 cup round grain rice;
  • 1 onion;
  • 1 carrot;
  • 1 Bulgarian pepper;
  • 1st.l. tomato paste;
  • 1 pinch of saffron;
  • 1 pinch of allspice;
  • Vegetable oil;
  • Salt.

Cooking method:

  1. Peel and dice onions, peppers and carrots;
  2. Steamed rice for half an hour;
  3. Add oil to the bowl of the multicooker and add vegetables;
  4. Fry until ready in the "Baking" mode with the lid open;
  5. Pour water (about a liter) into a saucepan, boil and pour frozen seafood;
  6. Cook seafood for 5 minutes, then drain the water and add them to the slow cooker;
  7. Put in a slow cooker rice, mix all the ingredients;
  8. Dissolve tomato paste in a glass of water, add saffron, pepper and a little salt;
  9. Pour the mixture into the slow cooker and, if necessary, add more water to cover the rice by half a centimeter;
  10. Put the mode "Buckwheat" and cook before the signal, according to the firmware.

Now you know how to cook paella with seafood according to the recipe from a photo. Enjoy your meal!

Paella with seafood is an easy way to diversify your usual diet. The original combination of ingredients will surely surprise your loved ones, and lunch will not be complete without an additive. To meet the expectations from the first time, it is better to remember a few simple recommendations on how to cook paella:
  • For cooking paella, you can use any vegetable oil, but it tastes best of all on olive oil;
  • When using mussels, each of them must be carefully inspected and small shells removed;
  • To rice acquired a golden hue, add saffron to the dish;
  • Vegetables for paella can be supplemented with frozen peas or corn;
  • Before serving paella with seafood, you can pour a small amount of lemon juice.

Paella is considered the pinnacle of culinary art in Spain. Simple, and at the same time delicious rice dish with different fillings.

  There are more than 300 different recipes   this dish. They have only one thing in common: rice with saffron, olive oil and sea salt.

Classic paella - the basic principles of cooking

The basis of the classic paella is spiced rice with seafood and chicken.

Proper paella is made from rice varieties Kalasparra, bomb or Bahia. This rice does not boil soft and does not stick together. It remains juicy crumbly. But you can use any round rice of good quality. Steamed rice for paella is not suitable!

For paella use chicken breast   or fillet. Some recipes also use other meats, such as beef.

Besides chicken meat   need broth. Therefore, often take a whole chicken carcass, separating the fillets in the course of cooking.

Seafood must be fresh. Frozen lose their taste.

Cook the paella in a deep frying pan with a thick bottom. Hence the name of the dish, which is translated from Spanish as "pan".

Recipe 1. Classic Paella

Ingredients

chicken fillet - 450 g;

olive oil - 30 ml;

pork shoulder - 250 g;

two lemons;

bulb;

green onion;

sweet red pepper - 80 g;

shrimp - 500 g;

four tomatoes;

fresh green peas - 125 g;

white rice - 300 g;

green beans - 175 g;

saffron - ten twigs;

chicken broth - 600 ml;

squid meat - 400 g

Cooking method

1. Put on the fire a deep frying pan with a thick bottom. Pour in olive oil and heat. Wash chicken fillet, dry with napkins and season with spices. Fry three minutes on each side.

2. We clean garlic and onions from husks. Shred onions with thin feathers. Cut the garlic into slices. Add onion, paprika and garlic to the pan, stir and cook for three minutes on moderate heat.

3. Tomatoes and red pepper, cleared of seeds, cut into cubes. Add vegetables to the pan. Stir.

4. Add rice to the rest of the ingredients and stir. Tomim a couple of minutes. Put the saffron and pour all the broth.

5. We bring paella to boiling. Squids clean, cut into strips and add to the rest of the ingredients. Stew all together until soft rice.

6. Now add the peeled shrimp, green peas, green beans and mussels. Stir, cover and simmer for another ten minutes.

7. Serve the paella right in the pan, garnished with lemon slices.

Recipe 2. Classic paella with chicken, fish and seafood

Ingredients

rice - 150 g;

sea ​​salt;

chilli pepper - 3 cm;

three fresh tomatoes;

dry white wine - 200 ml;

garlic - three slices;

broth - 300 ml;

bulb;

fresh mussels in shells - 400 g;

olive oil - 90 ml;

squid - 300 g;

chorizo ​​sausage - 200 g;

shrimp - 200 g;

chicken breast;

white sea fish - 300 g

Cooking method

1. Heat the olive oil in a wide flat pan. Peel the garlic and finely crumble. Peel the peeled onion finely. Throw in the garlic oil. After a couple of seconds, add the onion and fry it until transparent.

2. Tomatoes doused with boiling water and peel off the skins. Pulp vegetable cut into slices. Chop chili peppers in thin rings.

3. Rinse the chicken fillet, dip it in napkins and cut into slices. Put the meat in the pan and cook for five minutes, stirring constantly. Cut the sausage into slices. Chop fish fillets and squids in strips. Put the unpeeled mussels and shrimps, sausage and squid into the pan. Stir and simmer for about eight minutes.

4. Put in rice. Season everything with paprika, salt and turmeric. Stir and pour broth and wine. As soon as the contents begin to boil, twist the heat and cook until the liquid is completely absorbed. Serve with greens and lemon slices.

Recipe 3. Classic paella with vegetables and ham

Ingredients

three chicken thighs;

120 g of ham;

four bay leaves;

100 g sausages;

seasoning;

100 ml of olive oil;

5 g saffron;

four cloves of garlic;

900 ml of broth;

two bulbs;

330 grams of rice;

two tomatoes.

Cooking method

1. Wash rice and pour water.

2. Rinse the chicken thighs under the tap and boil them until tender. Cool, separate the pulp from the bones and cut into small pieces. Clean the onions. Cut the stems from the peppers and clean the seeds. Scald tomatoes with boiling water and remove thin skin. Tomato pulp, sausage, ham and other vegetables cut into small pieces.

3. Heat the olive oil in a deep frying pan. We post it chicken fillet, sausage and ham. Fry for about three minutes. Now add tomatoes, bell peppers and greens. Fry another seven minutes. Add rice and mix.

4. Pour in the broth, season with spices, put the garlic and bay leaf. Cover with a lid and bring to a boil. Stew on low heat for 45 minutes until rice absorbs all the liquid. Stir and serve right in the pan.

Recipe 4. Classic paella with vegetables and chicken hearts

Ingredients

two small bulbs;

90 ml of olive oil;

three cloves of garlic;

half a liter of broth;

300 g chicken hearts;

60 g fresh chickpeas;

sea ​​salt;

half a can of corn;

large tomato;

half a can of green peas;

stack round rice.

bulgarian pepper - two pods.

Cooking method

1. Rinse the chicken hearts, remove the film and cut off any excess. Cut each heart in half lengthwise and rinse well again.

2. Chop the peeled onions and fry them in a deep frying pan in olive oil.

3. Drain the garlic cloves, wash and finely crumble. Add to the bow.

4. Slice the tomato crosswise and lower for a couple of minutes in boiling water. Drain and remove the thin skin.

5. Once the onion has a light ruddy, add hearts to it and salt it. Keep frying, stirring constantly.

6. Peel Bulgarian pepper from seeds. Chop tomatoes and peppers in small pieces.

7. Rinse thoroughly. Put it in the pan, when all the moisture from the hearts is evaporated. Stir and continue frying over low heat, stirring occasionally.

8. Now add peppers and tomatoes. Mix gently and simmer for about seven minutes. Pour in the broth so that it completely covers the rice. As soon as the contents boil, cover and simmer for ten minutes on low heat. Stir every three minutes.

9. Add the washed corn and green peas to the paella. Stir. Simmer for another five minutes, covered with a lid. Remove from heat and let stand for a while without opening.

Recipe 5. Classic paella with rabbit and bacon

Ingredients

a bag of saffron;

250 grams of rice;

5 g sweet paprika;

100 g of bacon;

three bay leaves;

rabbit carcass;

30 g tomato paste;

two pods of Bulgarian pepper;

150 ml semi-sweet white wine;

bow - head.

Cooking method

1. Wash the carcass of the rabbit, dry it and cut it into pieces. Fill the meat cold water, add cloves, laurel leaf, salt and cook for about an hour.

2. Sweet peppers free from the stem and seeds. Wrap in foil and send to the oven for 15 minutes. Then unfold the foil and set for a few minutes under the grill. We put the baked pepper in the bag and tie it tightly.

3. Cut the bacon into thin strips. Remove the rabbit meat from the broth and separate the pulp from the bones. Cut the meat into small pieces.

4. Heat olive oil in a deep cast-iron pan and fry bacon in it until golden brown. Onions clean, finely crumble and add to the pan with bacon. Fry until transparent.

5. Saffron pour a small amount beef broth. Pieces of rabbit spread in a pan with bacon. Add the fire. Put the tomato paste, season with paprika and pour in the saffron broth. Stir.

6. Pour rice, salt and pour all the wine. Put the leaves of laurel, mix and pour all the hot broth. Reduce the heat and cook for about 15 minutes, covering the pan with a lid.

7. Remove peeled from peeled pepper. Dry the vegetable flesh with a towel and cut into small pieces. Add to the pan. Stew until cooked rice. At the end turn on the fire for a maximum of a minute. Remove from heat and serve.

Recipe 6. Vegetarian Spicy Classic Paella

Ingredients

200 grams of round rice;

2 g red ground pepper;

80 g leeks;

100 ml of olive oil;

80 g red bell pepper;

400 ml vegetable broth;

two cloves of garlic;

sea ​​salt;

half a pod of green chili;

five sprigs of saffron;

80 g carrots;

stem of petiole celery;

80 g cauliflower;

80 g of young peas;

80 g of Brussels sprouts;

80 g green beans.

Cooking method

1. Wash and peel vegetables. Chop the leek into rings, chop the celery and chilli strips, chop the red bell pepper and garlic into small pieces.

2. You can use both fresh and frozen vegetables. Peel carrots, cut into slices. Cauliflower   and broccoli disassembled into inflorescences. Green beans   cut into three centimeters.

3. Take a skillet with a thick bottom, pour in olive oil and fry in it leeks to a soft state. Add Bulgarian pepper, celery and garlic. Keep frying for a couple more minutes.

4. Put the rice and fry it with vegetables, stirring continuously, for about two minutes. Season with saffron and red pepper. Add the remaining vegetables and mix again. Salt and cover with hot vegetable broth. Bring to a boil, reduce heat and simmer for 20 minutes. Garnish with lemon slices and serve directly in the pan.

  • To cook paella correctly, turn on the fire at the very maximum and hold for just a minute.
  • Saffron is a rather expensive seasoning, so it can be replaced by curry.
  • Frozen vegetables are thawed and lightly dried.
  • After laying all the ingredients paella do not mix.
  • Paella rice should preferably not be washed.

For some reason, I thought for a long time that paella is such a typical Spanish way of cooking rice, when you throw anything into the frying pan with rice, plus saffron - and voila, THERE'S IT! This opinion, it turns out, is peculiar not only to me, and all the same - it is a delusion. Even two.

On closer inspection, paella is not Spanish, but valencia dish. And the difference (from the point of view of the Spaniards) is about the same as, say, between Soviet and Tatar cuisine. And from the point of view of the inhabitants of Valencia, heap into paella that just got - this can only occur to Spaniards or other foreigners. Therefore, "paella with anything" even deserved the nickname "tourist". There are 200 recipes for a normal traditional paella in the country, and if you really want to cook a real one, then there’s nothing to interfere with what the hell is with the devil!

In the classic paella with seafood Paella de marisco, except seafood from animals, not vegetable ingredients, can only include fish. But seafood should be presented in three groups.

So, we are suitable octopus or squid, any shrimp and crustaceans, as well as any shellfish from those with shells. Animals of each type should be 1-3 species. Olive oil - to taste. The rice should be the one that is suitable for paella. I will have a "bomb" - small round grain. Vegetable part consists of red and green peppers, onions and garlic, plus sprig of parsley. Still need white wine and fish broth. Saffron is desirable.

If there is no true saffron, then it is necessary to use tomato paste, otherwise the rice will turn out without the desired golden hue. If there is saffron, it is acceptable to use tomatoes. With salt - very carefully: firstly, seafood itself is often brackish; and secondly, fish broth, quite possibly, too. In short, I did it without additional salt, it is easier for everyone on the plate to get more dosolit.

Seafood paella can be served with citrus fruits - with lemon and / or lime, but they do not take part in the cooking process.

Fry large and small shrimps with mussels in a couple of three tablespoons of olive oil before the mussels open and the shrimps turn gray or colorless into orange. Shift from the pan to the plate and set aside.


While shrimp are fried, we cut the octopus or squid.


In a pan, in which shrimps with mussels were already fried, fry the squid in the same oil until browning. Putting squid in another bowl than shrimp with mussels.


While squid is fried, cut into cubes red and green peppers, onions and chop the parsley.


How should we fry the pre-cut vegetables and a clove of garlic (until golden onion) in a frying pan, with which squid has been removed.


We pour in wine to vegetables, scrape with a spatula along the bottom and evaporate the wine before the liquid slightly thickens.


We put on the warming up the oven. Yes, yes, the oven! Yes, I know that paella is traditionally cooked on an open fire, but I still do not have open fire, and in general an electric stove, and the oven turns out just great! The recipe is taken from a Spanish culinary site, so everything is fair!

To vegetables with steamed wine, add rice, saffron and squid, and stir the whole thing in a griddle over a weak fire until the rice absorbs the liquid. If there is no saffron, then be sure to flop a teaspoon of tomato paste. If there is saffron, then tomatoes are introduced in the next step.


We mix in shallow shrimps and scallops in a pan. Since I want to make a ceremonial serving, rice with all the little things I ram in the pan, which can be put in the oven, and large shrimps and mussels, as well as tomatoes are laid on top. If you do purely for food, then you can, of course, make everything mixed up.

The pan is placed in the oven and poured with broth. Paella is not a risotto, the liquid is added there in a single stroke before the start of cooking, so it is very important to observe the proportions of the recipe. Paella in this case is prepared in the oven at an average level at a temperature of 180 ° C for 15-20 minutes. If the liquid is completely evaporated, then after that the dish is allowed to rest for five minutes; and if not yet, then put the paella with seafood on the hob, evaporate the rest of the broth and let it rest for five minutes.


Serve seafood paella with lemon or lime wedges. Enjoy your meal!