Paella from sea cocktail. Paella with seafood

Delicious dish with the beautiful name "paella" came to us from the Spanish coast. It is made from rice. Paella can be made with seafood, vegetables, chicken, sausage. Cooking recipes are many. According to the Spaniards themselves, there are more than three hundred. But, as elsewhere, there is a traditional way - this is a classic paella. The seafood recipe is considered one of the best. In our article we will tell about the nuances of this dish and describe some interesting recipes.

Paella or pilaf with seafood?

The recipe for classic paella involves cooking it on an open fire with a special large frying pan of large diameter. Such dishes are needed so that the water could evaporate evenly, not allowing the rice to boil over. Paella has similarity with plov. But in her preparation there are a number of subtleties that

need to know. So paella. A seafood recipe involves the use of ingredients such as rice, onions, tomato paste, beans and peas, bell pepper, oil (preferably olive), saffron, lemons. The choice of the main ingredients to your taste: you can take several types of seafood separately or buy a "cocktail" of them. After collecting all the ingredients together, start by defrosting seafood. Saffron need to pour boiling water and leave for about 20 minutes. Use a special wide frying pan. In her heat olive oil and lightly serve fish platter. Next, in it, fry the finely chopped onion. Cover it with rice and stir it. By this time, the infusion of saffron will be ready. Fill them with rice. Water should cover it around on the finger. Salt a little and cook for 20 minutes over medium heat. Rice do not interfere. Next add tomato paste or tomatoes, after clearing them from the skin. Then another 10 minutes, and then fill up green peapepper green beans. Close the lid and wait until the water has completely evaporated. When the rice is cooked, lay the seafood and lemon slices beautifully on top. Let sit a little under the lid closed and serve. This is one of the most simple ways how paella is made. A seafood recipe helps to make one of its most delicious options. Saffron flavor gives the dish a savory flavor.

Valencia Paella

The seafood recipe for this paella also includes meat. For this dish we use: rabbit and chicken, calamari, shrimp, mussels, oysters, tomatoes, sweet green pepper, green beans, rice, saffron, oil, seasonings. Cut meat into large chunks. Boil, peel and peel seafood. Free the tomatoes from the skin and cut into cubes. Again, use a wide pan. Heat the olive oil and fry the meat in it. Do not forget to salt and pepper. Fry it until light golden brown and mix with seafood. Squids do not put immediately, otherwise due to the long exposure to high temperatures, they will become "rubber". Just wait about 10 minutes. Put the main part out of the pan, leaving a little of each type of food. Add to them tomatoes, beans and peppers, lightly drip in oil, pour cold water. Wait for it to boil and add rice. Spread it evenly over the entire diameter of the pan. Add saffron and deferred meat with seafood. For 25 minutes, leave the dish to cook with the lid closed. Do not interfere. After a specified time, remove the pan from the heat. After 5-10 minutes, you can decorate the dish with lemon and serve it. Now you know how to cook paella with seafood. Enjoy your meal!

Paella - traditional spanish dish, which is prepared in a variety of variations. I propose to try the Valencia version - with seafood and chicken. Spaniards love to make this rice dish with mussels, shrimps and squid right on the nature, using open fire from a fire. Coals give it a unique taste and aroma. In this recipe I will be happy to share my experience and tell you how paella is prepared with seafood and chicken at home. Step by step photos will demonstrate the main stages of cooking classic Spanish cuisine.

Ingredients:

rice - 1 cup;
water is three times as much rice;
seafood - 150 gr;
dry wine - 100 g;
chicken fillet - 100 gr;
tomato - 1 pc .;
bulgarian pepper - 1/2 pcs .;
onions - 1 pc .;
green peas - 50 g;
garlic;
saffron - 5 g;
paprika - 5 g;
bay leaf;
pepper black.

How to prepare paella with seafood and chicken

We put on a fire a deep pan with vegetable oil, which you need to pour a lot. Squeeze the garlic with the back of a knife and chop finely.

Chop the onion finely. Shallot onions, which have more than delicate taste. Although spring milk onion is also good.

We put in the pan garlic and onions. It is important to add the rest of the vegetables quickly, so that the garlic does not start burning.

Chop pepper and add to oil. Red or yellow pepper will give a sweetish taste to the dish, while green pepper will make it more piquant.

Enter four tablespoons of fresh or frozen green peas. Chop finely chicken fillet Dice and add to vegetables.

Season with saffron, sweet paprika, bay leaf, salt and pepper to taste. Spices need to add it to the oil so that they open up, so the taste of rice will be more saturated.

Cut the tomato finely and add to the vegetables. If not fresh, you can replace canned tomatoes in its own juice.

When the tomato goes out pouring wine.

As soon as the sauce boils, time to add rice. It is advisable to use low starch varieties so that the paella is crumbly.

Carefully stir the contents of the pan so that the rice is completely combined with the sauce and enter exactly 3 times more water than rice. The fire must be maximized so that the rice is crumbly.

As soon as water boils away by half, add seafood and bring the dish to taste with salt. If the wine and tomatoes are too sour, you can add some sugar.

The average cooking time for rice is 20 minutes, so the dish is cooked very quickly.

When serving, you need to make sure that chicken, mussels and shrimps are in the portion.

In this case, everyone can appreciate all the richness of taste. spanish paella with seafood.

As you can see, paella is a traditional Spanish dish, you can cook at home easily and simply. Ingredients can be changed depending on the tastes of consumers and their presence in your refrigerator. 🙂

One of the best ways to cook rice with seafood is the Mediterranean paella with mussels. This dish is different from the pilaf with seafood methods of working with rice. For modern paella, saffron and tomatoes will also be needed.

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.

Sweet peppers to clear from 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 a 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 for 10 minutes without a lid. You can add a glass of white wine at this stage.

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

You can buy them in this form ready or fry in a 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 sprinkled with lemon juice.

Seafood paella is a dish from sultry Spain that has become one of the compulsory locations 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 restrict 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.

It is better to choose round grain rice 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. Nevertheless, 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, slightly sprinkled 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 recipe for a traditional Spanish dish that is easy to prepare at home. Seafood can be chosen, guided by their own preferences, but it is better not to be limited to only one of them.

Ingredients:

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

Cooking method:

Fillet cut into small pieces;
Put the meat on a heated pan, greased with olive oil and fry until cooked;
Put the meat on a plate;
Finely chop the onion and garlic and fry in the same pan;
Cut diced tomatoes and peppers, add to onions and simmer another 10 minutes;
Rinse the rice thoroughly and pour it over the vegetables, stew for a few minutes;
Return the chicken to the pan and mix;
Seafood cut into small pieces, put on a separate griddle and heat;
Drain the excess liquid from the pan and add white wine;
Stew seafood until all the wine has evaporated;
Pour seafood in a pan with vegetables and rice;
Add salt, saffron and water (about 600 ml);
After the water boils, cover the pan with the 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 seafood mix;
1 cup round grain rice;
1 onion;
1 carrot;
1 bell pepper;
1st.l. tomato paste;
1 pinch of saffron;
1 pinch of allspice;
Vegetable oil;
Salt.

Cooking method:

Peel and dice onions, peppers and carrots;
Steamed rice for half an hour;
Add oil to the bowl of the multicooker and add vegetables;
Fry until ready in the "Baking" mode with the lid open;
Pour water (about a liter) into a saucepan, boil and sprinkle frozen seafood;
Boil the seafood for 5 minutes, then drain the water and add them to the slow cooker;
Put in a slow cooker rice, mix all the ingredients;
Dissolve tomato paste in a glass of water, add saffron, pepper and a little salt;
Pour the mixture into the slow cooker and, if necessary, add more water to cover the rice by half a centimeter;
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 seafood paella, you can pour a little lemon juice.

Spanish style dinner - paella with seafood. The recipe from the photo below is simple, affordable and exquisite. This is a great option for a romantic date.

Paella is a Spanish rice dish that sounds like paea in its homeland. There are more than 300 options for its preparation. It happens paella with seafood, fish, meat, vegetables. Common to the milestones of recipes are saffron rice, olive oil and tomatoes.

The name of the dish comes from the name of a wide and shallow pan with two handles - “patella”. For the first time they began to cook paella in Valencia. By tradition, paella is fried over an open fire, seafood is fresh. But even in our apartment reality, with ordinary pans, cookers and packages of frozen mussels, squid and scallops, you can make an amazing paella with seafood.

In Spain it is customary to eat paella by a company straight from a large frying pan, settling around it and dividing the contents into sectors, meeting in the center in the final.

Frying pan for cooking paella with seafood is preferable to a wide and thick-walled, preferably cast iron, but you can cook in the oven. The juiciness and flavor of the finished dish depends on the thickness of the rice layer, it should be no more than two centimeters. Rice is taken medium grain, well soaked, but not boiled soft. To get fried crust on the bottom of the pan before turning off for half to one and a half minutes, the fire is made strong.

After cooking you will receive 4 servings.
Cooking time: 40 minutes 40 minutes