Paella with seafood

Traditional Spanish paella is a symbol of this maritime region with a rich, centuries-old history. This dish in all its variations can be found in any European restaurant. Paella on the technology of preparation and composition of the ingredients is similar to the other more popular in our country dish, namely plov. In both cases, rice is combined with a specific set of spices, meat or seafood.

Paella has a traditional recipe, but, according to residents of Spain, the dish has more than 300 variations. It is prepared with various varieties of fish and marine life: squids, mussels, shrimp, octopus and scallops. Incredibly tasty paella with chicken and pork, rabbit meat or ham, sausage of different species.

However, all recipes have several basic ingredients — sun saffron, smooth rice, juicy tomatoes, and aromatic olive oil, which are complemented by herbs, wine, and fragrant spices.

The etymology of the word comes from the Latin name of the dish in which the dish was prepared. Patella - pan or else it is called paella. Paelera is a weighty low griddle with 2 handles.

Classic Spanish Paella: recipe with photos

Classic Spanish Paella: recipe with photos

Composition:

  1. Rice - 600 gr.
  2. Olive oil - 2 tbsp.
  3. Saffron - 0.5 tsp.
  4. Hot fish broth - 0.6 l
  5. Hot chicken broth - 0.5 l
  6. Chicken fillet - 1 kg
  7. Ham type ham - 50 gr.
  8. Peeled shrimps - 0.5 kg
  9. Cleaned mussels - 0.5 kg
  10. Fillet of halibut - 400 gr.
  11. Squid - 200 gr.
  12. Onions - 1 pc.
  13. Garlic - 2 cloves
  14. Lemon - 1 pc.
  15. Ripe tomatoes - 2 pcs.
  16. Bulgarian pepper - 2 pcs.
  17. Parsley greens, salt, pepper - to taste

Cooking:

  • Chicken, ham, squid and halibut should be cut into cubes. Wash and clean the vegetables: chop the onion in half rings, pepper - a long straw.
  • Cut the tomatoes on top and scald them with boiling water, then put in cold water to peel off, then remove the seeds and cut into cubes. Combine the garlic, parsley and saffron and chop the blender.
  • Wash rice thoroughly with plenty of water and let it drain. Squeeze juice from lemon.
  • Take a large frying pan with high and thick sides and put on a high heat, pour olive oil and heat.
  • First, you need to slightly fry the ham, and then lay it on a large plate, because there will be a lot of ingredients.
  • Next in turn, fry the chicken fillet, then fish, squid and shrimp. They should not be kept on the fire for more than 3 minutes, otherwise the meat will become tough.
  • On the other well-heated skillet, lightly fry the tomatoes and onion rings until soft.
  • Mix all ingredients in a deep frying pan, put mussels and garlic-saffron mixture. Add rice, lemon juice and fry over high heat for about 5 minutes, pour in hot fish and chicken broth, bring to a boil and reduce the heat.
  • The mixture should be stewed under a closed lid for 20-25 minutes, it does not need to be mixed.
  • Remove the paella from the heat and shake vigorously, wrap in a towel and let it brew for 20 minutes.
  • Decorate the dish with parsley sprigs and lemon slices.

How to cook paella with seafood?

How to cook paella with seafood?

Composition:

  1. Cocktail seafood - 500 gr.
  2. Saffron - 0.5 tsp.
  3. Olive oil - 40 ml.
  4. Onions - 1 pc.
  5. Traditional Spanish rice "Valencia" - 300 gr.
  6. Tomato puree - 200 gr.
  7. The green peas frozen - 150 gr.
  8. Green string beans -100 gr.
  9. Bulgarian green pepper - 1 pc.
  10. Lemon - 1 pc.
  11. Salt 1 - tsp.

Cooking:

  • Put the saffron in a cup and pour boiling water over it, let it infuse for 20 minutes.
  • Heat the oil well in a wide pan, fry the sea shake over high heat for 3 minutes, put on a plate.
  • Peel and finely chop the onion, fry to a transparent state in the same pan.
  • Wash the rice with cold water and add to the onion, stir and fry for 5 minutes.
  • Pour boiling water over the rice so that the water covers the grits on your finger, then add saffron water, salt, reduce the heat and cook the dish for about 20 minutes. After adding water, rice should not be mixed.
  • Add the tomato puree, and after another 10 minutes pour green peas, green beans and Bulgarian pepper-cubes into the pan.
  • The rice will be ready as soon as all the water is absorbed, then lay seafood on it, garnish with lemon mugs, cover the seafood paella with the lid and leave for 15 minutes.

Fragrant paella with chicken and seafood

Fragrant paella with chicken and seafood

Composition:

  1. Chicken broth - 1.2 l.
  2. Rice - 400 gr.
  3. Chicken fillet - 2 pcs.
  4. Hunting sausages - 200 gr.
  5. Smoked bacon - 100 g
  6. Onion - 1 head
  7. Bulgarian red pepper - 2 pcs.
  8. Mussels in shells - 24 pcs.
  9. Large shrimp - 18 pcs.
  10. Squids - 450 gr.
  11. Dry white wine - 125 ml.
  12. Garlic - 3 cloves
  13. Chile - one pinch
  14. Saffron - one pinch
  15. Paprika - 1 tsp.
  16. Butter - 50 g
  17. Tomatoes - 4 pcs.
  18. Olive oil - 4 tbsp. l
  19. Parsley - 1 bunch
  20. Lemon - 1 pc.
  21. Salt, pepper - to taste

Cooking:

  • In a saucepan, heat the chicken broth, add the saffron and set aside so that it becomes saturated orange.
  • Mussels must be thoroughly washed with a brush, then folded into a saucepan, pour wine and cook on high heat for 3 minutes. Drain broth from mussels in the other pan, do not open the shell should be thrown out.
  • Wash the chicken fillet and cut into medium cubes. Hunting sausages - thin circles, and bacon strips.
  • Heat the olive oil in a deep frying pan and fry the chicken pieces in it until golden brown, transfer to a plate. Then fry the bacon strips, and sausages for about 5 minutes, also shift to a separate plate.
  • Onions and garlic must be cleaned and finely chopped, the seeds and core are removed from the bell pepper and chopped into cubes. Then the vegetables should be fried until soft, 5-7 minutes.
  • Wash the rice in several waters and pour it into the pan to the vegetables, season with salt, chili pepper, paprika, bay leaf, mix and cook for 2 minutes.
  • Heat the oven to 170 degrees, put the chicken pieces, bacon and sausages in the pan. Pour broth, liquid from cooking mussels. Mix everything, cover with foil and leave in the oven for 20-25 minutes.
  • At this time, squids wash and peel, cut into rings, free the shrimp from the shell, remove the head.
  • Wash tomatoes and cut into medium cubes, wash parsley and chop.
  • In a deep saucepan, heat the butter and fry in it 3 min shrimp, and then squid just 2 min, so that the meat does not become tough.
  • Remove the fragrant paella from the oven, add the mussels in the shells, parsley and tomatoes, then the shrimp and squid, mix everything well and heat on low heat for 5-7 minutes.
  • Lemon wash, pour boiling water, cut into large slices and serve with hot paella.

See also:Seafood Pasta: Recipe

To become a skilful hostess, it is enough to learn how to cook at least a few original dishes. Paella is great for this. This Spanish traditional recipe is analogous to our usual pilaf, but with an exotic twist: saffron, seafood, olive oil.

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