How to eat paella with seafood. Classic spanish paella with seafood

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

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

Paella must be put onions, tomatoes and sweet bell peppers. 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 the paella - then it will be a pleasant golden color. Other spices can be chosen to taste. It can be paprika, allspice, bay leaf, etc. The tastiest thing is rice cooked in meat broth. Pieces of meat can then also be added to paella.

If finding fresh seafood is problematic, 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 you will have to add tomato paste to the dish.

Paella is served on a wide dish, sprinkled with a little lemon juice. You can decorate the finished dish with whole peeled shrimp, herbs, lemon or lime slices.

Spanish paella recipe with chicken and seafood

A slightly simplified recipe for a traditional Spanish dish that is easy to make at home. You can choose seafood based on your own preferences, but it is better not to limit yourself to just one of them.

Ingredients:

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

Cooking method:

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

Interesting from the network

How to cook paella with frozen seafood in a slow cooker

A simple version of paella that will not require any extra effort or financial costs. Buying frozen seafood is easy, and cooking in a slow cooker minimizes time spent in the kitchen.

Ingredients:

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

Cooking method:

1. Peel and dice the onion, pepper and carrot;
2. Steam rice for half an hour;
3. Add oil to the multicooker bowl and add vegetables;
4. Fry until cooked in the “Baking” mode with the lid open;
5. Pour water (about a liter) into a saucepan, boil and pour frozen seafood;
6. Boil seafood for 5 minutes, then drain the water and add them to the slow cooker;
7. Put rice in a slow cooker, mix all the ingredients;
8. Dilute 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. Set the "Buckwheat" mode and cook until the signal, according to the built-in program.

Now you know how to cook seafood paella according to the recipe with a photo. Bon appetit!

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 do without an additive. To meet expectations the first time, it is better to remember a few simple recommendations on how to cook paella:

• To prepare paella, you can use any vegetable oil, but it tastes best with olive oil;
• When using mussels, each of them must be carefully examined and small shells removed;
• In order for rice to acquire a golden hue, saffron must be added to the dish;
• Vegetables for paella can be supplemented with frozen peas or corn;
• Before serving, paella with seafood can be sprinkled with a small amount of lemon juice.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Mar 7 2017

Content

Paella is one of the most popular Spanish dishes. There are over 300 varieties of it. The treat is traditionally prepared from rice with the addition of saffron, olive oil and other ingredients. Many people think that seafood paella is a very difficult dish for beginners, but this is not so.

How to cook paella at home

The preparation of paella takes about an hour, taking into account the preparation of products, so it cannot be called a dish in haste. It's perfect for a weekend lunch. The list of ingredients may vary depending on the recipe, but seafood, rice and fragrant saffron will always be among the main ones. Spanish cooks use a special brazier called paellara. This is a large heavy metal bowl with a flat bottom and low sides. For home cooking, a regular cast-iron skillet with a flat bottom is suitable.

What kind of rice is needed for paella

It is important to choose the right rice for paella to make the dish really tasty. Spanish round-grain varieties of this crop, such as bomba or arborio, would be ideal options, but they are not available to everyone. Alternatively, you can use any other round rice, except for basmati and jasmine varieties - they do not absorb moisture well and are not suitable for a fragrant Spanish dish. Cooks generally do not recommend adding long rice to paella.

Paella with seafood - recipe with photo

For the first time, it is better to choose a seafood paella recipe that is as close to the classic as possible. The dish is prepared by analogy with Uzbek pilaf: first, vegetables are sautéed, fish and other seafood are fried, rice is added and everything is simmered over low heat. It is important to follow the recommendations for the duration of the processing of ingredients: overcooked squids become tough and unpleasant in taste, and shrimp become tough. An obligatory component is saffron, which colors the rice in a characteristic golden color.

Paella with seafood classic spanish

• Cooking time: 1 hour.
• Number of servings: 8-12 persons.
• Calorie content of the dish: 238 kcal.
• Destination: for lunch.
• Cuisine: Spanish.

It’s hard to figure out which paella recipe is classic. According to legend, this Spanish pilaf contains not only seafood, but also meat, poultry and vegetables. However, the classic paella is considered to be a variant with seafood. Residents of Valencia say that you will never, under any circumstances, find a single onion in paella. Otherwise, some ingredients can be replaced, leaving the base of the dish unchanged.

Ingredients:

• squid - 300 g;
• shrimps, mussels, scallops - 300 g;
• tomatoes - 150 g;
• green peas - 100 g;
• garlic - 2-3 cloves;
• white wine - 100 g;
• round-grain rice - 1.5 tbsp.;
• saffron - 1 pinch.

Cooking method:

1. Peel the shrimp, mussels, scallops (do not throw away the shells, boil the broth out of them).
2. Prepare the broth from shells, garlic, spices. Pour these ingredients into 500 ml of water and cook for 20-25 minutes.
3. Soak the saffron in 2 tablespoons of water. Let's insist.
4. Fry a sea cocktail in oil, add finely grated garlic.
5. Salt, pepper, lay out the squid cut into half rings.
6. Cut the tomatoes into medium-sized cubes or grate (remove the peel).
7. Lightly fry the seafood mixture, after 5-10 minutes add the tomatoes and peas.
8. Pour rice into the pan, mix well and pour in the broth and white wine.
9. After 10-15 minutes, season with saffron, simmer until tender.

Paella with seafood - a recipe in a slow cooker

• Cooking time: 30-50 minutes.
• Calorie content of the dish: 198 kcal.
• Destination: for lunch.
• Cuisine: Italian.

Progress does not stand still, new wonders of technology appear in the kitchen. They help to cook delicious and healthy food, such as fragrant seafood paella in a slow cooker. This traditional dish in Spain is usually served only for lunch. It is believed that a mixture of seafood and meat is very difficult to digest in the evening, and even more so before bedtime.

Ingredients:

• fresh bell pepper - 120 g;
• round rice - 300 g;
• sea ​​cocktail - 500 g;
• chicken fillet - 250 g;
• garlic - 3-4 cloves;
• saffron - 1 pinch;
• salt, pepper - to taste;
• olive oil - 2 tbsp. l.;
• lemon - 60-70 g.

Cooking method:

1. Heat a small amount of oil in a multicooker bowl and fry seafood on it.
2. When a golden crust begins to appear on them, add chopped garlic, chopped pepper into thin slices.
3. After 5-8 minutes, lay out the finely chopped chicken fillet, saffron, spices.
4. After another 10 minutes, pour dry rice, mix everything well, pour in 1 glass of water or broth.
5. Turn on the slow cooker to the “Pilaf” or “Rice” mode, simmer until cooked. Drizzle lightly with lemon juice before serving.

Shrimp paella

• Servings: 4-6 persons.
• Calorie content of the dish: 197 kcal.
• Destination: for lunch.
• Cuisine: Spanish.
• Difficulty of preparation: medium.

If you are not a big fan of marine life (mussels, squid), then the shrimp paella recipe will be a great alternative for you. This dish is no less tasty than the classic one, it can be varied with a large number of your favorite vegetables and meat additives. If desired, you can use fish or vegetable broth, which will add an even richer aroma and flavor to the rice.

Ingredients:

• Bulgarian pepper - 1 pc.;
• garlic - 3-4 cloves;
• saffron - 1 pinch;
• round rice - 300 g;
• peeled shrimp - 400 g;
• canned corn - to taste;
• broth - 1 l;
• parsley - to taste;
• white wine - 50 ml;
• tomatoes - 2-3 pcs.;
• salt, pepper, lemon juice - to taste.

Cooking method:

1. Chop the sweet pepper into thin strips, and chop the garlic into small pieces.
2. Remove the skin from the tomatoes, cut them into cubes.
3. Pass the pepper with garlic for 3-5 minutes, then add rice, saffron, spices to them.
4. After 5-7 minutes, add tomatoes, water, shrimp, bring to a boil, reduce heat to a minimum.
5. 5-10 minutes before readiness, pour white wine into the dish, put greens and corn.

Paella recipe with seafood and chicken

• Cooking time: 30-45 minutes.
• Servings: 5-7 persons.
• Calorie content of the dish: 289 kcal.
• Destination: for lunch.
• Cuisine: Spanish.
• Difficulty of preparation: easy.

To cook rice with chicken and seafood, you do not need super complicated manipulations. This treat is prepared in the same way as the usual pilaf, with the only difference being that seafood and chicken fillet are used instead of lamb. Otherwise, the process is very similar, so even a novice in culinary affairs can cook a delicious paella. It is best to languish it in a deep cauldron with thick walls, like pilaf.

Ingredients:

• round rice - 400 g;
• chicken fillet - 250 g;
• frozen sea cocktail - 400 g;
• sweet pepper - 1 pc.;
• tomatoes - 2-3 pcs.;
• garlic - 3-4 cloves;
• water or broth - 600-700 ml;
• saffron - ½ tsp;
• dry white wine - 50-70 ml;
• salt, allspice - to taste.

Cooking method:

1. Heat some vegetable oil in a cauldron.
2. Cut the fillet into cubes, fry with chopped garlic until golden brown.
3. Separately, fry seafood until excess moisture has evaporated.
4. Cut the tomatoes and pepper into cubes, add to the chicken meat, fry for 7-9 minutes.
5. Pour dry rice into the pan, fry for 2-3 minutes, then put the seafood.
6. Pour broth over paella, add spices, white wine.
7. After the rice boils, reduce the heat to a minimum, simmer until tender, without stirring.
8. Stir before serving.

Paella with seafood from Yulia Vysotskaya

• Cooking time: 1 hour.
• Servings: 3-4 persons.
• Calorie content of the dish: 179 kcal.
• Destination: for lunch.
• Cuisine: Spanish.
• Difficulty of preparation: easy.

We present you a recipe for paella with seafood from Yulia Vysotskaya. She shares how to prepare a treat quickly, but at the same time make it tasty and healthy. This recipe will especially appeal to those who follow the figure - it can be classified as low-calorie due to the large number of vegetables. Feel free to add your favorite ingredients to spice up your paella.

Ingredients:

• shrimp - 15 pcs.;
• celery (stalks) - ¼ pcs.;
• rice - 100 g;
• carrots - 100 g;
• bell pepper - 100 g;
• garlic - 2-3 cloves;
• salt, peppercorns - to taste;
• tomato paste - 30-40 g;
• lemon juice - for sprinkling.

Cooking method:

1. Boil the shrimp in salted water, tinted with saffron, do not drain the broth.
2. Chop the vegetables into cubes, fry in a small amount of oil or water.
3. Pour rice, spices, add tomato paste, fill everything with shrimp broth.
4. Mix well, simmer over low heat until tender.
5. Drizzle with lemon juice before serving.

Sea cocktail paella

• Cooking time: 45-55 minutes.
• Servings: 2-3 persons.
• Calorie content of the dish: 239 kcal.
• Destination: for lunch.
• Cuisine: Spanish.
• Difficulty of preparation: easy.

Paella with a sea cocktail is prepared in the same way as the classic recipe, but for its preparation you do not need to buy seafood separately - you can use the available mix. This is a good alternative for a quick and hearty dinner after a hard day's work. First, thaw the seafood mixture and warm it up a little in a thick-walled pan to evaporate excess moisture.

Ingredients:

• rice for paella - 130 g;
• sweet pepper - ½ pcs.;
• dried garlic - ½ tsp;
• vegetable broth - 400 ml;
• saffron - ½ tsp;
• sea ​​cocktail - 200 g;
• parsley - to taste

Cooking method:

1. Prepare a broth from any vegetables with spices.
2. Chop the pepper into thin strips.
3. Fry seafood with garlic until golden brown.
4. Add saffron, salt to taste.
5. Pour the rice, mix well, pour the broth.
6. Simmer under a closed lid until tender, garnish with parsley.

Paella with seafood - a simple recipe

• Cooking time: 40-45 minutes.
• Number of servings: 3-5 persons.
• Calorie content of the dish: 236 kcal.
• Destination: for lunch.
• Cuisine: Spanish.
• Difficulty of preparation: easy.

If you have never cooked Spanish cuisine before, then a simple seafood paella is a great option to test your skills. All ingredients are available in any major store or supermarket. It is best to choose chilled, low-fat varieties of fish. Pollock, Lemonema or Peled will do, but you can use any other type of fish that you like if you wish.

Ingredients:

• rice - 1.5 cups;
• shrimp - 300 g;
• fish - 300 g;
• canned peas - 200 g;
• garlic - 2 cloves;
• broth - 3 cups;
• salt, pepper, saffron - to taste.

Cooking method:

1. Peel the shrimp, boil in broth with spices.
2. Saute garlic with finely chopped fish.
3. Add shrimp, rice, peas.
4. Mix well, pour over the shrimp broth.
5. Simmer until the broth is completely evaporated.

Paella with fish and seafood

• Cooking time: 45-55 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 218 kcal.
• Destination: for lunch.
• Cuisine: Spanish.
• Difficulty of preparation: easy.

Delicious paella with seafood and fish is easy and quick to prepare and has a delicate aroma. In addition, this is a healthy cocktail that contains proteins, iodine, minerals and omega-3 acids necessary for health. This treat is especially useful for women and people on a diet. It is recommended to consume seafood at least once a week to maintain the shine and strength of hair, nails and skin.

Ingredients:

• frozen seafood cocktail - 250 g;
• fish fillet - 250 g;
• green beans - 200 g;
• sweet pepper - 100 g;
• tomatoes or tomato paste - 100 g;
• dried garlic - 1 tsp;
• round rice - 3 cups;
• broth - 6 glasses;
• salt, paprika, saffron - to taste.

Cooking method:

1. Fry seafood and fish for 2-3 minutes. Pour the mixture into a separate bowl.
2. In the liquid that remains after cooking the fish, stew the vegetables, chopped as you like. Add tomatoes or tomato paste, spices.
3. Pour rice, add 1 cup of broth, mix and simmer for 5-10 minutes.
4. Gradually add the broth until the rice is fully cooked.
5. In a blender, chop the greens with garlic. Add some broth to make a sauce.
6. Drizzle the prepared paella with the sauce. Serve to the table.

Black paella with seafood

• Cooking time: 1 hour.
• Servings: 5-8 persons.
• Calorie content of the dish: 325 kcal per 100 g.
• Destination: for lunch.
• Cuisine: Spanish.
• Difficulty of preparation: difficult.

How to cook black rice with cuttlefish ink? At first glance, such a recipe may seem strange and inedible, but it is not. Cuttlefish ink has a wide range of uses: they are used in medicine, used to make paint, and also added to dishes as a natural dye. A distinctive feature of this substance is its specific sea salty taste.

Ingredients:

• rice bomb - 180 g;
• king prawns - 4 pcs.;
• almejas (clams) - 4 pcs.;
• gambones - 4 pcs.;
• langoustine - 4 pcs.;
• canned peas - 20-50 g;
• cuttlefish - 100 g;
• cuttlefish ink - 5 g;
• dried garlic - 1 tsp;
• squid - 120-150 g;
• fish broth - 700-750 ml;
• saffron, spices - to taste.

Cooking method:

1. Heat olive oil, add dried garlic.
2. Fry almejas with langoustine and gambones in it.
3. Add finely chopped cuttlefish, squid, fry for 30 seconds and remove from heat.
4. Fry the shrimp in another pan.
5. Put the seafood mixture back on the stove, pour the broth over it, add the cuttlefish ink.
6. As soon as the mixture boils, pour rice into it, bring to a boil.
7. After 15-17 minutes, add greens, spices, peas.
8. Garnish with shrimp before serving.

Spices for paella

The right spices for paella with seafood will add a unique flavor to your dish. But you need to choose them very carefully, because not all seasonings are suitable for paella. You can buy a ready-made set of spices, but as practice shows, their composition is also different, so you need to choose the right one. The main thing is to achieve the perfect balance of aromas and tastes, then your culinary masterpiece will be appreciated.

The following spices and herbs are suitable for paella:

• saffron (crushed or stigmas);
• anise;
• cardamom;
• carnation;
• Bell pepper;
• turmeric;
• curry;
• tarragon;
• Chile.

Depending on your taste preferences, you can combine different herbs and spices until you find the perfect mixture. The only constant ingredient is saffron. It gives the very aroma and taste that is so praised and appreciated by lovers of Spanish cuisine. You should be careful with curry and anise - they have a very bright specific aroma that can interrupt the taste of paella.

Video: Spanish paella

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Seafood Recipes

A simple seafood paella recipe, as well as tips on cooking and serving dishes, secrets and subtleties when choosing products, step-by-step photos and videos.

1 h 30 min

141.2 kcal

4.6/5 (5)

Paella is a delicious traditional Spanish dish., which is based on rice with the addition of vegetables, chicken, seafood and even beans. There are several hundreds of recipes for this dish, but it is with the addition of seafood that the classic, most common and beloved by the Spaniards variation of paella comes out. It is this recipe that we will consider today, learn and cook at home under normal conditions!

What you need to know before you start cooking

Kitchen appliances and utensils:

• saucepan, for cooking fish broth;
• wooden spatula;

• large frying pan;
• plate.

Important! Paella is cooked in a special frying pan called paelra. Its peculiarity is that this pan has a rather large size in area and low sides. During cooking, you will have to fill the rice with broth, and it is in such utensils that all the ingredients can be placed in one uniform layer and let the water evaporate quickly and also evenly, otherwise we are threatened with overcooking the rice. Of course, this utensil is not available in every home, so try to choose a pan that is as suitable as possible according to the criteria described above.

Did you know? If you have mollusks in shells at your disposal, then you don’t need to get them out of there. In the process of cooking, you will add them to the boiling broth and the shells will open themselves. Classic paella in Spain is served this way.

Let's start cooking

Preparatory stage

Second phase

Third stage

With what and how to serve paella on the table

Even in the most elite restaurants in Spain, you will be served paella on the table directly in paelra with wooden spoons - these are the traditions of eating this dish. Paelra is served so that you can enjoy a crust of slightly burnt rice at the bottom of the pan (this is considered the most delicious in the dish).

It is believed that ordinary metal spoons can give the dish a taste of metal, so it is customary to eat paella with wooden spoons. Of course, there is no shame in not wanting to follow all the Spanish traditions and serve this dish on plates with ordinary metal forks. Remember, your table, your rules.

If you added unpeeled seafood to the dish, then it is customary to put them on the edge of the pan (or plate), and then eat them, peeling them with your hands. All seafood can be put on a separate plate and garnished with herbs and lemon slices. Thus, on the table it will turn into a separate dish, to which it will be very useful to serve dry white wine.

You can cook paella itself or, they will perfectly complement your table, and not a single guest will leave you hungry.

Shrimps, mussels, squids are the most common seafood, from which the well-known dishes are prepared, after which they acquire a completely different taste. The dish can be prepared with or without any of your favorite seasonings. You can experiment with them and cook really tasty and simple ones, and much more!

seafood paella video recipe

This video uses the same cooking method. The fish broth evaporates quite quickly, and if the rice has been chosen correctly, then it is not threatened with boiling. If you are cooking paella for the first time, be sure to follow the tips from the video recipe.

Paella - universal dish, which can be cooked with chicken, duck, rabbit, vegetables, beans, fish. Each of these dishes is radically different in taste from each other, although the cooking method remains easy and pleasant. This time I gave just one of the many seafood paella recipes. I hope you will be able to cook it deliciously, you will have a desire to experiment, cook it again and again, delighting your family and friends with this amazing dish.

There are a lot of secrets and mysteries in cooking, and only by sharing them, we can achieve perfection in order to cook even better and tastier. Write, share your experience with others, and you will be answered the same. Together we will make our world tastier!

Step 1: Prepare the ingredients.

Frozen seafood must first be thawed, then thoroughly rinsed and drained of excess water. Place a wide frying pan over high heat, add and heat the olive oil, then throw in the dried seafood, fry for 3 minutes, stirring occasionally. Then put in a separate bowl. Place the saffron in a glass and pour boiling water over it. It should infuse for about 20 minutes. Gently peel the onion from the husk, then rinse under cold water and cut into cubes. Bulgarian sweet pepper, wash, cut in half and remove seeds, then cut into cubes. Tomato puree can be prepared using a medium grater.

Step 2: Prepare the seafood paella.

Spasser the onion in the same pan until transparent. Then add the rice and mix well. Fry the rice, stirring constantly, for a few minutes. Now add salt to your taste and you can pour boiling water and saffron over the rice. The liquid should cover it by about 1-1.5 cm. Reduce the heat and cook for about 20 minutes. Without stirring.

Step 3: Add Tomatoes and Peas.

First, add the tomato puree and spread it evenly over the surface, also do not mix. After about 10 minutes, you can add peas and sweet peppers. You can add some water as needed.

Step 4: Serve the seafood paella.

When all the liquid is absorbed into the rice, and it is ready, carefully and beautifully spread the seafood on top of everything. Use lemon slices as a garnish. Leave the dish for 5 minutes to infuse. Paella with seafood is best served hot, right in the pan. And, already at the table, you can divide it into portions. Enjoy your meal!

The layer of rice should not exceed two centimeters. Thus, it will be much more aromatic, and the dish will be juicier.

If you want to follow all the Spanish traditions associated with this dish, then all seafood should be laid out only after the dish is ready, as a delicious decoration.

If you are going to use fresh seafood, be sure to follow these guidelines:

Mussels should be thoroughly scrubbed with a brush under cold water, and then boiled for about 10 minutes;

It is better to throw away unopened mussels;

Sea scallops need to be cleaned of films, then washed and fried on both sides;

Boil the shrimp first, then peel.

In Spain, you can find many recipes for making paella, because Valencia is considered the birthplace of this dish. Spaniards cook their national treat on an open fire, with rice and sea delicacies boiled in wine (albeit unpeeled). Today we will try to cook a fragrant seafood paella dish that has conquered the whole world.

Many people think that Spanish paella is a rather difficult dish to prepare, but this is not entirely true. True, novice cooks should still initially master the classic paella recipe.

It is important to know that the Spaniards prepare their national food in paella. This is a frying pan with low sides, but a large frying surface.

Of course, such utensils are not found in every home, so you should choose the option that best fits the description of the paella.

• 220 g of rice cereal "Valencia";
• 500 g of seafood;
• ½ teaspoon of saffron;
• 120 g canned peas;
• three tomatoes;
• 80 ml of white wine;
• two garlic cloves.

Cooking method:

1. Defrost and clean seafood. Here you can use different delicacies - squid, mussels, shrimp and scallops. The shells should not be thrown away, as they will still be useful to us.
2. We dissolve saffron in a small amount of water and give the resulting gruel time to brew.
3. We prepare the broth from the left shells, garlic and other seasonings. To do this, fill them with one and a half liters of water and cook for 30 minutes.
4. Fry seafood in hot oil, then add chopped garlic, and after 10 minutes put peas and grated tomatoes.
5. Next, pour out the Valencia rice (or any other type of round-grained cereal), pour in alcohol and broth. After 12 minutes, season the dish with saffron and simmer the paella until tender.

Almost every modern housewife has a slow cooker in the kitchen, because with it you can cook healthy dishes, even such world-famous ones as paella.

In Spain, it is served for lunch, as it is believed that the ingredients that are used in cooking are poorly absorbed by the body at a later time.

Cooking method:

1. Pour a little olive oil into the multicooker bowl and fry 500 g of seafood until golden brown. Then add to them three cloves of chopped garlic and thin slices of bell pepper.
2. After 15 minutes, pour 300 g of dry rice along with a pinch of saffron and other seasonings.
3. Pour a glass of broth (water), set the "Rice" or "Pilaf" mode.
4. Before serving paella, sprinkle with lemon juice.

There are different ways to prepare Spanish paella. It is served not only with seafood, but also with meat, vegetables and even sausage.

In cooking, Spanish chefs use Valencia rice. Its short convex grains perfectly absorb water and aromas, while they do not boil soft.

If it is not possible to find just such a cereal, then you can take rice for risotto.

Ingredients:

• 700 g of seafood;
• 350 g poultry fillet;
• a glass of rice "Valencia" or "Risotto";
• a pinch of saffron;
• one tomato;
• 120 g fresh peas;
• a pinch of turmeric;
• olive oil, salt.

Cooking method:

1. Pour a pinch of saffron into a glass of hot water and leave to infuse for 20 minutes.
2. Cut the chicken fillet into small cubes and fry in very hot oil, transfer to a bowl.
3. Next, fry the seafood and also transfer to another bowl.
4. Pour dry rice into the pan (no need to rinse it) and cook for a couple of minutes. Then pour in the solution with saffron and a little more water so that it covers the grits by 2 cm. Pour in the turmeric, reduce the heat and simmer for 12 minutes.
5. While the rice is cooking, we take the tomatoes, cut them into cubes and simmer in a separate pan until they soften.
6. Sweet pepper cut in the same way.
7. We put tomatoes, peas and peppers in the cereal, simmer the dish until the rice is ready. Paella with chicken and seafood is ready!

Paella with seafood from Yulia Vysotskaya

The famous TV presenter Yulia Vysotskaya loves Spanish cuisine and brings to our attention her recipe for making paella. Such a dish will be especially appreciated by those who are afraid of harming their figure, since Julia uses a lot of vegetables in her recipe. Therefore, you will need celery, carrots and bell peppers, as well as shrimp, tomato paste, spices and, of course, rice.

Cooking method:

1. First of all, boil 12 - 15 shrimp, the broth can be tinted with a pinch of saffron.
2. Cut carrots, sweet peppers and celery stalks into cubes and sauté in a pan.
3. Pour half a glass of rice, spices to the vegetables, add two tablespoons of tomato paste and pour in the broth.
4. Simmer the dish over low heat until cooked. For a few minutes, put the shrimp in the paella and sprinkle it with lemon juice.

With sea cocktail

Cooking paella with a sea cocktail is practically no different from the classic recipe. The advantage is that in this case you do not have to buy seafood separately, but you can take a package already filled with seafood.

As a rule, such a product is sold frozen, so before preparing a sea cocktail, you need to defrost and slightly warm it in a pan so that all excess moisture evaporates.

Ingredients:

• package of sea cocktail (200 g);
• 150 g of rice;
• a pinch of saffron;
• two glasses of vegetable broth;
• Bell pepper;
• a pinch of dried garlic

Cooking method:

1. In a wide frying pan, fry seafood until golden brown with chopped garlic.
2. Then we season them with saffron, pour rice and thin strips of sweet pepper. Pour in the broth, which can be cooked from any vegetables.
3. Cover the pan with a lid and simmer the dish until cooked.

How to make with shrimp

If you do not like mussels, squids and other marine life, then you will definitely like the shrimp paella recipe. To taste, this version of the dish is in no way inferior to the classic paella, and for a change, you can add a little more vegetables. Let this time it will be tomatoes, peppers, garlic and canned corn. You will also need a glass of dry white wine.

Cooking method:

1. We clean the skin from three tomatoes, cut the pulp into cubes. We cut the sweet pepper into strips, chop three cloves of garlic into small pieces.
2. Pass the pepper and garlic in a pan, then pour 280 g of rice along with a pinch of saffron and seasonings. After 5 minutes, put the tomatoes and 450 g of shrimp. Pour a liter of vegetable (fish) broth and simmer until the rice groats are steamed
3. 15 minutes before readiness, you need to pour in 50 ml of white wine, add a little canned corn and, if desired, greens.

Black paella with seafood

Cuttlefish ink is a real find for pharmaceuticals, paint production and cooking, because we have a natural dye. Many housewives are afraid to cook dishes with such an ingredient, but in vain.

Cuttlefish ink is very useful, and they give the dish not only a black color, but also a special touch of taste.

Cooking method:

1. In a pan with olive oil, along with a spoonful of dried garlic, fry five king prawns, 100 g of squid, four langoustines and cuttlefish.
2. Next, pour in two glasses of fish broth, add a spoonful of cuttlefish ink, and as soon as the ingredients begin to boil, pour 150 g of rice. After 20 minutes, add three tablespoons of peas, seasonings and herbs.
3. Cover the pan and bring the paella to full readiness.

Calorie content of the listed dishes

If you watch your weight, then such a dish as paella will definitely not harm your beauty.

The calorie content of paella with seafood prepared according to the classic recipe shows one of the lowest rates - 83 kcal per 100 g of the product.

It should be borne in mind that rice is saturated with minerals and carbohydrates, and the composition of seafood includes polyunsaturated acids.

Of course, if you add fried bacon or smoked meat to the dish, you will get a powerful calorie add-on. Therefore, it is best to choose a recipe with the addition of chicken meat, which is rich in nutrients, vitamins and protein. The last component is especially needed by people leading an active lifestyle. For 100 g of paella with seafood and chicken, 95.3 kcal comes out.

An important role in the preparation of paella is played by seafood - the more of them, the richer the taste of the dish. Spices give a special aroma, among which saffron is necessarily used, as well as curry or turmeric. The latter give the rice a golden hue. Also, Spanish chefs always add canned peas, grated fresh tomatoes and corn to paella.