Paella with frozen seafood easy recipe. Paella with seafood - interesting recipes for a classic Spanish dish

Paella is considered to be a Spanish dish, but paella is the hallmark of Valencia in the first place. It was in its vicinity that rice was historically cultivated and the “bomba” variety was bred, which is able to absorb liquids 3 times its volume, and is ideal for paella. However, the classic Valencian paella is a simple, powerful dish that includes chicken, rabbit, snails, and beans, so long as everyone is fed. Therefore, tourists coming to Valencia (and in general to Spain) often order paella with seafood.

The classic paella may have older roots than the seafood paella, but that doesn't make the latter any less delicious. Bright rice, a variety of seafood, fragrant steam that flows over a huge frying pan - if you have tried paella at least once, you will surely want to cook it at home. Luckily, it's easy: the hardest part is getting the right Spanish paella rice from us, but it can be substituted for arborio or other short-grain rice.

Classic spanish paella with seafood

Medium

30 minutes + 20 minutes

Ingredients

2-4 servings

1 st. short grain rice

2 garlic cloves

1 bulb

a handful of green beans

1/2 st. chopped tomatoes

6-10 large shrimp

8-14 mussels

if desired - squid, cuttlefish, scallops, and other seafood

2 tbsp. water

a pinch of saffron

butter

The classic Valencian paella is simple and powerful, which is why tourists in Spain are more likely to order seafood paella. Bright rice, a variety of seafood, fragrant steam that flows over a huge frying pan - if you have tried paella at least once, you will surely want to cook it at home.
Alexey Onegin

Rinse the rice thoroughly and drain it in a colander to drain the water. Defrost seafood, if necessary, clean the shrimp by making a longitudinal cut through the back and removing the intestines. Do not throw away the liquid that remains after defrosting seafood, as well as the heads and shells of shrimp!

Blanch the beans in boiling, lightly salted water, drain in a colander, transfer to ice water to cool, then cut off the tips and, if desired, chop medium-sized. Cook the mussels in a saucepan with a lid for a few minutes until they open, reserving any liquid that remains at the bottom. Fry the shrimp in hot olive oil for 1-2 minutes on each side and transfer to paper towels. If you wish, you can use other seafood, the general principle of cooking will be the same: cut into small pieces, quickly fry at the very beginning, and we will warm up with the already prepared paella at the very end.

Heat a little butter in a frying pan, add the shrimp heads and shells and fry, stirring, for a few minutes, until they turn dark red and start to give off a sweetish aroma. Cover with water, add the reserved seafood liquid and a pinch of salt, and cook, stirring, for half an hour. Drain the resulting one by slightly pressing on the heads and shells so as not to leave all the flavors in them. In total, you should get 2 cups of broth, if less is left, add water. Dissolve a pinch of saffron in the hot broth and leave it for a while so that the broth acquires a bright color and aroma.

Place a skillet over medium heat and pour in the olive oil until it covers the bottom, thinly but completely. Add the finely chopped onion and garlic and sauté, stirring, for a few minutes until the vegetables are translucent. Add the beans, fry them for a minute, stirring so that each piece is covered with a thin layer of oil. Add the tomatoes, cook for another minute, stirring all the time, then pour the rice evenly into the pan. Rock the pan from side to side to distribute the rice in an even layer. Add a pinch of salt and pour the stock over the rice.

Increase the heat so that the broth comes to a boil immediately, and cook the rice for 10 minutes at a noticeable boil. After that, lower the heat and cook for about 10 minutes until the moment when all the broth has partially boiled away and partially absorbed into the rice. Be aware that if you have used short grain rice other than the Spanish bomba rice, it may take longer to cook - in this case, taste the rice, and if it remains tough, add some water and cook the rice until desired consistency before proceeding to the last step of preparing the paella.

A few minutes before the paella is ready, put the pre-cooked seafood on the rice so that they have time to heat up, but do not become “rubber”. After you remove the pan from the heat, leave the paella alone for another 5 minutes so that the rice has time to absorb any remaining liquid. Serve the finished paella with seafood to the table right in a large frying pan: this is the very projectile to which it is not forbidden to make several approaches. Don't forget the lemon, pre-cut into slices - some people like to drizzle the paella with its juice.

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!

Paella is a traditional Spanish dish that is prepared in a variety of variations. I suggest trying the Valencian version - with seafood and chicken. The Spaniards love to make this rice dish with mussels, shrimps and squid right in nature, using an open fire. Coals give it a unique taste and aroma. In this recipe, I will be happy to share my experience and tell you how to cook paella with seafood and chicken at home. Step-by-step photos taken will demonstrate the main stages of preparing a classic Spanish dish.

Ingredients:

• rice - 1 cup;
• water - three times more than rice;
• seafood - 150 gr;
• dry wine - 100 gr;
• chicken fillet - 100 gr;
• tomato - 1 pc.;
• Bulgarian pepper - 1/2 pc.;
• onion - 1 pc.;
• green peas - 50 gr;
• garlic;
• saffron - 5 gr;
• paprika - 5 gr;
• Bay leaf;
• black pepper.

How to cook paella with seafood and chicken

We put on fire a deep frying pan with vegetable oil, which needs to be poured a lot. Crush the garlic with the back of a knife and chop finely.

Finely chop the onion. Ideal for paella is shallots, which have a more delicate taste. Although the spring milk onion is also good.

Add garlic and onion to the pan. It is important to add the rest of the vegetables quickly so that the garlic does not start to burn.

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

We introduce four tablespoons of fresh or frozen green peas. Finely chop the chicken fillet into cubes and add to the vegetables.

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

Finely chop the tomato and add to the vegetables. If there is no fresh one, then you can replace it with canned tomatoes in your own juice.

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When the tomato breaks up, pour in the wine.

Once the sauce boils, it's time to add the rice. It is desirable to use varieties with low starch content so that the paella is crumbly.

Thoroughly stir the contents of the pan so that the rice is completely combined with the sauce and introduce exactly 3 times more water than rice. The fire must be as high as possible so that the rice turns out crumbly.

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

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

When serving, you need to make sure that chicken, mussels, and shrimp get into the serving.

In this case, everyone will be able to appreciate all the richness of the taste of Spanish paella with seafood.

As you can see, paella is a traditional Spanish dish that can be prepared at home easily and simply. The ingredients included in the dish can be changed depending on the taste preferences of the eaters and whether they are in your refrigerator. 🙂

A tasty dish - paella with seafood. It's easy to make at home if you follow the recipe.

Paella is pilaf with vegetables and seafood. The classic seafood paella is cooked with fresh seafood in a wok and over an open fire. If you live far from the sea, frozen seafood will do, I took them for making paella in this photo recipe. Rice for making classic paella is taken only round. We will cook on the stove in a thick-walled cast-iron pan.

• Seafood cocktail 500 g
• Saffron ½ tsp
• Olive oil 40 ml
• Onion 1 pc.
• Rice Valencia 300 g
• Salt 1 tsp
• Tomato puree 200 g
• Frozen green peas 100 g
• Green beans to taste
• Sweet green pepper ½ pcs.
• Lemons ¼ pcs.

If you are using frozen seafood, thaw it and drain the liquid.

Pour boiling water over saffron and let it brew for 15-20 minutes.

In a wide frying pan, heat the oil, fry the seafood for 2-3 minutes over high heat and set aside.

In the same pan, sauté finely chopped onion until translucent.

Add rice and stir. Fry the rice, stirring, for a couple of minutes.

Pour boiling water into the rice so that it covers the rice on your finger and the water with saffron. Reduce heat to medium, season with salt and continue cooking. The total cooking time is about 20 minutes. After adding water, the rice does not need to be stirred.

Add tomato puree or chopped tomato pulp.

After 10 minutes, put the peas, diced peppers and green string beans in the pan

When the water is absorbed and the rice is ready, top with seafood and garnish with lemon slices. Close the lid and let stand for a few minutes before serving.

Serve hot paella. White wine is a good accompaniment to paella.

Recipe 2, step by step: Spanish paella with seafood

Paella is a delicious traditional Spanish dish 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 such a recipe that we will consider today, learn and cook!

• Rice 200 g
• Mussels 100 g
• Calamari 120 g
• Garlic 3 cloves
• Fish broth 500 ml
• King prawns 10 pcs.
• Oil (olive) 50 ml
• Water 50 ml
• Parsley to taste
• Tomatoes 100 g
• Onion 20 g
• Lemon 1 pc.
• Spices (before pilaf) To taste

When buying seafood, you should always pay attention to expiration dates and appearance. Of course, this is worth doing not only when choosing seafood, but when choosing seafood, this is a very important aspect that you should focus on.

Don't be afraid to swap ingredients for similar ones. For example, mussels can be replaced with any other shellfish, squid can be replaced with cuttlefish, and king prawns can be easily replaced with tiger prawns or the most common dwarf ones. It is best to choose medium-sized squids, if the squid is large, then its meat will be much tougher, and this is by no means good for us.

It is best to fry in olive oil - this is a fact, but if you replace it with refined sunflower oil, then this will not harm our dish in any way.

Rice should be chosen with harder varieties, do not forget that not to boil it is one of our main tasks. Hard rice is also called long-grain rice, it is ideal for cooking pilaf, and in simple terms, we cook pilaf with seafood with a few features. "Jasmine", "Basmati" - one of the most common varieties. When choosing rice, pay attention to the absence of broken pieces of grains and to uniformity, all grains should have the same size and color. In the markets they often like to interfere with varieties, do not let yourself be fooled!

The first step is to start with the preparation of fish broth. This is an important, but not difficult step in cooking paella with seafood. We put the pan on the stove, pour about 500 ml of water and wait until it boils.

In the meantime, the question arises: “What is the broth made from?” You can cook even from red fish, but in our case it will not be entirely rational. The broth is best prepared from fish heads and bones, it will not lose its taste, but you will save the ingredients, be healthy. Based on the ingredients we have on the table, the broth can be cooked from shells and shrimp heads.

While the water is boiling, we carefully clean the shrimp and throw them into the pan. If you want to follow all the Spanish traditions and want to serve your paella with unpeeled shrimp, then in this case you can make the broth using bouillon cubes or fish bones and heads, it turns out also tasty and appetizing.

It's time to put the pan on medium heat and fill its bottom with olive oil.

First of all, we unload squids into it, they are quite tough, so they need to be fried a little longer. After two to three minutes of frying, you can add the shrimp and continue frying for about 4 more minutes.

We clean the garlic, chop the onion, parsley and tomato (peeled). You need to cut it as small as possible, so for convenience you can use a grater, it is especially convenient to rub tomato slices on it, in this case the skins from it will remain in your hands.

Add our vegetables and herbs to the pan, mix actively and fry for about a minute.

It's time to add the main ingredient - rice! Pour it into the pan and evenly distribute it over the entire bottom, this is very important.

You can already salt, pepper and add various spices.

By this time, our fish broth should already be ready, so remove it from the stove and pour it into the pan. You need to pour about twice as much as the rice itself. This may seem like too much to you, but it is not, all the liquid will evaporate and be absorbed by the rice.

After adding the broth, keep an eye on the even distribution of rice and other ingredients in the pan. It is advisable now to try for salt and pepper, if necessary, you can add a little more.

Bring to a boil and cook until the liquid has completely evaporated. After that, the pan with an almost ready dish inside should be covered with a towel, and preferably with foil for about five minutes. During this time, the dish will reach full readiness and there will be no raw rice on top.

Recipe 3: Paella with Seafood and Chicken (step by step)

Paella with chicken and seafood is a surprisingly rich rice dish that belongs to the Spanish cuisine. Paella is cooked in huge special frying pans with the addition of various ingredients, the color of the dish subtly resembles the Spanish flag and literally evokes a hot summer mood. The traditional version of this dish, in addition to rice, includes at least seven different varieties of fish or seafood. Paella also includes chicken and wine.

A step-by-step recipe for paella with chicken and seafood is presented below with a photo. This recipe will show you how to cook a traditional paella with shrimp, squid, mussels and scallops. If you wish, you can easily diversify the list of these products with your favorite ingredients. These spices are mandatory, it is thanks to them that your paella will be truly Spanish. At home, you can easily prepare such a dish in smaller quantities, but it must be served hot and with young lemon slices. Let's start cooking the classic paella with chicken and seafood for dinner.

• onion - 4 pcs
• sweet bell pepper - 4 pcs
• rice - 1.5 kg
• saffron - 2 tbsp
• dry white wine - 200 ml
• olive oil 400 g
• garlic - 2 pcs
• tiger prawns - 1 kg
• squid - 500 gr
• mussels - 1 kg
• sea ​​scallop - 500 gr
• chicken - 2 pieces of 600 gr
• water - 1 l
• turmeric - 1 tbsp
• prunes - 200 gr
• raisins - 200 gr
• lemon - 4 pcs
• salt - to taste

We clean the onion from the husk and cut into fairly large cubes.

We take two colors of bell pepper, cut each pepper in half, peel the insides, then cut into large cubes as shown in the photo.

Pour dried fruits into a deep bowl, wash in warm water, then set aside to dry.

We thoroughly wash all seafood. We do the same with chickens. Shrimps and mussels are cleaned of shells, squids are simply cleaned.

Chop the chicken carcasses into small pieces, rinse again, dry and salt to taste.

We heat a small amount of olive oil in a saucepan, put pieces of meat on its bottom, fry on all sides until a matte crust. After that, pour the indicated amount of water into the saucepan, bring it to a boil and cook the chicken meat until tender for 10 minutes. The broth is leveled with salt.

To prepare paella, you need a special frying pan, but in its absence, the one with the largest diameter and very deep is also suitable.

We heat the olive oil in a frying pan, put chopped onion, bell pepper and peeled cloves of two heads of garlic on its bottom. Fry ingredients until golden brown.

Add all the seafood to the pan, if necessary, chop some of them so that all the ingredients are about the same size. Pour the indicated amount of white wine into the pan, mix the products, evaporate the liquid.

We send all dried fruits to seafood and vegetables, lightly fry them, after which we add the previously boiled chickens. We continue to fry the ingredients. Add turmeric and saffron, check for salt.

Rinse the rice thoroughly in cold water, dry it and then pour it into the pan.

We mix all the ingredients, pour the chicken broth into the pan, if necessary, add a little more water so that the liquid covers the rice completely and rises a centimeter higher. Simmer the dish over medium heat until all the liquid is absorbed.

Pick up a large piece of parchment paper and cover the pan with it, put another sheet of foil on top. Preheat the oven in advance to 180 degrees and send rice with seafood to bake for 20 minutes.

We serve the finished dish and serve it to the table with lemon slices and fresh herbs. Classic paella with chicken and seafood is ready.

Recipe 4: Homemade Seafood Paella

In this recipe, I will be happy to share my experience and tell you how to cook paella with seafood and chicken at home. Step-by-step photos taken will demonstrate the main stages of preparing a classic Spanish dish.

• rice - 1 cup;
• water - three times more than rice;
• seafood - 150 gr;
• dry wine - 100 gr;
• chicken fillet - 100 gr;
• tomato - 1 pc.;
• Bulgarian pepper - ½ pcs.;
• onion - 1 pc.;
• green peas - 50 gr;
• garlic;
• saffron - 5 gr;
• paprika - 5 gr;
• Bay leaf;
• black pepper.

We put on fire a deep frying pan with vegetable oil, which needs to be poured a lot. Crush the garlic with the back of a knife and chop finely.

Finely chop the onion. Ideal for paella is shallots, which have a more delicate taste. Although the spring milk onion is also good.

Add garlic and onion to the pan. It is important to add the rest of the vegetables quickly so that the garlic does not start to burn.

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

We introduce four tablespoons of fresh or frozen green peas. Finely chop the chicken fillet into cubes and add to the vegetables.

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

Finely chop the tomato and add to the vegetables. If there is no fresh one, then you can replace it with canned tomatoes in your own juice.

When the tomato breaks up, pour in the wine.

Once the sauce boils, it's time to add the rice. It is desirable to use varieties with low starch content so that the paella is crumbly.

Thoroughly stir the contents of the pan so that the rice is completely combined with the sauce and introduce exactly 3 times more water than rice. The fire must be as high as possible so that the rice turns out crumbly.

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

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

When serving, you need to make sure that chicken, mussels, and shrimp get into the serving.

In this case, everyone will be able to appreciate all the richness of the taste of Spanish paella with seafood.

Recipe 5: Seafood Paella in a Pan

Spanish seafood paella is an incredibly tasty dish and if you are a fan of seafood, then paella will often be on your menu. Yes, and on the festive table you can serve - after all, exotic. Preparing paella is quite simple, the main thing is to stock up on a sufficient amount of seafood. Shrimp, scallops, squid, octopus, mussels can be added to paella. Also, vegetables are added to the rice itself - tomatoes, sweet peppers, sometimes onions, green beans.

• 3 garlic cloves
• 20 g butter
• 3-4 tomatoes
• 100 g green beans
• 70 g mussels
• 70 g octopuses
• 70 g shrimp
• 200 g long rice
• 1.5 tsp salt
• 3 art. l. lemon juice
• ½ tsp ground saffron
• 500 ml water (broth)
• 1/5 tsp dried basil
• 1/5 tsp dried thyme
• greens before serving

The garlic in the recipe is meant to flavor the oil. It needs to be cleaned and cut into slices.

String beans can be taken fresh or frozen. Trim the tails and cut into pieces, 3-4 cm long. Tomatoes should be washed and cut into small pieces or slices.

Prepare seafood - remove the shell from the shrimp and remove the intestines, chop the octopuses, wash the mussels and remove excess elements.

Melt a piece of butter in a frying pan. Fry the garlic in it until golden brown, then remove it from the pan and transfer the seafood. Fry over low heat for 3 minutes, pour over lemon juice, then remove from the pan.

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