Domestic Krasnodar rice is similar to Japanese rice, it easily releases starch and sticks together into lumps, so you can make sushi from it. For risotto, in the meantime, use round, moderately starchy rice such as arborio, carnaroli or vialone nano. Long grain rice - for example, jasmine, suitable for salads; devzira - for pilaf. A wild rice, which, by the way, is not rice at all, it is good to mix with steamed long grain and add to soups or serve as a side dish.

Puffed rice

Air - means specially processed, "blown" rice. In Russia, this is rarely found on sale, but in India it is everywhere, there it is used to make desserts. Puffed rice, however, can be made at home. To do this, you need to boil round grain rice in a large amount of water, let it digest slightly, put it in a colander and then dry it on napkins. Then put in one layer on a baking sheet covered with baking paper and dry in the oven at 100 degrees for 2 hours. Then dry rice should be fried in portions in well-heated oil in a pan - at this stage, the grains will swell and begin to resemble sweet in their consistency cornflakes... Grains must be carefully removed from the oil with a slotted spoon and transferred to a dish covered with a paper towel - it will absorb excess fat.

Long grain rice

The two most popular varieties of long grain rice are Thai jasmine and basmati. Steamed long grain rice has a yellowish color due to the steam treatment prior to sanding; brown long grain contains most nutrients and vitamins, which are stored in the bran shell and the germ of the grain.

Jasmine rice

Jasmine long grain rice is officially called Thai Hom Mali and is grown in the highlands of Thailand from September to December. It has bright White color, dense texture and a special floral scent. Nice jasmine rice is sold under the Scotti brand. It has a mildly perfumed aroma and is edible even when semi-cooked. That allows you to use it when preparing aldente dishes.

Brown brown rice

Brown rice does not have a tough protective husk, but retains a thin bran shell around the grain, which contains most of the vitamins and minerals.

Red rice

Red rice is an essential ingredient in the traditional Iranian pilaf plau-akhmar; it is good for side dishes, soups, salads and various, not only Iranian, pilaf. Good red long-grain rice is sold under the Platinum Yarmarka brand.

Basmati rice

Indian rice Basmati has a pronounced milky aroma, and its long, thin grain more than doubles in volume when boiled, while retaining its shape and not sticking together. Brown basmati, meanwhile, has a nutty flavor, but it needs to be cooked a little longer - 35-40 minutes instead of the usual 20.

Devzira rice

Fermented rice used for fergana pilaf and derivatives from it. In its raw state, it has a pinkish brick hue. In the market devzir, there are often small stones and chips from the mills with which it is cleaned, so it must be sorted out so as not to lose a tooth.

Paella rice

Best for paella are Spanish rice varieties - Bahia, Calasparra or Senia. This rice does not stick together, practically does not boil, remains crumbly. A good substitute, however, can be Iberica, which is sold under the Mistral brand.

Rice for risotto

Good rice for risotto, it must contain a large amount of starch - it is he who subsequently creates the desired texture. In size, it should not resemble cereal, so that porridge does not turn out instead of risotto. And there should be no chips on it, otherwise it will burst into pieces very soon. Before pouring the broth on the rice, it must be fried for a minute in a dry frying pan, thus securing the shell. Then, in several steps, you need to add the broth: the more rice can absorb, the better it is for risotto. The main varieties of rice used for risotto are arborio, carnaroli and vialone nano. They all have enough starch to create a sticky texture. Arborio is the most starchy, vialone-nano is smaller and harder, more identical, and carnaroli is an intermediate, universal version of rice for risotto.

National cuisines of peoples different countries differ in many ways: seasonings, method of preparation, but most importantly - sauces. For example, it is the Spanish paella sauce that can change the taste of a dish beyond recognition. The very name of this dish alone gives rise to a vivid image of Spain: bullfighting, bullfighter, bulls. Although at the same time the word "paella" is called a very commonplace thing - a frying pan. And in Valencia - one of the regions of Spain - almost all pots are called "paella".

The very same dish with this name is made from rice in olive oil, and tinted with saffron. In some regions of Spain, it is even made from beans. Wherein classic paella includes up to 7 types of fish, vegetables, chicken, various spices, white wine and herbs. Instead of fish, seafood can be used, and rabbit meat can be used instead of chicken. Each city in Spain has its own version of paella.

This dish has become real business card of this country, so it can be tasted in every Spanish restaurant... However, its popularity is so high that paella is served in almost all European restaurants. The Spaniards themselves prepare it on Sundays, as well as on the day of St. Joseph, which is celebrated on March 19.

Paella sauces

And still real taste this traditional Spanish dish is infused with sauces. The sauce used in the dish will determine not only the taste of this culinary masterpiece, but also general perception Spanish cuisine... So what sauces are most often served with paella?

Aioli sauce

You will need:

• 4 cloves of medium sized garlic;
• 1 yolk;
• 1 lemon;
• 100 g cream, 33% fat;
• 1 tsp water;
• 1 tsp salt;
• a bunch of greens.

Cooking procedure:

1. On the shallow skillet grind the herbs first, and then the garlic and salt.
2. Pour the cream into the resulting mass, add the yolk and lemon juice, and then beat with a fork.
3. Heat the skillet, whisking, until the mixture thickens.
4. If the sauce turns out to be too thick, you can dilute with water, but then stir again thoroughly and heat again.

Of course, paella is not quite meat dish, because chicken, seafood and other ingredients of this dish can hardly be called meat. However, it is appropriate to serve this dish with those sauces that are common for meat.

Salsa sauce

This seasoning is of Mexican origin, so it is based on - hot pepper... It is good for meat, especially cooked on open fire... Many culinary experts use it for Spanish dishes, seasoning it and such spicy dish like paella.

What's in this sauce?

• 1 fresh large tomato or two medium sizes;
• 1 onion;
• 2 cloves of garlic;
• 1 fresh chili pepper
• 2 tbsp. tablespoons of olive oil;
• 2 teaspoons of lime juice;
• a bunch of fresh cilantro;
• salt.

Sauce preparation procedure:

1. Tomatoes need to be cut, scalded with boiling water and dipped in cold water... Then you can easily peel them off.
2. Finely chop the peeled tomatoes, then finely chop the onion and chili.
3. Place everything in a deep glass or china plate.
4. Crush the garlic with a knife handle and chop. You can also use an ordinary garlic, but true connoisseurs of the sauce claim that the taste will be different.
5. Mix separately olive oil, lime juice and finely chopped cilantro.
6. Season the vegetables with the mixture, salt and refrigerate for 2 hours.

During this time, all the ingredients are saturated with each other's taste and aroma.

Some housewives mix everything in a blender to speed up the process. This consistency is more familiar, but the taste will change significantly. On the taste qualities salsa influences heat treatment... If all the ingredients are pre-fried in olive oil, then the sauce will be completely different, and the paella will not turn out so tasty.

Salsa Verde sauce

This seasoning differs from the previous one in green color (it is not for nothing that in translation from Spanish “verde” means “green color”). It is prepared as quickly as the classic one, but it has its own composition and its own cooking characteristics.

Ingredients:

• 2 large tomatoes;
• 50 g green onions;
• 100 g olives (not olives!);
• 100 g green chili;
• 2 heads of shallots;
• 2 tbsp. tablespoons of olive oil;
• 1 tbsp. a spoonful of wine vinegar.

Tomato sauce with basil

The most simple option sauce on hastily can be called tomato sauce... It takes nothing at all:

• 100 g tomato paste;
• 1 tbsp. a spoon grated cheese Parmesan;
• 2 tbsp. tablespoons of olive oil;
• salt;
• black pepper;
• a bunch of basil (dark or green - everyone decides for himself).

Cooking method:

1. Stir in a pan with heated olive oil tomato paste and bring to a boil.
2. Reduce heat, add grated cheese and stir the paste until it is completely dissolved.
3. Season with salt and pepper to your taste.
4. Add finely chopped basil at the end.
5. When cool, serve with the main course.

In contact with

For foreigners, Spanish paella is one of the symbols of this country, just like flamenco or bullfighting. If it comes to the cuisine of Spain, then, probably, this particular dish will come to mind first.

For foreigners, Spanish paella is one of the symbols of this country, just like flamenco or bullfighting. If it comes to the cuisine of Spain, then, probably, this particular dish will come to mind first. But this is a view from the outside. And how do the Spaniards themselves relate to paella? It's like the Italians do with pasta: there are many delicious dishes, and then there is paella. And this is serious. The Spaniards are ready to argue to the point of hoarseness about new recipes and methods of preparing this dish and complain that paella is "impersonal", spreading around the world. Frozen semi-finished product for the microwave? This is absolutely impossible! Paella is considered a national treasure that must be carefully preserved ...

In fact, paella is not a dish at all, it is a whole group of dishes that unite only rice, olive oil and saffron. And, of course, the way of cooking rice. It is believed that there are over three hundred different recipes paella. In reality, there are much more of them - as every Russian housewife has a "secret" recipe for borscht inherited from her grandmother, so the Spanish macho (and paella is traditionally prepared by men) has its own culinary secret.

Also, this dish is not Spanish at all! It is Valencian, and even residents of other regions recognize this. The Arabs, who owned the Iberian Peninsula for many centuries, instilled in the local residents the culture of rice growing and rice-eating. The climate of Valencia was best suited for growing rice, which is why paella appeared here.

Of course, there are several different legends on this score. The "romantic" legend tells of a fisherman who whiled away the time while waiting for his beloved - he mixed everything he found in his kitchen and seasoned with rice. Beloved appreciated the results of the culinary experiment!

The "historical" legend tells how some important person came to Valencia (options: the Roman emperor, the Spanish king, the bishop, and so on - up to Napoleon!) their supplies and prepared a new dish.

A "practical" legend assures that paella was invented by Christian servants of the Moorish rulers, bringing home the remnants of the master's feasts, or poor fishermen, combining the remnants of catches with rice.

The exact time of the appearance of paella is unknown, but in Spanish cookbooks ah, it has been featured since the 18th century.

These days paella can be ordered in almost every restaurant in Spain, but, unfortunately, tasty dish not so easy to find - tested on my own experience! The influx of multilingual tourists, who decided to join the "real Spanish cuisine", led to the fact that restaurant owners began to openly cheat. Alas, too often, under the guise of paella, you will be served "poorly cooked pilaf", where the rice will be either too tough, or it will look like gruel, the chicken will resemble the sole, and the mussel shells will be empty ...

Here are some tips for those wishing to avoid this disappointment.

Where and when to eat? The general rule of thumb is to avoid ordering this dish at beachfront restaurants or near popular tourist attractions! And you certainly shouldn't take paella as part of the "menu del dia" - they will bring you a dish in a few minutes, which can only mean that it was prepared a long time ago, but for you it was simply warmed up ... And in general, the further you move away from the tourist zone, the more more chances to taste authentic paella. Be careful: in traditional restaurant Paella is never served for dinner - it is an afternoon meal. It is also not customary to cook it for one person - so it is better to taste paella in company. For many years, the traditional "pael day" in Spain was Thursday, when the dish was prepared in all the local "public catering". This is explained in different ways. Someone says that everything started from the time when the Spanish maids' day off was exactly Thursday, so that day the family dined outside the house. And some believe that fishermen leaving on Monday to sea returned on Wednesday, and the next day fresh catch arrived in restaurants.

And on Sunday, it is customary to cook paella at home. Outdoors and over an open fire for the whole family and friends, making cooking and eating a real treat. It is believed that eating paella together unites and brings together. I readily believe - do not quarrel over delicious, lovingly cooked food? The best thing, of course, is to try paella in this way ... For big holidays, this dish is prepared for the whole town - in giant pans, so that there is enough for everyone. In the Valencian region, making a huge paella is an obligatory part of celebrating Saint Joseph's Day (19th March). And in 2001, near Madrid, they made a giant paella for 100,000 people!

How and with what to eat?

The easiest answer to this question is with pleasure (if the paella is good, of course)! However, there are some subtleties that I want to talk about.

There are two ways to serve paella - traditional and modern.

According to the classics, paella is eaten directly from the pan, all together - each from its own "sector". Quite traditionally - with wooden spoons, since (according to culinary purists) metal utensils spoil the taste. But these days, as a rule, both plates and cutlery are served. It is customary to put unpeeled mussels and shrimps on the edge of a plate or pan, and eat them at the end with your hands. It is also permissible to separate the chicken and meat from the bones with your hands. There is also a "lazy paella" (for lazy eaters, not cooks), where all seafood is pre-cleaned. Another rule is to finish the "burnt" rice crust (called "Socorrat") at the bottom of the pan. Leaving her is offending the cook and not appreciating the dish!

It is customary to drink paella with dry wine, depending on the type of dish it can be white, red and pink. But not sangria! In the "right" restaurants serving paella, sangria is not even on the menu!

Which paella to choose? This is probably the most complex issue... As I said, there are many types of this dish.

Meat paella (paella de carne) can include chicken, duck, rabbit, pork, ham, and even spicy chorizo ​​and sausages. Personally, I have not met beef and lamb in paella, but I can well assume that somewhere these types of meat are used. Sometimes a hard-boiled egg is added. This paella is prepared both in water and in broth.

Paella with seafood (paella marinera or paella de marisco) consists of shrimp and squid different sizes, octopuses, cuttlefish, mussels and other shells. There are also gourmet lobsters, lobsters, crabs. Into Valencian paella ( paella valenciana) put snails. Seafood is often combined with fish different types, there is also pure fish options- paella de pescado. You can cook these types of paellas in water, fish broth and dry white wine. Special kind Paella is called "black rice" (arroz negro) - it is prepared with cuttlefish, the ink of which colors the dish.

The choice of vegetables for paella is very wide - you can use Bell pepper, zucchini, artichokes, green beans, beans, carrots, green pea, olives and even mushrooms. Tomatoes are a must! But about onions and garlic, the controversy does not subside - there are both zealous supporters of the use of these vegetables, and ardent opponents ... Vegetables in the most different combinations can be included in any kind of paella, but also exist and purely vegetarian options dishes ( paella de verduras or paella vegetariana). Of the spices and seasonings, salt (preferably large sea salt) and saffron (only natural!) Are required - about a stamen per serving. Paella is often flavored with ground paprika and rosemary. And to ready meal it is customary to serve lemon.

The most famous is mixed paella (paella mixta), which is most often offered to tourists. The most common combination is chicken and seafood with vegetables, although you can find more exotic options... The main controversy over paella is just about what and with what it is permissible to mix. As elsewhere, there are “conservatives” who advocate traditional product mixes and “innovators” who advocate creative freedom. In general, this dish is a paradise for lovers culinary experiments... There are so many options for paella that "real" or "right" simply does not exist! There is only tasty and tasteless ... Coming up with your own paella - what could be more interesting?

So how do you make paella? Despite the space for culinary fantasy There are a few rules to follow for whatever paella you cook.

First of all, we choose the dishes. The wide and shallow pan with two handles we need is called paella or paella (the dish got its name from it, and not vice versa!) Its diameter varies from 20 cm to one meter. Since the rice layer should not exceed two centimeters, the diameter is calculated by the number of eaters. The best are cast iron paellers, which are never cleaned with detergents.

It is very important to ensure that the food being cooked is evenly heated. I was amazed at how seriously the Spaniards take this - even special gas burners are sold, which are necessary to ensure that the flame is the same under the entire paella. If the dish is the highlight of the program picnic and cooked on an open fire, then the fire is constantly watched, and the firewood is chosen long and carefully. A dry vine and an orange tree are considered ideal, but this is already at the level of gourmet tales ...

The most difficult thing about paella is to catch the moment when the rice has reached correct consistency- soft enough, but not overcooked. During cooking (especially, while there is no experience), you have to either increase the heat, then add water or broth, and at the very end you need to make the heating very strong for a couple of minutes - so that the very "crust" is formed. And remember - paella is not mixed! Before serving, the paella is left "hot and hot" for a few minutes - so the rice will finally "come to a condition."

Most best rice for paella - Valencian (there are many varieties - for example, bahia or bomba). But quite any will do round (not steamed or flavored) that absorbs liquid well. Paella rice is not washed!

And now, when general recommendations everything is clear, let me offer you some recipes. I have been collecting them for years in different regions of Spain (neighbors, friends and even restaurateurs gave me recipes), translated advice from cookbooks and Spanish sites, tried, combined and processed ... After all, paella is creativity! The result was something that ideally suited me and my household. All recipes are for 4-5 servings and a frying pan 40 cm in diameter. (In a Moscow kitchen, you have to cook in two smaller pans that fit the diameter of the electric hob burners).

Paella in Valencian

• 1 small chicken (up to 1 kg)
• 0.5 kg duck (legs are better) or 0.5 kg rabbit
• 15-20 pcs. snails (I took already boiled, but in shells)
• 0.3 kg of rice
• 2-3 cloves of garlic
• 1 large tomato
• 0.3 kg green beans
• 0.2 kg white beans (pre-soaked or boiled)
• Saffron (grind 4-5 stamens), 1 tsp. ground paprika, salt to taste, rosemary
• Olive oil

Fry the garlic in a lot of olive oil, remove from the paella. In the same oil until golden brown, fry the meat, chopped together with the bones into pieces of 3-5 cm. green beans, white beans, fry. Add peeled and chopped tomato, snails, salt, paprika, saffron and a sprig of rosemary. Cover with water (about 1 liter) and simmer for 15-20 minutes. When the water has evaporated by half, remove the rosemary, add the rice and distribute it evenly over the pan. Do not interfere! Cook for the first 10 minutes on high fire, then reduce heat and cook for another 7-10 minutes. When the rice has absorbed almost all the water, increase the heat sharply - literally for 1 minute. This is how the notorious crust is formed. Remove from heat, cover with a towel (the Spaniards - honestly! - use a newspaper) and let stand for 5 minutes. Serve with sliced ​​lemon quarters.

P.S. If someone is confused by snails, then you can perfectly do without them!

Paella with seafood

For her you will need:

• Large shrimps -15-20 pcs. Better to use unpeeled or at least with ponytails
• Squids - 2 medium
• Mussels (in shells) - 15-20 pcs. If you are using mussels without shells, then take them a little more.
• Octopus –4-5 small or 2 medium
• Scallops- 0.2 kg
• 0.3 kg of rice
• 2-3 cloves of garlic
• 2 tomatoes
• Saffron (grind 4-5 stamens), 1 tsp. ground paprika, salt to taste
• 0.5 l dry white wine

The cooking principle is almost the same as in previous recipe... Therefore, just a few words about the order of bookmarking products. First, fry the shrimp and scallops, remove from the pan. They will need to be returned to the dish at the very end of cooking. Stew the rest of the seafood with tomatoes and spices in white wine, then add water, bring it to a boil and add rice.

P.S. In the absence of fresh seafood, frozen ones can be used. The taste, of course, is different, but it turns out well - checked! Before cooking, it is better to defrost them slowly in the refrigerator, drain and dry. You can take any seafood and in any combination.

Before I move on to the third recipe, let me have a little background. I ordered a dish called "arroz a banda" (something like "rice separately") in a tiny restaurant, with the owner of which I became friends, only after long and persistent persuasion, and then - in order not to offend good man... What fun is empty rice when you can add tons of great ingredients to it ?! So much I was not mistaken for a long time - the dish brought to me was not just tasty ... It was a masterpiece! What I then cooked at home, using the recipe kindly given to me, was not a masterpiece. But it tasted good. Hope it turns out better next time - I'll try. Try it yourself.

First of all, you need to cook a strong, rich fish and seafood broth. You can use any kind of fish (bones, heads, tails and fins are also used) and any "sea reptiles". In addition to salt, the broth is flavored with rosemary, thyme, bay leaves and black pepper (peas). Strain the broth, but the remaining small pieces of fish or shrimp are fine.

For 500 grams of rice, we need a liter of broth, a couple of garlic cloves, 1 onion, 2 tomatoes, olive oil and, of course, saffron.

Fry chopped garlic in olive oil (this time we leave it in paella!), Add chopped onion and bring it to golden color... Then add the peeled tomato puree and saffron. Fill with broth, bring to a boil, add rice. Further - everything is the same as for any paella. This rice is served with lemon and aioli sauce.

Paella is one of the most popular dishes Spanish cuisine. There are more than 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 the case.

How to make paella at home

Paella takes about an hour to prepare, taking into account the preparation of the food, so it cannot be called a quick dish. But for a weekend lunch, it is perfect. The list of ingredients may vary depending on the recipe, but the main ingredients will always include seafood, rice and fragrant saffron... Spanish chefs use a special brazier called paella. This is the bowl big size heavy metal with a flat bottom and low sides. For homemade the usual Cast-iron pan with a flat bottom.

What rice is needed for paella

It is important to choose the right rice for paella so that the dish turns out to be really tasty. Ideal options Spanish round-grain varieties of this crop, such as bomba or arborio, will become available, but they are not available to everyone. Alternatively, you can use any other round rice, except for the varieties of basmati and jasmine - they do not absorb moisture well and for a fragrant Spanish dishes unsuitable. Chefs generally do not recommend adding long rice to paella.

Paella with seafood - recipe with photo

For the first try, 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 poured and everything is simmered. It is important to follow the recommendations for the processing time of the ingredients: overcooked squid becomes tough and unpleasant in taste, and shrimp becomes tough. Required component there is also saffron, which gives the rice its characteristic golden color.

Paella with seafood classic Spanish

• Cooking time: 1 hour.
• Servings Per Container: 8-12 Persons.
• Calorie content of the dish: 238 kcal.
• Purpose: 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 the option with seafood. The people 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 unchanged.

Ingredients:

• squid - 300 g;
• shrimp, 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 discard the shells, cook the broth from them).
2. Prepare a broth with shells, garlic, spices. Pour these ingredients with 500 ml of water and cook for 20-25 minutes.
3. Pour saffron with 2 tablespoons of water. Let it brew.
4. Fry in oil Seafood Cocktail, 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. Saute the seafood mixture lightly, add the tomatoes and peas after 5-10 minutes.
8. Pour rice into a frying pan, mix well and pour in broth and white wine.
9. After 10-15 minutes, season with saffron, simmer until tender.

Paella with seafood - recipe in a slow cooker

• Cooking time: 30-50 minutes.
• Calorie content: 198 kcal.
• Purpose: for lunch.
• Cuisine: Italian.

Progress does not stand still, new miracles of technology appear in the kitchen. They help to prepare delicious and healthy food, such as aromatic seafood paella in a slow cooker. This traditional Spanish dish 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;
• seafood cocktail - 500 g;
• chicken fillet - 250 g;
• garlic - 3-4 cloves;
• saffron - 1 pinch;
• salt, pepper - to taste;
• olive oil - 2 tablespoons l .;
• lemon - 60-70 g.

Cooking method:

1. Preheat a small amount of butter in a multicooker bowl and fry the seafood on it.
2. When it starts to appear on them golden crust, add chopped garlic, chopped thin slices pepper.
3. After 5-8 minutes add finely chopped chicken fillet, saffron, spices.
4. After another 10 minutes, add dry rice, mix everything well, pour in 1 glass of water or broth.
5. Turn on the multicooker to the "Pilaf" or "Rice" mode, simmer until tender. Sprinkle lightly with lemon juice before serving.

Paella with shrimps

• Servings Per Container: 4-6 Persons.
• Calorie content of the dish: 197 kcal.
• Purpose: for lunch.
• Cuisine: Spanish.
• Complexity of preparation: medium.

If you not big amateur sea ​​creatures (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 large quantity favorite vegetables and meat additives... You can use fish or vegetable broth, which will give even more intense aroma and the taste of 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- taste.

Cooking method:

1. Chop the bell peppers into thin strips and chop the garlic small pieces.
2. Remove the skin from the tomatoes, cut them into cubes.
3. Saute 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 low.
5. 5-10 minutes before cooking, pour white wine into the dish, put greens and corn.

Seafood and Chicken Paella Recipe

• Cooking time: 30-45 minutes.
• Servings Per Container: 5-7 Persons.
• Calorie content: 289 kcal.
• Purpose: for lunch.
• Cuisine: Spanish.
• Complexity of preparation: easy.

To cook rice with chicken and seafood, no super complicated manipulations are required. This treat is prepared similarly to the usual pilaf, with the only difference that seafood and chicken fillets are used instead of lamb. Otherwise, the process is very similar, so even a beginner in culinary affairs can cook delicious paella. It is best to languish in a deep cauldron with thick walls, like pilaf.

Ingredients:

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

Cooking method:

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

Paella with seafood from Julia Vysotskaya

• Cooking time: 1 hour.
• Servings Per Container: 3-4 Persons.
• Calorie content: 179 kcal.
• Purpose: for lunch.
• Cuisine: Spanish.
• Complexity of preparation: easy.

We present you a recipe for paella with seafood from Julia Vysotskaya. She shares how to make a treat quickly and make it tasty and healthy at the same time. This recipe will especially appeal to those who follow the figure - it can be attributed to the group of low-calorie due to a large number vegetables. You can add your favorite foods yourself to spice up the paella.

Ingredients:

• shrimp - 15 pcs.;
• celery (stems) - 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 vegetables into cubes, fry in a little oil or water.
3. Add rice, spices, add tomato paste, pour everything with shrimp broth.
4. Stir well, simmer over low heat until tender.
5. Drizzle with lemon juice before serving.

Sea cocktail paella

• Cooking time: 45-55 minutes.
• Servings Per Container: 2-3 Persons.
• Calorie content: 239 kcal.
• Purpose: for lunch.
• Cuisine: Spanish.
• Complexity of preparation: easy.

Paella with seafood cocktail is prepared in the same way classic recipe, but for its preparation you do not need to buy seafood separately - you can use the available mixture. This good alternative for fast food hearty dinner after a hard day at work. You should first defrost 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 pc.;
• dried garlic - ½ tsp;
• vegetable broth - 400 ml;
• saffron - ½ tsp;
• seafood cocktail - 200 g;
• parsley to taste

Cooking method:

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

Paella with seafood - a simple recipe

• Cooking time: 40-45 minutes.
• Servings Per Container: 3-5 Persons.
• Calorie content: 236 kcal.
• Purpose: for lunch.
• Cuisine: Spanish.
• Complexity of preparation: easy.

If you have not previously cooked Spanish cuisine, then simple paella with seafood - great option to test your strength. All ingredients are available at any major store or supermarket. It is best to choose chilled fish, low-fat varieties... Pollock, lemonema, or peled will work, but you can choose any other type of fish that suits your taste.

Ingredients:

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

Cooking method:

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

Paella with fish and seafood

• Cooking time: 45-55 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 218 kcal.
• Purpose: for lunch.
• Cuisine: Spanish.
• Complexity of preparation: easy.

Delicious seafood and fish paella is easy and quick to prepare and distinguishes itself delicate aroma... Moreover, it is healthy cocktail which contains proteins, iodine, minerals and omega-3 acids necessary for health. Such a treat is especially useful for women and people on a diet. It is recommended that you consume seafood at least once a week to maintain the shine and strength of your 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. Spoon the mixture into a separate bowl.
2. In the liquid left over from cooking the fish, simmer the vegetables, chopped as you like. Add tomatoes or tomato paste, spices.
3. Add rice, add 1 glass of broth, stir and simmer for 5-10 minutes.
4. Add broth gradually until the rice is completely cooked.
5. Grind the herbs and garlic in a blender. Add a little broth to make the sauce.
6. Pour the sauce over the finished paella. Serve to the table.

Black paella with seafood

• Cooking time: 1 hour.
• Servings Per Container: 5-8 Persons.
• Calorie content: 325 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Spanish.
• Complexity 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 wide range applications: they are used in medicine, used to obtain paint, and also added to dishes as natural dye. Distinctive feature of this substance - its specific marine salty taste.

Ingredients:

• rice bomb - 180 g;
• king prawns- 4 things.;
• almehas (molluscs) - 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 almehas with langoustine and gambones in it.
3. Add finely chopped cuttlefish, squid, sauté for 30 seconds and remove from heat.
4. Fry the shrimp in another skillet.
5. Put the seafood mixture on the stove again, fill them with broth, add cuttlefish ink.
6. As soon as the mixture boils, pour the rice into it, bring to a boil.
7. After 15-17 minutes add herbs, spices, peas.
8. Garnish with shrimp before serving.

Paella spices

The right spices for seafood paella add a unique flavor to your meal. But you need to choose them very carefully, because not all seasonings are suitable for paella. Can buy ready set 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 cooking masterpiece will be appreciated.

The following spices and herbs are suitable for paella:

• saffron (shredded or stigma);
• anise;
• cardamom;
• Carnation;
• Bell pepper;
• turmeric;
• curry;
• tarragon;
• Chile.

Depending on their taste preferences, you can combine different herbs and spices until you find the best mix. The only one unchanged ingredient saffron remains. 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 overpower the taste of paella.

Video: Spanish paella