Paella is that for a dish? The recipe for the Spanish paella

In our time, Spanish cuisine is very popular . Take, for example, paella. Demand for this dish is due to a large number of variations in components that are adapted to different regions of Spain. Therefore, there are a lot of recipes for this delicacy. Spanish chefs say that they are more than three hundred.

The Spanish paella, the recipe of which we will certainly consider today, is served traditionally on Sunday. It can include seafood, chicken, beans, greens and spices. This dish can be found in almost all restaurants in the world. There are many ways to prepare this delicacy: from a traditional recipe to a fantastic variation, claiming the title of a culinary masterpiece.

National Spanish dish

Paella is a dish made from white rice with the addition of olive oil and saffron. Here, too, put meat, chicken, various vegetables, seafood and so on. The quality of the dish is determined by the fact that all the ingredients have time to prepare simultaneously, so the rice remains crumbly. Traditionally, paella is cooked on an open fire. Let us consider several recipes for its preparation.

Paella with chicken

Ingredients:

• One chick;
• Five spoonfuls of olive oil;
• Five hundred grams of squid rings;
• Six hundred grams of mussels;
• Two onions;
• Five hundred grams of rice;
• Five hundred grams of meat broth;
• One bitter and sweet pepper;
• One clove of garlic;
• Ten black olives;
• Two hundred grams of green peas;
• Two pinch of saffron.

Preparation:

The Spanish paella, the recipe of which we are now considering, is prepared as follows. First chicken is cut into twelve pieces, salt and pepper, fry in olive oil. Then they take them out and put them in a warm place. In the remaining fat roast rings of squid and also put in heat. Mussels are boiled for five minutes in a small amount of water. Sweet pepper is cut into cubes and stewed with chopped onions in the same fat. It also fry rice, add broth, saffron, mix well. Then add peas, olives and other ingredients, salt and pepper, stew for half an hour, periodically pouring liquid. Paella is a very tasty and satisfying dish that is served directly in a frying pan.

Traditional paella

Ingredients:

• Thirty grams of olive oil;
• Four hundred and fifty grams of chicken fillet;
• Two hundred and fifty grams of pork shoulder blade;
• One hundred grams of onions;
• Three feathers of garlic;
• Eighty grams of sweet red pepper;
• Five grams of paprika;
• Four hundred grams of tomato;
• Five grams of saffron;
• One liter of chicken broth;
• Four hundred grams of squid meat;
• One hundred and seventy five grams of green beans;
• One hundred twenty-five grams of fresh peas;
• One kilogram of two hundred grams of peeled shrimp;
• Six hundred grams of lemon.

Preparing a Spanish dish

The Spanish paella is prepared quite simply. To do this, it is necessary to heat the oil in a frying pan, fry the flavored meat (chicken and pork) in it for two minutes. Then add the onions, paprika and garlic, stew for three minutes, stirring constantly. Then put tomatoes and sweet peppers, diced. Then pour rice and cook for two minutes, add broth with saffron diluted in it, squid, bring to a boil and cook for twenty minutes under a closed lid. After a while, peas and beans are put to the mixture, shrimps and mussels are laid on top, sprinkled with black pepper, boiled for ten minutes. During this time the mussels should open.

Paella with shrimps, the recipe of which we examined, is served right in the pan with half a lemon. Chicken and pork can be replaced with fish, for example, a sea-bucket or hake. In this case, it is put after the squid. It is good to cook such a dish on an open fire.

Paella with seafood

Ingredients:

• Five hundred grams of seafood cocktail;
• Half a spoonful of saffron;
• Forty grams of olive oil;
• One onion;
• Three hundred grams of rice "Valencia";
• One spoonful of salt;
• Two hundred grams of tomato puree;
• One hundred grams of frozen green peas;
• Half of sweet pepper;
• One quarter of a lemon.

Preparation:

The Spanish paella is prepared very simply and quickly. For this, frozen seafood is thawed and excess liquid is drained. Saffron is poured over with boiling water and left for fifteen minutes to insist. Seafood fry in oil for three minutes on high heat, take out and set aside for a while. In this oil fry the chopped onion until golden brown, pour rice and fry for two minutes (during this time it will become transparent). Then add the water with the saffron diluted in it so that it covers the rump.

Rice for paella is best suited for "Valencia", the dish will then turn out to be fragrant and appetizing. The mixture is salted and kept on fire until ready for about twenty minutes, without interfering. Then add the flesh of tomatoes, and after ten minutes, put peas and pepper, cut into cubes. When the rice is cooked and the water boils, put seafood and lemon slices on top, cover it and let it brew for five minutes. Paella with vegetables and seafood is consumed hot, wine is served to the dish. Usually such a treat is cooked on an open fire, but at home you can use a conventional cooker. The dish is prepared in a large cast-iron frying pan, it is served in it.

Paella in the multivariate: recipe

The multivarka makes it possible, without much trouble, to prepare a Mediterranean dish that will refresh any festive table, diversify the daily menu.

Ingredients:

• Two glasses of rice "Jasmine";
• Five hundred grams of salmon fillets;
• two tomatoes;
• Two onions;
• One sweet pepper;
• Four hundred grams of water;
• One hundred grams of olive oil;
• garlic;
• Salt and saffron to taste.

Preparation:

Paella is a Spanish dish, but every hostess can cook it without much trouble, especially if there is a multivarker in her arsenal. So, first the rice is washed and put into the bowl of the multivark. Onions, salmon and tomatoes are finely chopped, and the Bulgarian pepper is cut large. On top of rice lay in layers: onions, tomatoes, then pepper and then salmon. Garlic is put in the center of the mixture, turn on the "Plov" and cook. After a while, remove the garlic, turn on the "Heating" mode.

Already ready and ready paella in the multivark. Its recipe is pretty simple. The prepared dish is served along with lemon wedges and fresh herbs.

Paella with meatballs

Ingredients:

• Four hundred grams of rice;
• Five hundred grams of rabbit;
• Five hundred grams of chicken;
• Two hundred and fifty grams of green beans;
• One hundred beans white;
• Sixteen snails;
• One tomato;
• Three cloves of garlic;
• One hundred grams of olive oil;
• Rosemary, saffron and salt to taste;
• Two liters of water.

For meatballs: three hundred grams of minced meat, fifty grams of pork fat, three hundred grams of pulp of white bread, two cloves of garlic, three eggs, as well as pine nuts, chopped parsley, salt and spices.

Preparation:

Paella is a dish that is simply prepared. It is necessary to heat up the frying pan in the pan, which is then fried minced meat. In five minutes they put bread, eggs, salt and spices, parsley, nuts and garlic. All mix well and form small meatballs from this mass. They are fried for several minutes on all sides. Then the pieces of the rabbit are fried on the same fat as the stuffing. Ready meat is pushed to the edges of the frying pan, and vegetables are placed in the center and fried. Then add water and bring it to a boil, then put the meatballs and cook for twenty minutes. Paella is a dish in which seafood is added. But in our case they are replaced by snails. Therefore, after a while, add snails, saffron and paprika, salt to taste and pour rice. Cook the dish for twenty minutes on high heat, and then another five minutes on a weak.

Paella with fish and seafood

Ingredients:

• One kilogram of fish (pike perch or cod);
• One onion;
• Two hundred grams of mussels in the shells;
• One large shrimp;
• Three hundred grams of sea cocktail;
• Two hundred grams of small shrimp;
• Two tomatoes;
• One glass of rice "Bomb";
• Half a spoonful of smoked paprika ;
• One package of spices for paella.

Preparation:

Paella with shrimps, the recipe of which we now consider, is prepared very quickly. It is necessary to cut the fish, pour it with water and bring to a boil, then add the onions, spices and cook until ready. Ready broth filter. In the skillet pour oil, spread mussels and heat them, and then shift to a dish. All prawns, as well as sea cocktail, fry, put on a plate. In the same oil fry several minutes of tomatoes, add rice, paprika and mix. Then pour in two cups of broth, add spices for paella and mix. All this is pressed until ready, adding at the end of the mussels, shrimps and seafood.

A few words at a time

In such a Spanish dish, seafood fits well with rice. Thus, Italian risotto, Spanish paella and Creole jambalaya, and simple pilaf are dishes with the same ideology. Therefore, rice is always prepared separately, often together with vegetables and spices, and only in the end add previously fried seafood. Groats are cooked in a small amount of water or broth. In paella and jambalaya you can find not only vegetables, but also caviar, fish. But the risotto is often put ink cuttlefish, giving the dish an unusual color and light "sea" taste.