Spanish paella - recipe with seafood

This delicious Spanish rice is called "paella". The recipe with seafood, which is presented here, is simple, and is prepared very quickly. Today, we are all very busy, so useful and tasty dishes, which can also be prepared quickly, are very valuable. So, let's get started.

How to cook paella with seafood?

It is very important to adhere to technology, so that we have a real Spanish paella. Recipe with seafood creates a successful combination of taste and conjures up pictures of the warm Mediterranean Sea.

Sequence of preparation:

• Frozen mixture of seafood (mussels, squids, octopuses, shrimps - 500 g), blanched for 3 minutes in boiling water. Drain and give the seafood a good drain (it is better to use a colander).

• Onion (1 onion) is cut into thin strips or semirings.

• Very finely chop one hot pepper.

• In a deep frying pan or sauté pan with thick walls fry seafood, hot pepper and onion in vegetable oil, stirring for 3 minutes.

• After that add the green beans (100 g), green peas (100 g) and fry them all together. The time depends on the condition of the products: the frozen ones are fried for 3 minutes, if not, then one minute will suffice.

• Pour in the red wine (about 50 ml) and wait until it almost evaporates.

• Add spices. Salt we put to your taste. Turmeric, paprika, marjoram, thyme - all on a teaspoonful. Dried garlic, white pepper - a quarter teaspoon. If you like zira, then put the third part of the teaspoon.

• Pour out the dry rice (glass) and pour boiling water (1.5 cups). The proportion should be this: 2 parts of dry round rice need 3 parts of boiling water. We bring it to a strong boil, cover it with a lid, reduce the heat and cook for only 12 minutes. The cooking process should be as follows: the first 4 minutes - strong boiling, the next 4 minutes - medium heat, last 4 minutes - cook over low heat. Do not mix or open the lid so that the water does not evaporate. Turn off the fire. Cover the pan with a towel and wait another 10 minutes for rice to absorb the remaining water, and our paella was insisted. Recipe with seafood allows you to prepare a dish that perfectly matches with white wine.

For those who like to experiment in the kitchen and are enjoying themselves, creating dishes from exotic products, you can offer another way, in which restaurants are preparing paella.

Recipe with seafood, saffron and tomato.

Frozen seafood (0.5 kg) should be thawed and drained of the formed liquid. Then pour the saffron (half a teaspoon) with boiling water, and let it steep for about 20 minutes. This water will give a golden color to rice, and pilaf with seafood, the recipe of which is taken from Spanish cuisine, will be unusually elegant.

In a frying pan fry over a large fire in vegetable oil seafood for a very short time - just a couple of minutes. Set them aside in a bowl.

Pass the onion, cut into small pieces, until the onion is transparent. For this you can use the same pan. In the onion pour rice (about 300 g) and, stirring, continue to fry for a couple of minutes. This processing will make the rice crumbly. In the meantime, boil the water and pour boiling water and saffron water. The liquid should be so much that it covers the rice only on the finger. Pulp of tomatoes or tomato puree (200 g) add to boiling water. Salt, wait for a strong boil, lower the heat and cook the paella for about 10 minutes, without stirring. Then put on top green peas (about 100 g) and one sweet pepper, diced. Continue to cook over low heat. Once the rice is ready (the liquid will be absorbed), put the fried seafood on top.

Decorated with slices of lemon (1/4 pcs.), The ready paella looks very elegant.

Recipe with seafood and vegetables suggests that the preparation of this dish will take only 20 minutes.