Paella with seafood - interesting recipes for a classic Spanish dish. Paella classic with seafood and vegetables - Spanish recipe with step by step photos Paella recipe with seafood from Julia

sea ​​fish(sea bass) clean, fillet, cut into even pieces, quickly lightly fry in a heated pan with vegetable oil(only brown, not until ready!). Transfer to a bowl and cover with foil.

From the heads, tails and bones, boil the broth (~ 750 ml), add the celery stalk, cilantro and parsley to it when cooking. Salt to taste, strain.

Shrimp gradually defrost in the refrigerator, clean from the shell, heads and intestinal vein. Fry the shells and heads in butter until pink, pour water (~ 300 ml) and white table wine (~ 100 ml), salt to taste, reduce the liquid by half, strain through a sieve. You will get a fragrant shrimp broth, about 150-200 ml.

Shrimps quickly fry in vegetable oil until pink, cover with foil. Sea cocktail (ready) gradually defrost in the refrigerator, drain the excess liquid, heat in a frying pan heated with vegetable oil.

Pour saffron threads with broth or water, let it brew. Seasonal tomatoes blanch for a couple of minutes in boiling water, peel, puree. Bow and red bell pepper cut into cubes, fry in vegetable oil until the onion is transparent, add garlic at the end, fry for a couple of minutes.

It is better to cook paella in a wide, thick-walled pan. Pour in the rice, fry for a few minutes, stirring occasionally, so that it is saturated with oil and warmed up. Add peas, mix. Sprinkle with oregano, chili flakes.

Connect fish broth with shrimp broth, pureed tomatoes (to taste). Pour rice with this broth (about a liter). The liquid should cover the rice. Cook for 5-7 minutes first. over high heat, then put the prepared fish, sea cocktail, shrimp, cherry tomatoes into the rice, reduce the heat to low and cook for another 15 minutes without stirring.

At the end of cooking, you can increase the heat for a few minutes so that a golden crust forms on the bottom. Turn off the heat, cover the paella (pan) with a towel or paper (not a lid!) and leave to stand for 10 minutes. Sprinkle with parsley and cilantro, serve directly in the pan with lemon slices.

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 often 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. You can use other seafood if you like. general principle 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 up a little in a pan. butter, add the shrimp heads and shells and stir-fry for a few minutes until they turn dark red and begin to release 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.

Many of those who have ever tasted a delicious Spanish dish under the sonorous name "paella" are eager to repeat this experience, and at home, with family or friends. It is not surprising, because it reflects the color of the sunny country of its origin and, moreover, is considered beneficial to health.

Spanish chefs often share recipes for making paella. In addition, they are often ready to reveal certain subtleties of preparing such a simple but wonderful dish.

Secrets of great paella

If you want to use seafood as a filling, small octopuses, shelled mussels, squids, tiger prawns (raw) and, separately, a certain amount of their boiled tails are ideal.

In addition, it is necessary to cook the fish broth in advance. from the best varieties of fish (preferably the one that is found in Spain). By the way, the inhabitants of this state usually take not fillets, but ridges with fins and heads of marine life.

It is important to pre-process the rest of the ingredients in a certain way so that when it is their turn to go to the pan, there are no hitches (which can affect the quality of the paella). So, green string beans, if it was previously frozen, will thaw enough. The onion is peeled and cut into cubes. The same should be done with tomatoes (by the way, in this case, the Spaniards do not save them from the peel) and with red pepper.

How to cook paella with seafood

For cooking, a special frying pan with the same name is ideal - paella (the dish is usually served in it). However, in Russian conditions it is not always possible to get it, and therefore any wide container with not too high sides will fit as a replacement.

The dishes must be placed on the stove, and after heating, drop a little olive oil into it. When the latter is hot enough, it's time to cast the bow. It should be fried so that it acquires a golden crust, but does not burn (otherwise the food will be spoiled).

After the onion, the pepper will go into the pan first, followed by the tomato, and the last of the vegetables will be green beans. After they are slightly dried up, the turn of rice, octopuses, tails will come tiger prawns and mussels. It is important here to mix everything that is in the pan, and also add spices (regular black pepper and salt) there.

Now the dish requires fish broth. It needs a little - about 300 ml per standard paella container. You can still put a little saffron into it when cooking, but this moment is not fundamental. Often this spice is put directly into the dish itself - simultaneously with the broth.

It remains to add the last ingredients to the paella - squid fillet cut into strips and a couple of raw tiger prawns. Now you should just wait for the rice to be ready (it should be saturated with broth and other ingredients). Usually it takes no more than half an hour.

Serve the dish with greens and slices of lemon (they are laid out along the edges of the container). Often, paella is also sprinkled with salsa and white wine.

Wanna cook unusual dish with rice? Delight loved ones with black paella with seafood!

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 prepared with fresh seafood in a wok and 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 to transparency.

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 easily replaced by tiger or the most common dwarf. 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 choose more hard varieties, do not forget that not to boil it is one of our main tasks. Hard rice is also called long-grain, it is ideal for cooking pilaf, and to put it plain language, then we are preparing with you pilaf with seafood with small 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. Traditional option 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 show the main stages of preparation classic dish Spanish cuisine.

• 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 chicken fillet cubes and add to 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 canned tomatoes in its 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 festive table you can apply - still 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, Bell pepper, 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.

The Spanish name "arroz a la marinera" or "la paella marinera", is one of the most delicious meals that exist on planet earth.

You can do paella with seafood at home without any difficulty if you have the ingredients and follow my instructions. I have no secrets of this recipe, no aces under my sleeve.

It is important to remember that paella with seafood and paella Valencia are completely different things. If you want to learn how to cook Valencian paella I have where I explain in detail.

• Shrimps should be fresh (not boiled) with heads. The heads will be needed to make one of the key ingredients in this seafood paella: the broth you'll use to cook the rice. This liquid is just as important to our paella as the rest of the ingredients. In this link I will explain:
• The characteristic color of seafood paella is traditionally given by adding a few strands of saffron, if it is difficult to get saffron in your city, you can use food coloring yellow color.
• Seafood for making paella may vary, it is not necessary to use the ones that I will show you in this recipe. Depending on the availability in your area, uses one or the other. That yes, I recommend, do not forget to add shrimp to it.
• If you have the opportunity to put crab pieces in, do so! The taste that crab meat gives is amazing, besides, your paella with seafood will look impressive.

Seafood paella recipe. Step by step

We'll need a paellera pan, some people know it as a paellera, but it's the same thing after all.

Ingredients

• 2 glasses rice for paella "Bomba" (possible)
• 4 cups
• half a kilo of squid
• 500 grams shrimp, fresh (can be frozen)
• 1 portion of mussels (500 gr)
• onion head
• medium sized tomato
• to red bell pepper
• 2 garlic cloves
• ½ cup green peas
• 1 bouquet of parsley leaves
• Salt
• Ground black pepper
• Dye yellow or a few strands of saffron

Preparing and Cooking Paella with Seafood

Enjoy your meal.

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