Classic paella recipe with seafood and chicken

Paella - classic recipe

One of the most widely known dishes of classic Spanish cuisine is paella. This saffron rice dish originated from Valencia and was originally considered the food of the poor, but now this paella is eagerly prepared not only in the homes of ordinary Spaniards, but also in expensive restaurants around the world.

The beauty of paella recipes is that you can add almost any ingredient to it, from the simplest and most affordable to the very original and expensive. In fact, as many people there are, there are as many types of paella preparation, so there is simply no “universal” paella recipe; each cook and even family has its own characteristics. We will tell you about a classic recipe - chicken paella, which you can develop and supplement at your discretion.

To begin with, if you seriously decide to master this dish in your kitchen, it would be nice to get a real caldera - a special cast iron frying pan with two handles and low edges. The distinctive features of the caldera are the significant thickness of the walls and no less significant volume, because paella is usually prepared in large quantities. That's why a thick-walled cast iron skillet is a must for paella.

Paella recipe - rice, saffron, etc. rest

The basis of paella is rice. In Spain, special varieties of rice are used to prepare paella, which are distinguished by their fluffiness. Here you are unlikely to find such varieties of rice as bahia or senia, but you may well find Iberica or simply steamed rice. And as a replacement for the famous Spanish black rice (with the addition of cuttlefish “ink”), Thai or wild rice is perfect. However, keep in mind that you cannot use a mixture of several varieties of rice to prepare paella, just as it is not customary to wash it.

Another constant ingredient in paella is saffron. It is this spice, which is brought mainly from Iran or India, that gives paella its attractive yellowish color, original taste and exquisite aroma.

All other paella ingredients are selected according to the “what’s available” principle. Meat products and fish, vegetables and legumes, various spices and herbs - theoretically, you can use anything that is somehow combined with each other for paella. The only taboo for real Spanish paella is not to put fish and chicken, meat and seafood into the paella at the same time.

Classic paella with chicken

We invite you to master one of the simple paella recipes - classic paella with chicken. Take 4 chicken legs, peel them and cut them in half. Pour 4 tbsp into a well-heated frying pan. spoons of olive oil and fry the chicken pieces. Add a finely chopped onion and a few chopped garlic cloves to the chicken and continue frying for a few more minutes. Then place in the frying pan several salted tomatoes, previously peeled and cut into cubes, and sweet peppers chopped in the same way (1-2 pcs.). Continue frying until the moisture has completely evaporated. Salt, pepper and add 2 teaspoons of ground paprika. Then put 200 grams of rice in a frying pan and fry it for a few minutes. Pour 3 cups of chicken broth into the frying pan and simmer over low heat for about half an hour, remembering to stir. When the rice is ready and the broth has almost evaporated, turn the heat up high for a couple of minutes until crispy.

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How to cook paella with seafood and chicken

Sunny Spain is known all over the world not only for bullfighting, conquistadors and flamenco, but also for its unique cuisine, the dishes of which once you taste them, you will no longer be able to refuse moments of true pleasure.
Paella is rightly called the pinnacle of Spanish culinary art - such a simple and delicious rice dish with various additions.

In Spain, there are more than 300 types of this dish, which have one common part - rice with saffron, sea salt and olive oil.

The most common types of paella are:

• mixed paella is the traditional option most often offered to tourists in Spain; such a dish leaves room for the cook’s imagination; everyone can create their own paella based on classic recipes;

• Paella Valenciana is made from white rice, green vegetables, rabbit meat, snails and beans;
• seafood paella does not contain vegetables and beans, but is replete with various seafood delicacies.

INGREDIENTS

• Rice 250 grams
• Chicken broth 2 cups
• Turmeric 1 teaspoon
• Chicken fillet 200 grams
• Smoked sausage 100 grams
• Tomato 1 piece
• Frozen peas 70 grams
• Canned corn 70 grams
• Onion 1 piece
• Bell pepper 1 piece
• Carrots 0.5 Pieces
• Greens To taste
• Salt To taste
• Ground black pepper To taste

1. Soak the rice. Cut the onions and carrots into small cubes. Take bell peppers of several colors and chop finely. Fry the onion in a frying pan with heated oil, add carrots and sweet peppers. Place a whole, unpeeled head of garlic in the center of the pan, chop the parsley and add to the vegetables. Send the chopped chicken there too. Simmer everything for 8-10 minutes. Then add the tomato, passed through a sieve or meat grinder.

2. Pre-soaked rice should be added to the rest of the ingredients a couple of minutes after the tomato. After the rice, add corn and green peas to the pan.

3. Add sausage cut into pieces to the ingredients in the frying pan. Pour in hot broth seasoned with turmeric. Cover with a lid and wrap it in a towel. Simmer the dish over low heat for no more than 20 minutes.

4. Remove the finished paella from the heat. Give it a chance to brew for 10 minutes. Before serving, sprinkle the dish with finely chopped parsley and chopped garlic. Bon appetit!

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Paella with chicken

Main ingredients: Rice

Have you ever been to Valencia? No? Me too. Then let's try to at least breathe in the aromas of this romantic country. And where better to do this than in the kitchen? What's the best way to do this? Prepare the national Valencian dish called “ Chicken Paella ”. However, I have to slightly disappoint you: we are unlikely to be able to prepare a truly Valencian paella, we don’t have local water, air, or special utensils. And all this, experts say, plays a very important role. But let's at least try...

Recipe 2, step by step: Spanish paella with seafood

Paella is a delicious traditional Spanish dish that is based on rice with the addition of vegetables, chicken, seafood and even beans. There are several hundred recipes for this dish, but it is with the addition of seafood that the classic, most widespread and beloved variation of paella comes out. This is exactly the recipe we will look at, learn and prepare today!

• Rice 200 g
• Mussels 100 g
• Squid 120 g
• Garlic 3 cloves
• Fish broth 500 ml
• King shrimps 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 purchasing 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 replace ingredients with similar ones. For example, mussels can be replaced with any other shellfish, squid can be replaced with cuttlefish, and king shrimp can be easily replaced with tiger or the most common dwarf shrimp. It is best to choose medium-sized squid; if the squid is large, then its meat will be much tougher, and this is not to our advantage.

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.

You should choose firmer varieties of rice; do not forget that not to overcook it is one of our main tasks. Hard rice is also called long grain rice, it is ideal for preparing pilaf, and in simple terms, we are preparing pilaf with seafood with some minor features. “Jasmine” and “Basmati” are some of the most common varieties. When choosing rice, pay attention to the absence of broken pieces of grains and uniformity; all grains should have the same size and color. Markets often like to mix varieties, so don’t be fooled!

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

In the meantime, the question arises: “What to cook the broth from?” You can even cook it 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 ingredients and be healthy. Based on the ingredients available on our table, the broth can be cooked from the shells and heads of shrimp.

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

Now is the time to place the frying pan over medium heat and fill the bottom with olive oil.

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

Peel the garlic, chop the onion, parsley and tomato (with the skin removed). You need to chop as finely as possible, so for convenience you can use a grater; it is especially convenient to grate tomato slices on it, in which case the skins from it will remain in your hands.

Add our vegetables and herbs to the pan, stir vigorously and fry for about a minute.

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

You can already add salt, pepper and various spices.

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

After adding the broth, ensure that the rice and other ingredients are evenly distributed in the pan. It is advisable to now taste 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 frying pan with the almost finished dish inside needs to be covered with a towel, or better yet, foil for about five minutes. During this time, the dish will be fully cooked and there will be no raw rice on top.

Ingredients for making paella with chicken:

1. Chicken legs 3 pieces
2. Rice 250 grams
3. 3 medium sized tomatoes
4. Red bell pepper 2 pieces medium size
5. Bouillon cube with chicken flavor 1 piece
6. Water 0.5 liters
7. Saffron pistils 1 teaspoon
8. Garlic 3 cloves
9. Vegetable oil for frying to taste

Products not suitable? Choose a similar recipe from others!

1. Deep frying pan with a thick bottom
2. Knife
3. Cutting board
4. A bowl
5. Plate

Preparing chicken paella:

Step 1: Let's start with the chicken.

Step 2: cook the rice

Step 3: Add vegetables.

Step 4: add broth and spices.

Step 5: serve.

Tips for the recipe:

– – Paella is cooked without a lid. It is believed that due to the temperature difference, a fatty film is formed on the bottom of the pan and on top, which will act as a lid. – – – If you are using salted tomatoes, you can add a teaspoon of sugar to the pan along with them to neutralize the acid.

– – You can add corn to paella. The original Valencian recipe suggested its use.

– – The thickness of the rice layer in paella should not exceed two centimeters. Therefore, it is very important to have a frying pan of the appropriate diameter.

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Choosing products for a healthy meal

The basis of classic paella is rice with spices with the addition of chicken and seafood.

All of the following can easily be classified as healthy and nutritious food:

• rice is a recognized leader in the amount of carbohydrates and minerals, and is also considered a natural absorbent;

• chicken meat has an ideal combination of nutrients (23% protein and 4.1% fat), suitable for an active person, and the B vitamins it contains are necessary for any body;

• seafood is rich in polyunsaturated acids, but at the same time has a low calorie content - from 60 to 120 kcal.

The total calorie content of 100 grams of the finished dish is 78 kcal, so it can be considered a healthy and at the same time quite light dish that is also suitable for those on a diet.

The best rice for a proper paella is rice from the Valencian varieties of bahia, bomba or calasparra: such rice will not boil over, will not stick together, but will remain crumbly and juicy. But any non-parboiled round rice can be used.

ADVICE! Remember, paella rice does not need to be rinsed!

Any chicken can be used for this dish.

Since in addition to the meat itself, you will also need chicken broth for cooking, many housewives prefer to take a whole chicken, cutting it up as it cooks.

Seafood must be fresh - frozen ones lose some of their taste.

Chefs recommend using a large number of types of seafood: shrimp, squid, octopus, cuttlefish, mussels, and various types of fish.

Paella with chicken, zucchini and cauliflower

Paella is considered the main and most popular dish of Spanish cuisine for a reason - combining different tastes and technologies, mixing seemingly incompatible ingredients, it has the unique taste of one of the most original recipes for rice dishes in the world. You can enjoy classic paella not only in restaurants - you can prepare a delicious dish at home, using available ingredients. Paella with chicken and vegetables is an excellent alternative to complex recipes for meat and seafood, which is not inferior to the original recipes in either its richness of taste or color!

Recipe 4: seafood paella at home

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

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

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

Finely chop the onion. Shallots, which have a more delicate taste, are considered ideal for paella. Although spring onions are also good.

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

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

Add 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 the rice will be more intense.

Finely chop the tomato and add it to the vegetables. If you don’t have fresh ones, you can replace them with canned tomatoes in their own juice.

When the tomatoes have softened, add the wine.

Once the sauce comes to a boil, it's time to add the rice. It is advisable to use varieties with a 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 add exactly 3 times more water than rice. The heat should be as high as possible so that the rice turns out fluffy.

As soon as the water has boiled 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 the portion includes chicken, mussels, and shrimp.

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

Ingredients

• 1 cup long parboiled rice
• 2 onions
• 2 cloves garlic
• 300 g cauliflower
• 1 pod of sweet pepper, preferably red
• 1 small zucchini
• small bunch of parsley
• 0.5 cans canned corn
• 1 cup water or vegetable broth (can be used from cooking cauliflower)
• 1 chicken fillet weighing 350-400 g
• 3 tbsp. spoons of flour for breading
• 4-5 tbsp. tablespoons vegetable oil for frying
• salt, ground paprika and black pepper to taste

Paella recipe with chicken and vegetables

Cook the rice in 350 ml of water over low heat. With this proportion it should turn out slightly hard and crumbly.

Wash and peel all the vegetables for the paella. Rinse the parsley under cool water.

Carefully separate the cauliflower into not too small florets and place them in boiling salted water for 4-5 minutes.

Place in a colander and let the broth drain.

Cut the onions into cubes, sweet peppers into strips.

Finely chop the garlic, cut the zucchini into semicircles.

Cut the chicken fillet into medium-sized rectangular pieces.

Bread the chicken in flour and fry in vegetable oil in a saucepan or deep frying pan.

You need to fry until a golden crust appears.

Add onion and pepper to the meat and sauté, stirring constantly, for 5-6 minutes.

Add cauliflower and zucchini, add water or broth and corn liquid, stir. Simmer vegetables with chicken for 10 minutes.

Add rice and season paella with salt and spices.

Bring to a boil, reduce heat to low. After 5 minutes, add corn.

Simmer for another 15-20 minutes. 3 minutes before cooking, sprinkle the dish with parsley and garlic.

If desired, paella with chicken and vegetables can be supplemented with olives or black olives.

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Preparation

If you are using frozen seafood, you should defrost it and drain off all the liquid.

Pour 200 ml of boiling water over the saffron and leave for 15-20 minutes.

Cut the chicken fillet into small pieces. In a large wide frying pan (in which the paella will be cooked), heat the oil well and fry the chicken over high heat. Place in a separate bowl.

We also fry seafood here. We post it.

Finely chop the onion and fry lightly in the same pan until it becomes soft.

Do not wash the rice for paella. Pour it into the onion and mix well. Cook, stirring, for several minutes.

Pour water with saffron into the rice, and then add boiling water so that the water is a finger higher than the rice (1.5-2 cm). Reduce heat, add salt, add turmeric and leave to cook for 10 minutes. After you have added water, do not stir the rice.

While the rice is cooking, wash and cut the tomatoes into small cubes.

Fry the tomatoes until they become soft. Place tomatoes in rice.

Wash the pepper, peel and finely cut into cubes.

Add the peppers and green peas and cook until the water is completely absorbed and the rice is ready.

When the rice is ready, place the chicken and seafood on top, garnish with lemon slices and let sit for a few more minutes before serving.

Paella with chicken and seafood

ready. Bon appetit!

A dish rich in flavors is seafood paella. It’s easy to prepare at home if you follow the recipe.

Paella is pilaf with vegetables and seafood. Classic seafood paella is prepared with fresh seafood in a wok and over an open fire. If you live far from the sea, frozen seafood is suitable, which is what I used to prepare paella in this photo recipe. To prepare classic paella, use only round rice. We will cook on the stove in a thick-walled cast iron frying pan.

• Seafood cocktail 500 g
• Saffron ½ tsp.
• Olive oil 40 ml
• Onion 1 pc.
• Valencia rice 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, you need to defrost it and drain the liquid.

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

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

In the same frying pan, sauté finely chopped onions until translucent.

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

Pour boiling water into the rice until it covers your finger and the saffron water. Reduce heat to medium, add salt and continue cooking. Total cooking time is about 20 minutes. After adding water, there is no need to stir the rice.

Add tomato puree or chopped tomato pulp.

After 10 minutes, add peas, diced peppers and green beans to the pan.

When the water is absorbed and the rice is ready, place the seafood on top and garnish with lemon slices. Cover and let sit for a few minutes before serving.

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