Spanish paella recipe - video recipes at home

Classic seafood paella (with photo)

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.

Prepare for the recipe:

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;
Green sweet pepper ½ pcs.;
Lemons ¼ pcs.

How to cook:

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.

Recipe for classic Spanish paella

We wash the cereal several times, boil the rice in salted water.
Defrost frozen seafood and place in a colander to drain the water.
After this, fry the Sea Cocktail in oil for 4-5 minutes in a separate frying pan.
Then chop the peeled onions, zucchini, sweet peppers, and garlic cloves into small cubes or strips.
Drain liquid from corn.
Heat the oil in a deep frying pan and sauté the onion in it.
Add all the other vegetables and fry, stirring constantly. Salt, pepper, sprinkle with cumin and paprika.
Fill the mixture with broth, add corn and simmer for 10 minutes over medium heat.
Place the boiled rice in a sieve or colander.
Combine vegetables with rice and Sea Cocktail and mix.

Place the seafood paella on a large flat plate or in portions, garnish with parsley and serve. Spanish paella with seafood is eaten with your hands. Ketchups and homemade tomato sauce go deliciously with a ready-made rice dish.

Paella with seafood

For paella, use a wide, flat frying pan. And this is not just a tribute to tradition. It is important here that the rice is distributed over a large surface in an even layer - it, as they say, is cooked “in breadth, not in depth.” This is not pilaf or nazi goreng (rice with bacon and chicken), so neither a cauldron nor a wok will do. Uniform heating of the entire bottom is very important, otherwise the middle will burn.

NECESSARY:

500 g rice; 250 g fish (fillet); 12 large shrimp; 12 mussels; 12 crown shells; 1 medium squid (or 200 g small ones); 1 small onion; 3-4 tomatoes; 1 clove of garlic; 1/2 red sweet pepper; 1 small carrot; 1 stalk of celery; 100 g green peas; 1/2 bunch of parsley; A pinch of saffron threads; 1/2 tsp. oregano; 150 ml plant. oils; 1 liter of broth; Lemon.

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HOW TO COOK:

1. White sea fish with firm flesh. Cut it into even small pieces.

2. Fry in oil over high heat, without worrying about frying it. Set aside.

3. Peel some of the shrimp, just cut the shell of others (with scissors) along the back and remove the intestines.

4. Quickly fry the unpeeled shrimp in olive oil over high heat until the shell turns pink. Set aside. The heads are usually left on the shrimp, but if you want more to fit in the pan, you will have to sacrifice the heads.

5. Fry the shells and heads in butter until pink, add water (~ 300 ml), and reduce the liquid by half.

6. Strain. You will get a fragrant shrimp broth, about 2/3 cup.

7.Squid. Chop (small ones do not need to be peeled) and quickly fry in olive oil.

8. Mussels and other shells. Heat in a saucepan with a lid until all the doors open. Keep warm, covered, until ready to use. Do not throw away the released liquid!

9. Vegetables. Cut the onion and red pepper into cubes, sauté in olive oil until the onion is translucent, and finally add the garlic. Optionally, you can add carrots and celery, also in cubes. Add diced tomatoes, peeled and seeded, and sauté, stirring, for three minutes.

10. Add rice, fry for several minutes, stirring until it is saturated with oil and warms up. Add peas and stir. Often they use green beans rather than peas. Sprinkle with oregano.

11. Dissolve saffron in a small amount of broth. Pour broth mixed with shrimp broth and shell juice over the rice (about a liter in total). The liquid should cover the rice. First cook for 5 minutes. over high heat, then add prepared fish, squid and peeled shrimp to the rice, reduce heat to low and cook for another 15 minutes without stirring.

12. Distribute the fried shrimp in the shell and halves of shells beautifully over the surface. You can increase the heat for a couple of minutes so that a golden brown crust forms on the bottom, but be careful not to burn it - if you’re not sure about the uniformity of heating, it’s better not to!

13. Turn off the heat, cover the paella (frying pan) with a towel or paper (not a lid!) and leave to stand for 10 minutes. Sprinkle with parsley and serve directly in the pan with lemon slices.

How to make classic Spanish paella with seafood using a step-by-step recipe with photos

You don't have to go to Spain to try real paella.
You can prepare this dish at home using my recipe. It is not difficult to prepare, because essentially paella is pilaf with seafood. The main thing is to have them in sufficient quantity and assortment, because the more variety of seafood in the paella, the tastier it is. Kitchen appliances and equipment: frying pan, saucepan, knife, spatula, scales, board.
Did you know? In Spain, paella is prepared in a wide, shallow frying pan with two handles called a paellera or paella (by the way, the dish gets its name from it, not the other way around!). The size (diameter) of the frying pan can be from 20 to 100 centimeters. Since the layer of rice in this dish should not be more than two centimeters, the diameter of the frying pan is calculated by the number of servings. The best paellers are those made from cast iron. By the way, no detergents are used to clean them - they are simply wiped. If you don’t have a special frying pan, take a regular one; it’s better if it has thick walls and a wide bottom.

Ingredients

Squid	500 g
Peeled shrimp	400 g
Salt	taste
Langoustines	6 pcs.
Gambones	12 pcs.
Almejas (mussels)	450 g
Garlic	2 cloves
Round rice	700 g
Tomato paste	100 g
Fish broth	1.5 l
Pepper	taste
Food coloring	0.5 tsp.
Olive oil	120 ml
Saffron	1 tsp.
Seasoning for paella	taste

Tips for choosing products

For paella it is very important to choose quality seafood . If you sell them fresh, that will be ideal. If not, don't worry - you can buy a frozen seafood cocktail. Before cooking, you need to defrost it, drain all the liquid and dry the seafood.
The best rice for paella is considered Valencian (it has many varieties, such as bomba or bahia). But any round, but not steamed, rice that absorbs liquid well is also quite suitable. Under no circumstances should it be washed.

Step-by-step preparation

Pour olive oil (120 ml) into a frying pan and heat it.
Place langoustines (6 pcs.) and gambones (12 pcs.). Before cooking, just rinse them; there is no need to clean them. These seafood can be replaced with the same amount of unpeeled king or tiger prawns.
Fry the langoustines and gambones on both sides, salt them and transfer them to a plate.
Place squid (500 g) cut into rings in a frying pan. Fry, stirring occasionally.
Add 400 grams of peeled shrimp.
Add salt and pepper to taste. Mix.
Peel and finely chop 2 cloves of garlic. Add it to seafood.
Place 100 grams of tomato paste in a frying pan. Mix.
It can be replaced with tomatoes in their own juice or tomato sauce in the amount of 200 grams.
Add 700 grams of rice, a teaspoon of saffron and half a teaspoon of orange food coloring (you can do without it, it is needed solely for color).
Stir and fry everything together for a couple of minutes over high heat.
Pour in 1.5 liters of weak broth. It must first be cooked from seafood or fish.
You can use fish heads, tails, fins, as well as any seafood. In addition to salt, it would be useful to add rosemary, thyme, bay leaf and black pepper (peas) to the broth. The finished broth needs to be strained, but if small pieces of seafood or fish remain in it, this is quite acceptable. If you don't have fish stock, replace it with the same amount of water.
Distribute the rice evenly. Add, if necessary, salt, pepper to taste and, if available, special spices for paella.
Cook the dish over high heat for 7 minutes, while making sure that the rice is distributed evenly.
Reduce heat and add 450 grams of almejas. We put them deep into the rice. You can replace these seafood with mussels, adding them to the dish along with shells.
Add the fried gambones and langoustines. Don't mix!
We wait until the broth has completely evaporated and remove the paella from the heat.
Cover our dish with a clean towel (the Spaniards use newspaper for this purpose) and wait 5 minutes. Now you can serve, bon appetit!

Serving the dish

In Spain, paella is served directly in the pan in which it was cooked. Therefore, it is not prepared for 1 person, but for at least two, or even for a large company. This dish is eaten directly from the frying pan, each from its own “sector,” or poured into plates.

Unpeeled mussels and shrimps are put on the edge of the plate and eaten at the end with your hands. It is customary to serve paella with dry wine - white, red or rose.

Video recipe for making paella with seafood

I invite you to watch how classic Spanish paella is prepared. You can easily repeat its preparation at home.

Cooking tips

If you add frozen seafood cocktail to the dish, defrost it and drain the liquid before cooking. Dry the seafood and fry it in olive oil along with tomato paste or sauce. After this, add rice and continue cooking according to the recipe. A dish with exclusively cleaned seafood is called "lazy paella" .
Along with the broth, you can add a glass of dry white wine to the paella. During the cooking process, the alcohol will evaporate, leaving only a slight aftertaste. This will give the dish even more authenticity.
There are many great paella recipes out there. You can diversify the taste of this dish by adding vegetables during the cooking process - onions, green beans, zucchini, green peas, bell peppers, mushrooms, carrots, olives. An obligatory component of paella is tomatoes or tomato sauce . There are also completely vegetarian versions of this dish.
For spices and seasonings, be sure to add salt (it’s better to use coarse sea salt) and saffron, but only natural! You can also add ground paprika and rosemary.

Other cooking options

If you look at it, paella is not one dish, but many dishes that are united only by the presence of rice, olive oil and saffron in all of them. And, of course, the method of preparation. It is believed that there are more than 300 different paella recipes. Of course, there are many more of them - just as every Russian housewife has her own “secret” recipe for pies, inherited from her grandmother, so every macho (and paella in Spain is traditionally prepared by men) keeps his culinary secret.

There are many delicious dishes using seafood. I advise you to cook pasta with seafood, like in Italy, or original pizza with seafood.

To make seafood soup, use any seafood that is on sale, both fresh and frozen. The same applies to seafood salad. These dishes are not only tasty, but also very healthy, because seafood contains a huge amount of essential amino acids, minerals and vitamins.

It is believed that tasting paella together brings people together and unites them. Cook it in a large frying pan and invite your family and friends for dinner. I am sure they will appreciate this delicious dish. And if you still have questions about cooking, ask them in the comments. Apetito agradable!

Paella with seafood and chicken (step by step)

A step-by-step recipe for paella with chicken and seafood is presented below with a photo. This recipe will teach you how to make 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 a must; it is thanks to them that your paella will be truly Spanish. At home, you can easily prepare this dish in smaller quantities, but be sure to serve it hot and with slices of young lemon. Let's start preparing classic paella with chicken and seafood for dinner.

Ingredients:

onions - 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 shrimps - 1 kg;
squid - 500 g;
mussels - 1 kg;
scallop - 500 g;
chicken - 2 pieces, 600 g each;
water - 1 l;
turmeric - 1 tbsp;
prunes - 200 gr;
raisins - 200 gr;
lemon - 4 pcs;
salt - to taste.

Peel the onions and cut them into fairly large cubes.

Take two colors of bell pepper, cut each pepper in half, peel off the insides, then cut into large cubes as shown in the photo.

Pour the dried fruits into a deep bowl, wash them in warm water, then set them aside to dry.

We thoroughly wash all seafood. We do the same with chickens. We clean the shrimp and mussels from their shells, we simply clean the squid.

Chop the chicken carcasses into small pieces, rinse again, dry and salt to taste.

Heat a small amount of olive oil in a saucepan, place pieces of meat on the bottom, fry on all sides until matte brown. After this, pour the specified amount of water into the saucepan, bring it to a boil and cook the chicken meat until tender for 10 minutes. Level the broth with salt.

To prepare paella, you need a special frying pan, but if you don’t have one, the one with the largest diameter and very deep will do.

Heat the olive oil in a frying pan, place chopped onion, bell pepper and peeled cloves of two heads of garlic on its bottom. Fry the ingredients until golden brown.

Add all the seafood to the pan, chop some of them if necessary so that all ingredients are approximately the same size. Pour the specified amount of white wine into the frying pan, mix the ingredients, and evaporate the liquid.

We add all the dried fruits to the seafood and vegetables, lightly fry them, and then add the previously boiled chicken. We continue to fry the ingredients. Add turmeric and saffron, check for salt.

Wash the rice thoroughly in cold water, dry it and then pour it into the pan.

Mix all the ingredients, pour the chicken broth into the frying pan, and 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.

Take a large piece of parchment paper and cover the pan with it, and place a sheet of foil on top. Preheat the oven to 180 degrees in advance and bake rice and seafood in it for 20 minutes.

Serve the finished dish with lemon slices and fresh herbs. Classic paella with chicken and seafood is ready.

Classic paella with seafood and vegetables - Spanish recipe with step-by-step photos

The “correct” sequence is this: 1. Fry in oil (I pour the oil generously!) meat (rabbit, chicken, pork, chorizo sausage... you can have a little bit of everything, you can do one thing from the list 200 grams, or you can do nothing, just simmer the onions and garlic until translucent) with onions and garlic (you can do without onions, as in Spain) and carefully spread them out with a slotted spoon, leaving as much oil as possible in the pan!, semi-finished products on a separate plate. If you only overcooked the onion and garlic, then don’t add anything. 2. Fry the seafood in the same oil for literally 2-3 minutes and put it on another!!! plate. 3. Pour the rice into the same remaining oil and fry it until transparent, this is about 2 minutes, then add 100-150 grams of white wine and let it soak into the rice... yes, yes... that's right!!! and again put the rice from the frying pan into a separate plate. If there is no room or a third plate, then put it on a plate with meat. 4. Place chopped tomatoes in a frying pan and fry and simmer bell peppers until the tomatoes are softened; you can add more oil before this if there is little left. You can add your favorite spices and salt to this vegetable brew. 5. Next, return everything to the pan. And here the whole subtlety is in the sequence!!! - first, mix the meat and simmer in a tomato-pepper fry for 5 minutes, then pour in the broth with saffron, mix everything, then add the fried rice, you can mix everything, but I just level it on top so that the rice is evenly submerged in the broth and another 5- Cook for 10 minutes, at this time we taste for salt and spices, you can add more. 6. The rice is almost ready, the broth has almost been absorbed into the rice. Place fried seafood on top. Press them in a little and gently submerge them in the rice. In conclusion, if you want something super and elegant!, you can picturesquely put on top a few raw large shrimps in the shell, mussels in the shell - they will open, squid rings - they will be ready and will be super tender, here you can also sprinkle chopped herbs on top or spices to taste and desire and stick in decoratively cut lemon. Turn off the heat, soak for 5-10 minutes and set to the table! To make the correct (as I described!) paella, there are two ways: Either use 3 additional plates, see above, or 2 frying pans. This is the 2-pan option. On one, meat and onions are cooked and rice is fried there, followed by the addition of wine, on the other (the one that will go on the table!), tomato frying is prepared at the same time, broth is added to the finished frying, and then rice with meat and onions is poured out of the first frying pan, and while the rice arrives, the seafood is fried in the first vacated frying pan, you can immediately put the seafood on the rice without frying, but each additional frying makes the dish tastier! And keep trying!!! in the process, adding salt, spices, dried paprika, if there is no saffron... play with the taste and intensity of it... you can add a little sugar, you can add a little natural vinegar... just a little, depending on the situation, because the same tomatoes can be both sweet and sour, and can be neutral, like bell peppers... and the cook compensates and evens everything out... I find it more convenient with one frying pan and 3 plates, because... two frying pans on a household stove are a bit cramped and require extra attention, otherwise it will burn; when working with one frying pan, the likelihood of a mistake is less.

Paella with seafood in a slow cooker

Components:

Rice - 1.5 cups;
Bell pepper (red color is best) - 1 piece;
Carrots - 1 piece;
Onions (Medium size) - 2 pcs;
Garlic - 3 teeth;
Tomato paste - 2 tbsp. l.;
Sea cocktail (You can take your favorite seafood separately) - 1 kg;
Vegetable oil (For frying);
Water - 1.5 cups;
Seasoning (I have a special one for seafood. You can use turmeric, paprika, pepper);
Salt (To taste);
Black olives (For decoration);
Lemon (For decoration).

Fill the rice with cold water.

Place the seafood cocktail directly in the bag into a bowl and fill it halfway with boiling water, cover with a lid. Leave it like this for 5 minutes. So we defrost it and blanch it.

In 5 minutes our handsome guy is ready.

Peel carrots, onions, garlic, peppers. Cut carrots and onions into cubes, peppers into strips, garlic optionally.

Pour a little vegetable oil into the multicooker bowl and turn on the Baking mode. With the lid open, fry our onions, carrots, peppers and garlic a little.

Separately, pour about 1.5 - 2 glasses of water into a cup, add tomato paste, seasoning and salt. Stir.

Drain the water from the rice and add it to the multicooker bowl with the vegetables.

Then add seafood.

Mix everything thoroughly.

Fill with water with seasonings. The water should be slightly higher than the rice.

Close the bowl and set the Buckwheat mode for 35 minutes and then heat for 10 minutes.

Decorate with lemon and olives. The rice is very tender and creamy. It is very easy to make any shape out of it. Some will say that there is no need for tomato paste here, but it gives a wonderful appetizing color and aroma. The slow cooker turns rice into a masterpiece. Rice and seafood lovers will love this.

Paella in a slow cooker: recipe

A multicooker makes it possible to prepare a Mediterranean dish without much hassle, which will refresh any holiday table and diversify the daily menu.

Ingredients:

two glasses of Jasmine rice;
five hundred grams of salmon fillet;
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 housewife can prepare it without much hassle, especially if she has a slow cooker in her arsenal. So, first, the rice is washed and placed in the multicooker bowl. Onions, salmon and tomatoes are finely chopped, and bell peppers are cut coarsely. Place the rice on top in layers: onions, tomatoes, then peppers and only then salmon. Garlic is placed in the center of the mixture, the “Pilaf” mode is turned on and cooked. After time has passed, the garlic is removed and the “Heating” mode is turned on.

The paella in the slow cooker is almost ready. Its recipe is quite simple. The finished dish is served with lemon slices and fresh herbs.

Paella with shrimp

Ingredients:

Long grain rice - 480 grams;
Unpeeled shrimp - 15-16 pieces;
Olive oil - 40 Milliliters;
Garlic - 5-6 cloves;
Onion - 1 piece;
Chopped tomatoes - 70 grams;
Water - 3 glasses;
Green peas - 3 tbsp. spoons;
Pitted olives - 2 tbsp. spoons;
Lemon - 1 piece;
Saffron - 1 teaspoon;
Ground black pepper - To taste;
Salt - To taste.

How to cook Paella with shrimps

Cut the onion into small cubes and chop the garlic as well. Pour olive oil into a frying pan and fry the onion and garlic until light golden brown. Now put the tomatoes in the frying pan, add water, salt and season with ground pepper and saffron, mix everything. Long grain rice works best for this recipe and should not be washed. Carefully transfer the rice to the pan and distribute it around the entire perimeter without stirring the contents. The liquid should completely cover the rice. When the broth boils, place the shrimp directly in the shell on top of the rice, cover the pan with a lid and simmer everything for 10 minutes over low heat. Meanwhile, we cut the olives into rings. After 10 minutes, open the lid and place chopped olives and green peas on the surface of the rice. Cover the pan with a lid and cook the paella over high heat for another minute. Then turn off the heat and leave the dish under the closed lid for another 10-15 minutes. Serve the finished paella to the table, garnished with lemon slices. Bon appetit everyone!

The process of preparing a dish according to the real Paella recipe

So we begin to turn the Paella recipe into reality. We start cutting jamon, chicken, squid and fish into cubes of about 1 cm; cut the onion into half rings and cut the pepper into long strips.

Next, according to the recipe, we begin to scald the tomatoes with boiling water, after which you can easily remove the skin and remove the seeds. Grind the garlic and parsley as best we can, add fine salt and saffron herb (this process is best done with a blender). In addition to this process, we set the rice to boil, then after cooking the rice, we wash it several times and let the water drain well. Now you can call a man into the kitchen who will squeeze the juice out of the lemon for you.

Now we begin to use heavy equipment in preparing the dish. We put a huge frying pan (if you have a cast iron frying pan, it will be just great) on maximum heat and add olive oil (extra virgin) and heat it. We begin to fry raw smoked ham or jamon, after a small crust has formed, place it on a plate.

It’s better to take a larger plate, because everything fried will end up there. Now, in order of cooking, fry the chicken, then the fish, squid and lastly the shrimp, everything is fried until a small crust. By the way, fry the shrimp on the fire for no more than 2 minutes, otherwise they will become tough.

Next, according to the recipe, take another frying pan and start frying the onions and tomatoes until they become a little soft. Mix all the ingredients that were fried in one frying pan and add the mussels, as well as the previously prepared mixture of garlic, saffron and salt.

It’s time to add the rice, then pour in the juice of squeezed lemon, put the frying pan on high heat and fry all the products for 2 minutes. After the next frying, add hot broths from fish and chicken. Bring this entire mass to a boil and reduce the heat. Having covered this entire mass with a lid, the process of stewing the dish begins, which will last 20-25 minutes. Do not stir during the entire simmering time. The main thing is to follow the Paella recipe and the traditional Spanish dish will turn out simply magnificent.

Well, after everything has simmered, it’s time to remove the pan from the heat. Now the whole frying pan needs to be shaken well, for this we call the man into the kitchen again. After the man has worked, we send him to rest and wrap the frying pan in thick cloth and let it steam for about 10-15 minutes. Well, you have almost prepared a traditional Spanish dish according to the Paella recipe, just a little bit remains to be done!

It's time to serve the dish to the table. To do this, we need to decorate it with parsley and small pieces of lemon. Well, here's a real Spanish Paella recipe now in your home recipe library! If you did everything correctly and followed our cooking recipe, then you should have turned out like this!)

Cooking in Spain

We definitely recommend that you read the information about what delicious things to eat in Spain and what prices await you in cafes and shops.

Black paella with seafood

Paella with seafood can be an unusual delicacy and surprise your guests. A classic Spanish frying pan, cooked not with white, but with black rice, combined with almonds, chicken thighs, vegetables and hot peppers, can be considered the main dish of the holiday table.

To prepare you need:

chicken thighs – 3 pcs.;
wild black rice – 300 g;
large shrimps – 6 pcs.;
Chorizo sausage - 150 g;
chili pod;
onion – ½ pcs.;
fleshy tomatoes - 2-3 pcs.;
yellow bell pepper – ½ pod;
a couple of cloves of garlic;
almond petals – 10 g;
fragrant olive oil – 40 ml;
coarse salt and pepper powder - optional.

Cooking process:

Chopped onions with chopped garlic and chili peppers are fried in hot olive oil.
Add sliced boneless chicken thighs to the pan. The ingredients are mixed and fried for 5-7 minutes.
The sausage is cut into thin pieces and sent to the meat. The ingredients are salted and seasoned with pepper.
Rice is poured into the preparation and calcined.
Pour in enough water to cover your finger with paella. Stewing continues until the liquid is absorbed into the rice.
Add diced yellow and red peppers.
The shrimp are cleaned, cut in half, salted, peppered and laid out on rice.
The tomatoes are divided into slices, seasoned with salt and pepper, and then fried with the rest of the ingredients.

The paella prepared with a spicy twist is served on a large plate with almond petals.

Paella with fish and seafood

Seafood paella is a classic Spanish porridge with saffron rice and olive oil flavor.

Necessary:

rice groats – 250 g (glass);
pink salmon fillet (sea bass and other fish without bones can be used) – 500 g;
shrimp and mussel cocktail – 250 g;
vegetable decoction – 500 ml;
green peas – 100 g;
head of garlic;
juice of ½ lemon;
olive oil with flavor - 2 tbsp. l.;
bulb;
½ hot pepper;
saffron stigmas – 5 pcs.;
coarse sea salt and black pepper powder - to taste.

Step by step process for preparing Paella Marinara:

For the marinade, lemon juice is mixed with olive oil and chopped 2 cloves of garlic.
The fillet is dipped in the marinade for 30 minutes.
Peel and finely chop onion, 2 cloves of garlic, Bulgarian and chili without seeds. The ingredients are sauteed in oil for 5 minutes.
Rice cereal is placed in a frying pan and fried until the grains are transparent.
Add vegetable broth and simmer for 5 minutes. At this stage, the dish is tasted for salt and adjusted to taste.
Add saffron and simmer for 10 minutes under the lid.
The fish is laid out on the surface of the rice and simmered for 5 minutes. If desired, the marinade can also be poured into the paella.
Add seafood with peas and simmer for 4 minutes with rice.
When serving, paella is decorated with chopped olives, lemon slices and bright herbs.

This unusual holiday delicacy is served hot with a glass of wine and slices of cheese.

Gazpacho

In the hot Spanish summer, there is nothing better than chilled gazpacho soup. This traditional Spanish dish is one of the most famous tomato soups in the world. Onions, olive oil and garlic are added to pureed raw vegetables - primarily tomatoes, also cucumbers and bell peppers. The soup is usually served with toast.

Ingredients:

large, ripe tomatoes - 15 pieces
cucumber – 4 pieces
red sweet peppers – 3 pieces
fresh garlic - 4-5 large cloves
stale white bread, preferably with bran – 3-4 slices
red onion – 1 large onion
extra virgin olive oil – 125 ml
sherry or red wine vinegar - 4 tbsp. l.
coarse salt, preferably sea salt - 1 tbsp. l.
parsley leaves - a small bunch
cold water, tomato juice or dry red wine - to taste

Video recipe for gazpacho:

Paella with seafood

Ingredients

Arborio rice 150 g;
Onion (medium) 1 piece;
Red bell pepper 1/2 pcs;
Tomato 1 piece;
Shrimp 16/203 pcs;
Shrimp 6/82 pcs (+ for serving if desired);
Squid 1 piece;
Kiwi mussels 3 pcs (+ for serving if desired);
Salmon 100 g;
Saffron ~30 stamens;
Garlic 4 cloves;
Salt/pepper To taste;
Olive oil for frying;
Lemon for serving;
Greens (parsley) For serving.

Instructions

1 We clean seafood - fish from bones, shrimp from shell, mussels from shell.

2 Cut the tomato, pepper and onion into small cubes.

3 Heat the olive oil, chopped garlic and half the onion in a frying pan. Immediately fry the seafood for 5-7 minutes.

4 Set the seafood aside. Wash the rice and soak the saffron in 150 ml of water.

5 In a frying pan with olive oil, fry the onion for 2-3 minutes. Add rice and pour 150 ml of water (1:1). Cover with a lid and simmer over low heat until the water has completely boiled away.

6 Add peppers, tomatoes and water with saffron. Cover with a lid and simmer for another 10 minutes.

7 Add the entire contents of the pan with seafood. Add salt and spices to taste, cover with a lid and heat for another 3-5 minutes.

8 Turn off the heat, let it rest for another 5 minutes. Add it, stirring slightly so that the seafood is on top. Decorate with lemon and herbs. Ready!)

Paella with chicken and shrimp

You will need:

Round rice 250 g.
Chicken fillet 450 g.
Peeled king prawns 200 g.
Large onion, cut into half rings 1 pc.
Garlic, finely chopped 2-3 cloves
Chicken broth 700 ml.
Bell pepper, diced 1 pc.
White dry table wine 80 ml.
Olive oil 2-3 tbsp. l.
Salt, pepper to taste
Turmeric 1.5 tsp.
Rosemary 1.5 tsp.
Saffron 1.5 tsp.

Cooking method:

1. Heat oil in a special frying pan and fry garlic and onion until soft.

2. Fry the chicken pieces on all sides for about 10 minutes, moving the onion to the side.

3. Add rice and turmeric to the pan, pour in wine, broth, saffron and bell pepper. Stir.

4. Cook the paella for about 15 minutes, stirring 1-2 more times. Wait until the rice becomes soft and all excess liquid is absorbed.

5. Add shrimp to the pan and simmer until they are cooked through and turn pink. Season the paella with salt and pepper to taste, then serve.