How to prepare paella with seafood. Paella is the culinary symbol of sunny Valencia. Black paella with seafood

rice, 2 cups
mussel, 500 g
tomato, 300 g
squid, 250 g (rings)
scallop, 200 g
olives, 30 g
onion, 1 pc.
lemon, 1/2
saffron, 1/2 tsp.
salt, to taste
black pepper, to taste
shrimp, 100 g

How to cook paella with seafood

If desired, while frying the onions, you can add garlic and chopped bell pepper, and add some frozen green peas along with the rice.

Did you like the seafood paella recipe? Have you tried cooking this dish before? Write your recipe in the comments!

Every housewife tries to prepare delicious and healthy dishes for her family. Paella with seafood, made in the best Spanish traditions, is just such a dish. It’s easy to make at home, and the portions are enough to satisfy all family members.

The Spanish classic version is what housewives are recommended to master initially. This will be paella with seafood, the recipe for which is used in the homeland of the dish. The unusual aroma will attract household members without unnecessary reminders. The above components make 5-6 servings.

Ingredients:

Valencia rice – 250 g;
sea cocktail – 450 g;
saffron – 0.5 tsp;
onion – 1 pc.;
tomato paste – 200 g;
canned peas – 100 g;
sweet pepper – 1 pc.;
salt.

Preparation

Thaw the seafood cocktail, add water to the saffron and let it brew for 15-20 minutes.
Heat the oil in a large frying pan, add the cocktail ingredients, fry over high heat and transfer to a separate bowl. Chopped onions are also placed here.
Add rice cereal to it and fry everything together for a couple of minutes. Pour boiled water with saffron into the frying pan until the liquid covers the mixture.
Add tomato paste, peas, peppers or other vegetables as desired.
As soon as the rice grains absorb water, add the cocktail components. Keep the seafood paella on the fire for several minutes and serve hot.

No chef sticks to just one cooking method all the time. Everyone modifies it according to their own taste and preference. This also applies to a dish like paella with chicken and seafood. It is prepared in almost the same way, but some new components are added that only improve the taste of the food.

Ingredients:

rice for paella – 300 g;
chicken breast – 250 g;
broth - 2 tbsp.;
tomato – 2 pcs.;
canned peas and corn – 100 g each;
onions – 2 pcs.;
carrots - 1 pc.;
spices.

Preparation

Finely chopped onion with carrots and chopped tomatoes are fried in a frying pan. Add chicken, cut into small pieces, to the vegetables. Stew and spread the grated tomato.
Then rice cereals and, lastly, green peas and corn are added to the utensils.
Keep it on the fire for a while, pour in the broth and leave the dish to simmer for 20 minutes.
When the broth has evaporated, remove the frying pan from the heat, set aside for 10 minutes, and then serve the seafood paella.

A worthy replacement would be paella with shrimp, which is no less healthy. One of the unfamiliar components of the dish that may not be in the refrigerator will be shrimp. As a result, in half an hour you will get 5 generous servings of food, maximally saturated with nutritional elements.

Ingredients:

long rice – 300 g;
shrimp – 10-15 pcs.;
tomato puree – 100 g;
onion – 1 pc.;
vegetable oil -50 ml;
water – 2.5 tbsp.;
green peas – 100 g;
spices for paella - saffron, salt, pepper.

Preparation

Finely chop the onion, place it in a frying pan and fry until golden brown. Add tomato puree.
Pour in water, salt and pepper. Then add spices and mix.
Taking care not to mix with the other ingredients, add rice cereal to the pan. Let the water boil and distribute the shrimp evenly.
Paella with seafood is simmered under a lid over low heat for about 15 minutes. After that, remove the lid, add green peas and place the dish on plates.

In Spain, there is an option no less traditional than those described above - paella with mussels. The best occasion to try the delicacy will be the next holiday, because it is perfect for special occasions. The treat looks festive, and the specified number of ingredients will yield 5-6 servings.

Ingredients:

arborio rice – 300 g;
mussels – 350 g;
dry white wine – 100 ml;
garlic – 2 cloves;
onion – 1 pc.;
chili pepper – 1 pc.;
spices - bay leaf, salt and pepper;
greenery.

Preparation

Peel and chop the garlic. Fry in oil in a frying pan until the juices come out.
The onion is cut and sautéed. Mix it with rice grains and fry until the color changes to pearl.
Gradually add dry white wine, chili pepper in small pieces and bay leaf.
Then pour in water (3-4 glasses). Leave the rice grains to simmer.
The mussels are thawed and later added to the almost finished ingredients.
A dish sprinkled with herbs is served on the table.

Lovers of the delicacy prepare it with a wide variety of seafood products. Each time the dish turns out incredibly tasty, but different. One of its variations, which will become the highlight of the table, is such a dish as paella with squid. It will take no more than an hour to prepare four large servings.

Ingredients:

rice – 300 g;
squid – 350 g;
garlic – 2 cloves;
onion – 1 pc.;
pepper – 1 pc.;
spices – saffron, paprika.

Preparation

Fry finely chopped garlic.
Chop the onion and lightly fry. Mix it with rice cereal and fry them together.
Add chopped pepper and spices one pinch at a time.
Dilute with water and let simmer.
Add squid and cook until done.

An incredibly healthy and nutritious dish is paella with sea cocktail. To create it you need very little time and products. The most basic component is purchased in advance and defrosted while the rest is prepared. As a result, in just half an hour you will get 4 servings of a hearty dish.

Ingredients:

Jasmine rice – 200 g;
sea cocktail – 250 g;
onion – 0.5 pcs.;
garlic – 1 clove;
frying oil;
water – 3 glasses;
spices;
greenery.

Preparation

Chop the onion and fry in a frying pan. Add garlic.
Pour rice cereal into the bowl, stir and pour in water.
Add spices and bring the mixture to a boil. Boil for 15 minutes.
Add the seafood cocktail and simmer for 6-7 minutes.
Paella with seafood is served sprinkled with herbs.

The easiest way to get a tasty and nutritious meal is to use a slow cooker. The beauty is that when paella is prepared, the recipe remains the same, but the maximum amount of nutrients is retained and the minimum amount of time is required. At the same time, the taste of the dish will not be inferior to those prepared in the usual way.

It may seem too complicated to prepare at first glance. But this impression arises only because of the large number of components and many steps, and in essence there is no great complexity - you just need to carefully think through and organize the process. But what an effect you will make! Bright, aromatic paella is served on the table directly in the frying pan, and everyone puts the right amount on their plate. If there are not many eaters and you have a wide frying pan, you can get by with this. But it’s better to cook paella for a large company - it tastes better, and the effort is worth it. And the general delight at the table is, of course, worth any effort!

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.

RECIPE FOR PAELLA WITH SEAFOOD

NECESSARY:

(approximate proportions for 6 people)

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 broth
Lemon

BY THE WAY: The selection of seafood may vary. If desired, you can add a “meat component”, usually rabbit or chicken, but it can also be pork or sausages.

HOW TO COOK:

1. White with dense pulp. Cut it into even small pieces.

White sea fish

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

Brown the fish over high heat

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

Tiger chrimp

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.

Squid

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.

Add rice and fry for a few minutes

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.

Pour broth over rice

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.

Boiled rice is an excellent side dish for many dishes, but there are also many in which the very point is to cook rice with additional ingredients.

Paella is rather an intermediate link between these two options. Along with all kinds of pilaf recipes, European cuisine is also not far behind - paella is prepared with vegetables, different types of meat and even seafood.

It would be strange if the great gastronomes and sailors - the Spaniards - ignored the many marine inhabitants that they encountered in the sea.

General technological features of preparing paella with seafood

. Traditionally, seafood paella is prepared in a special wide frying pan with low, even sides. In the absence of such kitchen utensils, you can use a wok or an ordinary cast-iron, fairly spacious frying pan. If you have a multicooker, the dish can be prepared in it.
. For paella, it is recommended to use special rice varieties of Spanish origin. The most common of them that can be found on sale are “Iberica” and “Arborio”. Rice that is familiar to us, well-soaked and does not overcook, with medium grain size, growing in the Krasnodar Territory, is also suitable.
. The selection of seafood is richer. You can use already packaged boiled-frozen cocktails or purchase seafood separately in fresh frozen form. These can be mussels, squid, small cuttlefish, ocean shrimp, scallops. Moreover, shrimp and mussels go into the dish both peeled and in their original form - shrimp with heads and in the shell, and mussels in their shells.
. Seafood must be thawed before use. To do this, place them in a bowl in advance and place them in the refrigerator. The liquid accumulated at the bottom of the vessel is drained. The seafood is first quickly fried in vegetable oil, after which it is removed from the frying pan and added to the almost finished dish.
. Vegetables are an equally important part of paella. According to traditional recipes, it is prepared with onions, green peas, juicy bell peppers, and green beans. Hot peppers, garlic, canned corn and fresh tomatoes may be added.
. Saffron is a spice without which the dish will resemble rice porridge. It is this that colors the paella, giving the dish a golden hue. To give saffron more color, pour boiling water over it and let it sit for a while.
. Paella with seafood is served on the table in the frying pan in which it was cooked. But this does not happen immediately when ready. First, thin lemon semicircles are laid out on its surface and allowed to stand under the lid for about 20 minutes.

Paella with seafood and green beans

Ingredients:
. seafood cocktail - half a kilo;
. 40 ml refined olive oil;
. head of bitter onion;
. 300 gr. rice for paella;
. green beans - 150 gr.;
. 200 gr. tomato puree;
. frozen peas - 100 gr.;
. small, sweet, preferably red, pepper;
. a quarter of a medium lemon;
. a quarter spoon, or even a little less saffron.

Cooking method:

1. You need to take care of seafood in advance. Place them in a bowl and leave them in the refrigerator until completely thawed.
2. Pour a glass of boiling water over the saffron and leave for a quarter of an hour to infuse, then strain and bring to a boil.
3. Pour oil into a wide frying pan and let it warm up well. Strain all the liquid from the bowl of seafood and transfer it to the frying pan. Fry at maximum heat for two minutes and transfer to a suitable container.
4. Add a little oil to the same frying pan and sauté the diced onion until amber.
5. Add the sorted rice to the onion, fry for no more than 3 minutes until the grains become transparent.
6. Pour in hot “saffron water”, add more boiling water, add salt to your taste. The liquid should be one finger above the surface of the rice.
7. Set the heat to slightly less than medium and cook for 10 minutes. Add the tomato, and ten minutes later add green peas, beans and sweet pepper pulp cut into pieces.
8. When all the water has gone and the rice is completely cooked, place the previously fried seafood on top of it. Additionally, decorate the paella with thin half-rings of lemon, close the lid and leave for about fifteen minutes before serving.

Classic paella with seafood

Ingredients:
. king prawns - two in shell with head, eight peeled;
. rice cereal - 150 gr.;
. 120 gr. fresh squid;
. bell, large and juicy pepper - 1 pc.;
. garlic;
. three sprigs of parsley;
. two large tomatoes;
. saffron threads;
. small onion head;
. 1/2 thin-skinned lemon;
. a quarter glass of olive or other quality oil;
. four mussels in shells.

Cooking method:

1. Pour a glass of hot water over the saffron and let it brew for a quarter of an hour.
2. Lightly press three cloves of garlic with the flat of the knife blade. Peel the peel and cut the teeth into small pieces. For parsley, separate the stems from the leafy part and chop them finely. Chop the onion into half rings and chop the bell pepper into large slices, removing seeds. Cut the tomatoes in half and grate them on a coarse grater - leaving the peel on.
3. Select the two largest shrimp. Carefully, using a toothpick, remove the insides and rinse the shellfish in cold water. We clean the remaining shrimp and place the heads and shells in a saucepan. Add 600 milliliters of water and wait for it to boil. After boiling for three minutes, remove from the stove, strain the broth and save.
4. Wash and scald the squid with boiling water. Remove all chords and cut the carcasses into rings.
5. Pour two tablespoons of oil into a special frying pan. After warming up, put two unpeeled shrimps, part of the squid and all the mussels in their shells into it. Fry seafood over medium heat for two minutes.
6. Place onion and bell pepper in the pan. Stirring, cook for two minutes, then add chopped parsley stems and garlic. After about a minute, take out the mussels, fill everything with saffron water and add half a liter of shrimp broth.
7. Season, add about a third of a spoonful of pepper. Bring to a boil, add rice. Simmer over low heat for a quarter of an hour and mix everything with the remaining shrimp and squid. Bring the paella to readiness for about 10 minutes at the same heat until the excess moisture has evaporated.
8. Place half a lemon in the center of the paella, sprinkle the dish with parsley and, after letting it sit for a quarter of an hour, serve.

“Marinara” - Spanish paella with seafood (with fish)

Ingredients:
. pink salmon (fillet) - half a kilo;
. 250 gr. medium grain rice;
. mussels - 120 gr.;
. half a liter of vegetable broth (replaceable with boiled water);
. 130 gr. peeled shrimp;
. half a large lemon;
. 100 gr. frozen peas;
. large onion;
. garlic;
. two tablespoons of oil: olive or sunflower, refined;
. a small pod of hot chili pepper;
. five stigmas of saffron.
For the vegetable broth:
. large onion;
. a third of a small celery root;
. large carrot;
. stems of parsley and dill - 5 pcs.;
. petiole celery - 2 sprigs.

Cooking method:

1. Cut two peeled cloves of garlic into small pieces. Squeeze the juice from the lemon and mix it with two tablespoons of oil, add garlic.
2. Place small pieces of cod fillet in a bowl, add the marinade and leave in it for half an hour.
3. Prepare vegetable broth. We clean all the vegetables and cut them into pieces. Place together with the green stems in a saucepan with 0.7 liters. water and let it boil. Reduce heat and cook for about half an hour. Strain the vegetable broth through a sieve.
4. Finely chop the onion and three cloves of garlic. We select all the partitions with seeds from the hot pepper and grind its pulp. Fry everything together in a frying pan, adding a little olive oil, for no longer than five minutes. Stir occasionally to prevent burning.
5. Add rice to the fried ingredients and continue cooking for five minutes. The grains should be saturated with oil and become transparent.
6. Add a little salt to the hot vegetable broth and pour it over the rice. Add the saffron stigmas, mix and leave under the lid, setting the heat to minimum.
7. After about 10 minutes, remove the fish from the marinade and place its pieces on top of the rice. We also add the marinade to the frying pan. After simmering for about five minutes, add seafood and green peas. Bring to readiness for 4 minutes, remove from heat.
8. Before serving, decorate the seafood paella with thin lemon slices.

Paella with seafood and chicken wings

Ingredients:
. assorted seafood - 250 gr.;
. five chilled chicken wings;
. 300 gr. rice cereal for paella;
. a little less than 1/3 tsp. chopped saffron;
. two medium onions;
. garlic;
. 100 ml of dry, exclusively white wine;
. carrots - 2 medium root vegetables;
. refined oil;
. dark pitted olives - 8 pcs.;
. two tablespoons of frozen green peas.

Cooking method:

1. Fry thawed seafood for two minutes with a small amount of oil. Place the seafood in a bowl and, after washing the frying pan, pour a couple of tablespoons of oil into it. Place on high, but not maximum, heat.
2. Place chicken wings in heated, almost hot fat and fry them on all sides until golden brown. Remove the chicken from the heat, transfer to a suitable bowl, and rub with chopped garlic.
3. After heating over low heat, in the same, but again washed frying pan, two tablespoons of oil, fry the onion half rings with finely chopped carrots until amber in color.
4. Add rice to the fried vegetables. Cook, stirring frequently and without lowering the heat, for two minutes. Then add wine and continue cooking until it is completely absorbed into the grains.
5. Fill the contents of the frying pan with hot water. Add saffron and bring to a boil. Setting the heat to slightly below medium, add a little salt, add the fried wings to the rice, stir and level the surface. Cover the pan with a lid and simmer over low heat for about 20 minutes. Stir twice during this time and very carefully.
6. Add seafood and frozen peas. After mixing well, cook the paella for another five minutes.
7. After removing from the heat, add the olives cut into rings to the dish and let it stand for some more time. It is advisable to keep the paella covered for at least 20 minutes before serving.

Paella with seafood, green peas and corn in a slow cooker

Ingredients:
. shelled mussels - 350 grams;
. a glass of rice;
. 200 gr. shrimp (peeled);
. liter of broth;
. onion head;
. four large tomatoes;
. ground saffron - a small pinch;
. 40 ml refined oil;
. canned peas and corn - 350 ml jar each.

Cooking method:

1. Place frozen mussels in a colander and pour boiling water over them. Then rinse thoroughly with warm water and leave in a colander to drain the remaining residue well.
2. Place tomatoes in a bowl and fill with hot water. After waiting two minutes, place under running cold water and cool the tomatoes so that the skin can be easily removed.
3. Turn on the multicooker, set the frying mode, pour oil. After heating slightly, add finely chopped onion and fry until translucent. It makes no sense to close the lid, since the onions need to be constantly stirred so as not to burn.
4. Cut the tomato pulp into small cubes and add to the sautéed onions. Fry the vegetables for 10 minutes without changing the set mode, then add rice to them. Continue cooking, stirring regularly, for another five minutes, and pour hot broth or water into the bowl. Season with salt and add pepper and saffron to taste.
5. Switch the previously set mode to “Pilaf” or “Rice”, cook the paella with the lid closed for 40 minutes.
6. Open the lid, mix the contents of the bowl with canned corn and peas. Close again and bring to readiness, setting the previous mode, for another five minutes.

Simple paella with seafood

Ingredients:
. peeled thawed shrimp - 100 gr.;
. two glasses of medium grain rice;
. half a kilo of peeled mussels;
. 300 gr. fresh tomatoes;
. frozen squid rings - 250 gr.;
. half a teaspoon of ground saffron;
. 1 onion;
. half a lemon;
. three tablespoons of special olive oil for frying;
. 200 gr. sea scallop.
Cooking method:
1. Place all seafood in a colander. We place a suitable sized bowl under it and wait until they are completely thawed.
2. Tint the water with saffron. To do this, fill it with a partial glass of boiling water and leave for at least 20 minutes. We sort through the rice grains and finely chop the onion.
3. Fry the thawed seafood in a frying pan for two minutes, adding a little oil. Place the seafood in a clean bowl, and sauté the onion in the remaining oil until transparent. Next, add rice cereal and fry, stirring, for about two minutes.
4. Pour in the saffron water brought to a boil and add a little more broth or water. Make sure that the liquid covers the rice by about a centimeter.
5. Bring to a boil and at this moment add salt and a little pepper. Reduce heat to medium, cook for 20 minutes without stirring, then add finely chopped tomato pulp (without peel) to the rice.
6. After waiting until all the moisture has evaporated, we taste the rice for doneness. If it doesn’t crunch on your teeth, turn off the stove and put the previously fried seafood and thin half-circles of lemon into the frying pan. Let the dish brew for half an hour.

Useful tips and little tricks for preparing seafood paella

. Rice for paella is usually not soaked. And yet, if your culinary experience suggests that you cannot achieve the desired degree of doneness in any other way, you can use this trick.
. If you don't have time to prepare vegetable broth or broth, don't use bouillon cubes. It is better to fill the rice with regular drinking water.
. It is considered especially chic to cook paella with a crust on the bottom. To achieve this effect, at the end, when the rice is ready, the paella is kept on maximum heat for 30 seconds and only then removed from the stove.

One of the best ways to cook rice with seafood remains Mediterranean paella with mussels. This dish differs from seafood pilaf in the way it works with rice. For modern paella you will also need saffron and tomatoes.

Ingredients:

2 cups mussels in shells
1 cup rice (mixed wild and white)
2 small tomatoes
1 bell pepper
1 onion
1 glass of white wine (150-200 ml)
3 tbsp. olive oil
saffron or turmeric
ground pepper mixture

Step-by-step preparation of seafood paella

Chop the onion as finely as possible.

Remove seeds from sweet peppers and finely chop.

Cut the tomatoes in half and grate them on a fine grater, thus freeing them from the peel.

The rice is steamed with a small amount of hot water in a deep pan.

In a deep frying pan, fry the onions in olive oil until golden and translucent.

Then add red bell pepper and steamed rice to the onion. Mix all products thoroughly and cook over low heat for 5-7 minutes.

Add saffron or turmeric to the ingredients in the pan. Saffron is pre-steamed; turmeric does not need this.

As soon as the spice is in the pan, the paella is continuously thoroughly mixed with the rest of the ingredients.

Then you need to add the crushed tomato pulp, thoroughly stirring it with the fox in the pan with a spatula.

After 2-3 minutes, add a small amount of water. Always use only hot water for rice. Cook the paella in this form without a lid for about 10 minutes. You can add a glass of white wine at this stage.

If by this moment absolutely all the water has evaporated, add just a little more. Next, place the opened mussels on the rice.

You can buy them ready-made or fry them in a frying pan until the doors open.

Cover the paella with mussels and simmer for another 5 minutes.

In this form, leave the paella without fire for a while.

Cut the lemon into slices and carefully remove seeds, if any.

Paella is served with mussels and lemon, and additionally sprinkled with lemon juice before eating.

Home " Asian cuisine » Classic Spanish seafood paella. Paella with seafood - recipe.

Step 1: Prepare the ingredients.

Frozen seafood must first be defrosted, then rinsed thoroughly and drained of excess water. Place a wide frying pan over high heat, add and heat the olive oil, then add the dried seafood, fry for 3 minutes, stirring occasionally. Then place in a separate bowl. Place the saffron in a glass and pour boiling water over it. It should infuse for about 20 minutes. Carefully peel the onions, then rinse under cold water and cut into cubes. Bell peppers, wash, cut in half and remove seeds, then cut into cubes. You can prepare tomato puree using a medium grater.

Step 2: Prepare seafood paella.

Sauté the onion in the same frying pan until translucent. Then add the rice and mix well. Fry the rice, stirring constantly, for several minutes. Now add salt to your taste and you can pour boiling water and saffron over the rice. The liquid should cover it by about 1-1.5 cm. Reduce heat and cook for about 20 minutes. Don't stir.

Step 3: Add tomato and peas.

First add tomato puree and spread it evenly over the surface, also do not mix. After about 10 minutes you can add peas and bell peppers. You can add a little water as needed.

Step 4: Serve paella with seafood.

When all the liquid has been absorbed into the rice and it is ready, carefully and beautifully place the seafood on top of everything. Use lemon slices as garnish. Leave the dish for 5 minutes to steep. Seafood paella is best served hot, straight from the pan. And, already at the table, you can divide it into portions. Enjoy your meal!

The layer of rice should not exceed two centimeters. Thus, it will be much more aromatic and the dish juicier.

If you want to follow all the Spanish traditions associated with this dish, then all seafood should be laid out only after the dish is ready, as a tasty decoration.

If you are going to use fresh seafood, be sure to follow these recommendations:

Mussels need to be thoroughly scrubbed with a brush under cold water, and then boiled for about 10 minutes;

It is better to throw away mussels that have not opened;

Scallops need to be peeled, then washed and fried on both sides;

First boil the shrimp, then peel them.

Hello, dear friends!

Today we have a very tasty dish for a large company. I offer a photo recipe for “Seafood Paella”, where in detail, step by step, you will learn how to prepare this delicious traditional Spanish dish.

It was no coincidence that I wrote that it is for a large company. Because it is cooked in a large frying pan and you want to share it with friends. Which is what I did yesterday.

And don’t let this unusual name scare you: paella, translated from Spanish, is just a frying pan. It is in a frying pan that this dish is prepared and even served. Even in restaurants. And even in restaurants, connoisseurs and lovers of this delicacy prefer to order together and receive a huge frying pan of amazing beauty.

Just imagine: they bring to your table a mountain of brightly sunny rice with seafood, sausages, and vegetables. Consolidation!

There are different recipes for paella itself, but today we will talk about how to cook seafood paella.

To begin with, we need such products

Ingredients

400 g seafood (seafood cocktail)
2 cups rice
1 liter fish broth
2 tomatoes
1 medium onion
50-100 ml tomato paste or tomato juice
0.5 red bell pepper
50 ml extra virgin olive oil
2-3 cloves of garlic
0.5 tsp. turmeric
1 lemon
Parsley
Salt, black pepper

Preparation

Since our paella is made with seafood, we can’t do without it. Therefore, you need to buy a mixture of sea “reptiles”, including shrimp, mussels, octopuses, squid and other living creatures. Before cooking, you should read the cooking instructions on the package. It happens that they are already prepared and frozen, and some need to be cooked. But, in any case, you will need to defrost them. I'm not talking about those lucky owners of fresh seafood (you skip that cooking step).

So, the seafood is defrosted.

Separately, you need to peel the onions and garlic.

Wash and take half of the red bell pepper. I recommend red as it will add brightness to our dish, but any other (green and yellow) is certainly possible. Remove seeds.

Cut the onion and bell pepper into small cubes.

As I already said, we will need a large frying pan, preferably one with a lid. I have this one.

Heat a frying pan with half the olive oil and fry the seafood for no more than 5 minutes. Otherwise, they will be hard later.

After that, put the seafood from the frying pan into a separate plate, and add the rest of the vegetable oil to the frying pan and fry the onion and crushed garlic in it until transparent.

Then add the bell pepper and fry for another 5 minutes.

At the end add chopped tomato and tomato paste. I had cherry tomatoes in their own juice and replaced them with fresh ones. In winter this is an option.

Then comes the rice, add it and fry for 3-4 minutes, stirring, so that the rice is saturated with oil.

Then pour fish broth over the rice, add salt and pepper, and add turmeric. Actually, Spanish seafood paella is made with saffron, but I use turmeric because it gives a richer, brighter yellow color and is beneficial for everything.

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.

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.

Recipe 3: paella with seafood and chicken (step by step)

Chicken and Seafood Paella is a surprisingly rich rice dish that belongs to Spanish cuisine. Paella is prepared 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. In addition to rice, the traditional version of this dish 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 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.

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 gr
mussels - 1 kg
scallop – 500 gr
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.

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.

Recipe 5: paella with seafood in a frying pan

Spanish paella with seafood is an incredibly tasty dish and if you are a fan of seafood, then paella will often be on your menu. Yes, and you can serve it on a festive table - after all, it’s exotic. Preparing paella is quite simple, the main thing is to stock up on enough seafood. You can add shrimp, scallops, squid, octopus, and mussels to paella. Also, vegetables are added to the rice itself - tomatoes, sweet peppers, sometimes onions, green beans.

3 cloves garlic
20 g butter
3-4 tomatoes
100 g green beans
70 g mussels
70 g octopus
70 g shrimp
200 g long rice
1.5 tsp. salt
3 tbsp. 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 intended to flavor the oil. It needs to be peeled and cut into slices.

Green beans can be taken fresh or frozen. Trim the tails and cut into pieces 3-4 cm long. The tomatoes need to be washed and cut into small pieces or slices.

Prepare the seafood - remove the shells from the shrimp and remove the intestines, cut the octopuses, wash the mussels and remove excess elements.

Paella with seafood is a national treasure and the decoration of any holiday table in Spain. The classic recipe includes special rice, seafood, different types of meat and spicy vegetables. Today, Spanish paella is one of the most common dishes on restaurant menus, which both adults and children enjoy eating.

The word "paella" comes from the Latin "patella", and translated means "frying pan". Like Spain itself, paella is a bright, sunny dish, sparkling with the gloss of mussel shells and colored with red tomatoes, that gathers large families around the dinner table. The main ingredient is rice with rich olive oil and aromatic saffron.

Vegetables, meat, seafood and other components are added to the composition, depending on the recipe. Traditionally, this hearty dish is prepared for Sunday lunch and the Feast of St. Joseph.

What you need to know before you start cooking

Seafood paella is a classic Spanish dish that has it all.

Secrets of its preparation:

To make Spanish paella bright, appetizing and tasty, you need to choose the right main ingredients and spices.

Selection of ingredients:

Classic seafood paella

Seafood paella is a classic Spanish hearty porridge that is ideally stewed over an open fire, which gives the dish a delicious “smoke.”

Required components:

Cooking method step by step:

Serve the treat warmed up with dry white wine and basil leaves.

Paella with seafood and chicken

Seafood paella is a classic Spanish food that can deliciously feed a large number of people. Cooking with chicken gives the dish richness and a unique exotic aroma of sunny Spain.

Required ingredients:

Step-by-step preparation of the Spanish national treat:

The oil is heated in a frying pan with high walls.
The chicken is cut into medium pieces, seasoned with spices and fried until golden brown.
Chopped onions, chopped garlic and paprika are added to the meat. The mass is mixed and fried over the fire for 3 minutes. Next, lay out the chili rings and chopped tomatoes.
Rice is added to the meat and vegetables, and water is added at a slightly higher level. The mass is salted and cooked for 2 minutes.
Saffron is soaked in a small part of the hot broth, and the aromatic liquid is poured into a container with rice.
Pour out the rest of the broth, stir and bring to a boil.
The squid is cut and stored for 20 minutes until the rice is cooked. There is no need to stir the dish.
The peas are poured out, peeled shrimp are laid out on top, black pepper powder and green parsley are sprinkled. The dish sits on the fire until the shrimp turn pink.

You can serve the paella whole, garnished with lemon halves. It tastes best if there is a toasted rice crust left on the bottom.

Paella with seafood in a frying pan

Country-style paella is traditionally prepared outdoors. Serve in a frying pan with lemon slices and onion rings. Guests are provided with wooden cutlery. When cooking, mussels and shrimp are not peeled.

Components:

round Spanish rice – 250 g;
fish broth – 1 l;
Unrefined olive oil – 3 tbsp. l.;
large shrimps – 5-6 pcs.;
squid – 50 g;
black mussels (in shells) – 140 g;
pureed tomatoes – 200 pcs.;
green beans – 130 g;
saffron threads – 4 pcs.;
a couple of parsley branches;
ground pepper - a pinch;
chili pepper – ½ pod;
ground allspice - on the end of a knife;
young garlic – 4 cloves;
sea salt - at your discretion.

Cooking process step by step:

When serving, paella is decorated with parsley and whole olives. Along with the treat, onions, lemon mugs and white wine are served.

Paella with seafood in a slow cooker

Using a multicooker greatly simplifies the process of preparing classic paella. A bright, full of juices, aromatic dish will definitely decorate the holiday table.

Required ingredients:

rice porridge – 400 g;
shrimp – 300 g;
sea cocktail – 400 g.
tomatoes – 10 pcs.;
sweet pepper pod;
garlic cloves – 4 pcs.;
water – 250 ml;
fragrant oil - 2 tbsp. l.;
ground saffron - at the end of a knife;
sea salt with black pepper powder - to your taste.

Cooking process:

The finished dish is laid out in a heap on a serving plate and decorated with a circle of lemon and a sprig of parsley. Additionally, a salad of juicy tomatoes, meaty peppers and crispy cucumbers with olive oil is served.

Paella with tomatoes and seafood

The sunny, bright delicacy with the aroma of Spain comes out crumbly and juicy.

Necessary:

Cooking algorithm:

The onion is chopped into small pieces, the garlic is chopped.
In a frying pan, fry the garlic and onion until golden.
Tomatoes are laid out there, water is poured in, salt, saffron and black pepper powder are poured in.
The rice is distributed over the entire surface and is not mixed.
The water will soon cover the rice.
As soon as the broth boils, shrimp in shells are laid out on the rice. Cover the pan with a lid and simmer for 10 minutes over low heat.
The olives are cut into rings and served on rice along with green peas.
The dish is stewed for 5 minutes, and then infused with the lid closed for 15 minutes.

Serve with lemon or lime wedges, fresh vegetable salad and white wine.

Paella with seafood from Yulia Vysotskaya

Famous TV presenter and culinary specialist Yulia Vysotskaya presented an interesting variation on the preparation of paella. In this recipe, rice is combined with seafood boiled in wine.

Components:

rice cereal “Valencia” - 220 g;
sea cocktail – 500 g;
a pinch of real saffron;
canned peas – 120 g;
fleshy tomatoes – 3 pcs.;
white wine – 80 ml;
garlic cloves – 2-3 pcs.

Cooking in stages:

The presentation is made on a wide dish or directly in a frying pan. The decor can be olive rings, corn or green onion feathers.

Paella with seafood and green peas

A hearty, elegant and incredibly rich Spanish dish can be easily prepared with your own hands.

Ingredients:

seafood (to your taste) – 500 g;
rice with round grains – 300 g;
onion – 1 pc.;
tomato paste – 1 tbsp. l. with a slide;
sweet pepper pod;
green peas – 100 g;
beans in pods – 100 g;
olive oil with flavor – 50 ml.

Recipe:

The presentation is made in a large frying pan.

This makes the dish look elegant, generous and bright.

Paella with shrimp

Appetizing large shrimp and spicy beautiful rice with vegetables and herbs in combination give a real feast of taste.

You will need:

red sweet pepper pod;
bulb;
long grain rice – 300 g;
garlic cloves – 4 pcs.;
a pinch of saffron;
small peeled boiled shrimp – 500 g;
chicken broth – 1 l;
parsley branches – 3-4 pcs.;
canned corn – 4-5 tbsp. l.;
tomatoes – 3 pcs.;
lemon juice – 3 tbsp. l.;
salt and black pepper - optional;
1 tbsp. l. dry white wine;
extra virgin olive oil – 2 tbsp. l.

Cooking step by step:

This colorful, spicy Spanish dish is served hot on a shared plate with soft tortillas and fresh vegetables.

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:

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:

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

Spices for paella

Properly selected herbs and spices turn rice into a real Mediterranean paella, providing the dish with a unique alluring aroma and spicy taste. Seasonings should be selected and added with care as not all varieties are suitable for the dish. In stores you can find a ready-made set for the Spanish delicacy, but their composition is different.

The following spices and herbs are suitable for cooking:

saffron crushed or in stigmas;
anise;
turmeric powder;
anise;
cardamom;
chili powder and fresh;
tarragon;
curry.

You can modernize the recipe at your discretion, leaving only classic saffron unchanged. With anise, curry and cardamom, you need to be careful not to overdo it with the specific taste of spices.

Calorie content of the dish

The calorie content of paella depends on the components of the composition:

Type of dish	Protein (g/100g)	Fat (g/100g)	Carbohydrates (g/100g)	Calorie content (kcal/100g)
with seafood	10	13	26	256
with chicken and sea cocktail	7	21	15	279
with fish and shrimp	9	3	15	139
with shrimp and peas	6	23	56	462

What and how to serve paella with

Serving an appetizing dish with a colorful cocktail of ingredients has a number of rules that everyone can use in their own way:

Paella with seafood has deservedly gained worldwide popularity. The classic Spanish recipe produces a tender and juicy dish with a Spanish character, brightly colored vegetables and aromatic herbs. According to the chefs, cooking is a field for creativity, so recipes can easily be changed and adapted to the tastes of each author of the legendary dish.

Article format: Anna Vinnitskaya

Video about seafood paella

Recipe: