Paella - the classic recipe

Practically every nation has its own variation of dishes from rice, the Spaniards have paella. The popularity of the latter outside the homeland is determined not only by the tremendously rich taste, but also by the variety of recipes that were adapted to different regions of the country, from reproducing the classic paella recipe in our realities should not be a problem.

Classic Spanish paella with seafood

Despite the fact that the classical paella is prepared on the basis of a chicken with a rabbit and vegetables, we are accustomed to consider the classic variation with seafood. The latest, slightly more exotic version, does not require the most affordable ingredients for its preparation, but the cost of money and time in this case pays off with interest.

Ingredients:

Preparation

Spasseruye crushed onion, garlic, and when the pieces become transparent, add the shrimp tails, after cleaning them. When the shrimps turn pink, transfer them to a separate dish, and instead of them, fry pieces of scallops and squid. After 5 minutes, pour the rice, add saffron dissolved in wine, broth and tomatoes. After covering the dishes with a lid, leave the dish for 10 minutes. Rinse the mussels and put them to the rice together with a green pot. Increase the heat and allow the moisture to evaporate. Combine the classic paella with shrimps and season to taste.

Paella - a classic recipe with chicken and seafood

Ingredients:

Preparation

Rinse chicken drumsticks and place on a plate. Now fry chorizo, and on the melted fat, grind the chopped vegetables. Add the chives of garlic, and after half a minute lay out the leaves of rosemary, oregano and tomatoes. Pour rice, stir and pour the contents of the pan with broth. Put the chicken drumstick in the pan and leave the dish under the lid for 35 minutes. 7 minutes before the readiness, add seafood to the rice. When all the moisture evaporates, the rice will soften, and the shells of the mussels will open - the dish is ready.

If necessary, you can reproduce the classic paella recipe in the multivarquet, setting the "Rice" mode for the same period of time.

Paella with seafood - a classic recipe

A wide assortment of seafood in the classical paella can be replaced by an octopus alone, and a light spicy and fatty dish will be given by the sausage chorizo.

Ingredients:

Preparation

Cut the octopus, season with salt and pepper, sprinkle with oil and a drop of lemon juice. Leave pieces to marinate.

Rape the chorizo ​​slices, and on the drowned fat, let the vegetables come half-ready. Add tomato slices, let them disperse into the sauce. Add the remaining ingredients directly to the pan and leave on the stove until the liquid boils. Next, a classic Spanish paella is put in a preheated to 180 degrees oven for 25 minutes, pre-covering the surface with foil.