Paella with seafood

Paella - a popular dish of Spanish cuisine like pilaf, cooked in a frying pan. Initially, the Spaniards did not consider paella as a pan-Spanish dish, but only Valencian. However, by now the popularity of paella has grown to the point that it is now easy to find not only in the menu of any Spanish restaurant, but also in the menu of almost any European institution.

Tell you how to cook a Spanish paella with seafood.

The main products in paella are rice seasoned with spices and olive oil, also paella can include fish, seafood, chicken, rabbit or duck meat, blood sausages, meat sausages, various vegetables, beans, white wine, greens and some other products . There are many recipes for paella, but variations in the ingredients of the main recipe are due mainly to national-regional realities, individual preferences and circumstances of preparation (in the sense that there is, from that, and prepare).

Of course, when choosing rice, it is better to choose the Spanish authentic round-grain-medium-grained varieties. To find fresh Mediterranean or Atlantic seafood, such as mussels or shellfish, on sale throughout the post-Soviet space, it is sometimes difficult, but squid and shrimp are not uncommon, and we will proceed from this.

Paella with seafood and chicken - simple recipe, adapted

Ingredients:

Preparation

Carcasses of calamaries will be doused with boiling water and cleaned from films and cartilages, blanched in boiling water for 3 minutes (no more), thrown back to a colander and cut into spirals or straws. We'll clean the shrimps, however, this is not necessary, but the guts of them are still better to remove.

Chicken meat cut into small strips and fry in a frying pan in olive oil until a light golden hue.

Add the chopped vegetables, namely: sweet peppers and onions - as well as spices (saffron, hot red pepper). Put the rice into the frying pan, add everything and mix it, just once. Fry for 3-5 minutes on medium-high heat to form a crust, then pour the wine and let it evaporate (about 2 minutes). Reduce the fire to a minimum and in small portions, at intervals to infuse broth in 3-5 receptions. Let each portion of the broth soak into the rice, then pour in the next.

With the last portion of the broth we put green peas or a string bean. Stir and top spread seafood.

Cover the frying pan with a lid and pajamas for another 10-12 minutes (that is, until the peas or beans and seafood are ready). Season with garlic and sprinkle with herbs, sprinkle with lemon juice.

We serve the table in a frying pan, individual serving dishes, of course, can be served, but most often the paella is eaten from the pan (this recipe is designed for 4 servings). It is advisable to submit white Spanish wine to the paella (you can replace it with domestic wines).

If you still managed to find mussels (gram 300 at least), your paella with seafood will get closer to the Spanish classic. Thoroughly washed mussels in cold water, add together with the rest of the seafood or 3 minutes earlier directly in the shells (ready, they will open).

You can eat paella with a fork with a knife, a wooden spoon, seafood, in any case, eat with your hands.