What is hidden behind the unusual word "paella"? In fact, this is an incredibly tasty traditional Spanish treat, which is prepared on the basis of rice with vegetables, seafood, chicken, lemon and even beans. In general, there are about several hundred recipes for this unusual dish. But it is with seafood that the traditional, most popular and beloved paella in Spain is obtained. Perhaps, it is with such a recipe that you should begin your acquaintance with this refined dish.
A bit of history
Today, probably, no one will be able to accurately say where the word "paella" came from. One version says that this name comes from the Latin name patella, which translates as “frying pan”, because it is in this dish that a traditional dish is prepared. Another legend says that the word "paella" is a slightly warped form of para ella, which means "for her." Ostensibly a traditional dish was prepared for the first time by a fisherman who was waiting for his beloved girl.
But nevertheless, the most popular story explaining the origin of such an unusual name is the one that mentions that the Moorish servants liked to pamper themselves with such a piquant treat. That is why the dish got its name, which is translated from Arabic as "leftovers." And most likely, just the latest version turned out to be the most believable. Indeed, the classic recipe for Spanish paella with seafood includes seemingly incompatible ingredients - inadvertently one gets the impression that it uses everything that was simply lying around in the refrigerator. But once having tasted this unusual treat, no one will doubt his unsurpassed taste.
For the preparation of real paella with seafood according to the classic recipe, approximately 6-7 varieties of fish, vegetables, rice, saffron and olive oil will be required. Today, of course, this dish has undergone many changes, but one thing remains constant in it - the sunny flavor of Spain, thanks to which it became famous throughout the world.
Food variations
In fact, paella is the symbol and true pride of traditional Spanish cuisine. True, it often reminds domestic residents of an ordinary pilaf or something similar to a risotto. Perhaps there is some similarity, but in this paella there is an exotic flavor, which is sometimes very difficult to achieve if you do not know how to cook it correctly.
To fry real Spanish treats, a special pan called paella is used. Unlike Italian risotto, butter is never added to paella. The Spaniards use only special rice - Bahia, which is crumbly, to make their favorite dish. But Italians are more familiar with arborio cereal, which is cooked to a state of porridge. Pilaf originally from Asia is famous for a huge number of spices, which is completely deprived of traditional paella.
In total, there are approximately 300 types of this treat in Spain, and the recipes are fundamentally different from each other, depending on the region. Paella is prepared here with fish, mushrooms, meat, squid, vegetables, mussels, shrimps in a variety of combinations. For example, the traditional Valencian version involves the addition of beans and snails. But in a classic paella with seafood, beans and vegetables are often not put. A very unusual variety of this dish is considered the option with black rice. And it turns out such an original treat through the use of cuttlefish, which produces specific ink.
There are also vegetarian paella recipes. Their mandatory components are tomatoes, rice, saffron and olive oil.
Piquant paella has long gone beyond the borders of Spain and has become popular throughout the world. She was very fond of in Mexico, slightly changing the classic recipe. It is customary to supplement seafood paella with a large amount of onions, chili peppers, garlic and other hot ingredients. And in the domestic open spaces, cooks, in view of the small availability of quality seafood, prefer recipes with chicken.
What do you need for cooking
So, for starters, to make your own classic paella with seafood, you should stock up on all the necessary equipment:
- a large frying pan;
- a wooden spatula;
- pan.
As already mentioned, a real Spanish treat is prepared in a special pan. Its distinguishing feature is its relatively large size and low sides. During the cooking process, the cereal will need to be filled with fish broth, and in such a dish all the components can be laid in one uniform layer, which will allow the liquid to evaporate quite quickly. And this, in turn, will prevent the digestion of rice, which is very important for classic paella. Of course, it is not possible to find just such a pan in every home, but it is still advisable to choose the most suitable utensils that meet the described criteria.
As for the ingredients, to prepare a classic Spanish paella with seafood you will need:
- 200 g of rice;
- half as many mussels;
- 120 g squid;
- a few cloves of garlic;
- 0.5 l of fish stock;
- 10 large king prawns;
- 50 ml of olive oil;
- as much plain water;
- 100 g of tomatoes;
- half a small onion;
- small lemon;
- parsley and spices to taste.
A few recommendations for choosing products
When buying seafood, it is very important to pay attention to their shelf life and appearance. Of course, this rule applies not only to seafood, but it is this ingredient that needs the most careful selection. In extreme cases, you can stock up on a ready-made sea cocktail, which is usually sold in supermarkets.
You can not be afraid to replace some products with similar ones. For example, instead of mussels, you can take any other shellfish. But king prawns can easily be changed to tiger or even the simplest - dwarf crustaceans. It is advisable to choose a squid of medium size, because too large carcasses often turn out to be more rigid, and this will not benefit paella.
It is best to fry the ingredients in olive oil - this, of course, is a repeatedly confirmed fact. However, replacing it with an ordinary, sunflower one, it is impossible to harm the dish.
It is advisable to give preference to hard rice, it is very important to remember that the main task is not to boil it. Long grain cereal is excellent for cooking pilaf and Spanish paella. The most common representatives of this variety of rice are considered basmati and jasmine. When choosing a cereal, it is worthwhile to carefully examine it - all the grains should be the same.
If there are clams in the sinks in your refrigerator, then do not rush to remove them from there. During cooking, they can be thrown into a boiling broth, after which they will open on their own. Classic paella with seafood at home is served in this form. Although it all depends on individual tastes.
Classic paella seafood step by step recipe
Step 1. First of all, you should prepare the fish broth. This is an extremely important, but completely uncomplicated step in the preparation of classic seafood paella. Put the pan on the stove, pour about 0.5 liters of water into it and wait until it boils.
Many culinary specialists at this stage will have a logical question: what to prepare the basis for paella from? For this, you can use literally any fish, even salmon. Here everything depends only on your taste preferences and material capabilities. Of course, the most economical solution will be the use of fish tails and heads - such a yushka will turn out to be quite rich and tasty. You can even use the heads of already stocked shrimp, because they still will not come in handy.
Step 2. While the water is warming up, thoroughly clean the prepared fish and throw it into the pan. If you still decide to add shrimp heads, prepare them in the same way.
Step 3. Now is the time to put a thick-walled pan on the stove, turning on medium power, and cover its bottom with olive oil.
Step 4. After the frying surface has warmed up, first shift the squids on it - because of their stiffness, they should be cooked a little longer. After a few minutes, send the peeled shrimp here and leave it all together for another 5 minutes.
Step 5. Prepare the tomatoes, garlic, herbs and onions, peeling and finely chopping them. Shred all this to the maximum finely, you can even use a grater. It is especially convenient to rub tomatoes - so the peel from them will remain in your hands.
Step 6. Now send the prepared ingredients to the pan too. Actively mixing the contents of the dishes, fry it for another couple of minutes.
Final stage
Step 7. Now is the time to add the main ingredient - rice. Pour it into the pan and distribute it evenly over the entire bottom. By the way, this moment is very important.
Step 8. Salt and pepper the dish to your liking. You can add your favorite spices to it.
Step 9. At this point, your fish stock should already be ready, so remove it from the heat and carefully pour it into the pan, covering it with all the other products. Fluids should be about twice as large as cereals. Probably, at first it will seem to you that the broth is too much, but in reality this is not so. Gradually, all the liquid evaporates and is absorbed by the cereal.
Step 10. After pouring the broth, be sure to ensure that the rice and other components of the dish are evenly distributed along the bottom of the pan. Try the resulting mixture to taste, if necessary add some more spices.
Step 11. Bring the paella to a boil and boil until the liquid has completely evaporated. After that, wrap the pan with the finished dish in a towel or cover with foil for 5-10 minutes. During this time, the paella will reach full readiness and there will be no uncooked rice grains on top. The remaining lemon should be cut into beautiful slices and used when serving.
That's all, now on your table ready-made classic paella with seafood. A step by step recipe will help you pretty quickly and easily cope with the preparation of such an exotic treat. By the way, it will take you no more than an hour.
Recipe for classic paella with seafood and chicken
Do you know that this dish is served purely for lunch at home? If at any restaurant you are offered a classic Spanish paella with seafood at any other time, then most likely you are in a poor institution or run the risk of tasting just warm food. Of course, it is better to refuse such an undertaking.
What is a classic Spanish paella with chicken and seafood? This is a very rich dish with a bright, rich taste and unforgettable aroma. Moreover, this treat is very popular all over the world, more than any other kind of paella. So this dish can be called Spanish national pride.
Essential Ingredients
A simple recipe with a photo will help you prepare such an unusual treat. A classic paella with seafood and chicken, made according to all traditions, will surprise any gourmet with its exquisite and rich taste.
So what is needed for cooking? Prepare in advance:
- 150 g of rice;
- a small onion;
- 3 cm hot pepper;
- 3 small tomatoes;
- a few cloves of garlic;
- 3 tablespoons of olive oil;
- 200 g of chorizo sausages;
- chicken breast;
- 300 g of a white variety of marine fish;
- the same amount of squid;
- 0.3 l of broth;
- 200 g of shrimp;
- 400 g mussels in shells;
- 200 ml of dry white wine;
- salt, pepper, paprika, turmeric to your taste.
Cooking process
In fact, the classic paella recipe with seafood and chicken is not at all complicated, to cope with such a dish is the strength of every hostess, without exception.
Try to pick up a wide enough pan with a thick bottom, put it on medium heat and pour olive oil into it. Heat it well and throw finely chopped garlic here, and a minute later - onion. Fry it all until transparent, then send the peeled and sliced tomatoes into the pan, and then the rings of hot pepper.
Cut the chicken into small cubes and lay on a frying surface. Cook the resulting mixture for 5 minutes, then add sausage rings, pieces of fish, squid, and also unpeeled mussels and shrimp. Fry it all for 10 minutes, and then pour in rice. Now add salt, paprika, turmeric, mix the contents of the pan thoroughly and pour the prepared broth and wine into it.
Bring the mixture to a boil, then reduce the power of the stove and cook until the liquid has completely evaporated. Serving a classic paella with seafood and chicken is customary with lemon slices and sprigs of fresh herbs.
Submission and registration
Even in the most prestigious restaurants in sunny Spain, real paella is served to guests directly in the paella - this is another tradition that is still not abandoned in the homeland of this dish. In the pan, this treat is served so that the guest can enjoy the tasty crust of slightly burnt rice at the bottom. By the way, this is what is considered the most delicious in the whole dish.
In addition, it is believed that ordinary iron appliances are able to give the classic Spanish paella with seafood a taste of metal, so it should be eaten with wooden spoons.
If untreated seafood was added to the treat, then they should be set aside to the very edge of the pan, and then cleaned directly with your hands. You can do otherwise and transfer seafood to a separate plate, decorating them with lemon slices and bunches of greens. Spanish paella with seafood will help you with your Spanish treats.
It is desirable to combine the dish itself with a salad or seafood soup - such a combination always turns out to be advantageous. By the way, it would be useful to serve a glass of dry white wine to such a colorful dish.