Nowadays, Spanish cuisine is becoming very popular . Take paella, for example. The demand for this dish is determined by a large number of variations in the components that are adapted to different regions of Spain. Therefore, there are a large number of recipes for this treat. Spanish chefs say there are more than three hundred.
The Spanish paella, the recipe of which we will definitely consider today, is traditionally served on Sunday. It may include seafood, chicken, beans, herbs and spices. This dish can be found in almost all restaurants in the world. There are many ways to prepare this delicacy: from a traditional recipe to a fantastic variation that claims to be a culinary masterpiece.
Spanish national dish
Paella is a dish made from white rice with olive oil and saffron. It also puts meat, chicken, various vegetables, seafood and more. The quality of the dish is determined by the fact that all the ingredients have time to cook at the same time, so the rice remains friable. Traditionally, paella is cooked over an open fire. Consider several recipes for its preparation.
Paella with Chicken
Ingredients:
- one chicken;
- five tablespoons of olive oil;
- five hundred grams of squid rings;
- six hundred grams of mussels;
- two onions;
- five hundred grams of rice;
- five hundred grams of meat broth;
- one bitter and sweet pepper;
- one clove of garlic;
- ten black olives;
- two hundred grams of green peas;
- two pinches of saffron.
Cooking:
The Spanish paella, the recipe of which we are now considering, is prepared as follows. First, the chicken is cut into twelve parts, salted and pepper, fried in olive oil. Then the pieces are taken out and put in a warm place. In the remaining fat, fry the squid rings and also put in heat. Mussels are boiled for five minutes in a small amount of water. Sweet pepper is cut into cubes and stewed with chopped onions in the same fat. It also fry rice, add the broth, saffron, mix well. Then add peas, olives and other ingredients, salt and pepper, stew for half an hour, periodically adding liquid. Paella is a very tasty and satisfying dish that is served right in the pan.
Traditional paella
Ingredients:
- thirty grams of olive oil;
- four hundred and fifty grams of chicken;
- two hundred and fifty grams of pork shoulder;
- one hundred grams of onion;
- three feathers of garlic;
- eighty grams of sweet red pepper;
- five grams of paprika;
- four hundred grams of tomato;
- five grams of saffron;
- one liter of chicken stock;
- four hundred grams of squid meat;
- one hundred seventy five grams of green beans;
- one hundred twenty five grams of fresh peas;
- one kilogram of two hundred grams of peeled shrimp;
- six hundred grams of lemon.
Cooking spanish food
Spanish paella is prepared quite simply. To do this, heat the oil in a pan and fry seasoned meat (chicken and pork) in it for two minutes. Then add onions, paprika and garlic, stew for three minutes, stirring constantly. Then put the tomatoes and bell peppers, diced. Then rice is poured and cooked for two minutes, add the broth with saffron diluted in it, squid, bring to a boil and cook for twenty minutes under a closed lid. Over time, peas and beans are placed in the mixture, shrimps and mussels are placed on top, sprinkled with black pepper, cooked for ten minutes. During this time, the mussels should open.
Shrimp paella, the recipe for which we reviewed, is served right in the pan with halves of lemon. Chicken and pork can be replaced with fish, such as monkfish or hake. In this case, it is put after the squid. It’s good to cook such a dish on an open fire.
Seafood paella
Ingredients:
- five hundred grams of a seafood cocktail;
- half a spoon of saffron;
- forty grams of olive oil;
- one onion;
- three hundred grams of rice "Valencia";
- one tablespoon of salt;
- two hundred grams of tomato puree;
- one hundred grams of frozen green peas;
- half sweet pepper;
- one fourth of lemon.
Cooking:
Spanish paella is prepared very quickly and easily. To do this, frozen seafood is thawed and drained excess fluid. Saffron is poured with boiling water and left for fifteen minutes to insist. Seafood is fried in oil for three minutes over high heat, removed and set aside for a while. In this oil, chopped onion fried until golden brown, pour rice and fry for two minutes (during which time it will become transparent). Then they add water with saffron diluted in it so that it covers the cereal.
Rice for paella is best served by Valencia, then the dish will turn out fragrant and mouth-watering. The mixture is salted and kept on fire until cooked for about twenty minutes, without interfering. Then add the pulp of tomatoes, and after ten minutes put peas and peppers, cut into cubes. When the rice is boiled, and the water boils, put seafood and slices of lemon on top, cover with a lid and let it brew for five minutes. Paella with vegetables and seafood is consumed hot, wine is served with the dish. Typically, such a treat is cooked on an open fire, but you can use a regular stove at home. The dish is cooked in a large cast-iron pan, and it is served in it.
Paella in a slow cooker: a recipe for cooking
The slow cooker makes it possible to prepare a Mediterranean dish without any hassle, which will refresh any festive table and diversify the daily menu.
Ingredients:
- two glasses of jasmine rice;
- five hundred grams of salmon fillet;
- two tomatoes;
- two onions;
- one bell pepper;
- four hundred grams of water;
- one hundred grams of olive oil;
- garlic;
- salt and saffron to taste.
Cooking:
Paella is a Spanish dish, but every housewife can cook it without much trouble, especially if there is a slow cooker in her arsenal. So, first the rice is washed and put in the bowl of the multicooker. Onions, salmon and tomatoes are finely chopped, and bell peppers are chopped coarsely. Rice is placed on top of the layers: onions, tomatoes, then pepper and only then salmon. Put the garlic in the center of the mixture, turn on the "Pilaf" mode and cook. After the lapse of time, the garlic is taken out, the “Heat” mode is turned on.
Paella in a slow cooker is almost ready. Her recipe is quite simple. The finished dish is served with lemon wedges and fresh herbs.
Meatball Paella
Ingredients:
- four hundred grams of rice;
- five hundred grams of rabbit;
- five hundred grams of chicken;
- two hundred and fifty grams of green beans;
- one hundred grams of white beans;
- sixteen snails;
- one tomato;
- three cloves of garlic;
- one hundred grams of olive oil;
- rosemary, saffron and salt to taste;
- two liters of water.
For meatballs: three hundred grams of minced meat, fifty grams of pork fat, three hundred grams of pulp of white bread, two cloves of garlic, three eggs, as well as pine nuts, chopped parsley, salt and spices.
Cooking:
Paella is a dish that is quite simple to prepare. It is necessary to heat the fat in a frying pan, on which the minced meat is then fried. Five minutes later they put bread, eggs, salt and spices, parsley, nuts and garlic in it. Everything mix well and form small meatballs from this mass. They are fried for several minutes on all sides. Then the pieces of the rabbit are fried in the same fat as the minced meat. Ready meat is pushed to the edges of the pan, and vegetables are placed in the center and fried. Then add water and bring it to a boil, after which they put meatballs and cook for twenty minutes. Paella is a dish in which seafood is added. But in our case they are replaced by snails. Therefore, over time, add snails, saffron and paprika, salt to taste and pour rice. Cook for twenty minutes on high heat, and then another five minutes on low heat.
Paella with fish and seafood
Ingredients:
- one kilogram of fish (zander or cod);
- one onion;
- two hundred grams of mussels in shells;
- one big shrimp;
- three hundred grams of sea cocktail;
- two hundred grams of small shrimp;
- two tomatoes;
- one glass of Bomb rice;
- half a spoonful of smoked paprika ;
- one pack of spices for paella.
Cooking:
Shrimp paella, the recipe for which we will now consider, is being prepared very quickly. It is necessary to chop the fish, fill it with water and bring to a boil, then add onions, spices and cook until cooked. The finished broth is filtered. Oil is poured into a frying pan, mussels are laid out and heated, and then transferred to a dish. All shrimp, as well as sea cocktail are fried, put on a plate. Tomatoes are fried for several minutes in the same oil, rice, paprika are added and mixed. Then pour two glasses of broth, add spices for paella and mix. All this is tormented until cooked by adding mussels, shrimp and seafood at the end.
A few words in the end
In such a Spanish dish, seafood goes well with rice. So, Italian risotto, Spanish paella and Jambalaya Creole, as well as simple pilaf are dishes with the same ideology. Therefore, here rice is always cooked separately, often together with vegetables and spices, and only at the end add previously fried seafood. Groats are boiled in a small amount of water or broth. In paella and dzhambalaye you can find not only vegetables, but also caviar, fish. But cuttlefish ink is often put in the risotto, giving the dish an unusual color and a light “sea” taste.