This delicious Spanish rice is called paella. The seafood recipe presented here is simple and cooks very quickly. Today we are all very busy, so healthy and tasty dishes, which can also be quickly prepared, are very valuable. So let's get started.
How to cook paella with seafood?
It’s very important to stick with the technology so that we get a real Spanish paella. The recipe with seafood creates a good combination of taste and conjures up pictures of the warm Mediterranean Sea.
Cooking sequence:
• Blanched frozen mixture of seafood (mussels, squid, octopus, shrimp - 500 g) for 3 minutes in boiling water. We drain the water and let the seafood drain well (it is better to use a colander).
• Onion (1 onion) cut into thin strips or half rings.
• Very finely chop one hot pepper.
• Fry seafood, hot peppers and onions in vegetable oil in a deep pan or deep-skillet with thick walls, stirring for 3 minutes.
• After this, add green beans (100 g), green peas (100 g) and fry all together. Time depends on the condition of the products: frozen, we fry for 3 minutes, if not, then just one minute will be enough.
• Pour red wine (approximately 50 ml) and wait until it almost evaporates.
• Add spices. We put salt to your liking. Turmeric, paprika, marjoram, thyme - all for a teaspoon. Dried garlic, white pepper - a quarter teaspoon each. If you love zira, then put the third part of a teaspoon.
• Pour dry rice (glass) and pour boiling water (1.5 cups). The proportion should be as follows: 2 parts of dry round rice need 3 parts of boiling water. Bring to a strong boil, cover, reduce heat and cook for only 12 minutes. The cooking process should be as follows: the first 4 minutes - a strong boil, the next 4 minutes - medium heat, the last 4 minutes - cook over low heat. Do not mix or open the lid so that the water does not evaporate. Turn off the fire. We cover the pan with a towel and wait another 10 minutes for the rice to absorb the remaining water, and our paella is infused. A seafood recipe allows you to cook a dish that goes perfectly with white wine.
For those who like to experiment in the kitchen and experience the pleasure of creating dishes from exotic products, you can offer another way in which paella is prepared in restaurants.
Recipe with seafood, saffron and tomato.
Frozen seafood (0.5 kg) should be thawed and the resulting liquid should be drained. Then pour boiling water on saffron (half a teaspoon), and let it infuse for about 20 minutes. This water will give a golden color to rice, and seafood pilaf, the recipe of which is taken from Spanish cuisine, will be unusually elegant.
Fry seafood in a pan over high heat in vegetable oil for a very short time - literally a couple of minutes. Put them on a plate.
Pass the onion, chopped into small pieces, until the onion is transparent. To do this, you can use the same pan. Pour rice (about 300 g) into the onion and stir while continuing to fry for another couple of minutes. This treatment will make the rice crumbly. In the meantime, boil water and pour boiling water and saffron water. There should be enough liquid to cover rice only on a finger. Add the pulp of tomatoes or tomato puree (200 g) to boiling water. Salt, wait for a strong boil, reduce the heat and cook the paella for about 10 minutes, without stirring. Then lay on top of green peas (approximately 100 g) and one sweet pepper, diced. Continue cooking over low heat. Once the rice is ready (the liquid is absorbed), put the fried seafood on top.
Decorated with lemon slices (1/4 pcs.), The finished paella looks very elegant.
A recipe with seafood and vegetables suggests that it takes only 20 minutes to cook this dish.