Many mistakenly consider paella to be a purely Spanish dish of rice and seafood. But the Spaniards themselves recognize that this is the national food of the Valencians. There are a lot of recipes - more than three hundred options. Paella in a slow cooker is preparing quickly, retaining all its useful properties, of which there are many, regardless of the recipe. Consider a few classic options.
Paella in a slow cooker with seafood
Since seafood is a traditional recipe, cooking will require shrimp, fish fillet (for example, salted or fresh salmon), cuttlefish or squid. You can use all of the listed seafood in one dish, or you can take only those that are most pleasing to you. Frozen bags with assorted seafood are also good.
In addition to them, you will need: long-grain rice (you do not need to steam beforehand), medium garlic head, onions, saffron, tomatoes, red bell pepper, salt and ground pepper. If you need a spicy dish, then red will do. Remember that not everyone benefits from such a paella. A recipe in a slow cooker also involves the use of olive oil, not vegetable oil. With it, the dish is more aromatic and tastier.
Step 1 Seafood preparation
If you use frozen assortment, then you just need to get it out of the package, without preliminary defrosting. During cooking, seafood will unfrost and give the required amount of water. If these are fresh products, then they must be thoroughly washed. Shrimps are best taken in medium size. The number of ingredients depends on how large the volume of the bowl on the multicooker.
Step 2 Vegetable processing
Finely chop the garlic or crush it. Chop the onion and do not separate. Put everything on the bottom of the bowl, and pour in two tablespoons of oil. In the “Baking” mode, cook all 10 minutes. Then add spices and finely chopped bell peppers. Cook for another 5 minutes in the same mode under a closed lid, regardless of the company multicooker and power. No need to mix.
Step 3 Cooking paella
Add seafood to the finished vegetables. If they are frozen, heat them in the “Baking” mode for 10 minutes. If fresh, just add them to the vegetables and mix. Rice is taken in the quantity in which you want. For example, for those who love the predominance of cereals, you can take three measuring glasses. For those who prefer seafood in abundance, two servings of rice are sufficient. You do not need to add water to thawed seafood, and to fresh ones - based on: one glass of water for half a glass of cereal. Finely chop the tomatoes; peel can not be removed. Put in "Pilaf" mode for 40 minutes. After the signal, mix the dish, leave it in the “Heating” mode for another 10 minutes. Serve hot with greens, lemon. You can decorate with fresh bell pepper.
Paella with Chicken
Yes, they also cook with a bird! At the same time, do not forget that seafood is also part of the dish, otherwise all meaning is lost. After thinking and deciding how to cook a paella in a slow cooker with chicken, immediately decide which part of the bird carcass you need. For example, according to the classic recipe, this is usually the lower leg. But at home, any part will do. Skinless breast is a dietary product. Therefore, a paella cooked with this part of the chicken in a slow cooker will also be dietary and will not harm your figure.
Take the chicken, chop it finely. If this is the lower leg, then just peel off the skin. It is advisable to cut the breast so that there are no bones in the dish. Rinse the bird, rub it with salt and spices. At the bottom of the multicooker, put the garlic with onions, seafood, saffron. Pour one measuring cup of water. The Paella in the Panasonic cooker will cook in Pil mode until the end of the program, so water will be needed even if the seafood is frozen. Pour the desired amount of rice (approximately 2-2.5 measuring cups). Add tomatoes, bell peppers, a few slices of lemon and chicken. Cook before the end of the program. Paella in the slow cooker is ready!
Tips
So that the prawns do not become rubber during cooking, they can first be sprinkled with lemon. If you use mussels, then you just need to pour over boiling water and add to an already prepared dish, and not cook in a slow cooker. Otherwise, they can become very malleable and hard to chew. After slicing, it is also advisable to pour squid with boiling water so that they are better boiled.
Of all the types of rice, those that are suitable for pilaf are well suited. But the one that is used to make sushi is not. During cooking, it becomes sticky and sticky, straying into lumps and porridge. Classical paella (in a slow cooker or not) is always crisp and juicy.
Drinks such as:
- Red wine;
- Calvados;
- mojito.
Various types of sea fish and seafood mix well with each other in the recipe. Fish fillet (fresh) is added along with seafood, slightly salted - immediately after cooking, before leaving the dish to part in the “Warm up” mode.