Cookery // Tasty recipes

Paella with seafood: the recipe.

traditional Spanish paella - a symbol of the maritime region with a rich, centuries-long history.This dish in a variety of variations can be found in any European restaurant.Paella on the technology of preparation and composition is similar to the other ingredients. More popular in our country dish, namely pilaf.In both cases the figure is combined with a certain set of spices, meat or seafood.

Paella is a traditional recipe, but, according to residents of Spain, in more than 300 variations of dishes.It is prepared with different varieties of fish and sea creatures: squid, mussels, shrimp, octopus and scallops.Incredibly tasty paella with chicken and pork, rabbit meat or ham, sausages of different kinds.

However, all recipes have a few basic components - solar saffron, smooth rice, juicy tomatoes and fragrant olive oil, which are supplemented by herbs, wine and fragrant spices.

etymology of the word comes from the Latin names of the dishes in which ready-made meals.Ratella - pan, or else it is called

paelera.Paelera - a weighty low pan with 2 handles.

classic Spanish paella: a recipe with photo

The classic Spanish paella: a recipe with a photo


  1. Rice - 600 g.
  2. olive oil - 2 tbsp
  3. Saffron - 0.5 hours. L.
  4. hot fish broth - 0.6 l
  5. hot chicken broth - 0.5 liters
  6. Chicken - 1 kg
  7. ham type "jamon" - 50 c.
  8. Purified krevetki- 0.5 kg
  9. cleaned mussels - 0.5 kg
  10. Halibut fillet - 400g.
  11. Kalmar - 200 gr.
  12. Onions - 1 pc.
  13. Garlic - 2 cloves
  14. Lemon - 1 pc.
  15. ripe tomatoes - 2 pcs.
  16. Pepper bolgarskiy- 2 pcs.
  17. parsley, salt and pepper - to taste


  • chicken, ham, squid and halibut should be cut kubikami.Ovoschi wash and clean: chop the onion half-rings and pepper - long strips.
  • Tomatoes top notch and scald them with boiling water and then put in cold water to the skin appeared, and then remove the seeds and cut kubikami.Chesnok, parsley, salt and saffron combine and chop the blender.
  • Figure rinse thoroughly with plenty of water and let it drain.Squeeze the juice from a lemon.
  • Take a large pan with high and thick bumpers and place over high heat, pour olive oil and heat.
  • Please lightly fry the ham and then put it on a large plate, t. To. The ingredients will be many.
  • Then turns brown the chicken, then fish, squid and shrimp.They should not be to keep the fire, more than 3 minutes, otherwise the meat will become tough.
  • on others. Well-heated frying pan lightly fry the tomatoes and onion rings to the soft state.
  • All components mix in a deep frying pan, put the mussels and garlic-saffron mixture.Add the rice, lemon juice and cook over high heat for about 5 minutes, pour the hot fish and chicken broth, bring to a boil and reduce heat.
  • mixture should stew under the lid closed 20-25 minutes, it does not need stirring.
  • paella Remove from heat and vigorously shake, wrapped in a towel and allow to stand for 20 minutes.
  • Pattern the dish with parsley sprigs and lemon slices.

How to cook paella with seafood?

How to cook a paella with seafood?


  1. Seafood mix - 500 gr.
  2. Saffron - 0.5 tsp
  3. Olive oil - 40 ml.
  4. luk- onion 1 piece.
  5. Traditional Spanish rice "Valencia" - 300 gr.
  6. Tomato puree - 200g.
  7. zamorozhennyy- Green Peas 150g.
  8. Green haricot beans -100 m.
  9. green bell pepper - 1 pc.
  10. Lemon - 1 pc.
  11. Sol 1 - h. Liter.


  • Saffron pour into a cup and fill with boiling water, let configure themselves for 20 minutes.
  • Good heat the oil in a wide frying pan, fry the seafood mix over high heat for 3 minutes, place on a plate.
  • Onion peel and finely chop, fry until transparent state in the same pan.
  • Figure rinse with cold water and fill to the onions, stir and saut√© for 5 minutes.
  • Pour boiling water over rice, so that the water covered the rump on the finger, then add the saffron water, salt, reduce heat and cook the dish for about 20 minutes.After adding water, the rice is not necessary to agitate.
  • Poslevleyte tomato puree, and after 10 minutes, pour into the pan green peas, string beans, and bell pepper, diced.
  • Rice will be ready as soon as all the water is absorbed, then lay on his seafood, garnish with lemon circles, cover the paella with seafood lid and leave for 15 minutes.

fragrant paella with chicken and seafood

Aromatic paella with chicken and seafood


  1. Chicken broth - 1.2 liters.
  2. Rice - 400 g.
  3. Chicken - 2 pcs.
  4. Sausages hunting - 200 gr.
  5. smoked bacon - 100 g
  6. Onions - 1 head
  7. red bell pepper - 2 pcs.
  8. Mussels in shells - 24 pcs.
  9. Large shrimp - 18 pcs.
  10. squids - 450 g.
  11. dry white wine - 125 ml.
  12. Garlic - 3 cloves
  13. Chile - one pinch
  14. Saffron - a pinch of paprika
  15. - 1 ch. L.
  16. Butter - 50 g
  17. Tomatoes - 4 pcs.
  18. Olive oil - 4 tbsp.l.
  19. parsley - 1 bunch
  20. Lemon - 1 pc.
  21. Salt and pepper - to taste Preparation


  • In a saucepan heat the chicken broth, sprinkle in the saffron and set aside, that he acquired the deep orange color.
  • Mussels should be washed thoroughly with a brush, then fold into the pan, pour the wine and cook over high heat for 3 minutes.Drain the broth from the mussels to others. Pot without revealing the sink should be thrown out.
  • Chicken wash and chop medium cubes.Hunting sausages - thin slices and bacon strips.
  • heat the olive oil in a deep frying pan and fry the chicken pieces in it until golden brown, transfer to a plate.Then fry the strips of bacon and sausages for about 5 minutes, and transfer to a separate plate.
  • Onions and garlic should be cleaned and cut into small pieces of bell pepper remove seeds and core and chop vegetables kubikami.Zatem need to fry until tender, 5 - 7 minutes.
  • Figure wash in several waters, and pour into the pan to the vegetables, season with salt, pepper, chili, paprika, bay leaf, stir and cook for 2 minutes.
  • Preheat oven to 170 degrees, the pan put the chicken pieces, bacon and sausages.Pour the broth from cooking the mussels liquid.Mix all, cover with foil and leave in the oven for 20-25 minutes.
  • At this time, wash and clean the squid, cut into rings, shrimp free from the shell, remove the head.
  • Tomatoes Wash and chop medium cubes, wash and chop the parsley.
  • In a deep skillet, heat the butter and fry it for 3 minutes shrimp, squid and then only 2 minutes to the meat was tough.
  • Perfume paella remove from the oven, add the mussels in shells, tomatoes and parsley, then shrimp and squid, all mix well and heat over low heat for 5-7 minutes.
  • Lemon wash, pour over boiling water, cut into large slices and serve a hot paella.

See also: Pasta with seafood: the recipe

to pass skillful hostess, enough to learn to cook at least a few original dishes.To do this, that will suit the paella.This Spanish traditional recipe is an analogue of the usual for us to pilaf, but with an exotic twist: saffron, seafood, olive oil.

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