Cooking paella with chicken. Classic Chicken Paella Recipe

Paella is one of the most famous classic Spanish dishes. This saffron rice dish originates from Valencia and was originally considered the food of the poor, but now this paella is eagerly prepared not only in the homes of ordinary Spaniards, but also in expensive restaurants around the world.

The beauty of paella recipes is that you can add almost any ingredient to it, from the simplest and most affordable to the very original and expensive. In fact, as many people as there are so many types of paella preparation, therefore there is simply no “universal” paella recipe, each cook and even family has its own characteristics. We will tell you about the classic recipe - chicken paella, which you can develop and supplement at your discretion.

For starters, if you are serious about trying this dish in your kitchen, it would be nice to get a real caldera - a special cast iron pan with two handles and low edges. Distinctive features of the caldera are a significant wall thickness and no less significant volume, because it is customary to cook paella in large quantities. Therefore, a cast-iron skillet with thick walls is a must for paella.

Paella recipe - rice, saffron and. rest

Paella base - rice. In Spain, special varieties of rice are used to make paella, which are distinguished by friability. With us you are unlikely to find such varieties of rice as bahia or senia, but you may well find iberica or just steamed rice. And as a replacement for the famous Spanish black rice (with the addition of cuttlefish “ink”), Thai or wild rice is perfect. However, keep in mind that you cannot use a mixture of several varieties of rice to make paella, nor is it customary to wash it.

Another invariable ingredient in paella is saffron. It is this spice, which is brought mainly from Iran or India, that gives paella an attractive yellowish color, original flavor and exquisite aroma.

All other paella ingredients are selected according to the "what is available" principle. Meat products and fish, vegetables and legumes, various spices and herbs - theoretically, for paella, you can use everything that somehow combines with each other. The only taboo for real Spanish paella is not to put fish and chicken, meat and seafood in paella at the same time.

Classic paella with chicken

We offer you to master one of the simple recipes for making paella - classic paella with chicken. Take 4 chicken legs, remove the skin from them and cut them in half. In a well-heated pan, pour 4 tbsp. tablespoons of olive oil and fry the chicken pieces. Add a finely chopped onion and a few minced garlic cloves to the chicken and continue frying for a few more minutes. Then put a few salted tomatoes, previously peeled and diced, and sweet peppers cut in the same way (1-2 pcs.) Into the pan. Continue frying until the moisture has completely evaporated. Salt, pepper and add 2 teaspoons of ground paprika. Then put 200 grams of rice into the pan and fry it for a few minutes. Pour 3 cups of chicken broth into the pan and simmer over low heat for about half an hour, remembering to stir. When the rice is done and the broth is almost gone, turn the heat up high for a couple of minutes until a crispy crust forms.

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Spanish paella with chicken

If you're looking for a hearty yet easy meal, check out how to make chicken paella that everyone will love. And the smell coming from the kitchen will call everyone to the table.

INGREDIENTS

Rice 250 Grams
Chicken broth 2 cups
Turmeric 1 teaspoon
Chicken fillet 200 Grams
Smoked sausage 100 grams
Tomato 1 piece
Frozen peas 70 grams
Canned corn 70 grams
Onion 1 piece
Bulgarian pepper 1 piece
Carrots 0.5 pieces
Greens to taste
Salt to taste
Ground black pepper To taste

1. Soak rice. Cut the onion and carrot into small cubes. Take a bell pepper of several colors and finely chop. Fry the onion in a pan with hot oil, add carrots, sweet peppers. Place a whole, unpeeled head of garlic in the center of the pan, chop the parsley and add to the vegetables. Send chopped chicken there. Simmer everything for 8-10 minutes. Then add the tomato, passed through a sieve or meat grinder.

2. Pre-soaked rice should be added to the rest of the ingredients a couple of minutes after the tomato. After the rice, put the corn and green peas into the pan.

3. Add the sausage cut into pieces to the ingredients in the pan. Pour in the hot turmeric broth. Cover with a lid wrapped in a towel. Simmer the dish over low heat for no more than 20 minutes.

4. Remove the finished paella from the heat. Let her sit for 10 minutes. Before serving, sprinkle the dish with finely chopped parsley and chopped garlic. Enjoy your meal!

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Paella with chicken

Main Ingredients: Rice

Have you ever been to Valencia? Not? Me too. Then let's try to at least breathe in the aromas of this romantic country. And where better to do it than in the kitchen? What is the best way to do this? Prepare a national Valencian dish called " Paella with chicken". However, I have to disappoint you a little: we are unlikely to be able to cook a truly Valencian paella, we have no water there, no air, no special dishes. And all this, experts say, plays a very important role. But let's at least try...

Chicken Paella Ingredients:

Chicken legs 3 pieces
Rice 250 grams
3 medium tomatoes
2 medium red bell peppers
Bouillon cube with chicken flavor 1 piece
Water 0.5 liters
Saffron pistils 1 teaspoon
Garlic 3 cloves
Vegetable oil for frying to taste

Products not suitable? Choose a similar recipe from others!

Deep frying pan with a thick bottom
Cutting board
Bowl
Plate

Paella with Chicken:

Step 1: Let's start with the chicken.

Step 2: Cooking the Rice

Step 3: Add vegetables.

Step 4: Add broth and spices.

- - Paella is cooked without a lid. It is believed that due to the temperature difference at the bottom of the pan and on top, a fatty film is formed, which will play the role of a lid. - - - If you are using salted tomatoes, you can add a teaspoon of sugar to the pan along with them to neutralize the acid.

- - You can add corn to paella. The original Valencian recipe just suggested its use.

- - The thickness of the rice layer in the paella should not exceed two centimeters. Therefore, it is very important to have a frying pan of the appropriate diameter.

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Paella with chicken, zucchini and cauliflower

Paella is considered the main and most popular dish of Spanish cuisine not by chance - combining different tastes and technologies, mixing seemingly incompatible ingredients, it has the unique taste of one of the most original recipes for rice dishes in the world. You can enjoy classic paella not only in restaurants - you can also cook a delicious dish at home, using available ingredients. Paella with chicken and vegetables is a great alternative to complex meat and seafood recipes, which is not inferior to the original recipes either in terms of richness of taste or colorfulness!

Ingredients

1 cup long parboiled rice
2 onions
2 garlic cloves
300 g cauliflower
1 sweet pepper, preferably red
1 small zucchini
small bunch of parsley
0.5 cans of canned corn
1 cup water or vegetable broth (can be used from boiled cauliflower)
1 chicken fillet weighing 350-400 g
3 art. spoons of flour for breading
4-5 art. tablespoons vegetable oil for frying
salt, ground paprika and black pepper to taste

Paella recipe with chicken and vegetables

Boil the rice in 350 ml of water over low heat. With this proportion, it should turn out slightly hard and crumbly.

Wash and clean all paella vegetables. Rinse parsley under cool water.

Carefully disassemble the cauliflower into not too small inflorescences and dip in boiling salted water for 4-5 minutes.

Drain in a colander, let the broth drain.

Cut the onion into cubes, sweet pepper into strips.

Spain is famous for its gastronomic diversity: an abundance of vegetables, seafood and meat inspire the creation of fragrant gourmet dishes. One of these is paella, the classic recipe of which is known to everyone in this hot country since childhood. A simple and hearty rice-based meal, it has various versions recognized as traditional in world cuisine.

Spanish paella - being the hallmark of the country, just like its homeland, strikes with a variety of recipes. Each region has its own way of cooking, including hot and spicy spices, smoked meats or peas. Paella is a classic Valencian recipe and one of the most popular in the country. Considering dozens of versions, all of them are united by one principle - the use of the main components: rice, vegetables, meat or seafood.

Ingredients:

rabbit meat - 400 g;
chicken - 700 g;
round rice - 400 g;
white beans - 150 g;
green beans - 150 g;
green pepper - 1 pc.;
artichokes - 2 pcs.;
tomato paste - 100 g;
olive oil - 50 ml;
saffron threads - 4 pcs.;
water - 500 ml.

Cooking

Fry the pieces of meat for 5 minutes.
Add peeled artichokes, two types of beans and peppers.
Enter the paste, water and simmer for half an hour.
Pour rice, saffron, add a little water and simmer for 20 minutes.

Paella with chicken is one of the traditional options, completely adapted to our cuisine. With the right selection, the available products can decorate the dish, you just have to follow the recommendations. You should use loose rice: Iberica or Arborio varieties and do not buy fatty parts of the carcass, as the broth will add the necessary juiciness to the components.

Ingredients:

chicken legs and wings - 700 g;
rice - 200 g;
chicken broth - 600 ml;
onion - 1 pc.;
sweet pepper - 2 pcs.;
tomatoes - 3 pcs.;
ground paprika - 2 teaspoons;
vegetable oil - 50 ml.

Cooking

Fry the chopped legs and wings until golden brown.
Combine with vegetables and simmer until moisture evaporates.
Rice fry in a pan, season and fill with broth.
Simmer for at least half an hour, then increase the heat to get a crust.

Paella classic suggests a variety of products combined with each other. Mixing poultry and seafood is not welcome, and therefore it is combined with spicy smoked sausages, which perfectly set off fresh dietary meat and fill the dish with flavors. Bright vegetables will add color to a Spanish dish made in an hour.

Ingredients:

turkey fillet - 500 g;
smoked sausages - 150 g;
rice - 200 g;
green peas - 100 g;
sweet pepper - 1 pc.;
tomatoes - 3 pcs.;
broth - 600 ml;
vegetable oil - 50 ml;
saffron threads - 5 pcs.

Cooking

Fry the fillet pieces and sausages.
Add chopped vegetables and simmer for a couple of minutes.
Pour rice, season with saffron.
Vite chicken broth and simmer on fire for about half an hour.

Paella with seafood classic involves the use of sea platter. Being the food of the poor, the presence of unpeeled fresh animals and unpretentious vegetable components was the norm. The modern approach has become somewhat different, but the motto "simple and accessible" has been preserved. This version assumes a frozen seafood product, which is quite justified.

Ingredients:

sea cocktail - 500 g;
rice - 300 g;
green peas - 100 g;
sweet pepper - 1 pc.;
onion - 1 pc.;
tomato puree - 200 g;
saffron threads - 4 pcs.;
lemon - 1/2 pc.;
olive oil - 40 ml;
water - 500 ml.

Cooking

Boil the saffron.
Fry prepared seafood a little, add chopped onion.
Pour in the rice and, stirring, hold on fire. Pour in seasoning and water.
Enter the puree and simmer until evaporated.
Add peas and chopped pepper after 10 minutes.
The classic paella recipe is complete, garnish with lemon wedges and serve.

Shrimp paella - recipe

Paella with shrimp - will replenish the arsenal of delicious and low-calorie food that can not only satisfy hunger, but also add variety to the daily diet. Affordable products, the right cooking technique and the desire to learn European cuisine will help you create a Spanish masterpiece in half an hour and provide a hearty hot meal for four.

Ingredients:

shrimp - 450 g;
rice - 250 g;
green peas - 150 g;
bell pepper - 1 pc.;
tomato puree - 70 g;
turmeric - 1 teaspoon;
garlic clove - 3 pcs.;
olives - a handful;
water - 600 ml;
vegetable oil -50 ml.

Cooking

Grind chopped garlic in a pan, combine with rice.
Pour in water, puree, season, and keep in a pan for about a quarter of an hour.
Add vegetables and peeled shrimp.
The readiness of paella according to the classic recipe is determined by the complete evaporation of the liquid, garnish with olives.

Paella with mussels is a special dish that requires special ingredients that will not only provide a flavor range, but also nourish the shell meat with spicy aromas. In this case, paella spices in the form of saffron, hot chili and red paprika are an indispensable set. A handful of fresh dill and lemon slices complete the seafood composition.

Ingredients:

mussels - 200 g;
arborio - 200 g;
tomato - 1 pc.;
garlic clove - 3 pcs.;
green peas - 100 g;
fresh dill - a handful;
lemon - 1/2 pc.;
chili pepper - 1/4 pc.;
olive oil - 40 ml;
paprika - 1 teaspoon;
saffron threads - 3 pcs.;
broth - 200 ml.

Cooking

Blanch the tomato, peel, chop and fry with chopped garlic.
Pour in the rice, season and pour in the broth without stirring.
Cover the bowl with foil and simmer for 10 minutes over low heat.
Put the mussels and peas and keep on fire until the liquid is completely absorbed.
Paella - a classic recipe with mussels is served on the table after a 10-minute rest.

Paella with vegetables is an independent dish that does not need any meat and fish ingredients. This gastronomic feature attracts not only fasters, but also people who adhere. So that a healthy meal does not turn into porridge, you need to strictly monitor the proportions of vegetables and liquid.

Ingredients:

rice - 300 g;
red and green pepper - 2 pcs.;
garlic clove - 3 pcs.;
onion - 1 pc.;
tomatoes - 3 pcs.;
zucchini - 1 pc.;
saffron threads - 5 pcs.;
paprika - 1 teaspoon;
olive oil - 50 ml;
water - 300 ml.

Cooking

Fry the onion in a pan, add the diced tomatoes, zucchini and pepper, sweat for about 10 minutes.
Pour the rice, season it with spices, pour in the liquid and mix.
Keep on the stove for no more than 20 minutes.

Cooking paella is a process in which there is always room for imagination. The beauty of the recipe is that you can add any components from simple to exclusive without changing the base. Fish harmonizes perfectly with rice and vegetables, and therefore paella at home will become an affordable and nutritious dish appropriate for dinner.

Each country has some kind of dish, which is its kind of calling card and is associated only with it. In Italy it is pizza, in Asian countries it is rice and noodles, but in Spain it is undoubtedly paella, the classic recipe with chicken conveys the spirit of the local cuisine especially strongly. That is why we will pay special attention to it, and also give examples of two other ways of preparing this dish, which will certainly find their admirers.

If you decide to cook this dish according to the classic recipe, then you should be aware of some features, without which you simply cannot cook the perfect paella.

First of all, these are dishes - only a heavy cast-iron pan is suitable, preferably with two handles, by which you will hold it, tossing and mixing the ingredients.
It should also be remembered that the heart of paella is saffron, without adding this ingredient you will simply cook a kind of pilaf in the Spanish style, but not paella.
The last thing to keep in mind is the choice of rice. In no case should you use "sticky" varieties that quickly boil soft. The best choice for this dish is long-grain parboiled rice. It will provide the necessary friability and will not boil soft.

Classic chicken paella recipe

Ingredients

- 2 pcs + -
- 5 tablespoons + -
- 400 g + -
- 2-3 cloves + -
- 2 pcs + -
- 2 pcs + -
Saffron - 2 pinches + -
- 300 g + -
Chicken broth - 3-4 cups + -
- taste + -

How to make classic paella at home

Wash the drumsticks or chicken thighs thoroughly under running water. With the help of a knife, we remove the skin from them in the place where the meat is the most.
Cut the meat from the bones and cut into small pieces, set aside for a while.
We clean the onion from the husk and cut into the smallest possible cube. Remove the skin from the garlic and cut it in the same way.
Tomatoes must be scalded and skinned. Then we cut each fruit in half, remove the rough central part and cut into small pieces.
We wash the bell pepper properly under running water, cut off the cap, remove the seed part and cut into thin half rings.
Pour olive oil into a cast iron skillet and place over medium heat. When the pan is hot, put the chicken pieces in the oil and quickly fry them.
Here we add our bow. It is best not to mix the contents of the pan with a spatula, but to toss them, as it were, holding the dishes by the handles so that they mix by themselves. This is how roasting takes place in the homeland of this dish.
Add garlic and fry for a few more minutes, remembering to constantly shake the pan.
Put chopped tomatoes and bell pepper into the pan. Cook until the moisture is almost completely evaporated. At this point, we fall asleep salt, saffron and pepper.
Pour rice here, mix gently by shaking and fry everything for 5 minutes.
Carefully pour the simmering chicken broth into the pan and reduce the heat. We add the broth not at once, but in parts, so the rice will evenly absorb moisture, and you can clearly control the cooking process. All this time paella must be stirred.
When the rice becomes soft enough, and all the liquid from the dish has almost completely evaporated, then you need to remove the pan from the heat and let the paella sweat under the lid for 5-10 minutes.

It should be remembered that paella is an extremely variable dish. You can easily remove some ingredients and replace them with your own. The basis is only saffron and rice, everything else can be selected by you on your own.

Paella with mushrooms and chicken

The combination of rice, mushrooms and chicken meat is played up in hundreds of dishes, so it's no surprise that it has found a place in paella as well. Here, the harmony of taste is ensured by the presence of butter, which plays the role of a “taste bridge” between the aroma of tomatoes with saffron and champignons.

Ingredients

Medium-sized onion - 3 pcs;
Chicken meat (shins or thighs) - 600 g;
Champignon mushrooms - 200 g;
Garlic - 3-4 cloves;
Sweet pepper - 1-2 pcs;
Cherry tomatoes - 4-5 pcs;
Steamed rice - 200 g;
Sweet pepper - 1 pc;
Chicken broth - 3 cups;
Butter - 100 g;
Saffron - a pinch;
Olive oil - for frying;
White wine - 50 ml;
Hot chili pepper - to taste;
Salt - to taste.

How to make paella with chicken and mushrooms

We wash the chicken legs, remove the skin from them and remove the meat. Cut it into small pieces.
Now we clean the onion heads from the husk and cut the vegetable very finely.
We wash the sweet pepper, remove the cap and core with seeds. Cut into quarters.
We thoroughly wash the mushrooms under running water, not forgetting the area under the caps. First, cut in half, and then cut into slices of the same thickness.
Rinse the tomatoes and cut into eight pieces.
Melt the butter in a cast iron skillet over medium heat.
Add pieces of chicken meat here, and fry them, stirring until a fried crust forms on their surface.
Now put champignons, onions, cherry tomatoes and sweet peppers in the pan. Fry for 5 minutes.
Now pour in the steamed rice, pour in the wine and shake the pan so that all the ingredients are mixed properly.
Pour in a little chicken broth, wait until it evaporates. All this time, stir the dish.
Add more broth and do this until all of it is absorbed. When about half the volume remains, pour hot pepper, saffron and salt into the pan.
Garlic is peeled, chopped and also added to the boiling mass.

When the rice has almost completely absorbed all the broth, remove the pan from the heat and let the food brew for a few minutes, and then serve it to the table.

Paella with chicken in a slow cooker

We are all accustomed to the fact that thanks to the novelties of household appliances, the preparation of various dishes is simplified several times. Now progress has gone so far that with the help of miracle machines you can even cook incredibly complex dishes with a minimum of effort. It is to this category of foods that chicken paella, made using a slow cooker, belongs.

Ingredients

Frozen green peas - 150 g;
Onions - 2 pcs;
Bulgarian pepper - 1 pc;
Chicken thighs - 500 g;
Tomatoes - 2 pcs;
Salt and pepper - to taste;
Saffron - a pinch;
Olive oil - 3 tablespoons;
Steamed rice - 350 g;
Broth - 4 cups.

How to cook paella with chicken in a slow cooker

Rinse the thighs, remove the skin and separate the meat. Cut it into small pieces. Sprinkle them with salt and pepper on top and mix a little with your hands.
We turn on the slow cooker in the “frying” mode, pour in the oil, wait until it warms up a little and put the meat in the bowl. Fry the chicken for 6-8 minutes until it is lightly browned.
We clean the onion from the husk, cut it very finely.
We wash the bell pepper under running water, remove the cap, cut out the seed part. We cut into small pieces.
Remove the skin from the tomato (before that, pour boiling water over it), cut out the central hard part. Cut into small pieces.
At this point, the chicken should already be sufficiently fried, it must be removed from the slow cooker and an onion should be loaded instead. Then add bell peppers, tomatoes and peas here after a couple of minutes.
Mix everything well and fry for 3-4 minutes, stirring occasionally. Then add rice and fry for about 5 minutes.
Put the chicken pieces back in the slow cooker, salt, pepper and add the saffron. Stir, set the "rice" mode and pour in the chicken broth.
After the rice becomes soft, and all the broth is absorbed, turn off the slow cooker, but do not open the lid. We let the paella brew for about five minutes and only after that we lay it out on plates.

As you can see, with the help of a slow cooker, it is quite possible to cook such an exquisite dish as paella. The classic recipe with chicken, of course, is more difficult to implement, and such a dish has higher taste, but if you don’t have a lot of time and you don’t want to spend significant energy on cooking, then the option with a slow cooker has the right to life.

The paella dish appeared for the first time in Valencia, but is popular in all cities of Spain, and now all over the world. Connoisseurs managed to count more than 300 paella recipes: classic with chicken, seafood, cuttlefish, fish, meat, vegetables, beans and other ingredients.

This cooking method is one of the easiest and fastest.

The following ingredients are used for it:

chicken legs - 4 pcs.;
olive oil;
onion - 1 pc.;
garlic - 5 cloves;
salted tomatoes - 4 - 6 pcs.;
bell pepper - 2 pcs.;
salt, pepper, saffron to taste;
paprika - 2 tsp;
rice - 200 g;
chicken broth - 3 tbsp.

Step by step preparation:

Rinse and dry the chicken with paper towels. Remove the skin and cut the legs into 2 equal parts.
Heat a frying pan with oil and fry the pieces of poultry meat in it.
Chop onion and add garlic to skillet. Fry 5 - 7 minutes.
Put the peeled and diced salted tomatoes and peppers into the pan. Keep on low heat until the moisture has completely evaporated.
Season with spices, pour the washed rice and fry it for 7 - 8 minutes.
Pour in the chicken stock and simmer over low heat for about 30 minutes, stirring constantly.
At the final stage, when the rice reaches readiness and the broth is almost all boiled away, it is necessary to sharply increase the heat by 2 minutes to form a crisp.

Paella is served hot. It is important not to use several main ingredients in one dish, such as chicken, slaves, seafood, meat.

With the addition of mushrooms

Paella based on vegetables and mushrooms is prepared quite simply.

For a traditional Spanish dish, you will need the following ingredients:

¼ st. brown rice;
½ st. l. olive oil;
150 g mushrooms;
3 carrots;
100 g of tomatoes;
120 ml of broth;
½ tsp paprika;
1 st. canned peas;
3 green onions;
3 g saffron;
100 g of tofu cheese;
1 onion;
1 st. canned corn;
3 cloves of garlic;
1/3 st. l. cumin;
2 g ground red pepper;
¼ st. lemon juice.

Step by step preparation:

Prepare all components.
Tofu cut into small cubes. Heat a frying pan with olive oil and lightly fry it until golden brown.
Rinse the mushrooms under running water, peel, cut into pieces similar in size tofu, and add to the pan.
Boil rice in salted water until half cooked.
Dilute the saffron and pour into the pan with the grits.
Cut the carrots into slices, chop the onion and send to other products. Bring the mixture with spices to the desired taste.
Pour corn, chopped tomatoes and crushed garlic into the pan.
Add rice and broth. Cover and simmer for 12-15 minutes until the liquid has completely evaporated.
Pour the peas on top of the dish, cover it with a lid for 2 minutes to steam.
Remove from heat, sprinkle with chopped green onions and drizzle with lemon juice.

Tofu in this recipe gives the dish a slightly perceptible cheesy tinge.

Spicy seafood platter

To make a delicious paella based on seafood, you must use the following components:

600 g of rice;
3 tomatoes;
¼ st. olive oil;
0.5 kg of king prawns;
1 clove of garlic;
0.6 kg of mussels;
parsley;
1 b. green peas;
1 onion;
1 pc. red and green bell peppers;
0.3 kg of squid;
2000 ml of water;
½ st. l. saffron
salt, pepper to taste.

To execute the recipe, follow these steps:

Boil shrimp in lightly salted water.
Cook the mussels separately for 5-6 minutes until they open.
Strain the broths, mix them, season with saffron.
Pour oil into a frying pan, add chopped onion and pressed garlic.
Dice peeled tomatoes and green peppers.
Pour in the squid rings, evaporate a little.
Pour rice, fry for 7 - 10 minutes, stirring constantly.
Pour the finished liquid, cook over low heat for up to 20 minutes. Add broth if necessary.
Cut red pepper into strips, chop parsley, pour into a dish along with mussels and peas.

Paella with chicken and vegetables

Paella with chicken and vegetables has a delicate juicy texture due to the excellent combination of ingredients.

Required ingredients:

long grain rice - 0.25 kg;
vegetable oil - 2 tbsp. l.;
chicken broth - 0.5 l;
onion - 1 pc.;
chicken fillet - 0.5 kg;
green peas - 1 b.;
yellow and red bell pepper - 1 pc.;
salt pepper.

Step by step recipe:

Heat up 1 tbsp. l. oil in a large skillet. Fry some rice.
Pour in the broth, salt, cook until the liquid is completely absorbed.
Separately fry the diced fillet. Season it with spices and add chopped onion.
Finely chop the pepper, mix with the meat. Fry 7 - 10 minutes.
Mix vegetables with rice and meat.
Add peas, bring to the desired taste.

Sprinkle paella with chopped herbs before serving.

Cooking with shrimp

Ingredients for Chicken and Shrimp Paella:

0.2 kg of Basmati rice;
2 chicken breasts;
0.2 kg tiger prawns;
0.2 kg of green peas;
1 red sweet pepper;
1 onion;
2 cloves of garlic;
½ st. l. turmeric;
a pinch of saffron;
2 tsp sunflower oil;
0.8 l of water.

Step by step recipe:

Washed and dried fillet cut into strips.
Cut the pepper in the same way, chop the onion and garlic.
Heat the oil in a saucepan and fry the pasta. Then add poultry meat and fry until golden brown.
Pour rice, pepper, shrimp and peas, pour broth.
Separately, in a bowl, dilute turmeric and saffron in 50 ml of water. Pour the liquid over the dish and cover with a lid. Leave to simmer on low heat for 40-45 minutes.

Paella with chicken and seafood according to this recipe has recently become very popular.

In a slow cooker

Delicious Spanish paella can be cooked in a slow cooker based on the following ingredients:

0.45 kg of king prawns;
0.25 kg of mussels;
5 pieces of squid;
2 tomatoes;
5 cloves of garlic;
2 bell peppers;
0.5 kg long grain rice;
1 tsp mixtures of Italian herbs;
4 tbsp. l. olive oil;
0.15 l of dry white wine;
0.6 l of water;
spices to taste.

Step by step preparation:

Boil squids in salted water for 2-3 minutes.
Wash the mussels. Clean the shrimp.
Pour oil into the multicooker bowl and set the “Frying” mode.
Crush the garlic and send to the slow cooker for flavor. After a couple of minutes of frying, it should be removed.
Pour seafood, salt. After 3 minutes, pour in the wine, which will evaporate for about 5 minutes.
Squid cut into rings, place with fried garlic in a bowl. Fry for 2 more minutes.
Peeled pepper cut into strips. Cut the peeled tomato into cubes. Chop the onion. Pour vegetables into a container.
Add oil. Fry up to 5 minutes. Salt.
Pour the washed rice into a slow cooker, fry until translucent. Pour in water and add spices.
Set the "Pilaf" mode and 40 minutes on the timer.

For cooking, you need to take:

80 g of buckwheat;
0.1 kg of chicken breast;
25 g of onion;
50 g of white mushrooms;
45 g of sweet pepper;
0.25 l mushroom broth;
15 g of tomato paste.

You need to do the following:

Clean and cut all components. Fry everything except buckwheat in a pan.
After a few minutes, add buckwheat, tomato paste.
Fill with liquid.
Bring to taste with spices, evaporate for 5 - 7 minutes.
Put in the oven for 10 - 15 minutes at the set temperature of 190 degrees.

The dish is rich and original in taste. Recipe elements can be changed or added as desired.