Paella with chicken and seafood is an affordable recipe. Taste of Spain: classic paella with chicken and seafood

A dish rich in flavors is seafood paella. It’s easy to prepare at home if you follow the recipe.

Paella is pilaf with vegetables and seafood. Classic seafood paella is prepared with fresh seafood in a wok and over an open fire. If you live far from the sea, frozen seafood is suitable, which is what I used to prepare paella in this photo recipe. To prepare classic paella, use only round rice. We will cook on the stove in a thick-walled cast iron frying pan.

• Seafood cocktail 500 g
• Saffron ½ tsp.
• Olive oil 40 ml
• Onion 1 pc.
• Valencia rice 300 g
• Salt 1 tsp.
• Tomato puree 200 g
• Frozen green peas 100 g
• Green beans to taste
• Sweet green pepper ½ pcs.
• Lemons ¼ pcs.

If you are using frozen seafood, you need to defrost it and drain the liquid.

Pour boiling water over the saffron and let it brew for 15-20 minutes.

Heat oil in a wide frying pan, fry seafood for 2-3 minutes over high heat and set aside.

In the same frying pan, sauté finely chopped onions until translucent.

Add rice and stir. Fry the rice, stirring, for a couple of minutes.

Pour boiling water into the rice until it covers your finger and the saffron water. Reduce heat to medium, add salt and continue cooking. Total cooking time is about 20 minutes. After adding water, there is no need to stir the rice.

Add tomato puree or chopped tomato pulp.

After 10 minutes, add peas, diced peppers and green beans to the pan.

When the water is absorbed and the rice is ready, place the seafood on top and garnish with lemon slices. Cover and let sit for a few minutes before serving.

Serve paella hot. White wine is a good accompaniment to paella.

Recipe 2, step by step: Spanish paella with seafood

Paella is a delicious traditional Spanish dish that is based on rice with the addition of vegetables, chicken, seafood and even beans. There are several hundred recipes for this dish, but it is with the addition of seafood that the classic, most widespread and beloved variation of paella is created by the Spaniards. This is exactly the recipe we will look at, learn and prepare today!

• Rice 200 g
• Mussels 100 g
• Squid 120 g
• Garlic 3 cloves
• Fish broth 500 ml
• King shrimps 10 pcs.
• Oil (olive) 50 ml
• Water 50 ml
• Parsley To taste
• Tomatoes 100 g
• Onion 20 g
• Lemon 1 pc.
• Spices (before pilaf) To taste

When purchasing seafood, you should always pay attention to expiration dates and appearance. Of course, this is worth doing not only when choosing seafood, but when choosing seafood, this is a very important aspect that you should focus on.

Don't be afraid to replace ingredients with similar ones. For example, mussels can be replaced with any other shellfish, squid can be replaced with cuttlefish, and king shrimp can be easily replaced with tiger or the most common dwarf shrimp. It is best to choose medium-sized squid; if the squid is large, then its meat will be much tougher, and this is not to our advantage.

It is best to fry in olive oil - this is a fact, but if you replace it with refined sunflower oil, then this will not harm our dish.

You should choose firmer varieties of rice; do not forget that not to overcook it is one of our main tasks. Hard rice is also called long grain rice, it is ideal for preparing pilaf, and in simple terms, we are preparing pilaf with seafood with small features. “Jasmine” and “Basmati” are some of the most common varieties. When choosing rice, pay attention to the absence of broken pieces of grains and uniformity; all grains should have the same size and color. Markets often like to mix varieties, so don’t be fooled!

The first step is to start by preparing fish broth. This is an important, but not difficult step in preparing seafood paella. Place the pan on the stove, pour in about 500 ml of water and wait until it boils.

In the meantime, the question arises: “What to cook the broth from?” You can even cook it from red fish, but in our case it will not be entirely rational. The broth is best prepared from fish heads and bones; it will not lose its taste, but you will save ingredients and be healthy. Based on the ingredients available on our table, the broth can be cooked from the shells and heads of shrimp.

While the water is boiling, we carefully clean the shrimp and throw them into the pan. If you want to adhere to all Spanish traditions and want to serve your paella with unpeeled shrimp, then you can prepare the broth using bouillon cubes or bones and fish heads, it will also turn out tasty and appetizing.

Now is the time to place the frying pan over medium heat and fill the bottom with olive oil.

First of all, we unload the squid into it, they are quite tough, so they need to be fried a little longer. After frying for two to three minutes, you can add the shrimp and continue frying for about 4 minutes.

Peel the garlic, chop the onion, parsley and tomato (with the skin removed). You need to chop as finely as possible, so for convenience you can use a grater; it is especially convenient to grate tomato slices on it, in which case the skins from it will remain in your hands.

Add our vegetables and herbs to the pan, stir vigorously and fry for about a minute.

The time has come to add the main ingredient - rice! Pour it into the pan and distribute it evenly over the entire bottom, this is very important.

You can already add salt, pepper and various spices.

By this time, our fish broth should be ready, so remove it from the stove and pour it into the frying pan. You need to pour about twice as much as the rice itself. This may seem like too much, but it's not, all the liquid will evaporate and be absorbed by the rice.

After adding the broth, ensure that the rice and other ingredients are evenly distributed in the pan. It is advisable to now taste for salt and pepper; if necessary, you can add a little more.

Bring to a boil and cook until the liquid has completely evaporated. After that, the frying pan with the almost finished dish inside needs to be covered with a towel, or better yet, foil for about five minutes. During this time, the dish will be fully cooked and there will be no raw rice on top.

Recipe 3: paella with seafood and chicken (step by step)

Chicken and Seafood Paella is a surprisingly rich rice dish that belongs to Spanish cuisine. Paella is prepared in huge special frying pans with the addition of various ingredients; the color of the dish subtly resembles the Spanish flag and literally evokes a hot summer mood. In addition to rice, the traditional version of this dish includes at least seven different varieties of fish or seafood. Paella also includes chicken and wine.

A step-by-step recipe for paella with chicken and seafood is presented below with a photo. This recipe will teach you how to make traditional paella with shrimp, squid, mussels and scallops. If you wish, you can easily diversify the list of these products with your favorite ingredients. These spices are a must; it is thanks to them that your paella will be truly Spanish. At home, you can easily prepare this dish in smaller quantities, but be sure to serve it hot and with slices of young lemon. Let's start preparing classic paella with chicken and seafood for dinner.

• onions - 4 pcs
• sweet bell pepper - 4 pcs
• rice - 1.5 kg
• saffron - 2 tbsp.
• dry white wine – 200 ml
• olive oil 400 g
• garlic - 2 pcs.
• tiger shrimps – 1 kg
• squid – 500 gr
• mussels - 1 kg
• scallop – 500 gr
• chicken – 2 pieces, 600 g each
• water - 1 l
• turmeric - 1 tbsp.
• prunes – 200 gr
• raisins – 200 gr
• lemon - 4 pcs
• salt - to taste

Peel the onions and cut them into fairly large cubes.

Take two colors of bell pepper, cut each pepper in half, peel off the insides, then cut into large cubes as shown in the photo.

Pour the dried fruits into a deep bowl, wash them in warm water, then set them aside to dry.

We thoroughly wash all seafood. We do the same with chickens. We clean the shrimp and mussels from their shells, we simply clean the squid.

Chop the chicken carcasses into small pieces, rinse again, dry and salt to taste.

Heat a small amount of olive oil in a saucepan, place pieces of meat on the bottom, fry on all sides until matte brown. After this, pour the specified amount of water into the saucepan, bring it to a boil and cook the chicken meat until tender for 10 minutes. Level the broth with salt.

To prepare paella, you need a special frying pan, but if you don’t have one, the one with the largest diameter and very deep will do.

Heat the olive oil in a frying pan, place chopped onion, bell pepper and peeled cloves of two heads of garlic on its bottom. Fry the ingredients until golden brown.

Add all the seafood to the pan, chop some of them if necessary so that all ingredients are approximately the same size. Pour the specified amount of white wine into the frying pan, mix the ingredients, and evaporate the liquid.

We add all the dried fruits to the seafood and vegetables, lightly fry them, and then add the previously boiled chicken. We continue to fry the ingredients. Add turmeric and saffron, check for salt.

Wash the rice thoroughly in cold water, dry it and then pour it into the pan.

Mix all the ingredients, pour the chicken broth into the frying pan, and if necessary, add a little more water so that the liquid covers the rice completely and rises a centimeter higher. Simmer the dish over medium heat until all the liquid is absorbed.

Take a large piece of parchment paper and cover the pan with it, and place a sheet of foil on top. Preheat the oven to 180 degrees in advance and bake rice and seafood in it for 20 minutes.

Serve the finished dish with lemon slices and fresh herbs. Classic paella with chicken and seafood is ready.

Recipe 4: seafood paella at home

In this recipe, I will be happy to share my experience and tell you how to prepare paella with seafood and chicken at home. Step-by-step photos will demonstrate the main stages of preparing a classic dish of Spanish cuisine.

• rice – 1 glass;
• water - three times more than rice;
• seafood – 150 gr;
• dry wine – 100 g;
• chicken fillet – 100 g;
• tomato – 1 pc.;
• bell pepper – ½ piece;
• onion – 1 pc.;
• green peas – 50 g;
• garlic;
• saffron – 5 g;
• paprika – 5 g;
• bay leaf;
• black pepper.

We put a deep frying pan on the fire with vegetable oil, of which you need to pour a lot. Crush the garlic with the back of a knife and chop finely.

Finely chop the onion. Shallots, which have a more delicate taste, are considered ideal for paella. Although spring onions are also good.

Add garlic and onion to the pan. It is important to add the remaining vegetables quickly so that the garlic does not start to burn.

Chop the pepper and add to the oil. Red or yellow peppers will add a sweetish taste to the dish, while green ones will make it more piquant.

Add four tablespoons of fresh or frozen green peas. Finely chop the chicken fillet into cubes and add to the vegetables.

Season with saffron, sweet paprika, bay leaf, salt and pepper to taste. Spices need to be added to the oil so that they open up, so the taste of the rice will be more intense.

Finely chop the tomato and add it to the vegetables. If you don’t have fresh ones, you can replace them with canned tomatoes in their own juice.

When the tomatoes have softened, add the wine.

Once the sauce comes to a boil, it's time to add the rice. It is advisable to use varieties with a low starch content so that the paella is crumbly.

Thoroughly stir the contents of the pan so that the rice is completely combined with the sauce and add exactly 3 times more water than rice. The heat should be as high as possible so that the rice turns out fluffy.

As soon as the water has boiled by half, you need to add seafood and bring the dish to taste with salt. If the wine and tomatoes are too sour, you can add a little sugar.

The average cooking time for rice is 20 minutes, so the dish cooks very quickly.

When serving, you need to make sure that the portion includes chicken, mussels, and shrimp.

In this case, everyone will be able to appreciate the richness of the taste of Spanish paella with seafood.

Recipe 5: paella with seafood in a frying pan

Spanish paella with seafood is an incredibly tasty dish and if you are a fan of seafood, then paella will often be on your menu. Yes, and you can serve it on a festive table - after all, it’s exotic. Preparing paella is quite simple, the main thing is to stock up on enough seafood. You can add shrimp, scallops, squid, octopus, and mussels to paella. Also, vegetables are added to the rice itself - tomatoes, sweet peppers, sometimes onions, green beans.

• 3 cloves garlic
• 20 g butter
• 3-4 tomatoes
• 100 g green beans
• 70 g mussels
• 70 g octopus
• 70 g shrimp
• 200 g long rice
• 1.5 tsp. salt
• 3 tbsp. l. lemon juice
• ½ tsp. ground saffron
• 500 ml water (broth)
• 1/5 tsp. dried basil
• 1/5 tsp. dried thyme
• greens before serving

The garlic in the recipe is intended to flavor the oil. It needs to be peeled and cut into slices.

Green beans can be taken fresh or frozen. Trim the tails and cut into pieces 3-4 cm long. The tomatoes need to be washed and cut into small pieces or slices.

Prepare the seafood - remove the shells from the shrimp and remove the intestines, cut the octopuses, wash the mussels and remove excess elements.

Melt a piece of butter in a frying pan. Fry the garlic in it until golden brown, then remove it from the pan and transfer the seafood. Fry over low heat for 3 minutes, add lemon juice, then remove from the pan.

Sunny Spain is known throughout the world for its exquisite cuisine. Many gourmets have fallen in love with a dish with a mysterious name - paella. Her classic recipe with chicken and a variety of seafood can be easily reproduced at home. So, let's take a short excursion into Spanish cuisine.

• Paella is best cooked in a wide, low frying pan. Consider that the layer of rice should not exceed 2 cm.
• A couple of minutes before the end of the cooking process, you should set the burner level to high.
• The secret ingredient in paella is saffron. If you don't have it on hand, add curry to the dish.
• Seafood can only be defrosted in indoor natural conditions.
• Mussels and shrimp are added to the dish in their shell. Seafood should be cleaned before consumption.

Note! The secret of Spanish paella is that the dish should never be stirred. It is believed that products themselves must “find” their place.

Let's take a step-by-step look at how Valencian paella with chicken and seafood is prepared. This multi-component, incredibly tasty, bright and aromatic dish will not leave any gourmet indifferent.

Advice! Choose multi-colored bell peppers so that the dish has a bright, rich color.

Compound:

• 0.5 kg rabbit meat;
• 0.5 kg chicken legs;
• 1 kg shrimp;
• 0.6 kg mussels;
• 3 pcs. bell pepper;
• 2 onions;
• 4-5 cloves of garlic;
• 0.5 kg green beans;
• 0.3 kg of canned beans;
• 5 tomatoes;
• 100 ml purified olive oil;
• 0.3 kg green peas;
• salt;
• saffron to taste;
• turmeric;
• bouillon;
• black pepper;
• 0.4 kg rice;
• 2-3 sprigs of rosemary;
• ½ part chili pepper;
• 100 ml white wine.

Note! The best way to cook paella is in a wok.

Preparation:

1. We wash and dry the rabbit. Cut it into medium pieces.
   
2. Fry the rabbit in olive oil until golden brown and transfer it to a separate container.
   
3. Wash and dry the chicken legs. There is no need to cut them.
4. Fry the chicken legs in olive oil until golden.
   
5. In a separate frying pan, heat 1 tbsp. l. olive oils.
6. Peel the garlic cloves and chop them together with the chili pepper. Place them in a frying pan and lightly fry.
   
7. Add shrimp and fry everything together for a few minutes.
   
8. Now put the mussels and chopped thyme into the pan. Fry on a medium burner until all the moisture has evaporated.
   
9. In the meantime, peel and chop the onion into cubes. Add it to the rest of the ingredients and sauté until transparent.
   
10. Wash the bell peppers, remove the seeds and cut into small cubes. Let's add the vegetables to the rest of the ingredients.
    
11. Salt the juice from the canned beans and place them in a frying pan.
    
12. We will also send the tomatoes there, after first removing the skin from them and cutting them into cubes. You can replace fresh tomatoes with canned ones.
    
13. After five minutes, add green beans to the pan.
    
14. When the tomato juice has evaporated, add chicken legs and rabbit meat.
    


15. Season the dish with turmeric, salt and ground pepper.
16. Place the washed rice in the pan and pour in the broth. We proceed from the proportions of 1:2, that is, for 1 part of cereal there are 2 parts of liquid. The broth must be boiled in advance; it should not be greasy.
17. About ten minutes before the rice is ready, add the peas. Do not stir the paella so that the rice absorbs the liquid and becomes crumbly.
18. Turn off the stove and leave the paella for 20 minutes with the lid closed so that it, as they say, finishes cooking.
19. Paella with chicken and shrimp is ready!

Cooking a Spanish dish in a slow cooker

The classic paella recipe with chicken and seafood can be simplified and prepared in a slow cooker. The result will be no less tasty than the traditional version, and you will save time and effort.

Compound:

• 2 bell peppers;
• 2-3 cloves of garlic;
• 250 g chicken fillet;
• refined olive oil;
• 0.5 kg seafood cocktail;
• 0.3 kg rice;
• saffron to taste;
• salt;
• lemon;
• 500-600 ml broth;
• black pepper.

Preparation:

1. Add olive oil to the multi-bowl and set the “Baking” option on the device.
2. Thaw the seafood naturally and fry it in olive oil for 4-5 minutes.
3. Transfer the seafood to a separate container.
4. Peel the onion and chop into cubes. Add a little more oil to the multi-bowl and sauté the onion in it until golden brown.
5. Now add chopped garlic cloves to the onion.
6. Wash the bell peppers, remove the seeds and chop into cubes.
7. Let's put the peppers in a multi-bowl. Fry the vegetables until soft.
8. Wash and dry the chicken fillet and chop into cubes.
9. Place the meat in a multi-bowl.
10. Fry everything together until the meat acquires a golden hue.
11. Now add salt, saffron and ground pepper to taste.
12. It's time for the rice. Let’s first wash it, as they say, in seven waters.
13. Gently mix the contents of the multibowl.
14. Add seafood and pour in broth. It can be replaced with purified water.
15. Set the “Rice” or “Grains” option for 40-50 minutes. Check the readiness of the paella when the beep sounds. The rice should absorb the broth.
16. Before serving, add a couple of lemon wedges to the paella. You can decorate the dish with sprigs of fresh herbs.

This is interesting!

Whatever recipe for paella with seafood and chicken you choose, the dish will turn out not only tasty, but also incredibly healthy! Firstly, rice is the leader in the content of minerals and carbohydrates among other cereals. In addition, it is a natural absorbent.

Secondly, chicken meat has just the perfect combination of nutrients. It is recommended to be included in the diet menu. And there’s no need to talk about the benefits of seafood! Moreover, they contain few calories - from 70 to 130 per 100 g of product. And most importantly, the calorie content of paella is about 80 Kcal, so those who are afraid of gaining extra pounds can safely enjoy it.

Spain is a magnificent country, exciting bullfighting and original Spanish cuisine have long won attention around the world. The country's most popular dish is paella with chicken and seafood; every home cook can master its classic recipe. This dish contains numerous ingredients, but the preparation is very simple and does not take much time.

How to cook paella correctly

Of course, without basic knowledge it is impossible to prepare it. This mainly concerns the ingredients on which the taste of paella will depend. If you do everything correctly, your treat will be no different from its Spanish counterpart.

• First of all, you need to choose the right rice for paella. To prepare it you need to use long grain cereal. The most popular varieties of rice are Thai jasmine and basmati. Long grain rice can be easily found on store shelves, so there will be no problems choosing the main ingredient.
• Seafood for paella must be of excellent quality. When choosing, pay attention to the color. If there is no yellowness or black spots, and the sea creatures have a pleasant smell, then, without a doubt, you have a good quality product.

• As for seasonings, you can give free rein to your imagination and use them to your taste. Thyme and turmeric are traditionally present in any paella, regardless of the ingredients.
• Paella includes at least 3-4 types of seafood. Here you can also add your favorite fish or replace the shrimp with scallops. The main thing is that the ingredients are combined and do not cause additional hassle in cooking.
• Vegetables are a must. Without them, the rice will not be juicy and aromatic. Mostly peppers and tomatoes are added to paella, but onions will also come in handy. You can also use seaweed; it will complement the taste of seafood.

Classic Spanish paella with chicken and seafood

Ingredients

• — 450 g + -
• — 1 pc. + -
• — 150 g + -
• Mussels – 150 g + -
• Squid – 200 g + -
• — 2 pcs. + -
• — 2 pcs. + -
• — 50 g + -
• — 50 g + -
• Vodka – 40 ml + -
• — 2 pcs. + -
• Thyme - 2 branches + -
• - 2 tbsp. + -
• - 2 tbsp. + -
• - to taste + -
• — 30 ​​g + -
• — 1 pc. + -

Step-by-step preparation of Spanish paella

1. Rinse the rice several times, cover with cold water and put on fire (do not add salt). Cook the rice for 20 minutes after boiling.
2. Wash the seafood thoroughly and pour boiling water over it. Cut the squid into rings, leave the mussels whole (it is better to take mussels for paella peeled or cook them in advance and remove them from their shells). Also leave the shrimp whole without removing the shell.
3. Wash the chicken fillet and cut into thin strips.
4. Heat the butter in a deep cast-iron frying pan and add the prepared seafood and meat to it. Stir constantly and lightly brown the ingredients.
5. Peel the tomatoes and onions. Finely chop the onion, grate the tomatoes on a coarse grater or chop in a blender. Add them to the pan along with the olives and green peas. Simmer the dish covered for about 5 minutes.
6. Then finely chop the parsley and add it to the frying pan. Salt and pepper to taste and add bay leaf. Simmer covered for another 5 minutes.
7. Afterwards, pour in vodka and soy sauce (so that all products are completely covered). Place thyme sprigs on top. Cook covered for another 10 minutes.
8. Add the finished rice to the frying pan with the aromatic mixture, mix well and remove from the heat. Cover with a lid and let the paella sit for 10 minutes.

It is best to serve paella in a frying pan covered with a lid, and open it before tasting. The magnificent aroma of the Spanish dish will fill the entire house. Before serving, garnish the treat with thick lemon slices.

Paella “Sea” with smoked chicken

To prepare a delicious paella, a mandatory ingredient must be a good mood. You can use a variety of products, the main thing is to cook with soul. A very tasty paella is made with smoked meat; it goes well with seafood. Without a doubt, this dish will become your favorite treat.

Ingredients

• Smoked hams - 2 pcs.;
• Rapana - 200 g;
• Smoked eel - 100 g;
• Mussels - 100 g;
• Shrimp - 150 g;
• Rice - 300 g;
• Olive oil - 3-4 tbsp;
• Tomato juice - 100 ml;
• Chicken broth - 1 liter;
• Turmeric - 1 tsp;
• Garlic - 3 cloves;
• Cilantro - 3-4 sprigs;
• Green olives - 40 g;
• Salt, pepper - to taste.

How to cook paella with smoked meat and seafood

1. Pour broth into a small saucepan (you can also use fish and vegetable broth). Wash the long grain rice thoroughly and add it here. Add a little salt and cook until tender for 15-20 minutes.
2. Remove the skin from smoked chicken legs and separate the meat from the bone. Cut it into arbitrary pieces of the same size. Cut the smoked eel into cubes.
3. Rinse the seafood well and rinse with hot water. Leave them whole.
4. Add olive oil to a large cast iron skillet and heat well. Then add finely chopped garlic and fry it for a few seconds. Now add seafood to the garlic. Cook them for 7 minutes, covered.
5. Add smoked meats to the seafood and fry together for a couple more minutes.
6. Now add rice, chopped coriander and turmeric to the pan. Stir several times, pour in tomato juice and add olives. Simmer covered for 5 minutes.

Paella is ready! Her classic recipe with seafood and chicken can look exactly like this, the main thing is that you and your loved ones like this treat.

Description

Paella with chicken and seafood is a surprisingly rich rice dish belonging to Spanish cuisine. Paella is prepared in huge special frying pans with the addition of various ingredients; the color of the dish subtly resembles the Spanish flag and literally evokes a hot summer mood. In addition to rice, the traditional version of this dish includes at least seven different varieties of fish or seafood. Paella also includes chicken and wine.

A step-by-step recipe for paella with chicken and seafood is presented below with a photo. This recipe will teach you how to make traditional paella with shrimp, squid, mussels and scallops. If you wish, you can easily diversify the list of these products with your favorite ingredients. These spices are a must; it is thanks to them that your paella will be truly Spanish. At home, you can easily prepare this dish in smaller quantities, but be sure to serve it hot and with slices of young lemon. Let's start preparing classic paella with chicken and seafood for dinner.

Ingredients

• 
  (4 pcs.)
• 
  (4 pcs.)
• 
  (1.5 kg)
• 
  (2 tbsp)
• 
  (200 ml)
• 
  (400 g)
• 
  (2 pcs.)
• 
  (1 kg)
• 
  (500 g)
• 
  (1 kg)
• 
  (500 g)
• 
  (2 pcs. 600 g each)
• 
  (1 l)
• 
  (1 tbsp)
• 
  (200 g)
• 
  (200 g)
• 
  (4 pcs.)
• 
  (to taste)

Cooking steps

Peel the onions and cut them into fairly large cubes.



Take two colors of bell pepper, cut each pepper in half, peel off the insides, then cut into large cubes as shown in the photo.



Pour the dried fruits into a deep bowl, wash them in warm water, then set them aside to dry.



We thoroughly wash all seafood. We do the same with chickens. We clean the shrimp and mussels from their shells, we simply clean the squid.



Chop the chicken carcasses into small pieces, rinse again, dry and salt to taste.



Heat a small amount of olive oil in a saucepan, place pieces of meat on the bottom, fry on all sides until matte brown. After this, pour the specified amount of water into the saucepan, bring it to a boil and cook the chicken meat until tender for 10 minutes. Level the broth with salt.



To prepare paella, you need a special frying pan, but if you don’t have one, the one with the largest diameter and very deep will do.

Heat the olive oil in a frying pan, place chopped onion, bell pepper and peeled cloves of two heads of garlic on its bottom. Fry the ingredients until golden brown.



Add all the seafood to the pan, chop some of them if necessary so that all ingredients are approximately the same size. Pour the specified amount of white wine into the frying pan, mix the ingredients, and evaporate the liquid.



We add all the dried fruits to the seafood and vegetables, lightly fry them, and then add the previously boiled chicken. We continue to fry the ingredients. Add turmeric and saffron, check for salt.



Wash the rice thoroughly in cold water, dry it and then pour it into the pan.



Mix all the ingredients, pour the chicken broth into the frying pan, and if necessary, add a little more water so that the liquid covers the rice completely and rises a centimeter higher. Simmer the dish over medium heat until all the liquid is absorbed.



Take a large piece of parchment paper and cover the pan with it, and place a sheet of foil on top. Preheat the oven to 180 degrees in advance and bake rice and seafood in it for 20 minutes.



Serve the finished dish with lemon slices and fresh herbs. Classic paella with chicken and seafood is ready.



Bon appetit!

Sunny Spain is famous all over the world not only for bullfighting, conquistadors and flamenco, but also for its unique cuisine, the dishes of which once you taste them, you will no longer be able to refuse moments of true pleasure.

Paella is rightly called the pinnacle of Spanish culinary art - such a simple and delicious rice dish with various additions.

In Spain, there are more than 300 types of this dish, which have one common part - rice with saffron, sea salt and olive oil.

The most common types of paella are:

• mixed paella- this is a traditional option, most often offered to tourists in Spain; such a dish leaves room for the cook’s imagination; everyone can create their own paella based on classic recipes;

Choosing products for a healthy meal

The basis of classic paella is rice with spices with the addition of chicken and seafood.

All of the following can easily be classified as healthy and nutritious food:

• rice is a recognized leader in the amount of carbohydrates and minerals, and is also considered a natural absorbent;

1. Fry chicken meat (fillet or other pieces without bones and skin) over low heat in oil;

What do you need to know to cook the right paella?

Advice from chefs and experienced housewives will help you prepare real delicious paella:

• The optimal utensil for preparing paella will be a low, wide frying pan - assuming that the permissible layer of rice in the utensil is 2 cm;

This article contains an option for a healthy nutrition menu for the week. Eat right!

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Spanish paella with seafood and chicken

Paella is a traditional Spanish dish that is prepared in a variety of variations. I suggest trying the Valencian version - with seafood and chicken. The Spaniards love to make this dish of rice with mussels, shrimp and squid right in nature, using the open fire of a fire. The coals give it a unique taste and aroma. In this recipe, I will be happy to share my experience and tell you how to prepare paella with seafood and chicken at home. Step-by-step photos will demonstrate the main stages of preparing a classic dish of Spanish cuisine.

• rice – 1 glass;
• water - three times more than rice;
• seafood – 150 gr;
• dry wine – 100 g;
• chicken fillet – 100 g;
• tomato – 1 pc.;
• bell pepper – 1/2 pcs.;
• onion – 1 pc.;
• green peas – 50 g;
• garlic;
• saffron – 5 g;
• paprika – 5 g;
• bay leaf;
• black pepper

How to prepare paella with seafood and chicken

We put a deep frying pan on the fire with vegetable oil, of which you need to pour a lot. Crush the garlic with the back of a knife and chop finely.

Finely chop the onion. Shallots, which have a more delicate taste, are considered ideal for paella. Although spring onions are also good.

Add garlic and onion to the pan. It is important to add the remaining vegetables quickly so that the garlic does not start to burn.

Chop the pepper and add to the oil. Red or yellow peppers will add a sweetish taste to the dish, while green ones will make it more piquant.

Add four tablespoons of fresh or frozen green peas. Finely chop the chicken fillet into cubes and add to the vegetables.

Season with saffron, sweet paprika, bay leaf, salt and pepper to taste. Spices need to be added to the oil so that they open up, so the taste of the rice will be more intense.

Finely chop the tomato and add it to the vegetables. If you don’t have fresh ones, you can replace them with canned tomatoes in their own juice.

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When the tomatoes have softened, add the wine.

Once the sauce comes to a boil, it's time to add the rice. It is advisable to use varieties with a low starch content so that the paella is crumbly.

Thoroughly stir the contents of the pan so that the rice is completely combined with the sauce and add exactly 3 times more water than rice. The heat should be as high as possible so that the rice turns out fluffy.

As soon as the water has boiled by half, you need to add seafood and bring the dish to taste with salt. If the wine and tomatoes are too sour, you can add a little sugar.

The average cooking time for rice is 20 minutes, so the dish cooks very quickly.

When serving, you need to make sure that the portion includes chicken, mussels, and shrimp.

In this case, everyone will be able to appreciate the richness of the taste of Spanish paella with seafood.

As you can see, paella is a traditional Spanish dish that can be prepared at home easily and simply. The ingredients included in the dish can be changed depending on the taste preferences of the eaters and the availability of them in your refrigerator.

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Paella with chicken and seafood

Author of the recipe Alexandra Sedova

Paella- a national Spanish dish, originally from the city of Valencia. Paella made from rice colored with saffron, cooked in a frying pan over an open fire. Actually the word itself Paella means a frying pan in which the dish is not only cooked, but also served to the table. There are a huge number of recipes for preparing this dish: with seafood, chicken, vegetables, even with sausage, as well as mixed paella, which is what we will be preparing. Our paella, of course, is slightly adapted, because... We will cook on a regular stove, serve it in a plate, not in a frying pan, and I use frozen seafood, and not freshly caught in the sea. However, even despite these changes, the dish turns out very tasty.

To prepare paella, Valencia rice (may also be called Paella) is used - medium-grain rice, its grains are short and thick, it absorbs liquid well, absorbs aromas and does not overcook, remaining crumbly. If you can't find Valencia, use medium grain Risotto or Alborio rice (we used Risotto rice in our recipe). It is not recommended to use long-grain and short-grain varieties of rice in the preparation of this dish.

Ingredients

1. seafood 800 gr
2. chicken fillet 400 gr
3. rice Valencia 400 gr
4. saffron 1/2 tsp.
5. tomatoes 1 piece
6. sweet green pepper 1 piece
7. green peas 150 gr
8. onion 1 piece
9. lemon 1/2 pcs.
10. turmeric 1/2 tsp.
11. olive oil

Preparation

If you are using frozen seafood, you should defrost it and drain off all the liquid.

Pour 200 ml of boiling water over the saffron and leave for 15-20 minutes.

Cut the chicken fillet into small pieces. In a large wide frying pan (in which the paella will be cooked), heat the oil well and fry the chicken over high heat. Place in a separate bowl.

We also fry seafood here. We post it.

Finely chop the onion and lightly fry in the same pan until it becomes soft.

Do not wash the rice for paella. Pour it into the onion and mix well. Cook, stirring, for several minutes.

Pour water with saffron into the rice, and then add boiling water so that the water is a finger higher than the rice (1.5-2 cm). Reduce heat, add salt, add turmeric and leave to cook for 10 minutes. After you have added water, do not stir the rice.

While the rice is cooking, wash and cut the tomatoes into small cubes.

Fry the tomatoes until they become soft. Place tomatoes in rice.

Wash the pepper, peel and finely cut into cubes.

Add the peppers and green peas and cook until the water is completely absorbed and the rice is ready.

When the rice is ready, place the chicken and seafood on top, garnish with lemon slices and let sit for a few more minutes before serving.

Ready. Bon appetit!

art-lunch.ru

Paella with chicken and seafood - a classic Spanish recipe with cooking photos

Paella with chicken and seafood is a surprisingly rich rice dish belonging to Spanish cuisine. Paella is prepared in huge special frying pans with the addition of various ingredients; the color of the dish subtly resembles the Spanish flag and literally evokes a hot summer mood. In addition to rice, the traditional version of this dish includes at least seven different varieties of fish or seafood. Paella also includes chicken and wine.

A step-by-step recipe for paella with chicken and seafood is presented below with a photo. This recipe will teach you how to make traditional paella with shrimp, squid, mussels and scallops. If you wish, you can easily diversify the list of these products with your favorite ingredients. These spices are a must; it is thanks to them that your paella will be truly Spanish. At home, you can easily prepare this dish in smaller quantities, but be sure to serve it hot and with slices of young lemon. Let's start preparing classic paella with chicken and seafood for dinner.

Ingredients

Sweet bell pepper