Paella with rice, chicken and seafood

Paella is a Spanish dish of rice, saffron, chicken, seafood, etc., cooked and served in a large shallow pan. Finally I learned to make a paella, paella 😄 is a dish that I love, fabulous and I had never ventured in its preparation and so today I decided to try. This dish was born with the purpose of recycling leftovers in the kitchen and its name is for the pot that is used to cook it, but I guess you all already know this. Paella is a wonderful dish for large gatherings. In Spain, paella pans can be the size of small tables for chefs cooking for a crowd. It's easy to increase or decrease depending on how many people join you or how many leftovers you want!

Hello everyone! 

Today I want to share with you the recipes of paella! Paella is a traditional dish of Spanish cuisine based on rice, meat or seafood; My version has both meat and seafood, but you can indulge yourself and use the ingredients you prefer because paella was born as a "recovery dish", and therefore can be customized according to the ingredients available or seasonal.

All the intense scent of seafood in a unique dish of Spanish cuisine. Enjoy the taste of fish paella. Ingredients: Yellow rice, rings and tufts of squid, clam, mussel pulp, whole mussel with shell, shrimp, squid, very fine peas, diced tomato, yellow pepper, red pepper, arrabbiata sauce, tomatoes and sausage.

Technological features of paella cuisine with seafood

Traditionally, seafood paella is cooked in a special wide pan, with low sides. In the absence of such cooking utensils, you can use a wok or an ordinary cast-iron pan, quite roomy. If there is a slow cooker, the dish can be prepared in it.

For paella, it is recommended to use special rice varieties of Spanish origin. The most common that can be found for sale are "Iberica" and "Arborio". The usual for us soaked and rice with a medium grain growing in the Krasnodar Territory also suits.

The choice of fish is richer. You can use the already frozen boiled cocktails or buy the seafood separately in fresh frozen form. It can be mussels, squid, small cuttlefish, ocean crayfish, scallops. In addition, shrimp and mussels enter the dish both peeled and in their original form - shrimp with heads and in their shells and mussels in the shells.

Seafood must be thawed before use. To do this, they are laid out in advance in a bowl and put in the refrigerator. The liquid accumulated at the bottom of the pot is drained. The fish is pre-fried in vegetable oil, then spread out from the pan and added to the dish almost ready. 

Vegetables are an equally important part of paella. According to traditional recipes, it is cooked with onions, peas, juicy peppers, green beans. You can add hot peppers, garlic, canned corn and fresh tomatoes.

Paella with seafood is served on the table in the pan in which it was cooked. But this does not happen immediately on readiness. First, thin lemon semi-circles are laid out on its surface and left to rest under the lid for about 20 minutes.

Ingredients 

300 g rice

100 g peas

1 bell pepper

1 slice pork loin

1 sausage

1 slice chicken breast

20 mussels

20 shelled prawns

3 squid

5 cuttlefish

2 sachets saffron

paprika to taste

white wine to taste

1 l vegetable broth

1 onion

Preparation

To cook the mussels take a pan, pour a drizzle of oil and as soon as it begins to sizzle add the mussels with a glass of water. Cover immediately with lid and cook over high heat. The mussels after a few minutes will be opened. At this point it is advisable to shell more than half of the molluscs and set aside some for the final decoration of the recipe to be made. It is very important to filter the tasty cooking liquid that will give so much flavor to the recipes. Unopened mussels should be removed. Do not cook the shellfish for a long time otherwise they will be hard; In a pan, over medium / low heat, fry a little oil and half a thinly chopped onion, then add the peas and pepper cut into julienne. After 10 minutes add the pork loin, chicken breast and sausage with a pinch of salt and pepper, deglaze with white wine; In a second pan over high heat, add the shrimps, cuttlefish, ringed squid and mussels. Add a ladle of cooking water to the mussels and continue cooking. After 10 minutes add the meat and vegetables, a pinch of salt, a pinch of paprika and deglaze with white wine; Cook the rice, drain and stir it, add the saffron with the cooked fish the precedence; Add the chopped raw parsley, a little oil and bake at 200 ⁰C for about 15 minutes so as to form a crust on the surface.